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Deep Dish Apple Pie | Packed full of precooked apples makes for a perfect autumnal pie!

Deep Dish Apple Pie

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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.Deep Dish Apple Pie | Packed full of precooked apples makes for a perfect autumnal pie!

Deep Dish Apple Pie

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 an crust. I started pre-cooking my fruit to avoid this scenario ever since I read this technique in Nick Malgieri’s How to Bake. It works well. The same method was utilized in this recipe I tweaked from Cook’s Illustrated.

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!
Deep Dish Apple Pie | Packed full of precooked apples makes for a perfect autumnal pie!

A Lattice Crust

I love making woven crusts. No vent cuts needed to release the steam, plus it looks fancy! Feel free to make a standard top crust if you prefer. It’s definitely faster. I also 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 the vodka, this Perfect Pie Crust Recipe looks terrific.

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!

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Deep Dish Apple Pie

A lovely deep dish apple pie worthy of a special occasion. Adapted from Cook’s Illustrated.

  • Author: Liz Berg
  • Prep Time: 45 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 2 hours 5 minutes
  • Yield: 1 9-inch pie

Ingredients

Pastry::

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons (2 sticks) cold butter, cold, cut into small cubes
  • 8 tablespoons shortening, cold and cut into 4 pieces
  • 1/4 cup ice water
  • 1/4 cup vodka

Filling::

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 5 pounds apples, peeled, cored and sliced 1/4-inch thick (I used half Granny Smith and half Golden Delicious)
  • 1 egg white, beaten lightly

Instructions

  1. Process flour, salt, and sugar together in food processor until combined. Add butter and shortening and pulse until butter is size of large peas, about ten 1-second pulses.
  2. 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.
  3. Form the dough into a ball, then divide in half. Press each half into a disk and wrap in plastic. Refrigerate at least 2 hours before rolling.
  4. To make apple filling mix ½ cup granulated sugar, brown sugar, salt, zest, and cinnamon in 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, about 30 minutes.
  5. Preheat oven to 425º.
  6. 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 dough gets too soft, place pie plate into the fridge until it firms up.
  7. Drain juices off of apples saving ¼ cup of the liquid. Add lemon juice to the reserved apple juices.
  8. 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 overhang to about ½-inch. Pinch edges of the crusts together and fold under. Crimp as desired. Cut a few vents into 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).
  9. Place pie on rimmed baking sheet to catch any drips. Brush with egg white and sprinkle with coarse sugar if desired.
  10. Bake 25 minutes or until crust is light golden brown, then reduce oven temperature to 375º. Bake 30-40 minutes or until juices are bubbling and the crust is a deep golden brown. Cool about 2 hours before serving.

Deep Dish Apple Pie | Packed full of precooked apples makes for a perfect autumnal pie!

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19 comments on “Deep Dish Apple Pie”

  1. It turned out wonderful and delicious too!!!
    Wishing you Merry Chrstmas

  2. You know apple pie is the crowd favorite around here! Merry Christmas:@)

  3. o my my..that crust and thick apple filling…I WANT this for my X’mas dinner :-)))
    Happy Holidays, Liz!

  4. 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.

  5. Gorgeous lattice and pre-cooking the fruit = brillaint!

  6. Just hand me a fork! I love how hearty this pie looks!! Wishing you and your family a very Merry Christmas, my friend!!

  7. 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!

  8. Always apple pie is my favorite and this look stunning Lizzy!!
    Merry Christmas my dear friend xoxoxo

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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! 🙂

  14. Oh! What a great apple pie and detailed recipe instructions, thanks! I have got to try this soon.

  15. So perfect, your apple pie! I also made a couple, Merry Christmas to you and yours. 🙂

  16. 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.

  17. 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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