When I was a kid I wasn’t much of an apple pie lover, but the older I get the more I enjoy it. I especially love Dutch apple pie, which is simply a style that incorporates a crumble or streusel (I will forever be a sucker for streusel topping on any baked good). Recently, I found myself with a surplus of pie dough and crumble topping, and thought it was the perfect time for some deep dish apple pie.
You might be asking yourself, “why deep dish?” I gave up the traditional pie tin long ago. In my book, all it’s good for is keeping Marty McFly out of harm’s way (bonus points for recognizing that deep cut reference). For reasons I discuss in the video, I’m a deep dish man (spoiler alert: it holds more filling and is more stable).
This video recipe covers the creation of the apple pie filling, rolling out your crust, pie assembly, and baking. Get the more in depth pie dough recipe here, and find the printable recipes for this apple pie here.
Grab your pie dough and a couple apples, we’re going baking!
Cheers – Chef Scott
Hello Chef Green,
Please may I ask what is the substitute for pastry flour. I am in the UK and not sure I can buy pastry flour here.
I would be so grateful for your help. I cannot wait to make this apple pie.
Love your work and thank you for generously sharing your knowledge.
Best wishes,
Pam
Hi Pam,
I’m so glad you enjoy the recipes and will try the apple pie! Let me know how it goes.
The best substitute for pastry flour is using a mixture of 70% all-purpose flour and 30% cake flour. If you have trouble finding cake flour, using all-purpose flour for the recipe will still work without any major issues!
Cheers – Chef Scott
Hello Chef Scott,
Thank you so much for kindly replying back. I will use all purpose flour/plain flour for this recipe as i don’t think cake flour is readily available where i am in the UK.
Cannot wait to give this a go:)
Best wishes,
Pam
Hi Pam,
You’re very welcome. I am confident your pie will be every bit as delicious using the all-purpose flour!
Cheers – Chef Scott