DEEP-DISH APPLE PIE Start to finish: 3 hours Servings: 8

■ 4 lb (1,816 g) firm apples, (a mix of sweet and tart) peeled, cored and cut into 1/4-inch-thick (6-mm) wedges

■ 1 lb (454 g) applesauce apples, peeled, cored and cut into 1/4-inch-thick (6-mm) wedges

■ 1/2 cup (125 mL) plus 1 tsp (5 mL) granulated sugar, divided

■ 1/4 cup (60 mL) packed dark brown sugar

■ 1/4 tsp (1 mL) table salt

■ 1 to 2 tbsp (15 to 30 mL) lemon juice

■ 1 tsp (5 mL) lemon zest Double batch of pie dough, refrigerated

■ 1 tbsp (15 mL) heavy cream

1. In a large Dutch oven over medium-high heat, toss together all of the apples, 1/2 cup (125 mL) of the granulated sugar, the brown sugar, salt, 1 tbsp (15 mL) of the lemon juice and lemon zest.

Bring the mixture to a boil, reduce to a simmer and cook until the firm apples are just tender when poked with a knife, about 15 minutes. Transfer the apples to a large colander set over a bowl and let them drain for 15 minutes, shaking the colander every so often.

3. After the apples have drained, add the juices from the bowl to the Dutch oven and simmer until reduced to about 1/2 cup.

4. In the bowl, combine the reduced juices with the apples. Taste for seasoning and add additional lemon juice if necessary. Cool to room temperature.

5. Meanwhile, remove 1 disk of dough from the refrigerator and roll it out between 2 large sheets of plastic wrap into a 12-inch (30-cm) circle, about 1/8 inch (3 mm) thick.

6. If the dough becomes soft and/ or sticky, return it to the refrigerator and chill until firm. Remove the plastic wrap from one side of the dough and flip it onto a 9-inch (22-cm) pie plate.

7. Remove the second layer of wrap. Ease the dough down into the plate and press it into the bottom and sides gently without stretching it. Leave the dough that overhangs the plate in place; chill until the dough is firm, about 30 minutes.

8. Roll the second disk of dough between 2 large sheets of plastic wrap into a 12-inch (30-cm) circle, about 1/8 inch (3 mm) thick. Chill, leaving the dough between the plastic sheets, until firm, about 30 minutes.

9. While the dough chills, adjust the oven rack to the lowest position, place an empty rimmed baking sheet on the rack, and heat the oven to 425 F (220 C).

10. Remove the pie plate lined with the dough from the refrigerator and spoon the apple mixture into it. Remove the plastic from one side of the remaining dough and flip the dough onto the apples.

11. Remove the second piece of plastic. Trim the excess dough hanging off the edge of the pie plate so it is flush with the edge. Pinch the top and bottom dough rounds firmly together and press them with the tines of a fork.

12. Cut four 2-inch (5-cm) slits in the top of the dough. Chill the filled pie for 10 minutes. Brush the surface with the heavy cream, then sprinkle evenly with remaining 1 teaspoon (5 mL) of granulated sugar.

13. Bake the pie on the heated baking sheet until the crust is dark golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool until ready to serve.