Deep Dish Apple Pie

Oh my, apple pie. While people can be hit and miss about their love of pumpkin desserts, we haven’t found anyone yet that dislikes apple pie. We always have some sort of apple dessert on the table at Thanksgiving, and this year we wanted to really take things up a notch and made a deep dish apple pie. To achieve this feat, we used a 10 inch springform pan and made a double batch of homemade crust to keep walls of our pie standing up tall. While the length of this recipe might seem overwhelming, you can make this recipe over the course of a few days and even buy pre-made crust to save you some time in the kitchen.

Deep Dish Apple Pie

  • Servings: 8-10
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Our spin on classic apple pie, made mile high for your Thanksgiving celebrations.

Ingredients For The Crust


– 2 1/2 cups (315g) all purpose flour
– 1 tsp salt
– 1 cup cold, unsalted butter
– 1/2 cup ice water, plus more as needed

Ingredients For The Apple Filling


– 10 granny smith apples, peeled, stem removed, and thinly sliced
– 3/4 cup brown sugar
– 1/3 cup all purpose flour
– juice of 1 large lemon
– 2 tsp cinnamon
– 1 tsp pumpkin pie spice
– pinch of salt

Ingredients For The Crumble Topping


– 2/3 cup oats
– 1/3 cup all purpose flour
– 2/3 cup brown sugar
– 1/3 cup unsalted butter, melted
– 1 tsp cinnamon
– pinch of salt

Directions

  1. Make the pie crust. Cut the butter into pea-sized cubes. Put the butter on a small cookie sheet or into a bowl and put it in the freezer for 5-10 minutes. You want that butter cold!
  2. Combine the flour, salt, and butter in a large bowl. Use your hands or a pie cutter to break the butter cubes into the flour; by hand you do this by squishing the butter cubes into flat discs, letting the butter absorb any flour along the way. Add the ice cold water to the flour and mix until the dough is just combined. The dough should stick together and be clumpy; you might need to add another 1 tbs of water to get to the right consistency.
  3. Transfer the dough to a floured surface and knead the dough until it forms into a ball. Flatten the ball into a disc and wrap the ball in saran wrap. Put the dough into the refrigerator and chill for at least an hour, up to overnight.
  4. While the dough is in the refrigerator, make the apple filling. Combine all of the filling ingredients (sliced apples – salt) in a large mixing bowl; toss everything well to combine. Let the apples sit for 30-40 minutes. After they have sat, drain most of the liquid from the bottom of the bowl. Taste an apple after draining and add any additional cinnamon or brown sugar to your taste. Set the apples aside.
  5. Finally, make the crumble topping. Combine the crumble ingredients (oats – salt) in a medium sized mixing bowl. Stir well to combine so that the butter is coating all of the crumble ingredients. Set aside.
  6. Preheat the oven to 400 degrees.
  7. Roll out the pie dough. Lightly flour a large surface to roll out the dough. The diameter of the dough will depend on how large your springform pan is. For a 10 inch pan, you will want to roll a circle that is approximately 18 inches in diameter; 10 inches to cover the bottom and 4 inches on all sides for the deep dish look.
  8. Gently roll the dough onto your rolling pin and transfer it into the springform pan. Press the dough into the rounded corners of the pan so that you have a clear bottom of the pie with tall edges around the springform. You want the dough to go up the sides of the pan but not over the top, as it will be hard to remove the springform later to serve. You will have some extra dough. You can use the extra bits to fill in any gaps or patches if you get holes in the dough during the transfer into the pan.
  9. Once the dough is in the pan and secure on all of the sides, add the apple filling. As gently as you can, pour the apples into the pan and use a spatula to ensure there are apples in even layers starting by the bottom of the crust. You can give the pan a little shake to help settle the apples.
  10. Top the apples with the crumble topping, creating an even layer of topping all over the top of the pie. Bake the pie for 55-65 minutes- the crust will be brown and any juices from the apples will be bubbling.
  11. Remove the pie from the oven and let it rest for 30 minutes before slicing and serving. You can cover the springform in foil to keep it warm while it rests, and serve with ice cream, if desired.

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Apple Pie Bars

We love apple desserts in the fall and are always seeking out variations of the traditional apple pie. Pies are great for holidays and have more of a show stopping presentation, but if we are craving a little weekday treat we don’t need to put in all that time decorating and rolling dough. We found this recipe from Sally’s Baking Addiction and modified a few things to make it our own. These Apple Pie Bars have everything we crave from an apple pie but require just a bit less work. A rich crust? Check. Lots of fresh cinnamon apples? Yep. A crumbly buttery streusel topping? Oh yeah. We go the extra mile by topping them with our Bourbon Salted Caramel for the ultimate fall treat. Our resident taste tester, Myles (15 months old), was screaming for more when he tried them – so we are confident these will please any audience.

Apple Pie Bars
Makes: 16 bars
Prep and Cooking Time: 1 hour Inactive Time: 6 hours to overnight

Ingredients For The Crust:

  • 3/4 cup butter, melted
  • 1/3 cup sugar
  • 2 tsp vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all purpose flour

Ingredients For The Apple Filling:

  • 3 medium apples, peeled, cored and thinly sliced
  • 3 tbs flour
  • 3 tbs sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 teaspoon ground nutmeg

Ingredients For The Streusel Topping:

  • 3/4 cup oats
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 tsp salt
  • 1/3 cup flour
  • 1/3 cup butter, cold and cubed
  • Homemade salted caramel sauce for topping

Directions:

  1. Preheat the oven to 300°F. Line the bottom and sides of an 8 x 11 Pyrex dish with parchment paper. Spray the parchment paper with cooking spray and set aside.
  2. Make the crust. Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. The crust batter will seem wet and that’s okay. Press the mixture into the Pyrex using your hands to create an even surface. Bake for 15 minutes, remove from the oven, and set aside to cool. Increase the oven temperature to 350 degrees.
  3. Make the apple filling. While the crust is baking, combine the apples, flour, sugar, cinnamon, ginger, and nutmeg together in a large bowl. Toss gently so that all of the ingredients are coated on the apples. Set aside.
  4. Make the streusel topping. Mix the oats, brown sugar, cinnamon, salt, and flour together in a medium bowl.  Take the chopped butter and knead it into the mixture with your hands to work the butter into the dry ingredients. The mixture should be course and resemble crumbly wet sand.
  5. Assemble the bars. Lay the apples on top of the crust in as even of a layer as you can. Gently press the apples into the crust to help combine the layers. Sprinkle the streusel topping on top of the apples in an even layer. Bake at 350 degrees for 30-35 minutes.
  6. Remove the bars from the oven and allow them to cool for at least 20 minutes at room temperature, before lightly covering them with foil and refrigerating them at least 6 hours, up to overnight. Remove the bars from the pan when you are ready to cut by pulling on the excess parchment paper. Cut the apple pie into 2 inch x 2.75 inch bars; there will be 16 bars. Drizzle with some salted caramel and serve warm or room temperature.