apple pie Archives - Proud Italian Cook

3 Classic Thanksgiving Dessert Pies

Tis the season for pies! It’s fall, and Thanksgiving is right around the corner. Apples are in abundance and who can resist an apple pie baking in an oven. Baking a pie doesn’t have to be intimidating, believe me you can take shortcuts, I do.

For whatever reason it’s the making of the dough that intimidates people. When I was newly married my tried and true pastry for pie crust was from and old Betty Crocker cookbook. I just followed the directions and whipped it up in my food processor and it came out perfect every time.

But now that I’m older I’m not as adventurous and I found a store-bought pie crust that I love using, ( Trader Joes’s ) it saves me a lot of time and clean up which makes me happy, but by all means if baking is your thing, you can’t beat a homemade crust!

The best part, about making this deep dish apple pie was the fact that I made it in a 10 inch spring form pan, which gives you plenty of room to pile on the apples, I’ll never use a pie plate again!

Recipe for my Deep Dish Apple Pie will be listed below in the recipe card.

Next up a delicious, No Fuss Pumpkin Pie. So simple to make especially using a store-bought pie crust, no mixer used, all you need is a whisk to bring it all together.

In a large bowl add 1 -15 oz. can of organic pumpkin puree, 1-14 oz. can sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, pinch of salt. Whisk together til smooth.

Pour the mix into a 9 -1/2 inch un-baked pie crust and place in a 425F pre-heated oven. Bake for 15 minutes then reduce to 350F and bake 30-40 minutes depending on your oven. Crust should be deep golden and center when poked comes out clean.

Let it cool completely before serving but tastes best refrigerated. Serve with whipped cream, delicious!

( I used Trader Joe’s pie crust).

You can make this pumpkin pie the day before and keep it refrigerated, it tasted even better the next day!

This is my Vintage Coconut Custard Pie, I have to make it every year at Thanksgiving, it’s tradition in my house.

So wonderful with a nice cup of coffee!

5.0 from 1 reviews

Deep Dish Apple Pie

Made in a spring form so you can pile on the apples!

Author: Marie

Recipe type: Dessert

Ingredients

10 inch spring form pan, buttered sides and bottom
2 prepared pie crusts, for top and bottom, store-bought or homemade (I used Trader Joe's)
5 or so large apples, peeled and sliced thin and sprinkled with lemon juice to keep from browning
Note: ( It really depends how big your apples are, I used honey crisp) use enough to really fill up your pan and over the top a bit because the apples will shrink down in the baking process).
¾ cup sugar, or more to taste
⅓ cup flour
pinch of salt
2 teaspoons, cinnamon or more to taste
unsalted butter to dot the top of the apples
1 egg yolk with 2 teaspoons water to brush over the top

Instructions

Butter the sides and bottom of your spring form pan and place it on a rimmed cookie sheet so nothing leaks out while baking.
Place your bottom crust gently into the pan pushing down on the bottom and up the sides, take your time and cover every part leaving a little overhang.
In a large bowl add the sliced apples, cinnamon, salt, sugar and flour, mix together gently and thoroughly.
Place apple mixture into the pan, then dot all over with unsalted butter.
Now place the second crust on top and crimp the edges together, then make some vent slits on top.
Now mix your egg yolk with the water and brush it all over the top of the crust.
Place into a 450F oven for 10 minutes then reduce to 350F for an hour, to an hour and 10, but ovens do vary so watch your own oven carefully.
Cool it down on a rack and don't cut into it if it's still steaming hot.
Delicious served warm with a scoop of vanilla ice cream on the side..

Deep Dish Apple Galette

Are you looking for a showstopper dessert that’s easy to make with warm flavors of cinnamon and apples? If so, this deep dish apple galette is the one for you.

I’ve always liked making fruit galettes, they’re rustic and freeform but always look amazing when finished, but I have to admit this deep dish galette is a step above all the others!

The deepness comes from using a 9-inch spring form pan. I first saw this concept from a recipe Alison Roman created and I thought it was such a brilliant idea.

The deep sides of the pan allow you to really pack in the apple slices which makes for a beautiful and delicious presentation in every slice. I adapted her recipe by subbing in my way of making an old fashioned apple pie/galette. Alison’s is a little more elaborate for me by adding honey and sesame seeds.

Galettes are usually flat, no pan needed, no crimping or fancy adornments on top. Same concept here only the pan will allow you to stack those apples nice and high.

You’ll also be using more pie crust dough than a typical one crust for most galettes, you’ll need it to fit in the pan and also have enough dough to hang down the sides so after filling it with the apples you can drape the crust 1-1/2 to 2 inches over the apples.

I used a good quality store bought pie crust and ended up using 1 whole crust and half of the other so it was nice and easy, but feel free to whip up your own crust if you like just make enough.

The worse part will be waiting for it to cool down so you can eat it!

I would’ve shown you a nicely cut slice but it completely vanished in an instant when I served it, but trust me the slices come out big and bold.

Deep Dish Apple Galette

A twist on the typical galette, this one is stacked high with apples.

Author: Marie

Ingredients

Pie crust, store bought using 1 whole crust and half of another, or homemade pie crust enough to fill a 9 inch spring form pan with excess to drape half way down the sides of the pan
8 heaping cups of thinly sliced apples of your choice
1 cup granulated sugar plus more to sprinkle on dough before baking
1 to 2 tablespoons of cinnamon ( at this point taste for sweetness and if you want more or less cinnamon)
pinch of salt
1 tablespoon lemon juice
2 tablespoons all purpose flour
butter to dot on top
1 egg whisked for brushing on dough

Instructions

Heat oven to 375F
Lightly grease a 9-inch spring form pan then place pan on a foil lined rimmed baking sheet to prevent any drips.
Roll pie dough out big enough to fit into pan and hang half way down the side of the pan, then place the rolled out dough into the pan.
In a large bowl add the sliced apples, sugar, lemon juice, desired cinnamon, salt and flour, mix well.
Place apple mixture into the prepared pan with the pie dough making sure it reaches the top
Fold and drape remaining dough on the sides up and over the edge of the apples, no more than a 1½ to 2 inch border all around, so if you have excess just cut it.
Brush border with egg mixture then sprinkle sugar over it.
Dot some butter over the top.
Place pan into the oven and bake til deep golden and you see the apple juices start to bubble.
( Note: mine took 1½ hours but ovens do vary so keep checking.)
When finished baking let it cool for 2 hours and then release the spring gently on the pan.
Make sure it's really cooled down before you cut into it, I used a serrated knife and slowly sliced each piece.
Serve with ice cream!