Deep-Dish Apple Pie

183 comments

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

has video

WHY THIS RECIPE WORKS

Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, the...

Print