Best Ever Deep Dish Apple Pie from The Smitten Kitchen Cookbook

I was at a loss as to what kind of dessert to make for a recent potluck, and finally decided to make the Deep Dish Apple Pie from The Smitten Kitchen Cookbook. It was wonderful. And easy to make. The crust was simple to make and easy to roll out. Just follow the directions in the recipe in the cookbook, which is quite a nice cookbook, by the way. I made my crust in the processor and let it chill while I went out. A couple of hours later, I rolled it out and made the filling and voila! a wonderful dessert. It does need to get to lukewarm and/or be refrigerated a bit to make slicing easier, but it was so easy. It took five pounds of apples!!! So you know that it had plenty of filling.

It served the entire group – even the youngsters came up to me and said how much they liked it. This is definitely a keeper recipe. If you have one of those apple peeler thingies, it makes quick work of peeling, coring, and slicing all those apples. I have one similar to the Back to Basics Apple Peeler pictured on ┬áIt is quite handy.