This deep dish apple pie recipe features layers upon layers of sweet spiced apples nestled in a buttery flaky pie crust. Top with vanilla ice cream for the ultimate homestyle dessert.
Apple pie is my favorite pie on the planet. It’s my favorite of all the Thanksgiving pies, and I certainly don’t limit it to the fall season. I’ve been making this deep dish apple pie recipe for years and easily consider it to be the best apple pie. That is, of course, if we’re not counting salted caramel apple pie. The recipes are pretty similar, but the other includes salted caramel. I’m ALL about that!
Deep Dish Apple Pie
Today we’re diving deep… and I mean super deep… into homemade apple pie. Deep dish style should be the only pie style. The higher the layers of apples, the better. If apple pie doesn’t tower over the pie dish edge, it’s just not worth it. But did you know that there’s a craft to deep dish apple pie? You can’t simply add more apples to any apple pie recipe.
And let’s take some time to discuss that.
Start With Quality Pie Crust
You need a sturdy crust to sandwich all those apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There is nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite and I’ve been using it ever since I could lift a rolling pin.
This recipe uses a mixture of butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, swear by using both shortening and butter. You can taste the difference.
Deep Dish Apple Pie Filling Ingredients
This deep dish apple pie has a deliciously gooey, sweet, spiced, and layered apple filling. These next few ingredients are my go-to ingredients for most apple pie recipes. (Even my apple cheddar pie, too!)
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. It also isn’t apple pie without a scoop of vanilla ice cream on top, but we’ll get to that in a second. Add allspice to the filling for a little something extra.
- Lemon – A touch of lemon is crucial in apple pies. Not enough to taste the lemon, but just enough to prevent the apples from browning and to keep the flavor bright.
- Sugar – Sugar sweetens the pie filling.
- Flour – Flour thickens the pie filling.
How to Make Deep Dish Apple Pie
- Roll out the bottom pie dough. Tuck the dough into a deep dish pie pan. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie making.
- Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and more flavorful filling!
- Pile the filling into the pie dish. Don’t just pour the apples in. Instead, make sure the apple slices are compact inside. Tuck them in tightly so there’s hardly any air pockets.
- Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I topped this pictured pie. Alternatively, you can make a double crust pie by laying the 2nd rolled out pie crust on top. Slit some vents on top with a sharp knife.
- Flute the edges. If you’re unsure how, I show you how I flute edges in the video on my all butter pie crust page. You could also simply crimp the edges with a fork. I used to trim the edges of pie crust before fluting or crimping, but I don’t anymore. I like a thick-style pie crust edge!
- Brush with egg wash. Egg wash is a combination of egg and milk and gives the pie crust its golden sheen. Pie crust looks very dull without it. For a little crunch and sparkle, I always add a touch of coarse sugar on top too.
- Bake: Bake the deep dish apple pie until the crust is golden brown and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, lower the oven temperature.
- Cool: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving.
3 Tips for Deep Dishing
- Uniform Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be a deliciously crunchy-soft texture. Aim for about 1/4-inch thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll lose all deep dishiness. –> the accurate term here.
- Use a Ton of Apples: This sounds like a no-brainer, but you’d be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous.
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but perfect for regular (non-deep-dish style) pies as well. You want a pie dish at least 2 inches tall.
Each bite of this pie is stacked with sweet spiced apples. There’s clearly no shortage of apple slices, so if you’re crazy for apple pie, this is a must in your baking future. Top it with vanilla ice cream and a drizzle of salted caramel because you and I don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too! 🙂
More Classic Pie Recipes
- Salted Caramel Apple Pie
- Lemon Meringue Pie
- Pecan Pie
- Blueberry Pie
- Coconut Cream Pie
- Key Lime Pie
- Pumpkin Pie
Deep Dish Apple Pie
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 7 hours
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Deep dish apple pie features layers and layers of delicious apple slices and a buttery flaky pie crust!
Ingredients
- Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 8–9 large apples, cored, peeled, and sliced into 1/4-inch slices (11–12 cups, or 1375–1500g total)*
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 25 minutes. After the first 25 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Keeping the pie in the oven, reduce the temperature to 375°F (190°C) and bake for an additional 35–40 minutes until the crust is golden-brown.
- Remove the pie from the oven and set it on a wire rack. Allow the pie to cool for 3 full hours at room temperature before slicing and serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared fillings can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowl | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | Pie Dish | Pastry Brush | Pie Crust Shield
Keywords: apples, Thanksgiving, pie
This is a question, not a comment. I am a major prep ahead person. Could I put the bottom pie crust in pan, layer plastic wrap and then add filling, put on top crust, wrap completely and freeze like that? Of course remove plastic wrap before baking. If yes, should I bake frozen or defrost in refrigerator before baking. Thank you.
Hi Sheryl, You can freeze the assembled pie before baking (no need for plastic between the layers – just on the outside). No need to thaw before baking, especially if you’re using a quality pan like a glass pyrex or disposable pan. The bake time will be a little longer.
Hi Sally,
Thank you for this recipe. I’m a big fan of your cupcake and frosting recipes but this will be my first time to bake apple pie or any kind of pie for that matter. Are Granny Smith apples suitable for this recipe? I’m concerned that they might be too firm and will not bake well or soften.
Hi Mary, thanks so much for your positive feedback! We recommend using a variety of apples in apple pie- half tart and half sweet. We love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, and/or Fuji. Happy baking!
Hi Sally! I was wanting to try the deep dish pie recipe however my pie dish is 10 x 2, not 9 x 2. Will this recipe still work?
Hi Karen, yes this recipe will still work for that size pie dish. If you’re using my homemade pie crust recipe– when you divide the prepared dough in half to yield 2 discs (1 for bottom and 1 for top), see if you can make 1 of the discs a bit larger. You’ll need slightly more dough to cover the bottom of a 10 inch pan. You’ll have a little less for the top pie crust. Does this make sense?
Hi Sally
Made the Deep Dish Apple Pie today… it was wonderful !!
It was a big hit
Thank you for such amazing recipes
Going to try your pumpkin bread tomorrow
Hi Sally, I would like to say I enjoy your recipes . I made this pie to challenge myself because you had step by step instructions so what could go wrong! i made sure I followed every little advice you gave. The apples were not soft, I made sure they were all cut the same size and 1/4 in just like you said. It was alot of work to be let down when I took a bite. Can the apples be cooked for a few minutes before adding them into the pie dish?
★★★
Hi Christine! Thank you so much for trying this apple pie recipe. What type of apple did you use? I wonder if they were firmer than other varieties. Feel free to pre-cook them next time. You can soften them on the stove with a little butter, then mix in all of the rest of the filling ingredients.
Hi Sally! Would a crumble topping work for this pie? And would there be any baketime/temperature adjustments?
Hi Danielle, You can use the topping for this Apple Crumble Pie. Same bake time. Happy baking
Best recipe ever! Everyone loved it so much!
★★★★★
Hey Sally!! I use a ton of your recipes and they are always a hit!!! Can you pre make this and freeze it? If so, bake it fiRst and freeze or non baked and freeze??
Hi Lisa. Yes, it’s best to bake it and then freeze it. See the recipe notes for make ahead and freezing instructions.
Great recipe!
★★★★★
Love this recipe! I’ve made it several times, and this last time I changed it up a bit, using your All Butter Pie Crust and adding ground star anise and brown butter (flavoured with a whole star anise) to the filling. Delicious with rave reviews every single time! Thank you Sally!
★★★★★
Hi Sally,
I’m looking to make an apple and rhubarb pile, I was wondering if it could be as simple as adding some stewed rhubarb to this recipe or wether I need to find a specific recipe? I really love your recipes and so would love to stick with yours if possible
Hi Ariana, you can substitute some of the apples for sliced rhubarb. No need to pre-cook it.
Sally! I made this pie this afternoon using your pie crust recipe (with the shortening), and I have to say, it was downright perfect. Like not just OK. OUTSTANDING! I have been down in the dumps lately with all the social distancing (and having my 2 and 4 yr old around all the time!), and the pie made me so happy! So to anyone who is on the fence about this recipe, do it! It is divine!
★★★★★
This pie is superb! I have to confess I wasn’t feeling well so I used the rollout ready pie crust and it was still delicious!
★★★★★
Hi Sally,
Your recipes are amazing. I am currently living in a place where I am not easily accessible to some essentials
baking ingredients. Your tips for substitutions are super helpful and they work every time. I have so far made your wonderful lemon bars with shortbread crust which was a hit, your banana-mango bread (without white chocolate chips as I could not find one) and your deep dish apple pie with home made pie crust that my friends loved. I am planning to try making your award winning zucchini bread next week.
Baking is the only way to entertain myself and manage stress as I am living and working in a place where movement restrictions are limited due to security issues. Thank you so much for sharing your geat recipes. You are amazing!
★★★★★
Hello Sally,
I’m fairly new to your site and it has quickly become my favorite. I made your deep dish apple pie with your all-butter crust and it came out PERFECTLY! This was my first truly successful fruit pie and crust. I thank you so much for your efforts, care and thoroughness in teaching your viewers how to bake, what is important and why and how to be successful. I am a fan for life!
★★★★★
Hola Sally! Want to make this pie but Do you have a pie crust recipe without shortening? Thank you!
Here is my all butter pie crust recipe.
The pie crust was great but cooking time was not long enough for high altitude cooking. The bottom pie crust was soggy and apples could have been cooked longer
★★★★★
Would I be able to completely build this pie and keep in the refrigerator 3-4 days before baking, or would this not be recommended?
Hi Rachel! Up to 1-2 days in the refrigerator is completely fine for this assembled pie, but any longer than that I would freeze it. No need to thaw before baking, especially if you’re using a quality pan like a glass pyrex or disposable pan.
Can I use a cast iron pan to bake this pie? Would I need to change anything or do anything extra?
Absolutely. No need to do anything extra and no need to grease the pan either. Bake time may be a little shorter, but not by much.
Hi Sally!
Would it be possible to prepare the apple filling the night prior to baking and refrigerate it or would the apple macerate too much? Just trying to save on prep time! Thanks!
Definitely– I do this often. If there is excess liquid in the bottom of the bowl after you scoop out the apples to fill the cake, discard them. (Or reduce them on the stove until thick and pour over the apple filling before baking!)
I just tried making this pie (my first attempt at making an apple pie from scratch – from crust to filling!). It came out ok but I think it may have been due to my apple choices. Can you share what type of apples you usually use and how many of each kind? I did half Honeycrisp and half Granny Smith. I think the grannys were too tart and I used too many so the pie isn’t as sweet as I’d like. Thank you for sharing this recipe!!! The crust is awesome!
Hi Julia, I always recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, and/or Fuji. If your apples were particularly tart feel free to use more of the Honeycrisp next time or even add a bit more sugar.
I made this pie today and it was absolutely delicious. Only thing I did different was make a double batch, so 2 pies!
★★★★★
This is an excellent recipe! The crust is perfect, no soggy bottom either! The flavors are excellent, loved the spices and I love your tips on making this pie come out so great. This was my first time ever making apple pie, can’t wait to try ypur other pie recipes!
Hi sally,
Just wanted to know if solid top crust is best for this deep dish apple pie, or is a lattice topping ok?
Hi Diana! Either a lattice pie crust or full pie crust will work on top.
Does it make a difference to use brown sugar instead of the granulated sugar
Nope, no difference at all except for the slight flavor change.
Hi Sally, I can’t wait to try your recipe! I was just questioning whether 6 apples is enough?
Thank you!
Hi Amy! 6-7 LARGE apples usually yields 10-12 cups slices. That’s plenty!
This looks delicious and I’m going to try to brave this recipe for Thanksgiving this year! Is warm apple pie with ice cream on top a no no? Is this supposed to be served completely cooled down? If warm apple pie is okay, can I make this ahead of time (one day before) and reheat before eating? What would you recommend. Thanks so much, Sally!
Hi Tracy! I always recommend serving apple pie at room temperature. Cooling the pie down allows for the flavors to settle and makes slicing easier. Serving with ice cream is ALWAYS a good idea!! 🙂
My pie was completely ruined by adding the cloves.