The Ultimate Deep Dish Apple pie

Instructions

1. Preheat your oven to 375.
2. Roll out your first pastry dough to line an 8” pie shell. Roll the second one a bit larger to accommodate a 9” shell.  Place the first shell in the pastry dish allowing the excess to hang over the edge.
3. Combine your peeled, cored, and sliced apples with the granulated sugar, cinnamon, vanilla and flour.
4. Pour the apple mixture into the pie shell. It should form a “mound” of apples.
5. Dollop the butter in 1tsp sections evenly around the apple mixture.
6. Place the second pie shell over the apples. Trim the excess dough so you have an even 1” overlay. Roll the overlay under the bottom shell edge forming a crust. Now press down on the edge with your thumb and repeat around the entire pie. You don’t need to press hard, just enough to form a “crimp” in the edge.
7. Take your egg and whisk it in a small bowl. Using a pastry brush, brush the top of the pie lightly with the egg mixture.
8. Using a knife, score three 2” slits in the top of the pie shell to allow  for the steam to escape.
9. Using tin foil, line a pizza pan. Place the pie plate on top of the pizza pan and put both in the middle rack of the oven. The pizza pan will catch any drippings. (You can buy a special pie baking pan for this and I recommend doing so. Williams and Sonoma has been known to carry these)
10. Bake for 60 minutes.
11. Remove from oven and allow to cool for 30 minutes to an hour before serving.
12. Enjoy.