This deep dish apple pie recipe is so tasty and the crust is so flaky that it is hard to have just one piece. Wow your guests with a pie that looks like it came from a bakery.
This double crust pie is packed with delicious apples and a rich, buttery crust. It’s the perfect dessert for any occasion! Making an old fashioned apple pie recipe for my family has been a tradition for generations.
There’s nothing quite like a warm and delicious apple pie straight from the oven. This best apple pie recipe is sure to please everyone at your next gathering! It’s easy to follow, and the results are mouthwatering.
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What is a Deep Dish Apple Pie
A Deep dish style pie is in a pie plate that is deeper than the normal shallower pie plate. The layers of apples are piled high. With a top crust that is securely folded over and sealed to the bottom crust to reduce the juices from the apples escaping. If you enjoy move fruit to pie crust ratio, then a beautiful deep dish pie is the way to go.
Homemade pies are always a great choice for a dessert. They’re simple to make and can be made ahead of time. We serve a wide variety of pies at our Holiday dinners.
Whenever there is a local fundraiser, pies always sell out first. Here are some of our favorite pie recipes.
But the classic apple pie with lots of fresh delicious ingredients never gets old.
Let’s Talk About Pie Crusts
While we love taking the time to make our pies completely from scratch. There are times when we just don’t have the time. It’s okay to substitute some store bought items to help make this apple pie quickly.
It is so difficult to find enough time in each day to get everything done that we have on our lists. If I am short on time, I will use the time-saving tricks to help me still have it homemade, but with a little help on the side. We all need a little help sometimes.
No time to make a pie crust? It’s okay, go head and use two pre-made pie crusts. They are ready to use and save a lot of time. Just have them at room temperature .
I urge you to give this pie crust a try for your next pie. One thing you will notice about this recipe is that it calls for shortening and butter. You will get a delicious rich and buttery flavor and the shortening helps make the flaky crust.
No time to peel and slice the apples? Here is a solution for you. Use this apple peeler, corer, and slicer. It gets the job done all at once. Works like a dream if you have multiple pies to make.
Your family and guests are sure to love this pie and our efforts.
Deep Dish Apple Pie Filling Ingredients
This recipe for deep dish apple pie filling will make your pie extra special and delicious. The filling is made with apples, cinnamon, nutmeg, and allspice, which gives it a wonderful flavor. I always use a large bowl and mix the apples with the lemon juice juice first then add the rest of the filling ingredients and just mix together.
- Apples – I recommend using sturdy tart apples that are not too sweet such as tart Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Jonagold, Jazz, or Fuji.
- Spices – The warm spices of cinnamon, nutmeg, and allspice pair nicely with the tart and sweet apples. It also pairs well with the scoop of vanilla ice cream that we so often serve with our pie.
- Lemon Juice – A touch of lemon is an essential ingredient. It keeps your apples from turning brown and it keeps the flavors of the pir bright.
- Sugar – Sugar sweetens the pie filling. I have seen recipes that use brown sugar. That is a great option for this recipe too as it will give this a bit more of a caramel flavor.
- Flour – All Purpose Flour thickens the pie filling; however, you could substitute cornstarch too.
- Butter – Yes, butter on top of the apples is always added to our pies. We have been adding this for generations. Some say the butter helps prevent the filling from bubbling out. Others say that it adds a rich flavor and helps make the sauce velvety. While I can’t say for sure if either is true, we still add our dots of butter.
What Kind of Apples are Best for Apple Pie?
While I often use what I have on hand for cooking and baking, it is nice to know what type of apples are best to use when baking an apple pie as it does make a difference in the taste and texture. Depending on the sweetness and tartness of the apple, you may have to taste the apple pie filling and adjust the sugar and spices. Here are favorite apples for pie making.
Granny Smith. The Granny Smith apple is a classic with a firm texture. The taste is slightly slightly sour. This is definitely one of the best apples for apple pie.
Golden Delicious. This Golden Delicious apple has a mild taste that pairs well with bold flavors. It is one of the most popular in the U.S., it can be found year-round at local supermarkets everywhere.
Honeycrisp. The Honeycrisp name says it all. Great sweet flavor and crispy texture. This apple is wonderful to use when you want the apple slices to hold firm. If you are making an elegant apple dessert, this would be an excellent choice.
Jonagold. The Jonagold apple is a cross between the Jonathan and Golden Delicious apple varieties. The Jonagold has a sweet and tart flavor and may not need a lot of sugar to make a pie. It is is a lovely apply to eat raw too.
Braeburn. My favorite eating apple is also a great apple pie choice. This apple is crisp with a nice sweet flavor. When baked, it is juicy and does not get too mushy. Just an all-around great choice.
Pink Lady. A Pink Lady apple has a great combination of sweet and sour undertones. This apple is a great choice for both snacking and baking.
Tools of the Pie Making Trade
If you are new to pie making. You will find the following links very useful. Even if you have been baking pies for years like me, you might want to freshen up your tools.
This is a pretty pie plate that will show off your baking.
I like to use a rolling pin and pastry mat when I need to roll out a pie dough to a specific shape and size.
Deep Dish Apple Pie is so Satisfying. Good comfort food. Don’t let the detailed instructions scare you away from making a delicious apple pie. Give it a try and see how yummy the results are.
How to Make a Lattice Pie Crust
A lattice top pie crust creates a woven look on top of a pie. It can be intimidating, but it is easier than you may think to achieve. It just takes a few extra minutes, and it creates such a gorgeous presentation for your homemade apple pie.
Once your pie crust is rolled out on a lightly floured surface, use a sharp knife or a pizza cutter to cut the dough into strips about ½-inch to 1-inch wide. Note, the crust should hang over the edges of the pie pan so you can seal the edges and make the fluted edge of the pie plate.
Once you have the filling in the pie, it’s time to start laying the strips over the filling. Begin by laying half the strips over the filling. Spacing them out evenly across the top of the pie. Note, since the pie crust has been rolled into a circle, you will have some longer strips and some shorter. Use the longer strips in the center and the shorter strips of dough on the ends.
Next, fold every other strip most of the way back until there is about 1-inch of the strip on top of the pie yet.
Lay one of the remaining strips across the strips on the pie closest to the edge where the strips are barely on the pie yet.
Bring the strips that were folded over back over the top. They will be laying on top of the strip you just added.
Next, take the vertical strips that are under the strip you just added and fold them back. Place another strip of dough over the that you just folded back down.
Repeat this alternating process weaving the strips over and under the horizontal strips until all are added. The result is a beautiful lattice crust.
Seal the top and bottom crust edges by folding the excess dough that is laying over the edges.
For a nice finish, brush the top dough with a beaten egg wash before baking. This will create a beautiful golden crust.
How do I make my bottom pie crust crispy?
If you are making your pie a day before it will be served, it will be necessary to create a seal between the crust and the pie filling. This helps assure that the crust stays crispy. Here is the trick. Brush the bottom crust with a beaten egg. Pre-bake the pie crust to set the egg wash for 4 to 5 minutes in a preheated oven to 400 degree Fahrenheit. Now you can add the pie filling and continue on with the recipe.
How to Store Apple Pie?
Cover your pie with plastic wrap and keep it on the counter for 1 or 2 days. Covered in the refrigerator it will last for 3 to 4 days.
How to Freeze an Apple Pie?
Apple pies can be frozen both baked and unbaked. If unbaked place in a large freezer safe container or wrap tightly in 2 to 3 layers of plastic wrap, then aluminum foil. Making sure to label with the type of pie and date.
If freezing a baked pie, make sure that it is completely cool before wrapping in the plastic wrap and freezer bag. Another option to freezing the whole baked pie is to freeze individual slices in an airtight container. Then when you are ready to enjoy, you can thaw once slice at a time.
Both baked and unbaked apple pie will last for up to 6 months in the freezer.
How to Thaw an Apple Pie?
if you plan on enjoying the pie right away, place it on the counter to thaw. It will generally take 2 to 3 hours. Alternatively, you can place it in the refrigerator and thaw overnight.
How to Bake a Frozen Pie?
I do this all the time! I don’t have time everyday to make fresh pies and during the Holiday season, it is wonderful to bake up a delicious and fresh pie for guests. So, I make them ahead of time and freeze in containers that are safe to go from the freezer to the oven; generally a metal pie tin or an aluminum foil pan.
When ready to bake pie, pre heat the oven to 450° Fahrenheit. Remove frozen pie from freezer, remove the plastic wrap and place in oven. It is NOT necessary to thaw the pie, it goes directly from the freezer to the oven. I already had the slits cut in the top crust to let the steam out as it bakes.
Bake 25 minutes at the 450° Fahrenheit, then reduce the oven temperature to 375° Fahrenheit and bake 40 to 50 minutes more or until crust is golden brown. The apples should be soft when pricked with a fork and the filling should be hot.
Pro Tip. When baking pies in the oven, place them on a baking sheet. It will help keep your oven clean as it catches any juices that spill over the edge.
Deep Dish Apple Pie Recipe
Apple Pie Filling
- 9-10 Cups Apples peeled and thinly sliced
- 2 Tablespoons Lemon Juice
- 1 Cups Granulated Sugar
- 2 Teaspoons Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Allspice
- 1/2 Cup Flour
- 1 Teaspoon Butter
- 2 Cups All-Purpose Flour
- 1/2 Cup Shortening Like Crisco
- 1/4 Cup Butter
- 1/2 Teaspoon Salt
- 4-6 Tablespoons Water
Apple Pie Filling
- For the apple pie filling, in a large bowl, mix together the apples and lemon juice. Then add the granulated sugar, cinnamon, ground nutmeg, ground Allspice, and flour. Set aside.
- For the crust, mix together the flour, shortening, butter, salt, and water using a food processor or a hand-held pastry cutter. Mix until the mixture holds its shape when a small amount is squeezed together and the mixture has many small lumps the size of peas. Gather the dough together and form into a ball.
- Divide the dough in half, place w/e back in the bowl and keep it covered. Working on a lightly floured surface using the remaining half, use a floured rolling pin to roll dough into a round shape large enough to cover the bottom of the deep dish pie pan plus an additional inch. Hints: it is easier to keep rolling from the center moving the dough a slight turn and rolling again. When picking up dough to place in the pan, fold over the rolling pin and let the dough come off the pin while moving it gently across the pie pan.
- If you will not be serving your pie in the same day, brush the bottom crust with an egg wash and bake 4 to 5 minutes at 400 degrees Fahrenheit before adding the pie filling. This will seal the bottom crust to keep it from becoming soggy.
- Heap the apple pie filling in the unbaked bottom pie crust.
- Cut up butter in very small pieces and place on top of the apple pie filling.
- Moisten the outer edge of the pie crust with a little cold water. Hint: I either use my finger dipped in water or I use a pastry brush moistened with water.
- Place top pie crust over the apple pie filling
- Now it is time to seal the edges. Since this is a deep dish pie, it is important to get a good seal on the edge to help prevent boil over. Fold the edge of the top pie crust over the bottom pie crust pressing to seal thoroughly all the way around the pie.
- I cut three slits in the top crust to allow the steam to escape. Sometimes, I will do a fancy design, but if I am doing my everyday baking, I just do the three slits. You can so a lattice pie crust on top. See the notes section for more details on how easy it is to achieve this.
- Fluted edge. I use my index finger on one hand the the index and thumb on my other hand to press the dough between the fingers to make the edge fluted. Hint: I like use a pastry brush to brush a little bit of water on top of the top pie crust. Sometimes, I even sprinkle granulated sugar on top of that for extra shine and taste.
- In a preheated oven at 425 degrees, bake the pie for 50-60 minutes. The crust should be a golden brown color, and if you poke a knife through one of the slits in the top crust, the apples will be tender.
- While you can eat the pie piping hot, it will most likely be very runny. The pie needs to cool at least 1 hour to have time to have the juices thicken.
Your Own Private Notes
Service SuggestionsServing with vanilla ice cream or cinnamon ice cream, or whipped cream is a great combination.
How to Make a Lattice Pie CrustA lattice pie crust creates a woven look on top of a pie. It can be intimidating, but it is easier than you may think to achieve. It just takes a few extra minutes, and it creates such a gorgeous presentation. Once your pie crust is rolled out, use a sharp knife or a pizza cutter to cut the dough into strips about ½-inch to 1-inch wide. Once you have the filling in the pie, it’s time to start laying the strips over the filling. Begin by laying half the strips over the filling. Spacing them out evenly across the top of the pie. Note, since the pie crust has been rolled into a circle, you will have some longer strips and some shorter. Use the longer strips in the center and the shorter strips of dough on the ends. Next, fold every other strip most of the way back until there is about 1-inch of the strip on top of the pie yet. Lay one of the remaining strips across the strips on the pie closest to the edge where the strips are barely on the pie yet. Bring the strips that were folded over back over the top. They will be laying on top of the strip you just added. Next, take the vertical strips that are under the strip you just added and fold them back. Place another strip of dough over the that you just folded back down. Repeat this alternating process weaving the strips over and under the horizontal strips until all are added. The result is a beautiful lattice crust. Seal the top and bottom crust edges by folding the excess dough that is laying over the edges. For a nice finish, brush the top dough with a beaten egg wash before baking. This will create a beautiful golden crust.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.