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Double-decker deep dish apple pie?

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Double-decker deep dish apple pie?

ipsedixit | Sep 26, 2010 09:56 PM

I've got this deep dish pie pan staring at me just begging to be used.

Which got me thinking.

Has anyone ever made a "double-decker" apple pie? As in pie crust, topped with apple filling, then another layer of pie crust, then more apple filling, then pie crust to top it off?

Every time I have a deep dish pie (2 inches thick) I always feel like it is unbalanced -- to much filling to crust. The ratio is just off.

Is this possible? A double-decker apple pie? Would the middle layer crust cook through, or would it be still half-raw when the rest of the pie is done?

Thoughts? Comments? Suggestions? Ridicule?

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