Smitten Kitchen’s Deepest Dish Apple Pie Recipe is Perfect for Thanksgiving!

Fill 1-cup liquid measuring cup with water and drop in a few ice cubes; set aside. In large bowl whisk flour, sugar and salt. Sprinkle butter cubes over flour mixture and begin working them in with pastry blender, using it to scoop and redistribute mixture as needed so all parts are worked evenly. When all butter pieces are size of tiny peas—this won’t take long—stop. Yes, even if it looks uneven; you’ll thank me later.

Drizzle 1⁄2 cup ice water over butter-flour mixture. Using spatula, gather dough together. You’ll probably need 1⁄4 cup more cold water to bring it together but add it 1 Tbs. at a time. Once in large clumps gather together with hands into one mound, kneading them gently together. Divide dough in half; wrap each half in plastic wrap. Chill 1–2 hrs. before rolling out.

Lightly coat a 9-inch springform pan with 3-inch sides with oil; set aside. Unwrap first packet of dough, place on a well-floured counter, sprinkle top generously with flour, and roll it out into 12" circle. Set aside and repeat with second half of dough. Stack doughs on top of each other and roll pastry into 16" circle.

Fold dough gently (making no crease) in half and then gently in half again, then lift it into prepared pan. Unfold dough, draping it into center from sides, lowering enough dough to fill the pan’s cavity. Press it against sides, trim overhang to 1", and use the scraps to patch any tears or holes. Let crust chill in fridge while you prepare the apples.

Stir together granulated sugar, cinnamon, salt, flour, and baking powder in a medium bowl. Pour in melted butter, and stir until large clumps form. Set aside.

Heat oven to 375°F. Peel, core, and chop each apple into eight wedges. Thinly slice each wedge crosswise into pieces no more than 1⁄4" thick. These pieces are important because you want them to fill crust, edge to edge, as fully as possible. Sprinkle them into your largest bowl with lemon juice. Whisk granulated sugar, flour, salt, cinnamon and nutmeg in a small bowl; sprinkle over apples, tossing gently to coat. Add apple filling to crust, a quarter at a time, using a spatula to spread apples as flat and evenly as possible. (This will also ensure that you can fit all apples in.)

Bake for 30 min., then remove pie just long enough to sprinkle topping over pie, pressing it in if needed. Reduce temp. to 325°F and bake for another 1 hr. If topping begins to brown too soon, cover with foil, removing it only for last 2 min. of baking. Let pie cool to lukewarm in pan. When ready to serve, run knife around edge to loosen any crust that has stuck to outside of springform ring, then loosen clamp of ring and remove it. Slide pie onto serving plate and chill overnight, or serve immediately. If desired, dust with confectioners’ sugar.