Things have been a little slow here at Home Baked lately. We haven't stopped cooking (or eating!), or even taking pictures, but sharing them with you has taken a back burner to meetings, projects, concerts, classes, laundry and various home and car repairs. Our garbage disposal literally fell out of the sink cabinet! How does that happen?
|Deep Dish Apple Pie|
Deep Dish Apple Pie
3 cups all-purpose flour
1 1/2 tsp. salt
1 cup cold unsalted butter, cut into 1/2 pieces
3/4 cup ice water, give or take
8 large Fuji or Gala apples, peeled, cored and sliced
3 T. lemon juice
1 1/2 cups frozen apple juice concentrate, thawed
2/3 cup cornstarch
1 1/2 tsp. cinnamon
2 T. butter
Mix flour and salt, then cut the butter in with a pastry blender until the mixture is crumbly. (You could use the food processor method, instead.) Gradually add the ice water and stir gently until the dough begins to hold together. Press the dough together, divide into 1/3 and 2/3 portions, shape into rectangles, and wrap in plastic wrap, and refrigerate for at least 2 hours.
Toss the apples with the lemon juice. In another bowl, whisk together the apple juice concentrate, cornstarch and cinnamon.
Preheat the oven to 325 degrees. Roll out the larger piece of dough between two pieces of wax paper to a 15x18 inch rectangle. Transfer to a 9x13 inch baking dish. Spread the apples into the crust and pour the apple juice mixture over them. Cut the butter into pats and scatter across the apples. Roll the smaller portion of dough into a 10x14 inch rectangle and place it on top of the apples. Tuck the edges of the top crust into the sides, pinch the edges of the top and bottom crusts together, and crimp them decoratively. Cut several slits in the crust.
Bake about 2 hours, until the crust is golden brown and the filling is bubbly. Cool on a wire rack; serve warm or at room temperature.