The Best Deep Dish Apple Pie
With September here, it’s time to turn our eyes towards one of the most beloved seasons in New England – apple season! Each fall we trek to our favorite orchards and pick bags of apples to bring home and eat. Some don’t make it out of the orchard (it’s so hard to resist sampling), but others are turned into a slew of apple treats like homemade applesauce, apple sheet cake, apple crisp with crunchy oat topping, and perhaps the most beloved of all — deep dish apple pie. We think our Blue-Ribbon Deep-Dish Apple Pie (just one of the many tasty apple recipes in the award-winning Apple Lover’s Cookbook from our very own Amy Traverso – a must for every apple lover) is better than good. In fact, we think it’s the best!
What makes this recipe stand out is the method for pre-cooking the apples slightly before you fill the pie. This helps to firm them up in advance, so when you take your pie out of the oven it will be baked to perfection with a golden brown, buttery crust and a deep pile of packed in apples — no runny filling or gap between the dough and the apples! I loved this pie and can’t wait to tell my mom she doesn’t have to pick up an apple pie from the market this year for Thanksgiving. With this blue-ribbon recipe in my arsenal, I know I’ll be able to deliver one seriously perfect pie.
And finally, while we love fresh whipped cream of vanilla ice cream, no apple pie in New England would be complete without the slice of sharp cheddar on the side (or even sometimes shredded and baked right into the crust). The sweet-meets-salty pairing is delicious and you’ll wonder how you ever lived without it.
You can read more about this New England apple/cheese tradition in another Yankee Seeker post for Cheesy Dapper Apple Squares…
Are you ready for New England apple season? What are your favorite ways to eat apples? Let us know in the comment section, and happy September!