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Deep-Dish Apple Pie

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This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.

Source: Martha Stewart Living, October 1995
Servings

Ingredients

Directions

Cook's Notes

To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400 degrees, turn it off, and place the baking sheet in the oven to sit overnight.

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Reviews

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How would you rate this recipe?
55
  • Jennifer UTSA
    24 NOV, 2014
    I do this pie every Thanksgiving with a few twists. First, the amount of liquid in apples can vary substantially, so once you take the applies out of the pan, just cook it down. Also, I do a standard crumb crust on top, like Dutch Apple. And I use Calvados for the brandy.
    Reply
  • kk8590
    3 NOV, 2011
    I had a lot of trouble with this recipe. The syrup was abundant and my pie did not cook correctly, as there was way too much liquid and the crust wouldn't bake. Spent over $50 on ingredients and had to throw the pie away. Any helpful hints on how to make it turn out?
    Reply
  • delaneypup1
    16 NOV, 2009
    I made this in 2008. it was such a success I am making it again for Thanksgiving 2009!
    Reply
  • maryann842
    10 NOV, 2007
    This is the best apple pie ever!
    Reply
  • kashka
    9 NOV, 2007
    I make this apple pie for any special occasion. It is perfect! A must try. Do use tart apples they taste much better.
    Reply

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