(Family Features) As the chill of autumn arrives, our palates pine for homemade apple pie. Apples are available in abundance, and Deep Dish Apple Pie is easy and delicious - even for the novice baker - with this step-by-step recipe from the Wilton Test Kitchen.
The tips to success are simple. For convenience, start with refrigerated pie crusts; the mixing and rolling out are done for you. The fabulous filling is a snap...just combine peeled and sliced apples, lemon juice, flour, cinnamon and sugar. Be sure to choose apples appropriate for baking such as Granny Smith, Rome, Braeburn, Northern Spy or Cortland because they hold their shape and won't become too soft as they bake.
Note also that this is a deep dish pie, so the correct size pie pan is a must; otherwise the filling will overflow the pan. The top crust requires cutting slits or some other type of openings to allow steam to escape and prevent the crust from becoming soggy.
Wilton has created an innovative way to both decorate the top crust, and vent the steam. Using a mini apple-shaped cutter, make cut-outs and place the crust over the apple filling. Seal the edges and arrange the apple cut-outs on the crust. Brush with egg white (for a glossy golden brown finish), and bake. Cool the pie at least an hour before serving for easier cutting.
For more ways to bake, decorate, and celebrate the season, visit www.wilton.com.