Stefano Faita

Deep-dish apple pie

By In The Kitchen With Stefano Faita


Apple Filling
10 apples such as 4 fuji, 3 pink lady and 3 golden delicious (about 3 1/2 pounds)
3 tbsp. butter
1/4 cup sugar
2 tbsp. maple syrup
1 tbsp. lemon zest
Juice of 1/2 lemon
1 cup apple cider
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
3 tbsp. flour

All-Purpose Pastry
1 egg yolk + 2 tbsp. milk, for egg wash


Apple Filling
Peel, core and cut apples into 1-inch pieces.

Add butter to large skillet or saucepan over medium high heat. Add apples, sugar, maple syrup, lemon zest, lemon juice, apple cider, vanilla, cinnamon and allspice. Stir to combine. Sprinkle with flour. Stir to combine. Lower heat to medium. Cook, stirring occasionally, until apples are tender and filling starts to thicken, about 15 to 20 minutes. Cool to room temperature.

Preheat oven to 425 degrees F.

Lightly flour work surface. Roll one disc of pastry to fit 9-inch pie pan, about 1/4-inch thickness. Transfer to pie plate.

Add apple filling to pie shell, mounding centre as high as you can. Brush edges of pastry with egg wash.

Roll second disc of pastry to fit top of pie, about 1/4-inch thickness. Drape over pie shell.

Trim pastry as needed. Seal edges together. Press with tines of fork or flute as desired. With a paring knife, cut steam holes into top of pie. Brush with egg wash.

Transfer pie pan to baking sheet.

Bake in lower third of oven at 425 degrees F. for 15 minutes. (This will set the pastry.) Reduce temperature to 350 degrees F. and continue to bake until filling is bubbling and pastry is golden brown, about 1 hour more.

Let pie stand for 10 to 15 minutes before serving.

Yield: 8 to 10 servings.