Deep Dish Apple Pie
 
Ingredients
Filling:
  • 5 lbs granny smith apples
  • ⅓ cup all-purpose flour
  • 1½ cups granulated sugar
  • 2 teaspoons ground cinnamon
Crust:
  • 1¾ cups + 2 Tablespoons all-purpose flour
  • 1½ Tablespoons granulated sugar
  • ¼ teaspoon salt
  • 12 Tablespoons salted butter, cold and cubed
  • ⅓ cup water
Streusel:
  • ¾ cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • ¼ cup light brown sugar
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅓ cup pecans, finely chopped (optional)
  • 6 Tablespoons salted butter, cold and cubed
Instructions
Filling:
  1. Cut the apples into 16 slices and then cut each slice in half so you have 32 chunks per apple.
  2. Toss the apples with the flour, sugar, and cinnamon.
  3. Refrigerate while you make the crust and streusel. The filling needs to rest for 30-40 minutes to release some of the juices from the apples.
Crust:
  1. Preheat the oven to 375°F.
  2. Mix flour, sugar, and salt together with a spatula.
  3. Using a pastry cutter or 2 knives, cut the cold butter into the flour until it resembles coarse meal. The butter chunks should be as small or smaller than green peas.
  4. Mix in the cold water and stir with a fork until the mixture is raggedy. If it is a little crumbly, don't worry because you'll take care of that in the next step. If it seems way too crumbly though, add more water 1 teaspoon at a time.
  5. Transfer dough to a floured work surface and gently work the dough together with your hands.
  6. Flatten the dough into a disc and roll the dough out with a floured rolling pin into a 16-inch circle. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed.
  7. Transfer the 16-inch dough circle to a 9-inch springform pan. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your springform pan.
  8. Trim the edges so there is only about ½ inch of overhang. Crimp the edges by first folding over the overhang. Then using both hands, pinch the edges between your thumb and first finger of one hand and your thumb and first finger of the other hand.
Streusel:
  1. Mix the flour, sugars, spices, salt, and pecans together in a bowl.
  2. Cut the cold butter in using a pastry blender, a fork, two knives, or your fingers. Set aside.
Assemble:
  1. Using a slotted spoon, spoon the apples into the crust and discard the juices.
  2. Place the springform pan on a baking sheet in case of any leaks.
  3. Bake for 30 minutes at 375°F.
  4. Remove from oven and sprinkle the streusel on top of the apples.
  5. Drop the oven temperature to 325°F and bake for 60 minutes more. Cover the pie with tin foil if the top begins to brown too quickly.
  6. Let cool at room temperature for at least 4 hours. I like to refrigerate the pie for another few hours before removing the sides of the pan and cutting into it.
Store in the refrigerator.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/deep-dish-apple-pie/