Orchard’s Fruits

Deep-Dish Apple Pie

Makes 1 (9-inch) deep-dish pie

4 pounds Granny Smith apples, peeled, cored, and sliced
2 tablespoons fresh lemon juice
¾ cup plus 3 tablespoons sugar, divided
¼ cup plus 2 tablespoons all-purpose flour, divided
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon salt
Sweet Pie Dough (recipe follows)
1 large egg, lightly beaten
1 tablespoon water

1. In a large bowl, combine apples, lemon juice, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, allspice, and salt; toss to combine. Refrigerate for at least 8 hours or overnight. Strain mixture through a fine-mesh sieve; discard liquid.

2. Preheat oven to 350°.

3. On a well-floured surface, roll each disk of Sweet Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough, leaving a ½-inch border.

4. In a small bowl, combine 2 tablespoons sugar and remaining 2 tablespoons flour. Sprinkle mixture over bottom crust; spoon strained apples into crust. Top with remaining dough circle, trimming to fit. Using fingers, lightly pinch top and bottom crusts together to create a wavy edge.

5. For leaf decoration, gather dough scraps, and roll to a ⅛-inch thickness. Using a leaf-shaped cutter, cut leaves. Decorate top crust with leaves.

6. Using a paring knife, cut several 1-inch slits or small ovals in top of dough to release steam.

7. In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, lightly coat top crust with egg wash; sprinkle with remaining 1 tablespoon sugar. Bake until interior is bubbling and crust is golden brown, 45 minutes to 1 hour.

Note: If crust browns before filling is completely cooked, cover pie loosely with foil for remainder of baking time.

Sweet Pie Dough

Makes 2 piecrusts

4 cups all-purpose flour
½ cup sugar
¼ teaspoon salt
½ cup plus 2 tablespoons cold unsalted butter, diced
⅔ cup ice-cold water

In the work bowl of a food processor, combine flour, sugar, and salt. Pulse until blended. Add butter, and continue pulsing until mixture is crumbly. With the processor running, add ⅔ cup water