If you’re looking for a pie that delivers on flavor and comfort, this deep dish apple pie is the answer. Packed with layers of tender, spiced apples and wrapped in a buttery crust, it’s everything you want in a classic dessert. Perfect for fall or any time you’re in the mood for something warm and cozy. Plus, it’ll make your kitchen smell incredible while it bakes!
Living in the Pacific Northwest means we’re spoiled with so many apple varieties year-round, and I love it!
Growing up, a family friend had an apple tree, and though I never knew what kind they were, he’d let me pick as many as I wanted as long as I baked him a pie. Now, every time I make an apple pie, it brings back those sweet memories.
Here is Why This Recipe Works
Deep dish for the win: More apples, more flavor, more pie. Why settle for a skimpy filling when you can have a hearty, jam-packed apple pie that serves up the good stuff in every slice?
Warm spices = all the fall vibes: Cinnamon, nutmeg, and allspice come together to feel like a cozy hug.
No more runny filling drama: The combo of flour and cornstarch is your secret weapon for a thick, perfectly set filling. It’s way better than using just one or the other. No soggy pies here!
That golden, flaky crust: Whether you’re using store-bought or homemade, brushing the top with milk and sugar gives it that perfect crispy, golden finish. The crust is just as much a star as the filling!
The Ingredients
- Produce: Apples, lemon juice
- Pantry: Granulated sugar, all-purpose flour, cornstarch, coarse sugar, cinnamon, nutmeg, allspice, salt, vanilla extract
- Dairy: Milk or cream
You will also need a pie crust. You can either make your own or purchase one from the grocery store. We have several pie crust recipes on this site. The one I used for this deep dish apple pie was our einkorn pie crust recipe.
Recipe Variations
Caramel Pecan: Swap the coarse sugar on top for a drizzle of caramel sauce before serving, and fold ½ cup of chopped pecans into the apple filling.
Maple Bourbon: Stir 2 tablespoons of bourbon and ¼ cup of pure maple syrup into the apple filling.
Cranberry Orange: Mix ½ cup of dried cranberries and the zest of one orange into the filling.
If you like this recipe, try our Dutch apple pie or our slab apple pie.
Tips for Success
- Pick the right apples. Use a mix of sweet and tart apples for the best flavor and texture. Granny Smith and Honeycrisp are great choices.
- Chill the dough. Cold pie dough is key to a flaky crust. If your dough gets too warm while working with it, pop it in the fridge for 10-15 minutes to firm it back up.
- The combo of flour and cornstarch makes a thick, sliceable filling.
- Bake the pie on the bottom rack at a high temperature for the first 15 minutes, then move it to the center of the oven and lower the heat. This sets the bottom crust and prevents it from turning doughy or soggy.
- Don’t pull the pie out too soon! The filling needs to bubble for the thickener to activate properly, giving you that perfect, sliceable texture.
- Let it cool completely. As hard as it is to wait, letting the pie cool helps the filling set. This way, you’ll avoid a runny mess when slicing.
Storage
Room temp: To store leftovers, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days.
Fridge: If you need to store it longer, place it in the refrigerator where it will stay fresh for up to 4 days.
Freezer: If you want to freeze the pie, let it cool completely first. Then wrap it tightly in plastic wrap and a layer of aluminum foil. The pie will keep in the freezer for up to 3 months.
Reheating: Place the thawed pie in a 350°F oven for about 15-20 minutes or until warmed through. If you’re just reheating a slice, pop it in the microwave for 20-30 seconds.
Pie For Any Occassion
Get ready to up your pie game with this deep-dish apple pie recipe. Loaded with spiced apples and wrapped in a flaky crust, it’s perfect for when you want dessert to steal the show. Special occasion or just because, either way, don’t expect leftovers.
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Deep-Dish Apple Pie
Ingredients
Crust
- A double crust pie dough recipe or store bought pie crust
Filling
- 10 cups apple slices from about 4 pounds of apples; peel the apples before slicing
- 3 tablespoons lemon juice
- 1-¼ cup granulated sugar (150 grams)
- 3 tablespoons all purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1-¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 teaspoons vanilla extract
- 2 tablespoons milk or cream
- 2 tablespoons course sugar
Instructions
For the Crust
- If you are making a homemade pie crust, make that first, so it has time to chill. Leave store-bought pie crusts in the fridge until you are ready to assemble the pie.
- Preheat the oven to 425°F and Lightly grease a 9" deep dish pie pan. You can use a standard pie pan if desired, but the apples will be piled up in a mound.
Make the Apple Filling:
- Start by peeling and slicing about 4 pounds of apples, which should give you around 10 to 11 cups. Toss those apple slices in a large bowl with 3 tablespoons of lemon juice.
- In a smaller bowl, mix the sugar, flour, cornstarch, cinnamon, nutmeg, allspice, and salt. Once combined, sprinkle the mixture over the apples and give it a good stir so all the apple slices are coated. Now, stir in the vanilla extract. Set the filling aside while you get the pie crust ready.
Assemble the Pie:
- Roll out one piece of dough on a lightly floured counter until it’s 2 inches larger than your pie dish. Carefully transfer it to your pie pan, letting the edges hang over.
- Pour the apple filling into the crust. Roll out the second piece of dough and place it over the apples. Tuck the edges under the top crust and crimp the edges to seal it.
- Brush the top with milk or cream and sprinkle with coarse sugar. Pop the pie in the fridge for about 10 to 15 minutes to get the crust firm and cold.
Bake the Pie:
- Place your pie on a baking sheet to catch any drips. Slide it onto the bottom rack of your 425°F oven.
- Bake for 15 minutes, then lower the temperature to 350°F and move the pie to the center rack. Bake for another 50 to 60 minutes, or until you see the filling bubbling up around the edges.
- Check the pie after about 30 minutes; if the crust is browning too fast, cover the edges with foil or a pie shield. You’ll know the pie is done when the filling is bubbling vigorously. Trust me, don’t pull it out too early, or you’ll end up with a runny pie. The juices need to heat up until they bubble in order for the thickener to work.
Cool and Slice:
- Once the pie is out of the oven, let it cool completely before slicing. It’s hard to wait. But letting the pie cool helps the filling set, so you won’t end up with a mess when you cut into it.
Notes
- A mix of sweet and tart apples, like Granny Smith and Honeycrisp, gives the best balance of flavor and texture.
- For a flaky crust, make sure your dough stays chilled. If it softens while you’re working with it, give it a quick rest in the fridge.
- Begin baking on the bottom rack at a higher temperature, then move the pie to the center and lower the heat to prevent a soggy bottom.
- This combo ensures a thick, sliceable filling, so don’t skip it!
- The filling needs to bubble for the thickener to work properly, ensuring a perfect texture.
- Let the pie cool completely before cutting to help the filling set and avoid a messy slice.
- The number of apples you need may vary depending on their size. On average, you’ll get about 1 cup of apple slices per apple.
