Deep-Dish Apple Pie

Name: Deep-Dish Apple Pie
Yield: Serves 8 to 10 (Makes one 9-inch pie)
Cuisine: US & Canada
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces/354 grams), plus additional flour for work surface; 1 teaspoon, table salt; 1 tablespoon, sugar; 16 tablespoons, unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes; 3 tablespoons, sour cream; 1/3 cup, ice water, or more if needed; 1/2 cup, granulated sugar (3 1/2 ounces/99 grams), plus 1 teaspoon; 1/4 cup, packed light brown sugar (1 3/4 ounces/50 grams); 1/4 teaspoon, table salt; 1 tablespoon, lemon juice; 1/2 teaspoon, grated lemon zest; 1/8 teaspoon, ground cinnamon; 2 1/2 pounds (1134 grams), tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note); 2 1/2 pounds (1134 grams), sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note); 1 , egg white, beaten lightly

Desserts or Baked Goods
US & Canada
Fruits & Vegetables
Fruit
Make Ahead
Fruit Desserts
Dessert Pies
Holiday
Thanksgiving

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.

SERVES 8 to 10 (Makes one 9-inch pie)

TIME 2¼ hours, plus 2 hours chilling and 2 hours cooling

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