Deep Dish Apple Pie

by guest Erika Bruce

While working for Cook’s Illustrated Magazine, Erika Bruce was challenged to develope a recipe that packed as many apples as possible into a deep dish apple pie.

Her trick was to slow roast 5 pounds of apples (a mix of both sweet and tart) in a low oven on a sheet pan, coated in some of the sugar and spices. After the apples cooled, she loaded them into an all butter crust before baking.

Here are a few links to learn more about Erika’s creation of deep dish apple pie for Cook’s Illustrated & America’s Test Kitchen.

https://www.americastestkitchen.com/videos/869-deep-dish-apple-pie

https://www.americastestkitchen.com/episode/141-deep-dish-apple-pie

https://www.americastestkitchen.com/recipes/2052-deep-dish-apple-pie?extcode=NSCIK10FB&utm_source=facebook&utm_medium=photo&utm_content=precook&utm_campaign=ciholiday&fbclid=IwZXh0bgNhZW0CMTEAAR2bZ63_1nQsCh5cOFTTDzl41VIvZyRkA_VY2mSepUckHV45dVjGWq9Lkmc_aem_MTuiGskVZgjS51SmacYl5g