My Grandmother's Deep-Dish Apple Pie

Some grandmothers swore by lattice tops, others by streusel. This one believed in a single sheet of pastry stretched over a deep dish of apples and called it a day. No bottom crust, no decoration, no fuss. Five cups of apples toss with brown sugar, a couple tablespoons of flour, cinnamon, and lemon juice, then settle into a deep pie plate or casserole.

The flour and lemon do more work than they look. The flour thickens the juices the apples release as they soften, while the acid keeps the slices from going one-note sweet under all that brown sugar. A tablespoon of butter dotted across the fruit melts into the filling for richness.

A pie crust drapes over the top, pressed against the rim with the tines of a fork to seal, then pricked all over so steam can escape during the bake. Without those vents, the crust puffs up like a balloon and the filling boils over the sides.

Serve plain, with a pour of cold cream, or with hard sauce: butter, sugar, and a splash of brandy whipped together. Hard sauce on hot apple pie tastes like a Currier and Ives print.

Pro Tips

• Use a mix of apple varieties for the most complex flavor. A combination of tart Granny Smith and sweeter Honeycrisp or Braeburn beats either one alone.
• Cut apples into small, even pieces (½ inch). Larger chunks won’t cook through in the bake time; smaller ones disappear into mush.
• Prick the crust thoroughly with a fork before baking. Inadequate venting traps steam, puffs the crust into a dome, and tears the seal at the edge.
• Let the pie rest at least 30 minutes after baking. The juices need time to thicken; cut too soon and the filling runs.

Variations

• Stir ¼ cup raisins or dried cranberries into the apples for chewy bursts of sweetness.
• Add 1 teaspoon of grated fresh ginger or orange zest to the filling for a brighter, more aromatic profile.