Deep dish apple pie recipe
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Apple notes: Any combination of firm-tart and firm-sweet apples is fine. One of the best experiences we shared while traveling was the opportunity to have a kitchen tour. From the flaky crust to the fresh apples inside, every bite of this dessert was wonderful. Add the ice water, pulse 10 times.
I crimp mine in because no one seems to enjoy the extra crust in my house. Enjoy, and thanks for reaching out! It turned out absolutely delicious.
Baking time depends on your oven, so keep a close watch on it the last 10 minutes or so as to not let burn. This easy deep dish apple pie recipe is the result. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Access this, and over a thousand other Traeger recipes on the. Best served with a big scoop of vanilla ice cream and caramel sauce. Trim off excess crust and crimp. I never wanted to miss anything!
Baked Deep Dish Apple Pie Recipe - Then cuts 4 - 5 slits in the top to vent. Many of my favorite recipes today are treats I baked with my grandma as a little girl.
Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts. Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
