Deep-Dish Apple Pie

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This deep dish apple pie is an old-fashioned recipe loaded with spiced apples and a buttery, flaky crust. It's the perfect balance of sweetness and warm spices, making it a timeless classic you’ll love baking!

Prep Time40

Cook Time1 5

Course: Desserts

Cuisine: American

Keyword: baking, deep dish apple pie, fall baking

Servings: servings

Author: Dahn Boquist

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.

Video

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.

Nutrition