Extra thick apple pie with a buttery crust is double stacked with apples.
It’s a lovely ratio of crust to apples for those who prefer apples over crust.
This leaves a gap between the crust and the apples, which usually collapses upon cooling.
Elise Bauer
I settled on this recipe after trying several approaches to making mile-high apple pies.
I learned about the method for cooking the apples first for a deep-dish apple pie inCooks Illustrated.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
Elise Bauer
Like Apple Pie?
Add butter and pulse 6 to 8 times, until mixture resembles coarse meal.
Add milk 1 tablespoon at a time, pulsing until mixture begins to clump together.
Elise Bauer
Remove dough from machine and shape into 2 discs.
Wrap each in plastic wrap and refrigerate at least 1 hour.
While the pie dough is chilling, start cooking the apples.
Elise Bauer
Add the apples and lemon zest and toss to combine.
Put apples in a colander over a bowl to drain excess liquid.
Drain off as much juice as possible.
Elise Bauer
Spread out on a sheet pan to cool for 5 to 10 minutes.
Place a baking sheet on a rack on the lowest rung of the oven.
While the apples are cooling and draining, remove one crust disk from the refrigerator.
Elise Bauer
Let sit at room temperature for 5 to 10 minutes.
Sprinkle some flour on top of the disk.
Add a few sprinkles of flour if necessary to keep the dough from sticking.
Elise Bauer
Gently fold in half.
Place on a 9-inch pie plate, lining up the fold with the center of the pan.
Gently unfold and press down to line the pie dish with the dough.
Add the apple filling to the dough-lined pie pan.
Sprinkle with 1 tablespoon of lemon juice.
Roll out second disk of dough, as before.
Gently turn over onto the top of the apples in the pie.
Pinch top and bottom of dough rounds firmly together.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.
Flute edges using thumb and forefinger or press with a fork.
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
Bake at 425F for 15 minutes.
Cool on a wire rack for 1 1/2 hours.
Cut into wedges and serve with vanilla ice cream.
