This delicious Barefoot Contessa Deep-Dish Apple Pie is a classic dessert with a buttery, flaky crust and a warm, spiced apple filling. It’s easy to make and perfect for any occasion. Use simple ingredients like Granny Smith apples, cinnamon, and nutmeg for rich flavour. Serve warm with vanilla ice cream for the ultimate treat!
Ingredients Needed
For the Filling:
- 1.8kg Granny Smith apples, peeled, quartered, and cored
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly squeezed orange juice
- 100g (½ cup) sugar, plus 1 tsp for sprinkling
- 30g (¼ cup) plain flour
- 1 tsp kosher salt
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground allspice
For the Crust:
- 170g (1½ sticks) very cold unsalted butter
- 375g (3 cups) plain flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 75g (⅓ cup) very cold vegetable shortening
- 6-8 tbsp (about 120ml) ice water
For the Egg Wash:
- 1 egg, beaten with 1 tbsp water
How To Make Deep-dish Apple Pie
- Preheat the oven: Heat to 200°C (180°C fan) | 400°F.
- Prepare the apple filling: Cut each apple quarter into thirds crosswise and mix with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out the bottom crust: Roll out half the pie dough and lay it over the pie dish, letting it extend about 1.5cm (½ inch) over the edge. If it’s too small, re-roll it.
- Fill the pie: Pour in the apple mixture and spread evenly.
- Prepare the top crust: Brush the edge of the bottom crust with the egg wash. Roll out the second crust, lay it on top, and trim the edges to about 2.5cm (1 inch) over the rim. Tuck the top crust under the bottom crust and crimp the edges with fingers or a fork.
- Finish the crust: Brush the top with egg wash, sprinkle with 1 tsp sugar, and cut 4-5 slits for steam.
- Bake: Place the pie on a baking tray and bake for 1-1¼ hours, until golden brown and bubbling.
- Cool and serve: Let it rest slightly before serving warm.
Recipe Tips
- Use firm apples: Granny Smith apples hold their shape and don’t turn mushy. Avoid soft apples for the best texture.
- Chill the dough: Keep the butter and dough cold to make the crust extra flaky. Work quickly to prevent melting.
- Prevent a soggy bottom: Brush the base with egg wash before adding the filling to create a barrier.
- Evenly cut apples: Cut apples into similar-sized pieces so they cook evenly and soften at the same time.
- Bake on a tray: Place the pie on a baking sheet to catch any bubbling juices and prevent oven spills.
How To Store Leftovers
- Refrigerate: Cover leftover apple pie with foil or cling film and store it in the fridge for up to 4 days.
- Freeze: Wrap leftover apple pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 35g
- Protein: 4g
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Barefoot Contessa Deep-dish Apple Pie
Description
This delicious Barefoot Contessa Deep-Dish Apple Pie is a classic dessert with a buttery, flaky crust and a warm, spiced apple filling. It’s easy to make and perfect for any occasion. Use simple ingredients like Granny Smith apples, cinnamon, and nutmeg for rich flavour. Serve warm with vanilla ice cream for the ultimate treat!
Ingredients
For the Filling:
For the Crust:
For the Egg Wash:
Instructions
- Preheat the oven: Heat to 200°C (180°C fan) | 400°F.
- Prepare the apple filling: Cut each apple quarter into thirds crosswise and mix with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out the bottom crust: Roll out half the pie dough and lay it over the pie dish, letting it extend about 1.5cm (½ inch) over the edge. If it’s too small, re-roll it.
- Fill the pie: Pour in the apple mixture and spread evenly.
- Prepare the top crust: Brush the edge of the bottom crust with the egg wash. Roll out the second crust, lay it on top, and trim the edges to about 2.5cm (1 inch) over the rim. Tuck the top crust under the bottom crust and crimp the edges with fingers or a fork.
- Finish the crust: Brush the top with egg wash, sprinkle with 1 tsp sugar, and cut 4-5 slits for steam.
- Bake: Place the pie on a baking tray and bake for 1-1¼ hours, until golden brown and bubbling.
- Cool and serve: Let it rest slightly before serving warm.
Notes
- Use firm apples: Granny Smith apples hold their shape and don’t turn mushy. Avoid soft apples for the best texture.
- Chill the dough: Keep the butter and dough cold to make the crust extra flaky. Work quickly to prevent melting.
- Prevent a soggy bottom: Brush the base with egg wash before adding the filling to create a barrier.
- Evenly cut apples: Cut apples into similar-sized pieces so they cook evenly and soften at the same time.
- Bake on a tray: Place the pie on a baking sheet to catch any bubbling juices and prevent oven spills.
Barefoot Contessa Deep-dish Apple Pie