Deep Dish Apple Pie

Ingredients:

For the Crust- follow this recipe, or use store bought.

For the Filling-

• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘶𝘯𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘤𝘶𝘵 𝘪𝘯 𝘴𝘮𝘢𝘭𝘭 𝘤𝘶𝘣𝘦𝘴
• 3 𝘱𝘰𝘶𝘯𝘥𝘴 𝘢𝘱𝘱𝘭𝘦𝘴 (𝘐 𝘶𝘴𝘦𝘥 𝘢 𝘮𝘪𝘹 𝘰𝘧 𝘎𝘳𝘢𝘯𝘯𝘺 𝘚𝘮𝘪𝘵𝘩 𝘢𝘯𝘥 𝘏𝘰𝘯𝘦𝘺𝘤𝘳𝘪𝘴𝘱), 𝘤𝘰𝘳𝘦 𝘳𝘦𝘮𝘰𝘷𝘦𝘥, 𝘱𝘦𝘦𝘭𝘦𝘥, 𝘢𝘯𝘥 𝘵𝘩𝘪𝘯𝘭𝘺 𝘴𝘭𝘪𝘤𝘦𝘥 1/2 𝘤𝘶𝘱, 𝘱𝘭𝘶𝘴 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘪𝘨𝘩𝘵 𝘣𝘳𝘰𝘸𝘯 𝘴𝘶𝘨𝘢𝘳, 𝘱𝘢𝘤𝘬𝘦𝘥, 𝘱𝘭𝘶𝘴 𝘦𝘹𝘵𝘳𝘢 𝘧𝘰𝘳 𝘴𝘱𝘳𝘪𝘯𝘬𝘭𝘪𝘯𝘨 𝘵𝘰𝘱 𝘰𝘧 𝘱𝘪𝘦 
• 1/4 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘬𝘰𝘴𝘩𝘦𝘳 𝘴𝘢𝘭𝘵 
• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦 
• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳 
• 1 1/2 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘤𝘪𝘯𝘯𝘢𝘮𝘰𝘯 
• 1/8 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘯𝘶𝘵𝘮𝘦𝘨  
• 1 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 

• 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳, 𝘧𝘰𝘳 𝘳𝘰𝘭𝘭𝘪𝘯𝘨 𝘥𝘰𝘶𝘨𝘩 
• 1 𝘭𝘢𝘳𝘨𝘦 𝘦𝘨𝘨 
• 1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘸𝘢𝘵𝘦𝘳 

Directions:

1. On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5″ X 2.5″/ 1.25qt-capacity pie dish. Place in the pie dish, forming it to the dish, and crimping along the edges with your fingers. Pierce the inside bottom of the pie dish three to five times with the tines of a fork. Place the pie dish in the refrigerator to chill for 20-30 mins., or freeze for 10 minutes.  
2. Preheat the oven to 400°F. 
3. In a 10-inch nonstick skillet over medium heat, melt the 2 tablespoons of unsalted butter, then add the sliced apples. Cook for 2-3 minutes, then add the add the brown sugar, salt, lemon juice, flour, cinnamon, and nutmeg, stirring to coat the apples in the sugar and spices. Now, cook the apples a further 3 minutes, or until the apples are slightly softened but still maintain their shape. Remove from the heat, and immediately stir in the vanilla extract. Set aside. 
4. Remove the prepared pie dish from the refrigerator or freezer. Place the empty pie dish in the preheated oven (to blind bake the crust), and bake for 12-15 minutes. Remove from the oven.  
5. Lower the oven temperature to 375°F. 
6. Fill the pie dish with half of the cooked spiced apple mixture, evenly spreading the mixture out, but not flattening the apples on top. Add the remaining apples to the dish, allowing the rest of the apples to naturally pile up in the middle.
7. Roll out the second pie crust on a lightly floured surface. Roll it large enough to cover the pie (roughly 12-inches). Place the pie dough on top of the apples, completely covering it, then, folding over the edges of the dough (or using the tines of a fork to crimp the edges), or trimming the excess dough from edges. 
8. In a small bowl, add the egg, and 1 tablespoon of water. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush.
9. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so).   
10. Remove from the oven and allow the pie to rest at least 1 hour before serving, or up to 2 hours, preferably. Serve with vanilla ice cream and enjoy! 

Recipe by Madison of Fashion Tales Blog