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Deep-Dish Fruit Pie

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Deep-Dish Fruit Pie

Cuisine:American

Course:Dessert

40m prep 1h 20m cook 6h ready

12 to 15 servings A deep-dish pie is the perfect pièce de résistance when a regular pie just won’t do. Follow this recipe using a variety of different fruits for an absolutely stunning dessert: Use 1 ½ recipes of any of the fruit fillings in this chapter with the exception of uncooked apple pie filling. Please read About Crusts Baked with Fillings.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 8 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 ½ to 3 lb or 1.133 to 1.36kg)
  • 2 to 2 ½ cups (395 to 495g) sugar, depending on sweetness of fruit
  • ½ cup tapioca starch (60g) or cornstarch (65g)
  • 3 tablespoons (45g) lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream
  • Sugar or turbinado sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Double recipe All-Butter Pie or Pastry Dough
  • 8 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 ½ to 3 lb or 1.133 to 1.36kg)
  • 2 to 2 ½ cups (395 to 495g) sugar, depending on sweetness of fruit
  • ½ cup tapioca starch (60g) or cornstarch (65g)
  • 3 tablespoons (45g) lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream
  • Sugar or turbinado sugar

Let's Cook

  1. Step 1.

    Have ready a 9-inch deep-dish pie pan or a 9-inch springform pan. Prepare: Double recipe All-Butter Pie or Pastry Dough

  2. Step 2.

    Divide the dough in half, and divide one of those halves in half again. Shape the two smaller pieces of dough into disks, wrap tightly, and refrigerate. Dust a work surface with flour and roll out the large piece of dough into a large round ¼ to ⅓ inch thick. Transfer the dough to the pie pan or springform pan, pressing it into the corners and up the sides. Fold any overhanging dough back and tuck it under to make a thick edge that sits just on top of the pan rim. Chill the dough while you prepare the filling and top crust.

  3. Step 3.

    Toss together in a large bowl: 8 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 ½ to 3 lb or 1.133 to 1.36kg); 2 to 2 ½ cups (395 to 495g) sugar, depending on sweetness of fruit; ½ cup tapioca starch (60g) or cornstarch (65g); 3 tablespoons (45g) lemon juice; ¼ teaspoon salt

  4. Step 4.

    Roll out one of the smaller pieces of dough into a round ¼ to ⅓ inch thick (save the other small piece for decorative accents on the top crust, or store it in the freezer for future use). Pour the filling into the bottom crust. Place the dough round over the filling and fold the overhanging edge under the bottom crust. Flute or crimp the rim, and cut steam vents in the top crust. Freeze the pie for 20 minutes. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

  5. Step 5.

    Brush the top crust with: 2 tablespoons heavy cream

  6. Step 6.

    Sprinkle with: Sugar or turbinado sugar

  7. Step 7.

    Place the pie on a baking sheet and bake until golden brown and the filling is thick and bubbles up through the crust vents, about 1 hour 20 minutes. Let cool completely on a rack before slicing, 4 hours.

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