Deep Dish Apple Pie is a classic dessert that’s all about those tender, cinnamon-spiced apples tucked under a golden, buttery crust. It’s thicker and heartier than your usual pie, making each slice feel like a big, warm hug on a plate. There’s something so satisfying about how the sweet apples and flaky crust come together in this cozy dish.
I love making this pie when the apples are just right—crisp but not too tart—and layering them with a good sprinkle of cinnamon and sugar. One of my favorite tricks is to let the pie cool a bit before cutting into it, so all those flavors have a chance to settle and the filling isn’t too runny. It’s a small step that makes a big difference in every bite.
This pie is perfect for sharing on chilly afternoons, especially with a scoop of vanilla ice cream or a dollop of whipped cream on top. I’ve found that it brings people together like nothing else, whether it’s for a casual family dinner or a holiday gathering. Every time I serve this pie, it disappears fast—and I’m always nudging everyone to save room for seconds!
Key Ingredients & Substitutions
Apples: I like using a mix of Granny Smith for tartness and Honeycrisp for sweetness. If you can’t find these, Braeburn or Fuji work well. Avoid very soft apples as they can turn mushy.
Butter: Cold unsalted butter is best for a flaky crust. If you prefer, you can swap half the butter with shortening for an even tender texture.
Flour: All-purpose flour is standard, but for a lighter crust, you might try cake flour or pastry flour instead.
Spices: Cinnamon is key for flavor. Nutmeg and allspice add warmth but are optional if you want a simpler taste.
Lemon juice: It keeps apples from browning and adds a nice fresh punch. You can use lime or a splash of apple cider vinegar too.
How Do You Make a Flaky Pie Crust That Holds Up Under the Filling?
Here’s how I get a crust that’s both flaky and sturdy enough for a deep dish pie:
- Keep butter cold. Chill cubes and work quickly to prevent it from melting too soon.
- Cut butter into flour until the mixture looks like coarse crumbs with some pea-sized bits. Those bits create flakiness.
- Add just enough ice water for the dough to hold together. Too much water makes it tough.
- Chill the dough for at least an hour. This relaxes gluten and firms the butter.
- Roll dough evenly with light flour, and press it gently into the pan without stretching.
- Don’t forget slits on top crust for steam to escape. This keeps the filling from making the crust soggy.
Equipment You’ll Need
- 9-inch deep-dish pie dish – I prefer this size to hold all that apple filling without overflowing.
- Pastry cutter or fork – helps cut in the cold butter to make flaky crust.
- Rolling pin – makes rolling out the dough smooth and even.
- Mixing bowls – for preparing the crust and filling easily.
- Measuring cups and spoons – to measure ingredients accurately.
- Pastry brush – for applying egg wash to get that golden finish.
- Baking sheet – to catch drips during baking and protect your oven.
- Sharp knife or pizza cutter – for trimming and crimping crust edges.
Flavor Variations & Add-Ins
- Nuts: Add chopped walnuts or pecans to the apple filling for crunch and extra flavor.
- Caramel: Drizzle caramel sauce over the filling before baking or serve with a caramel topping after for added sweetness.
- Different Fruits: Mix in berries or sliced pears for variation in flavor and texture.
- Spices: Use ginger, cloves, or cardamom along with cinnamon for a more complex spice profile.
Deep Dish Apple Pie
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice (optional)
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces for dotting
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling on crust)
How Much Time Will You Need?
This deep dish apple pie will take about 20 minutes to prepare, including making the dough and mixing the filling. You’ll need to chill the pie dough for at least 1 hour before rolling it out. Baking will take approximately 55-65 minutes, plus allow about 2 hours for cooling so the filling sets up nicely.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, stir together the flour and salt. Use a pastry cutter or two forks to cut the cold, cubed butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter left. Add ice water a little at a time, starting with 1/4 cup, stirring just until the dough starts to come together. If it feels too dry, add a teaspoon more water at a time.
Divide the dough into two equal parts. Shape each into a flat disk, wrap each tightly with plastic wrap, and chill in the fridge for at least one hour.
2. Prepare the Apple Filling:
In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice if using, salt, flour, and lemon juice. Toss gently until all the apple slices are well coated. Set this mixture aside.
3. Assemble and Bake the Pie:
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll one dough disk into a circle about 12 inches across and about 1/8 inch thick. Place it carefully into a deep 9-inch pie dish, pressing the dough up the sides.
Pour the apple filling into the crust, mounding it slightly in the center. Dot the filling with the small pieces of butter.
Roll out the second dough disk the same size as the first to cover your pie. Lay it over the apples and trim any extra dough, leaving about an inch hanging over the dish edges. Fold this edge under itself and crimp or flute it to seal firmly.
Cut a few small slits in the top crust so steam can escape while baking. Brush the crust with the beaten egg and sprinkle with coarse sugar if you like for a pretty, golden finish.
Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes, then lower the heat to 350°F (175°C) and bake for another 40-50 minutes, until the crust is golden brown and the filling bubbles up.
If the edges of your crust brown too fast, cover them loosely with foil or a pie shield during the last 20 minutes of baking.
4. Cool and Serve:
Take the pie out of the oven and let it cool at least 2 hours. This rest time helps the filling thicken so your slices hold together well. Serve warm or at room temperature—delicious on its own or with ice cream or whipped cream for an extra special treat!
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples if fresh aren’t available. Just be sure to thaw them completely and drain any excess liquid to avoid a soggy crust.
How Should I Store Leftover Pie?
Store leftover pie covered loosely with foil or plastic wrap in the fridge for up to 3 days. Reheat slices gently in the oven or enjoy cold.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and keep it refrigerated for up to 2 days or freeze it for up to a month before using.
What Can I Use Instead of Butter in the Crust?
You can substitute half or all of the butter with shortening or a mix of butter and vegetable shortening for a slightly different texture and tenderness.