The best deep dish apple pie is made with a homemade pie crust and large, thick pieces of apples for a dome-shaped deep dish apple pie. The apples that you use are what will help to make the best flavor for your apple pie. Granny Smith apples can be used for a favorable tart deep dish apple pie and each piece is only 355 calories.
Peel and core 12 large apples. Cut each apple into wedges (about 16 per apple). When the apples are cut, you should have about six pounds of apples.
Place the cut apples in a bowl. Add the cinnamon, lemon juice, flour and sugar. Use a spoon or clean hands to toss the ingredients together. Place the apple filling in a 13-inch by 9-inch baking dish. Set off to the side while you prepare the pie crust.
Use a medium size bowl to combine the sugar, salt, baking powder and flour. Use two knives or a pastry cutter to blend in the margarine. Make scissor cuts as you add the margarine until the mixture looks like hard crumbs. Add the heavy cream and beaten egg to the mixture and blend well. Preheat the oven to 400 degrees F.
Place some flour in a dish and coat your hands with the flour. Roll the dough into a ball. Cut the dough ball into six pieces. Use your floured hands to make each dough ball flat with a 1/2 inch thickness.
Place each flattened piece of dough on top of the apple mixture so that the apples are covered in the glass baking dish. The dough pieces do not need to be touching each other as the dough will spread and seal as the pie bakes. Use a bakers brush to brush the top of the dough with heavy cream. Sprinkle the top with some sugar.
Use a piece of tin foil to make a dish, pinching the ends to make a lip so that any spills or if the pie bubbles over the make-shift dish will catch the spills. Place in the oven for 1 hour and 15 minutes.
Make a tent cover with tin foil that will sit loosely on the top of the pie to prevent over browning. Add the tent halfway through baking. To test for doneness, insert a fork into the pie. Apples should be tender and bubbly with a golden pie crust. Cool one hour before serving.