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
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!
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!
More Apple Recipes You’ll Love:
- Caramel Apples Brownies Recipe from Foodie Crush
- Calvados Mascarpone Topped Tea Poached Apples from That Skinny Chick Can Bake
- Salted Caramel Apple Cake from Brown Eyed Baker
- Bacon Apple and Brie Panini from That Skinny Chick Can Bake
- Cinnamon Sugar Baked Apple Chips from Fifteen Spatulas
Used in This Recipe:
- 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 clean 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)
- 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
- 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
- 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.
- 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 in half. Press each half into a disk and wrap 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 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.
- 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 dough gets too soft, place 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 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).
- Place pie on rimmed baking sheet to catch any drips. Brush with egg white and sprinkle with coarse sugar if desired.
- 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.