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Virginia's Deep Dish Apple Pie

A towering deep-dish apple pie with a Crisco crust — Virginia Farhat's recipe

Section
Desserts · Pies
Source
Virginia Farhat
Pan
Deep dish / large

Ingredients

Crust

  • Flour
  • Crisco shortening
  • Salt
  • Ice water

Filling

  • Many apples (20–25 for a large pie), peeled, cored, sliced
  • Sugar
  • Cinnamon
  • Lemon juice
  • Butter

Directions

  1. Prepare Crisco pie crust: combine flour, Crisco, and salt; add ice water a tablespoon at a time until dough just comes together. Divide and roll out.
  2. Peel, core, and slice the apples. Toss with sugar, cinnamon, and a squeeze of lemon juice.
  3. Line a deep-dish pan with the bottom crust. Fill generously with apples — pile them high as the filling will compress during baking. Dot with butter.
  4. Cover with the top crust and crimp edges to seal. Cut slits in the top to vent steam.
  5. Bake at 350°F for about 1 hour, until the crust is golden and the filling is bubbling through the vents.
Virginia's recipe: Use a deep pan and pile the apples high — they cook down significantly.