DEEP DISH APPLE PIE – Page 2

Preheat your oven to 425°F (220°C).
Roll out one disk of the chilled dough on a lightly floured surface to fit a 9-inch deep-dish pie pan. Gently press the dough into the pan, allowing the excess to hang over the edges.
Pour the apple filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter.
Roll out the second disk of dough and place it over the apple filling. Trim the excess dough, leaving about 1 inch of overhang, and fold the edges under. Crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top of the pie with milk or cream to give it a golden, glossy finish.

Place the pie on a baking sheet (to catch any drips) and bake for about 45-50 minutes until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil.
Check the filling by inserting a knife into the apples – they should be tender and the juices should be thickened.

Let the pie cool for at least 1 hour before slicing to allow the filling to set.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Apple Varieties: A mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) apples gives the best balance of flavor.
Thickening the Filling: Adjust the flour amount based on the juiciness of your apples. If the filling seems too runny before baking, add an extra tablespoon of flour.
Crust Tips: Ensure your butter is very cold when making the crust for a flakier result. If your dough feels too warm, refrigerate it again for 10-15 minutes before rolling out.
Pie Shield: To prevent overbrowning, you can cover the crust edges with aluminum foil or a pie shield during baking.

Enjoy your Deep Dish Apple Pie – it’s a warm, comforting dessert that’s perfect for any