Ayubowan! This deep-dish apple pie recipe features layers upon layers of sweet spiced apples in a buttery flaky pie crust. Top with vanilla ice cream or whipping cream for the ultimate homestyle dessert. Follow the below steps for the recipe.
Cut the apples into small slices. I have used a mix of apples for different flavors. In a large bowl toss apple slices with the lemon juice. Add the sugars, ground cinnamon, and salt to apple slices and mix well.
These apples have so much water in them, therefore drain the water by letting it sit in a strainer for a while.
Refer to the above pie crust recipe for the crust. At this point, you should have a chili dough. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12-inch circle. Always roll from the center of the pastry outwards
To prevent the pastry from sticking to the counter keep lifting and turning the pastry as you roll.
Use a 9-inch pie pan and lay the rolled pastry in.
To increase the flavor in the pie filling, I have made a mixture of drained apple slices. Once the water drained from the Apple mixture, you should have about 1/2 cup of apple juice.
Pour the juice into a saucepan. Place over medium-high heat and boil the juices for about one minute. Then remove from heat. In a small bowl whisk corn starch or all-purpose flour with about 1/2 – 1 tablespoon water, until you have a thick paste. Start boiling until the mixture starts bubbling up.
Next, transfer the drained apple slices to a large bowl, add the cooled apple mixture, and toss to mix it well. Pour the apple filling into the chilled pie crust.
Gently place the top crust over the apples. Be creative, this is where I have added roses. (look for the YouTube video to find the easy steps to create the flowers)
Tuck little excess pastry under the bottom crust and then pinch the edges. Cover the pie with plastic wrap and place in the refrigerator to chill for 1/2 hour.
Preheat the oven to 425 degrees F (220 degrees C).
In a small bowl whisk the egg. With a pastry brush, glaze the top of the chilled pie with the egg wash and sprinkle with granulated white sugar.
Set the pie on the baking sheet and bake for about 50 to 55 minutes or until the pastry is golden brown and the juices start to bubble up. If the top of the pie getting brown too quickly, cover with aluminum foil.
Once taken out of the oven, let it sit for few hours to chill before slicing
You can serve this with Vanilla ice cream and Whipped Cream for additional flavor.