Deep-Dish Apple Pie

Method

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1. Rub or pulse the butter into the flour, sugar and salt until you have a mix of coarse crumbs and flat, pea-sized butter pieces — those flat pieces become the flaky layers.

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2. Combine the ice water and vinegar and add just enough to bring the dough together in clumps. Divide into two discs, wrap and chill at least 2 hours.

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3. Toss the apples with the sugar, spices, salt and lemon juice and leave 30 minutes, then drain, reserving the juices.

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4. Cook the apples with the butter in a wide pan over medium heat for 8 to 10 minutes, stirring, until just tender at the edges but still holding their shape.

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5. Whisk the cornflour into the reserved juices, add to the pan and cook 2 minutes until thickened and glossy. Cool completely — this is essential.

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6. Roll one disc and line a 23 cm deep pie dish. Chill 20 minutes. Roll the second disc for the lid.

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7. Fill with the cooled apples, mounding slightly. Lay the lid over, trim, and crimp the edges firmly. Cut four steam vents.

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8. Chill the assembled pie for 30 minutes, then brush with egg and sprinkle with demerara.

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9. Bake on a preheated baking sheet at 220°C / 430°F for 20 minutes, then reduce to 190°C / 375°F for 40 to 45 minutes until deep golden and bubbling through the vents.

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10. Cool for at least 3 hours before cutting so the filling sets.

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Chef’s Tips

• Bake on a preheated baking sheet. Direct bottom heat is what crisps the base crust.
• Use two apple varieties: one that collapses for sauciness, one that holds for texture.
• Cooling for three hours feels absurd but a warm pie will run across the plate.

Pairing Suggestions

• A cup of coffee, or a glass of Calvados
• Serve with vanilla ice cream or a wedge of sharp cheddar
• Follows a roast dinner

Storage & Reheating

Keeps 2 days at room temperature, 4 refrigerated. Reheat slices at 180°C / 355°F for 12 minutes. Freezes 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.