One of my favorite things to do in the Fall is to bake with fresh, organic apples. I love baking cakes, pies, and breads with apples I get from our nearby farmer’s market. One of my favorite recipes for apple pie is one I stumbled upon almost 10 years ago in a recipe book at my local library. The recipe is called “Favorite Deep-Dish Apple Pie” and has definitely become a favorite in my family with it’s not-to-sweet apple filling and flaky, buttery crust. It comes from The All-American Dessert Book (which I highly recommend & can be bought here) written by Nancy Baggett.
Turn out the apple mixture into the bottom crust, mounding it in the center. Gently peel off the top sheet of paper from the second pastry round. Center the round, dough side down, over the filling. Peel off and discard the remaining paper. Trim the overhang to 3/4 inch. Fold the overhang under the bottom pastry to form an edge that rests on the lip of the plate. Press the layers together firmly, then flute with your fingers or press the tines of a fork all the way around. Brush the dough top (not the edges) with the milk, then sprinkle with the granulated sugar. Cut generous slashes in the top for steam vents, using a sharp, lightly greased paring knife.
Set the pie on a rimmed baking sheet. Bake for 25 to 35 minutes, or until the crust is lightly browned. Spray the underside of an extra-wide sheet of aluminum foil with nonstick spray (or use nonstick foil). Make a foil tent over the pie top so the entire crust is covered. Continue baking for 30 to 40 minutes, or until the top is nicely browned and the filling is bubbly. Transfer the pie to a wire rack. Let cool for at least 1 1/2 hours and preferably 4 hours or more before serving.
The pie will keep covered, at room temperature for up to 2 days or refrigerated for up to 2 days longer. Let come to room temperature before serving.
All-Purpose Pie Pastry Dough (Double Crust)
In a small bowl, measure out 6 tablespoons of ice water. Using a fork, lightly combine the water mixture with the flour mixture, tossing until the water is evenly incorporated and the mixture just begins to form clumps, about 15 to 20 strokes. Check the consistency by pinching a small amount of dough between your fingertips; it should hold together smoothly and be moist but not soggy. If it is crumbly or dry, sprinkle over more ice water, 2 teaspoons at a time, tossing briefly with a fork. When the water is evenly incorporated and the dough is sufficiently moistened to hold together when pinched, gather it up and firmly press it together with your fingertips into a smooth, dense mass. Divide the dough in half, and flatten the portions into 6-inch disks. Wrap in plastic and refrigerate for at least 45 minutes and preferably 1 hour. The dough can be refrigerated for up to 2 days or wrapped airtight and frozen for up to a month; thaw in the refrigerator before using. Roll and bake as directed in the individual recipes.