We've been making this same pie since our very first cooking class in Chicago in 1997. We are happy to share the recipe with you!
Yield: One 9- to 10-inch deep-dish pie
Active Time: 45 minutes
Start to Finish: 2 hours
For this recipe you’ll need:
Preheat oven to 375º (or 350º convection).
Peel and core the apples, and cut them into1/2-inch wedges.
Toss the apples, flour, sugar (vary amount depending upon tartness of apples), cinnamon and salt in a large bowl to mix. Let sit while rolling dough.
Lightly dust a clean surface with flour and roll out one disk of dough into a 1/8-inch-thick circle. Tip: As you’re rolling, lift and turn the dough occasionally to ensure it does not stick.
Gently roll the dough onto the rolling pin, lift, and place into a 9- or 10-inch pie dish or seasoned cast iron skillet. Gently push the dough to fit the pie dish, allowing excess to hang over the edge.
Add the filling to the pie. Sprinkle pieces of butter on top of the filling.
Roll the second disk of dough into a 1/8-inch-thick circle. Insert a knife in several places through the top crust to create vents. Place the top portion of dough over the filling and trim the edges of the crust, leaving about 1 inch of excess dough all around.
Close the crust by folding the edges under and pinching or using a fork to crimp. Brush the top of the pie with heavy cream and sprinkle generously with sugar.
Place the pie on a parchment-lined sheet tray, and bake until the filling is bubbly in the center, the apples are tender and the top crust is golden brown, about 1 to 1 1/2 hours. Allow to cool.
While the pie is baking prepare the whipped cream. Place the heavy cream, powdered sugar and vanilla bean paste in a cold bowl. Use a whisk or an electric mixer to whip the cream until soft peaks form.
Cut the pie into slices and top each slice with a dollop of whipped cream.