Deep Dish Appalachian Apple Pie

Using apples from our backyard, this perfectly balanced tart & sweet gooey pie is a fan favorite in our neighborhood. Paired with a flaky, all-butter crust!

FOR THE CRUST:

1 3/4 cups all-purpose flour, plus more for dusting

1/2 tbs granulated sugar

1/2 tsp

1 1/2 sticks of salted butter

5 tbs ice water

1. Place flour, sugar and salt into the bowl of a food processor and pulse to combine.

2. Add cold diced butter and pulse until coarse like breadcrumbs

3. Add ice water and pulse until small balls form

4. Transfer dough to clean surface and gather dough into ball (do not knead)!

5. Cover with plastic wrap for 1 hour

FOR THE APPLE FILLING:

2 lbs apples peeled, cored and chopped

1 tsp cinnamon

6 tbs salted butter

2 tbs all-purpose flour

1/4 cup water

1/4 granulated sugar

1/4 cup JT Copper Leaves of Red Syrup

1 egg + water for egg wash

1. Melt butter in saucepan over medium heat

2. Whisk in flour and simmer for 1 minute whisking constantly

3. Whisk in water, sugar and syrup and bring to boil

4. Reduce heat and continue simmering 3 minutes, whisking frequently

5. Chop apples and mix well into sauce and add cinnamon

Sprinkle work area with flour and roll out bottom pie crust to a 12” circle

Transfer to 9” cake pan

Add apple mixture

Roll remaining dough and cut into 10 evenly thick strips and arrange into a woven lattice

Brush the top with the egg mixture

Bake at 425 in the center of the oven for 15 minutes

Reduce heat to 350 and bake an additional 45 minutes

Remove from oven and cool for 1 hour before serving