Deep Dish Apple Crumb Pie

Last summer Matt was really into making pies. Now that he is more into physics, I decided to pick up a couple of the cookbooks he was given and see what I could do. I decided on this pie for two reasons -- I had the ingredients and I love crumb toppings!

This fruit pie is a bit unusual in that you really pile the filling above the crust in the center. I think that was the key to creating a nice thick pie. It also has a very long baking time compared to most pies and I worried that the crust would be as hard as a rock. My worries were unfounded -- it was absolutely delicious. I don't usually use Crisco in my crusts, instead opting for butter. Crisco (and maybe the vinegar in this crust) are definitely the way to go. The crust was the best I'd ever made -- so light and flaky. A perfect pie for me!! Next time I'm trying it with the dried cherries.

Deep Dish Apple Crumb Pie

NOTE: Allow extra time for freezing crust after preparation (20 minutes) and extra long double cooking time (40 minutes without topping and 40 to 50 minutes more with topping!)

Crust
1 1/2C flour
1 T sugar
1/2 t salt
1/8 t baking powder
1/2 C Crisco (stick), cut into small cubes
1/4 C ice water, or as needed to make dough come together
1 t apple cider vinegar (don't leave this out -- helps to make crust flaky)

Filling
1 C light brown sugar
3 T flour
2 t finely grated lemon peel (really adds to the overall flavor)
1 1/4 t cinnamon
6 to 8 medium Gala or Granny Smith apples, peeled, halved, cored, cut into 1/8" slices -- around 8 cups
1 C raisins (I made it with raisins and loved it, but you can leave them out or substitute dried cherries)
2 t vanilla extract

Crumb Topping
1 C flour
1/2 C light brown sugar
1 t cinnamon
1/8 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Preparation

Crust
Blend flour, sugar, salt, and baking powder in processor. Add Crisco and pulse only until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add slowly to processor and pulse until moist clumps form. If mixture is dry add more ice water by tablespoon. Gather dough into ball; flatten into disk between two sheets of plastic wrap and chill at least 1 hour. You can make the crust a day ahead and then take out of the fridge 15 minutes before needed -- allow the 20 minutes for freezing (see below).

Roll out dough on a Silpat (nonstick) if you have one or a floured surface. (You can continue to roll between the two sheets of plastic wrap. Drape over rolling pin to transfer to 9" deep-dish pie dish. Fold edges under and crimp slightly above the rim. Freeze crust 20 minutes.

Filling
Position oven rack in center and preheat to 375 degrees. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to your frozen unbaked crust, mounding filling slightly in center. Place baking sheet or aluminum foil under pie to catch drippings!! Bake pie until apples begin to soften, about 40 minutes. (Apples will appear a bit dry in center, and that's okay.)

Crumb Topping
Mix flour, sugar, cinnamon, and salt in small bowl. Add cubes of butter and cut in with two knives or rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, about 40 to 50 minutes. Cover pie loosely with a sheet of foil if it browns too quickly. Cool pie on wire rack for at least 2 hours. (A perfect temp for serving -- still a bit warm, but slices really well!)

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream. (I think it's also good served cold.)