Deep Dish Apple Pie
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!
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!
- 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
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.
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.
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
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- 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
- 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
- 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.
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.
Serving Size:1 slice
Amount Per Serving: Calories: 666Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 55mgSodium: 525mgCarbohydrates: 91gFiber: 8gSugar: 51gProtein: 6g