Deep Dish Apple Pie

• Produce

  • 5 lbs Apples
  • 1/2 tsp Lemon, zest

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 4 cold and cut into pieces 8 tablespoons shortening
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 2 1/2 cups Flour
  • 1 1/4 tsp Salt
  • 10 tbsp Sugar

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 12 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Vodka

Found on thatskinnychickcanbake.com

Description

Ingredients

• 2 ½ cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 12 tablespoons (2 sticks) cold butter, cold, cut into small cubes
• 8 tablespoons shortening, cold and cut into 4 pieces
• ¼ cup ice water
• ¼ cup vodka
• ½ cup sugar
• ¼ cup brown sugar
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• ½ teaspoon grated lemon zest
• ½ teaspoon ground cinnamon
• 5 pounds apples, peeled, cored and sliced ¼-inch thick (I used half Granny Smith and half Golden Delicious)
• 1 egg white, beaten lightly

Directions

• Process flour, salt, and sugar together in food processor until combined. Add butter and shortening and pulse until butter is size of large peas, about ten 1-second pulses.
• Combine the water and vodka. Drizzle about half over the flour mixture and pulse a few times to mix. Add the rest and pulse until the dough forms large clumps which hold together when pressed.
• Form the dough into a ball, then divide in half. Press each half into a disk and wrap in plastic. Refrigerate at least 2 hours before rolling.
• To make apple filling mix ½ cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl. Add the apples and toss to combine. Cook in a Dutch oven, stirring often, with cover on until apples are just tender, about 15 minutes. Remove the apples and juices to a rimmed baking sheet and let cool, about 30 minutes.
• Preheat oven to 425º.
• Roll out one disk of dough to a 12-inch diameter on a lightly floured surface. Fit dough into the bottom of a standard size 9-inch pie plate. If dough gets too soft, place pie plate into the fridge until it firms up.
• Drain juices off of apples saving ¼ cup of the liquid. Add lemon juice to the reserved apple juices.
• Roll out the second disk of dough. Place apples into pie shell and drizzle with the juice and lemon mixture. Top filling with the pastry and, trim overhang to about ½-inch. Pinch edges of the crusts together and fold under. Crimp as desired. Cut a few vents into top crust to help release steam. (Alternatively, you can make a lattice crust by cutting strips and weaving them over the top of the filling. No steam vents are needed).
• Place pie on rimmed baking sheet to catch any drips. Brush with egg white and sprinkle with coarse sugar if desired.
• Bake 25 minutes or until crust is light golden brown, then reduce oven temperature to 375º. Bake 30-40 minutes or until juices are bubbling and the crust is a deep golden brown. Cool about 2 hours before serving.