Deep Dish Apple Pie

Ingredients

PIE CRUST

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

FILLING

• 8 medium size apples, sliced thinly
• 2/3 cup packed light brown sugar
• 1 Tablespoon lemon juice
• 1 1/4 teaspoons ground cinnamon, divided
• 1/8 teaspoon ground nutmeg
• Pinch of ground allspice
• Pinch of salt
• Serves 6 - 8

Directions

Pie Crust

1. Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see butter still in the mix. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it. Taking the dough of the bowl press and form two balls of dough. Wrap these up, and re-fridgerate for about an hour.

Filling

1. Mix together sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, allspice and salt. Set aside.
2. Preheat oven to 425F.
3. Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch deep dish pie pan. Trim off excess pie dough. Add apple filling. Roll out other ball of dough, with flour. Using water and a brush, brush some water along edge, and place pie dough on top, trim and crimp. Make sure to cut some vents in pie dough.
4. Bake pie for 20 minutes. Reduce oven to 375F.
5. Bake for another 25 to 35 minutes, or until top of pie is golden brown. Let cool on a wire rack. Serve and enjoy.
6. To make an even nicer pie. Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with sugar. Then bake it. Makes a lovely colour.