Deep-Dish Apple Pie

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Deep-Dish Apple Pie

Apple Filling:

6 pounds Granny Smith apples (about 12 large apples), peeled, cored, and each cut into 16 wedges 3/4 cup sugar 1/3 cup all-purpose flour 2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon

Crust:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup plus 1 tablespoon sugar

4 tablespoons margarine or butter

1 large egg, beaten

2/3 cup plus 2 tablespoons heavy or whipping cream

Prepare Apple Filling:

In large bowl, combine apples, sugar, flour, lemon juice, and cinnamon, toss to coat well. Spoon apple mixture into 13" by 9" glass baking dish, set aside. Preheat oven to 400 degrees F. Prepare Crust: In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or 2 knives used scissor-fashion, cut in margarine until mixture resembles coarse crumbs. Stir in egg and 2/3 cup cream until blended. With floured hands, shape dough into a ball. Divide dough into 6 pieces, flatten each to about 1/2-inch thickness and arrange on top of apple mixture. (It is not necessary to completely cover top, as dough bakes, it will

spread.)

Brush dough with remaining cream, and sprinkle with remaining sugar. Place sheet of foil underneath baking dish, crimp foil edges to form a rim to catch any drips during baking. To prevent overbrowning, cover pie loosely with a tent of foil halfway through baking time. Bake pie about 1 hour 15 minutes or until apples are tender when pierced with knife, filling is bubbly, and crust is golden. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.

 

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