Deep Dish Apple Pie - The Sweet Spot - Cooking

Mile-High Deep Dish Apple Pie

No Comments | Written on October 6, 2011 at 11:00 am, by Amy Palanjian

courtesy of Amy Palanjian

I love apple pie. I’d take a slice of pie (with vanilla ice cream, thank you very much) over cake any day. We even had it instead of cake at our wedding this summer. And I have to admit that if I can make an apple pie that’s slightly lower in sugar and that has wholesome whole-wheat pastry flour in the crust, I consider it to be a most excellent breakfast when topped with a dollop of thick Greek yogurt.

This Deep Dish Apple Pie does all of that and more. It uses a combination of both sour cream and butter to add richness to the crust with less fat than many other crust recipes, and it called for a whopping 12 cups of apples, ensuring that this was one chock-full-of-fruit pie. I baked and brought this bad boy to a potluck at a friend’s farm on Saturday and it was a total hit—the only thing I would have changed is that I wish that there were more leftovers!

If you’re feeling in the mood for a bigger apple adventure, try the fancy Upside Down Caramelized Apple Pie, the intensely flavorful Dried Apple Cider Pie, herbaceous Rosemary Apple Pie (sounds weird, but the flavors totally work!), or the Cheesy Apple Pie (plays off that New England tradition of serving sharp Cheddar with apple pie).