Deep-Dish All-American Cinnamon Apple Pie
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Rose Levy Beranbaum's recipe for a deep-dish cinnamon apple pie makes an impressive, satisfying finale to any Thanksgiving meal or fall dinner. The buttery shortcrust shell is filled with tart sliced apples tossed in a spiced apple syrup.
Yield
8
Time
6 hours 20 minutes
Ingredients
1 1/3 cups all-purpose flour (about 5 3/4 ounces), plus more for work surface
1/2 cup unsalted butter (4 ounces), chilled and cut into 1/2-inch pieces
1/2 teaspoon fine sea salt
3 to 5 tablespoons ice water
1/3 cup apricot preserves, melted and strained, divided
3 pounds Rhode Island Greening or Granny Smith apples, peeled, quartered, and cut into 1/4-inch-thick slices
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter
4 teaspoon cornstarch
Instructions
Step 1
Combine flour, butter, and salt in bowl of a food processor. Pulse until mixture resembles small peas, about 8 times. Sprinkle 3 tablespoons ice water over surface of flour mixture, and process 3 seconds. Toss lightly with a fork to mix in any dry particles of flour. If dough does not hold together when pinched, add up to 2 tablespoons water, 1 tablespoon at a time, pulsing 3 times between additions. (Do not overmix.)
Step 2
Turn dough out onto a lightly floured surface, and knead lightly just until it holds together. Shape into a ball. Wrap loosely in plastic wrap, and flatten into a 6-inch disk. Chill 1 hour or up to overnight.
Step 3
Let dough stand at room temperature until malleable, about 10 minutes. Unwrap dough, and roll into a 16-inch circle on a lightly floured surface. Fit dough into a 9-inch springform pan. Press pastry on bottom and up sides of pan; trim off any excess dough. Cover with plastic wrap; chill 1 hour. Transfer to freezer, and freeze chilled pie shell 15 minutes. (Chilling and freezing pie shell helps it to maintain the best shape.)
Step 4
Preheat oven to 425°F. Line chilled pie shell with parchment paper, and fill with pie weights or dried beans, making sure they are pushed up well against sides.
Step 5
Bake in preheated oven until pie shell is almost dry, 20 to 25 minutes. Remove parchment paper and weights; prick bottom and sides all over with a fork, and bake at 425°F until golden brown, 5 to 8 minutes. Turn off oven, leave oven door slightly ajar, and let pie shell stand in hot oven 15 minutes. Transfer pie shell in pan to a wire rack to cool completely, about 30 minutes. Make the pie
Step 6
Brush inside of baked pie shell with 2 tablespoons apricot preserves.
Step 7
Place apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Let stand until apples release about 1/2 cup liquid, 30 minutes to 1 hour. Drain apple liquid into a small, heavy saucepan. Set drained apples aside. Add butter to pan, and bring to a boil over medium-high; cook, stirring occasionally, until liquid is reduced to about 1/3 cup, 3 to 5 minutes.
Step 8
Preheat oven to 425°F. Toss drained apples with cornstarch. Arrange half of apples on bottom of pie shell; drizzle with half of the reduced apple syrup. Arrange remaining apples in overlapping concentric circles on top, starting from outside and working in; drizzle with remaining apple syrup. (The apples will be heaped above the top of pie shell but will sink down during baking.)
Step 9
Cut a round of aluminum foil to fit over top of pie; pull edges of foil up and crimp in 3 or 4 places to create a small dome. Tent pie with foil, and bake in preheated oven until apples are tender when pierced with a paring knife, 1 hour to 1 hour and 15 minutes.
Step 10
Remove aluminum foil, and bake until tops of apples are lightly browned, 5 to 8 minutes.
Step 11
Warm remaining apricot preserves, and brush over top of hot pie. Cool pie in pan on a wire rack 30 minutes. Transfer pie from pan to a serving platter. Serve warm, or cool to room temperature.
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