Best deep-dish apple pie recipe for a delicious dessert

Ingredients for BA's best deep-dish apple pie

• 420 g plain flour

• 30 g caster sugar

• 10 g sea salt

• 340 g chilled unsalted butter, cut into pieces

• 30 ml apple cider vinegar

• 1,800 g Pink Lady apples, peeled, cored, thinly sliced

• 70 g dark brown sugar, packed

• 50 g caster sugar

• 30 ml fresh lemon juice

• 10 g ground cinnamon

• 3 g sea salt

• 1 g ground allspice

• 1 g ground cardamom

• plain flour (for surface)

• 360 ml unfiltered apple cider

• 1 vanilla bean, split lengthwise

• 30 g cornflour

• 1 large egg

• 30 g chilled unsalted butter, cut into pieces

• Demerara sugar (for sprinkling)

• 1 x 23 cm deep pie dish

How to make BA's best deep-dish apple pie

1. Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and process until the largest pieces are the size of peas. Transfer the mixture to a large bowl.

2. Combine the vinegar and 120 ml of ice water in a small bowl, then drizzle over the flour mixture, mixing with a fork until combined. Continue mixing until shaggy pieces form, then knead the mixture a couple of times with your hands in the bowl to bring it together into a shaggy dough (it will look quite dry). Transfer the large clumps of dough to a work surface, drizzle 15 ml of ice water over the remaining flour mixture in the bowl, and knead again to incorporate. Add this to the dough on the work surface.

3. Working with half of the dough, press it into a single mass, incorporating any dry bits, then pat it down to form a square about 2 cm thick. Use a bench scraper or knife to divide the dough into 4 pieces. Stack the pieces on top of one another, placing any unincorporated dry bits between the layers, and press down to combine. Form the dough into a disk about 2 cm thick and wrap it tightly in cling film. Repeat with the remaining dough. Chill for at least 2 hours.

4. Toss the apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let the apples sit until they start to release their juices, for at least 1 hour and up to 3 hours.

5. Let the dough sit at room temperature for 5 minutes to soften. Working one at a time, roll out each disk of dough on a lightly floured surface until it is 3 mm thick. Place each rolled-out disk on a parchment-lined baking tray and chill while you prepare the filling.

6. Preheat the oven to 190°C (fan) or 200°C (conventional). Place the apple cider in a medium saucepan and scrape the seeds from the vanilla bean into the cider; add the pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off any juices that have accumulated in the bowl of apples and add them to the apple cider. Return to a boil and cook until reduced to about 120 ml; remove the vanilla pod.

7. Stir the cornstarch into 45 ml of water in a small bowl to dissolve, then whisk this into the apple cider. Cook, whisking constantly, until the cider mixture is very thick and bubbling, about 1 minute. Let it cool slightly, then scrape it over the apples and toss to coat.

8. Carefully transfer one round of dough to a pie dish. Lift the edges and allow the dough to slump down into the dish (if it is too cold to be pliable, let it warm up slightly first). Trim the edges, leaving about a 2.5 cm overhang. Beat the egg with 5 ml of water in a small bowl and brush it over the edges of the dough. Scrape the apple filling into the pie dish, creating a mound in the centre, and dot the filling with butter.

9. Place the remaining round of dough over the filling. Trim the edges of the top round, leaving a 1.5 cm overhang. Fold the edge of the bottom round up and over the top, pressing together to seal. Crimp the edge and brush the top with the remaining egg wash. Sprinkle with demerara sugar and cut a few vents in the top. Place the pie on a foil-lined rimmed baking tray and chill in the freezer for 10 minutes.

10. Bake the pie until the crust is deep golden brown and the juices are thick and bubbling, 1.5–2 hours (yes, 2 hours!). Transfer the pie to a wire rack and let cool for at least 4 hours before serving.

11. The dough can be made up to 5 days ahead. Keep it chilled, or freeze for up to 1 month. The pie can be made 1 day ahead; let it cool, then store covered with foil at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.