This gorgeous deep-dish apple pie is made in a springform pan. If you're intimidated by pie crusts, you'll love the press-in crust for this recipe! Modified from an Appeltaart recipe originally featured in Martha Stewart Living.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, lemon, pie
Author: Beth Cato
2 1/4cupsall-purpose flourplus more for surface
1/2cuplight brown sugarpacked
3/4cupunsalted butter1 1/2 sticks, cut into small pieces, plus more for pan
1teaspoonpure vanilla extract
2 1/4poundsGranny Smith applespeeled, cored, and cut into chunks (6 cups)
2teaspoonsfresh lemon juice
1 1/2Tablespoonsall-purpose flourplus more as needed
1large egglightly beaten
In a bowl, stir together the all-purpose flour, baking powder, salt, and brown sugar. Add the butter and work it in until only pea-size pieces are visible.
In a small bowl, whisk together the egg, water, and vanilla, then pour into the dry mix. Mix until the dough makes a ball. Form about two-thirds of the dough into one disk and remaining third of dough into another disk. Separately wrap each portion in plastic wrap. Refrigerate them until firm, about 1 hour.
Toss together the apples, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons flour. Set aside but stir every so often as you make other preparations.
Preheat the oven to 350-degrees. Prepare a 9-inch round springform pan by cutting parchment paper to fit the circle inside. Use butter or Pam to adhere the parchment in the pan, then fully grease the top of the parchment and the sides of the pan.
Lightly flour a surface. Take out your large dough disk and roll it out. It's okay if it's fragmented. Take the pieces and press them into the bottom and up the sides of the pan. Sprinkle some flour over the dough.
Use a slotted spoon to transfer the apple filling into the crust; you'll discard any leftover juice. Roll out the other dough disk to be about 1/4-inch thick. Use a pizza cutter or knife to cut the dough into thick strips. Lay half of the strips over the filling, then do the other half crossing the other way. Press the edges of the strips into the crust at the sides.
Lightly beat the egg and brush the lattice with the egg wash.
Bake the pie until the crust is golden brown and apples are tender when stabbed with a fork, about 1 hour 10-20 minutes. Check it at the 40 minute point and cover it with foil if it starts to look too dark.
Let it cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unsnap the springform pan and remove the side circle; keep the appeltaart on the base for convenient serving. Let it cool for an least an hour before cutting in.