Classic Deep Dish Apple Pie with Maple Infused Yogurt & Pecans
 
 
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Ingredients
  • 1 double recipe pie crust (you will need to do this for a deep dish pie)
  • Filling
  • 6 tablespoons apple juice or water
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅔ cup sugar (white or brown is fine)
  • 2 tablespoons + 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons pure maple syrup
  • 1 tablespoon plain Greek yogurt
  • 6 - 8 large apples, sliced and peeled if desired (I used Granny Smith, Royal Gala and Pink Lady)
  • ½ cup chopped pecans
  • Topping:
  • egg wash (1 beaten egg + 1 tablespoon milk or water)
  • coarse sugar
Instructions
  1. Begin by making the pie crust.(I doubled the pie crust recipe for this deep dish pie).
  2. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Make your edges by fluting them or making any other type of design you like. Place pie shell into fridge for at least 30 minutes to ensure that the edges hold their shape while baking.
  3. Preheat oven to 350F once your pie shell has chilled.
  4. Remove pie shell from fridge, prick the bottom and sides of shell with the tines of a fork, and line your shell with one round piece of parchment paper. Sprinkle pie weights over the top and bake for 10 minutes. Remove from oven and let cool.
  5. Roll out remaining dough and use a pastry wheel to form strips 1 inch wide. See this video for HOW TO MAKE A LATTICE PIE CRUST.
  6. Make your filling by melting the butter in a medium-sized pot over medium heat and add the cinnamon, nutmeg and cloves.
  7. Stir in the apples, sugar & apple juice or water.
  8. Cover and cook, stirring every few minutes for 12 -15 minutes or until apples are slightly soft.
  9. In a bowl, combine cornstarch, water & yogurt.
  10. Whisk this slurry into the pot and cook for another 2 minutes or until thick. Add in pecans.
  11. Cool slightly, then place filling into the pie crust and top with lattice strips.
  12. Place back into the fridge for at least 30 minutes to ensure that the crust firm prior to baking.
  13. Brush top with egg wash (1 egg beaten with tablespoon milk or water)
  14. Sprinkle with coarse sugar.
  15. Bake for 15 minutes and then cover edges with foil.
  16. Bake an additional 45 minutes or until golden brown and filling is nice and bubbly.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/09/21/classic-apple-pie-with-maple-infused-yogurt-pecans/