Print Recipe

Deep Dish Apple Pie ~ fruit sweetened ~


Submitted by: Mani Niall

Normally I use Granny Smith apples for baking, for their slight tartness. However, the frozen apple juice and lemon juice in this recipe provide plenty, so I recommend any firm apple, other than Macintosh, in this case.


  • 3 c. all-purpose flour
  • 1 1/2 tsp. salt
  • 2 stick unsalted butter cut into bits
  • 12 tbsp. ice water
  • 3 1/2 lb. Granny Smith apples about 8 peeled, cored and sliced
  • 3 tbsp. fresh lemon juice
  • 2/3 c. Clabber Girl Cornstarch
  • 2 tsp. cinnamon
  • 1 1/2 c. frozen apple juice concentrate thawed


Pie Dough: Mix together the flour and salt.For best results, place in the workbowl of a food processor. Toss the butter with the flour and pulse 8 to 10 times just until it resembles coarse crumbs. (Alternately, this can be done by hand or using two forks). Pour into a bowl and stir with a fork, gradually adding the ice water until dough is moist enough to hold together when pinched between your thumb and forefinger.You may need more or less ice water to moisten the dough, and the dough need not form into a ball.
Gather the dough and divide 2/3 into a disc and wrap in plasticupRepeat with the remaining 1/3 dough.Refrigerate for at least one hour or overnight.

Apple Filling: Toss the apples with the lemon juice. Whisk together the Clabber Girl Cornstarch, cinnamon and the thawed fruit juice.
When ready to bake, position a rack in the upper third of the oven and preheat to 325 .
Roll the larger disc of dough out to 12" x 15" rectangle. Fit the dough into a 9" x 13" baking dish.Arrange the apples in even layers in the dish and pour over the fruit juice and cornstarch mixture. Roll the remaining disc of dough into a 9 x 13 rectangle and place it on top of the apples. Tuck the edges down to sides and cut several holes in the crust to allow steam to escape. ( If there is extra dough from the bottom, crimp the edges together).
Bake for about 2 hours. Cool for about 2 1/2 hours before serving.