Who doesn’t love Deep Dish Apple Pie? My adaptation of my grandma’s recipe is a perfect 10 when wanting a sweet delight. Your guests, family, or even yourself can’t resist this dainty treat.
The Crust
I cannot stress enough, but every ingredient has to be chilled, including the flour.
2 C. Flour
2/3 tsp fine sea salt
2/3 C. Shortening
4-6 TBSP cold cold water
1/4 tsp cold cold vanilla
Sift chilled flour and salt together. Cut in shortening using a pastry cutter, and add one tablespoon of water at a time plus add the vanilla. As soon as mixture holds together STOP adding water. Divide dough into two parts, and roll one part out to wanted size. I like to roll out to 1/8” thick. Do not stretch the dough! Place this first roll on top of a nonstick muffin pan, and allow it to settle into the cups. Roll out your other half. Now go back and neatly form the dough to the muffin cups.
Apple Filling
2 Tart apples
1 Sweet apple
1 C. Sugar
2/3 tsp cinnamon
1/3 tsp nutmeg
1 Pat unsalted butter (firm)
Combine sugar, cinnamon, nutmeg, and cut butter into mini pieces. Slice the apples. Add the sliced apples to the sugar mix, and thoroughly mix together.
Add the fillings to the muffin cups.
Now, cutout tops from the second dough roll. Make sure that the tops are slightly larger than the muffin cups. I recommend cutting one top out at a time. Once cut, dip your finger in cold water. Go around the outer rim of each filled cup one by one. By doing this, it allows the tops to cling. Once all the lips are in place, pinch together. Prick the tops of each 2-3 times with a knife. This allows the steam to escape, and prevents boil outs. You can also sprinkle each top before placing in oven with a mixture of 1 TBSP sugar + 1/8 tsp cinnamon.
Bake in a preheated 425° oven for 10 minutes, then turn oven down to 375 and continue baking for another 25-30 minutes. Cool in pan on bakers rack. Once cool, remove from pan.