We went apple picking for the first time this weekend and had a grand time. We picked lots of different varieties of apples and so far, they all have been delicious. I cannot take any credit for making this pie since my hubby did it all by himself. He’s a big fan of apple pie (who isn’t?) and we thought the finished product turned out splendidly for his first time.

Deep Dish Apple Pie
Recipe Courtesy of Ina Garten

• 4 pounds Granny Smith apples, peeled, quartered, and cored

• 1 lemon, zested

• 1 orange, zested

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon freshly squeezed orange juice

• 1/2 cup sugar, plus 1 teaspoon to sprinkle on top

• 1/4 cup all-purpose flour

• 1 teaspoon kosher salt

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon ground allspice

• Basic Pie Dough, recipe follows

• 1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Basic Pie Dough
Recipe Courtesy of Martha Stewart

• 2 1/2 cups all-purpose flour, (spooned and leveled)
• 1 teaspoon salt
• 1 teaspoon sugar
• 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over-process.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.