Home » Pies » Deep Dish Apple Pie
posted by Liz Berg
on December 23, 2016 (updated 12/23/23)
This Deep Dish Apple Pie was a hit when I hosted our dinner club the weekend before Thanksgiving. This lattice-topped deep-dish apple pie was the perfect dessert for our autumnal feast.
If you’re looking for Thanksgiving Dessert Ideas, apples make a tasty Thanksgiving Pie!
Table of Contents hide
1 Why You Must Make
2 Recipe Tips
3 Bonus Of A Lattice Crust:
4 Shop This Recipe:
5 Frequently Asked Questions
6 You May Also Like:
7 Deep Dish Apple Pie Recipe
Why You Must Make
- If you’re like me and love, love apple pie filling, and the crust is just a necessary vessel for the apples, you’ll love this apple-packed pie.
- Another bonus of this deep-dish apple pie recipe is that it’s packed full of apples but designed to bake in a standard pie plate.
- No need to rush out and buy a deep dish pan. There are SO many reasons to give this spectacular deep-dish apple pie a try! #1 is that it’s scrumptious!
Recipe Tips
- Have you ever had that dreaded air space between your pie filling and top crust??? This happens frequently with apple pies. The fruit shrinks while baking, leaving an empty gap between the fruit and crust.
- PRO-Tip: Pre-cook the fruit to avoid this scenario. I learned this technique in Nick Malgieri’s (affiliate link) How to Bake. It works well.
- PRO-Tip: Use a variety of apples for the best flavor.
- Sprinkle your crust with coarse sugar before baking. It gives your pie a nice sparkle.
- PRO-Tip: If you’re worried about trying your first lattice crust, buy a package of Pillsbury Ready to Bake Pie Crusts and practice with those.
A Classic Apple Pie is one of my favorite desserts, no matter the time of year! It doesn’t make sense to only make this iconic American dessert only in the fall. And if you love apple pie filling as much as I do, then MORE is better. That’s what you get with a Deep Dish Apple Pie!
Bonus Of A Lattice Crust:
- I love making woven crusts. No vent cuts are needed to release the steam.
- Plus it looks fancy!
- Feel free to make a standard top crust if you prefer. It’s definitely faster.
- When making a more complicated crust, use a terrific pie crust recipe.
- I used the vodka pie crust recipe that Cook’s Illustrated shared a few years back. It’s a little wetter than your traditional dough, but the vodka evaporates when it’s baked up. It was a lovely pastry (a rarity in my book) to work with. This is essential if you’re making a lattice crust.
- If you have a tried and true pie crust recipe, go ahead and use that one. If you’re wary of adding vodka, this Perfect Pie Crust Recipe looks like a terrific alternative.
Another bonus of this deep-dish apple pie recipe is that it’s packed full of apples but designed to bake in a standard pie plate. No need to rush out and buy a deep dish pan. SO many reasons to give this spectacular deep-dish apple pie a try!
Shop This Recipe:
- All affiliate links: KitchenAid K 7 Cup Food Processor ( A super-easy way to make pie crust from scratch)
- French Rolling Pin(So sleek and easier to clean!)
- Silpat Roul’Pat Non-Stick Silicone Mat, 16.5-Inch by 24.5-Inch (A fabulous surface to roll out pie crust, cookie, and bread doughs. Makes cleaning up a breeze, too. Just fold and dump excess flour and scraps into the garbage)
- Rose Levy Beranbaum’s Rose’s Perfect Pie Plate with Recipe Booklet(A fun, ruffly pie plate!)
- OXO Good Grips Swivel Peeler(My go-to vegetable–and apple, of course–peeler)
Frequently Asked Questions
What Apples Are Best for Pies?
My favorite pie apples are Northern Spys, but they’re typically found in New York and Minnesota. I’ve seen them at Whole Foods, so check there in the fall.
A combination of apples provides the best flavor. Use a combination of sweet, tart, soft, and firm. My go-to pairing is Golden Delicious and Granny Smith apples. Other good pie apples include Honeycrisp, Pink Lady, Braeburn, Cortland, Jonagold, and Jonathan.
How Do You Know When an Apple Pie is Done?
When a pie is done, the crust will be golden and you’ll see the filling bubbling through the vents. If you’re still not sure, use a sharp knife and pierce a couple of apples. If the knife slides into the apple slices easily, the pie is done. If you meet resistance, it needs more time.
If you need to bake the pie longer and the crust is nicely browned, loosely cover the pie with aluminum foil.
What’s the Difference Between a Deep Dish Crust and a Regular Crust?
The obvious answer is that the deep dish crust (and pie plate) is deeper. The measurements for each are:
A Regular Pie Plate: 9-inches wide and 1½-inches deep.
A Deep Dish Pie Plate: 9½-10- inches wide and 2-inches deep.
You May Also Like:
- Caramel Apples Brownies Recipe from Foodie Crush
- Calvados Mascarpone Topped Tea Poached Apples
- Apple Crisp Recipe
- Apple Dessert Pizza
- Apple Crisp Cheesecake
- Best Apple Recipes
- More Pie Recipes
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Deep Dish Apple Pie Recipe
Prep Time45 minutes
Cook Time1 hour 20 minutes
Total Time2 hours 5 minutes
Yield8 servings
A lovely deep dish apple pie worthy of a special occasion.
Ingredients
Pastry::
- 2 ½ cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold butter, cold, cut into small cubes
- 8 tablespoons shortening, cold and cut into 4 pieces
- ¼ cup ice water
- ¼ cup vodka
Filling::
- ½ cup sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- ½ teaspoon ground cinnamon
- 5 pounds apples, peeled, cored and sliced ¼-inch thick (I used half Granny Smith and half Golden Delicious)
- 1 egg white, beaten lightly
Instructions
- Process flour, salt, and sugar together in a food processor until combined. Add butter and shortening and pulse until butter is the size of large peas, about ten 1-second pulses.
- Combine the water and vodka. Drizzle about half over the flour mixture and pulse a few times to mix. Add the rest and pulse until the dough forms large clumps which hold together when pressed.
- Form the dough into a ball, then divide it in half. Press each half into a disk and wrap it in plastic. Refrigerate at least 2 hours before rolling.
- To make apple filling mix ½ cup granulated sugar, brown sugar, salt, zest, and cinnamon in a large bowl. Add the apples and toss to combine. Cook in a Dutch oven, stirring often, with cover on until apples are just tender, about 15 minutes. Remove the apples and juices to a rimmed baking sheet and let cool, for about 30 minutes.
- Preheat oven to 425º.
- Roll out one disk of dough to a 12-inch diameter on a lightly floured surface. Fit dough into the bottom of a standard-size 9-inch pie plate. If the dough gets too soft, place the pie plate into the fridge until it firms up.
- Drain juices off of apples saving ¼ cup of the liquid. Add lemon juice to the reserved apple juices.
- Roll out the second disk of dough. Place apples into pie shell and drizzle with the juice and lemon mixture. Top filling with the pastry and, trim the overhang to about ½-inch.
- Pinch the edges of the crusts together and fold under. Crimp as desired. Cut a few vents into the top crust to help release steam. (Alternatively, you can make a lattice crust by cutting strips and weaving them over the top of the filling. No steam vents are needed).
- Place the pie on a rimmed baking sheet to catch any drips. Brush with egg white and sprinkle with coarse sugar if desired.
- Bake for 25 minutes or until the crust is light golden brown, then reduce oven temperature to 375º. Bake for 30-40 minutes or until juices are bubbling and the crust is a deep golden brown. Cool about 2 hours before serving.
Notes
Adapted from Cook's Illustrated.
Can be made in a regular pie plate despite its name.
Use a variety of baking apples for the best flavor.
Nutrition Information:
Yield:
8Serving Size:
1 slice
Amount Per Serving:Calories: 666Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 55mgSodium: 525mgCarbohydrates: 91gFiber: 8gSugar: 51gProtein: 6g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Desserts Entertaining Fall Holidays Pies Thanksgiving
posted by Liz Berg on December 23, 2016
18 Comments // Leave a Comment »
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wilhelmina — Reply
This is total pie perfection! We ate every last bite, not a crumb left in the pie plate!
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Anna Johnston — Reply
What a good tip to pre cook the apple filling to stop that dastedly sinking crust scenario. I’m seriously not much of a baker, but apple pies are a whole different thing, especially with lavish dollops of cream or ice cream.
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Cakelaw — Reply
The vodka crust sounds interesting and if the dough is easy to work with – well, that’s a winner in my books. Love the filling – I have not tried pre- cooking the fruit, but if it avoids shrinkage, it is a clever technique.
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Jennifer Eloff — Reply
So perfect, your apple pie! I also made a couple, Merry Christmas to you and yours. 🙂
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تست شخصیت شناسی — Reply
Oh! What a great apple pie and detailed recipe instructions, thanks! I have got to try this soon.
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Chris Scheuer — Reply
Yum, a warm apple dessert is always a winner in my book. Merry Christmas Liz, hope it’s filled with fun, family and delicious food! 🙂
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Emma @ Bake Then Eat — Reply
Such a perfect looking apple pie Liz 🙂 I’d love a slice. Merry Christmas Liz to you and your family I hope it’s a great one.
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MARY H HIRSCH — Reply
Agree with everyone, your lattice work is beautiful. I am in Bishop now and will be showing this to Clara today. She made a gorgeous Pumpkin Pie for Thanksgiving and had a warm Blackberry Pie waiting for me when I arrived yesterday. The blackberries are from their own bushes. She really is a good baker at just 13 and I have now linked her to your site. So, in 2017 keep up the good work! As for me, keep those easy ones coming. I am making your Lemon Bundt cake for a luncheon I’m giving next week! Happy New Year.
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Gerlinde/Sunnycovechef — Reply
Liz, your lattice looks beautiful. I can see how this pie is delicious by looking at the recipe of he crust and the pre-cooked apple filling. I have to make it soon. Merry Christmas and a happy and healthy New Year.
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Dawn @ Words Of Deliciousness — Reply
The recipe for the crust sounds yummy. I love that it has vodka in it. The pie looks wonderful; it would be wonderful for the holidays!! I also like the tip about precooking the fruit; I would have never thought of that. Liz, also I wanted to wish you a very Merry Christmas and a Happy New Year.
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gloria — Reply
Always apple pie is my favorite and this look stunning Lizzy!!
Merry Christmas my dear friend xoxoxo -
Ala — Reply
Deep dish versions of anything are the best! (Yes, I’ll even stand by that statement with pizza! But apple pies? Most definitely.) This is my brother’s favorite kind of pie, I know that he’ll love it!
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Ramona W — Reply
Just hand me a fork! I love how hearty this pie looks!! Wishing you and your family a very Merry Christmas, my friend!!
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Evelyne CulturEatz — Reply
Gorgeous lattice and pre-cooking the fruit = brillaint!
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Rosella — Reply
That apple pie looks amazing! What a great tip to cook the apples before filling the pie to prevent the air bubble. Also, the crust sounds absolutely yummy and your lattice looks so beautiful. We love apple pie and around here it’s always served with a nice slice of old cheddar cheese.
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Angie@Angie's Recipes — Reply
o my my..that crust and thick apple filling…I WANT this for my X’mas dinner :-)))
Happy Holidays, Liz! -
Lynn@Happier Than A Pig In Mud — Reply
You know apple pie is the crowd favorite around here! Merry Christmas:@)
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manu — Reply
It turned out wonderful and delicious too!!!
Wishing you Merry Chrstmas
