Before you even ask, no I didn't make it. The boyfriend whipped one up for his folks on Christmas. The recipe was from Ina Garten's Barefoot Contessa Family Style cookbook. He saved me a piece. In a ziplock bag. Stored on his backseat under an anvil. Despite that, it still tasted very good. The citrus in the recipe really lightened it up, but I think I would cut back on it in the future. It was almost too much and I prefer my apples pies with more spice.
Also, should you happen to make this, the deep dish pie crust is a necessity. Even then, it's going to be one huge pie that towers over the pan by a few inches if you use a store-bought crust. Monster. Unfortunately, the only before picture is on his phone.
Deep Dish Apple Pie
4 lbs granny smith apples, peeled, quartered, and cored
zest of 1 lemon
zest of 1 orange
2 T lemon juice
1 T orange juice
1/2 c sugar, plus 1 tsp to sprinkle on top
1/4 c all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
Pie crust- homemade or bought- enough for bottom and top
1 egg beaten with 1 T water for egg wash
Preheat oven to 400F.
Cut each apple quarter in thirds crosswise and combine in bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.
Assemble pie crust in the bottom of a pan.
Fill pie with apple mixture. Brush edges of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 tsp sugar, and cut four or five slits.
Place the pie on a sheet pan and back for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.