Blue Ribbon Deep Dish Apple Pie | Connecticut Public

Name: Blue Ribbon Deep Dish Apple Pie | Connecticut Public
Total time: 165 min
Ingredients: 2 1/2 cups (350 g) all-purpose flour (butterflied (see Notes)); 3 tbsp granulated sugar, (divided); 1 tsp Kosher salt; 18 tbsp (2¼ sticks; 255 g) chilled unsalted butter, (cut into ¼-inch cubes); 6-8 tbsp (90 to 120 ml) ice water; Milk for brushing over crust; 2 1/2 lbs (1.13 kg, or about 5 large) firm-tart apples (see Apple Notes), (peeled, cored, and cut into 1/2-inch-thick wedges); 2 1/2 lbs (1.13 kg, or about 5 large) firm-sweet apples, (peeled, cored, and cut into 1/2-inch-thick wedges); 1/3 cup (66 g) granulated sugar; 2 tbsp firmly packed light brown sugar; 1 1/2 tbsp (22 ml) freshly squeezed lemon juice; 1/2 tsp ground cinnamon; 1/2 tsp kosher salt; 1 1/2 tbsp cornstarch

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When it comes to apple pie, the more fruit the merrier. Only, the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the...

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Ingredients

2 1/2 cups (350 g) all-purpose flour (butterflied (see Notes))
3 tbsp granulated sugar, (divided)
1 tsp Kosher salt
18 tbsp (2¼ sticks; 255 g) chilled unsalted butter, (cut into ¼-inch cubes)
6-8 tbsp (90 to 120 ml) ice water
Milk for brushing over crust
2 1/2 lbs (1.13 kg, or about 5 large) firm-tart apples (see Apple Notes), (peeled, cored, and cut into 1/2-inch-thick wedges)
2 1/2 lbs (1.13 kg, or about 5 large) firm-sweet apples, (peeled, cored, and cut into 1/2-inch-thick wedges)
1/3 cup (66 g) granulated sugar
2 tbsp firmly packed light brown sugar
1 1/2 tbsp (22 ml) freshly squeezed lemon juice
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 1/2 tbsp cornstarch