Ina Garten's Deep-Dish Apple Pie Is Perfect for Fall Barefoot Contessa

By Food Network · 150 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Cut each apple quarter into thirds crosswise and toss in a bowl with the lemon and orange zest, lemon and orange juice, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
3. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan so it overhangs the rim by about 1/2 inch. Do not stretch it; if it is too small, re-roll it.
4. Fill the pie with the apple mixture. Brush the rim of the bottom crust with egg wash, add the top crust, and trim it to about 1 inch over the rim. Tuck the top edge under the bottom edge and crimp them together.
5. Brush the whole top crust with egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
6. Set the pie on a sheet pan and bake for 1 to 1 1/4 hours, until the crust is browned and the juices bubble out through the slits. Serve warm.
7. For the pie crust: dice the butter and chill it while you mix the flour, salt and sugar in a food processor. Add the butter and shortening and pulse 8 to 12 times, until the butter pieces are the size of peas.
8. With the machine running, pour the ice water through the feed tube and pulse until the dough starts to form a ball. Turn it onto a floured board, shape into a ball, wrap in plastic and refrigerate for 30 minutes.
9. Cut the dough in half. Roll each piece on a well-floured board into a circle, working from the center outward and turning and flouring the dough so it does not stick. Fold each round in half, place it in the pan and unfold it to fit.

Summarized from Food Network's video. Watch it for the details.

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