For something a little different for the Thanksgiving dessert table try this deep-dish apple pie. It’s very easy to make and it’s packed with great flavor. Instead of relying on cinnamon as the apple spice, this version is seasoned with a generous amount of freshly grated nutmeg.
I came across the recipe in an Edna Lewis book, “The Taste of Country Cooking.” I’ve made a few changes but it’s essentially simplicity at its best.
You’ll need an 8-inch square Pyrex baking dish and about 3 pounds of apples. Mix them up using Cortland, Macon and Crispin, which are tart-sweet varieties. I made mine with all Crispin, which are plentiful at farmers markets now.
Ingredients
- Double crust pie dough
- 3 pounds mixed apples, peeled, cored, seeded and sliced thickly
- Lemon juice
- 2/3 cup sugar
- 1 teaspoon, or more, freshly grated nutmeg
- 1 1/2 tablespoons butter cut into bits
- Melted butter for brushing
Instructions
- Prepare the pastry dough for a double-crust pie, divided into two equal doughs; wrap well and chill for at least 1 hour.
- Preheat oven to 450 degrees.
- Prepare the apples by slicing them thickly, about 1/2 inch thick or slightly larger. Put into a bowl and moisten with lemon juice to avoid the apples from turning brown.
- Roll out the bottom crust to a 10- to 12-inch square. Carefully transfer it to the baking dish. Add half the apples and sprinkle with half the sugar and half the grated nutmeg. Add the remaining apples, mounding them high in the center. Sprinkle with the remaining sugar and remaining nutmeg. Add more nutmeg, according to taste. Dot the top with bits of butter and affix the top crust over the apples.
- Trim the overhang to about 3/4 inch and fold under to create a nice border. Cut 6 to 8 vents on the top crust. Put the dish on a baking sheet lined with foil and bake for 10 minutes. Lower the heat to 425 degrees. Bake for 45 minutes or longer until the crust is nicely browned and the juices are bubbling inside; bake slightly longer if necessary. Remove from oven and optionally brush some melted butter over the top crust. Cool to warm before serving and accompany with good vanilla ice cream.