Deep Dish Apple Pie Recipe

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.

The best deep dish apple pie recipe! sallysbakingaddiction.com

Apple pie is my favorite pie on the planet. I’ve been making this deep dish apple pie recipe for years and easily consider it to be the best apple pie on the planet. 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.

apple pie

Deep dish apple pie with lattice pie crust

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.

rolled out pie dough

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!

  • Apples – It’s best to use a variety of apples in apple pie. 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.
  • 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 ground cloves and 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.

apples for apple pie filling

apple pie filling

How to Make Deep Dish Apple Pie

  1. 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.
  2. Make the filling. Stir all of the filling ingredients together in a large bowl.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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.

lattice pie dough

apple pie with lattice pie crust

3 Tips for Deep Dishing

  1. 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.
  2. 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.
  3. 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.

deep dish apple pie slice

deep dish apple pie slice with vanilla ice cream

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. 🙂

More Classic Pie Recipes

Print

Deep Dish Apple Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 60 minutes
  • 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)
  • 67 large apples, cored, peeled, and sliced into 1/4 inch slices (approx 11-12 cups total)*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • zest and juice of 1 lemon (2 tsp zest + 2 Tbsp juice)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon each: ground allspice, ground cloves, & ground nutmeg
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon zest + juice, cinnamon, allspice, cloves, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  3. Preheat oven to 400°F (204°C).
  4. 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 and discard the leftover juices in the bottom of the bowl.
  5. Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Carefully lay the dough over the filling. Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp or flute the edges to seal.
  6. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  7. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

  1. 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.
  2. Special Tools: Pastry Blender | Rolling Pin | Deep Dish Pie Dish | Pastry Brush | Pie Crust Shield
Deep dish apple pie with layers and layers of delicious apple slices and buttery flaky pie crust! Recipe on sallysbakingaddiction.com

70 Comments

  1. Wow, thanks for this thorough explanation. I am a person who loves fillings, especially pie fillings. I always wondered why I never managed to bake a good deep dish recipe. But now I know. I always just tossed them in there and hoped for the best. I will definitely report back the next time (soon!) I make a deep dish pie. Looks really yummy!

  2. I might have just seen a little piece of heaven with this pie. Trying not to drool over here. Happy 4th, Sally! Thank you for another delishus Apple Pie recipe! 

  3. We are staying with friends until our visas come in…and I made an apple pie! Actually, I made it on July 2 for my husband’s birthday since he likes pie more than cake. It was not this one, but one I have made for years. I have not tucked the apple slices in and will the next time I make it.
    Happy 4th!

  4. Ok really need to get on that fact that I’ve never baked a pie.  After you post the other day I asked my husband what his favorite pie was.  He said his grandma used to make a sheet pie, I’m assuming that’s a slab pie.  So I def might need to try that apple slab pie with maple icing, that’s right up his alley!  

  5. I would love to see an apple cheddar pie! Ever since watching Pushing Dasies I’ve been dying to try a cheesy apple pie!

  6. Pie is absolutely my favourite dessert too. I can never choose between blueberry & apple (though I think I answered the giveaway question with blueberry… how dare I leave out apple). If it were acceptable by my family members, I’d probably ask for a birthday pie over a birthday cake.

    & even though I’m not America, happy July 4th, Sally 🙂

  7. hey Sally! I haven’t commented for a long time but I wanted to let you know that I am using your recipes every time I bake! I was going to make your apple pie today and saw that you had put this new post up so I used this recipe! The pie’s in the oven right now! I hope you have a very happy fourth of July 🙂

  8. Woah, this apple pie recipe looks amazing! And of course with fresh whipping cream or vanilla ice cream melting on top… Oh, I would love some of that warm apple pie right now! 🙂

  9. What  great tradition to post Apple Pie on the 4th of July. I drooled all over looking at the pictures you posted for each of your stunning creations. I will definitely be making this, but per my husband I have to start with that Blueberry pie first. Then, onto this master piece!!!!

  10. Do you ever have trouble with the filling being too liquidity? That is a constant problem I have with pies! Maybe I’m just not baking it long enough or not using enough flour/cornstarch. 
    This looks delicious! Pinned and stumbled it. 
    (I’m currently perfecting cookies for my site, so pie will be in the future). 

    1. I find that this amount of flour is sufficient for the amount of apples used. Have you tried this ratio before? Just the right amount of gooey/liquid-y.

  11. This looks delicious. I have made your pie crust recipe which was wonderful. Hope to try this pie in the fall. The trouble with all of your recipes that I make is that I can stop at one piece. Thanks for another great one.

    1. So glad you enjoy my pie crust recipe too and I know what you mean about stopping at 1 piece (of pie especially)!

  12. In the UK, we have Bramleys, which are cooking apples – too sour to eat like a regular apple, but they go beautifully mushy in a pie or a crumble.  Nigella Lawson suggests using both Brambles and a regular apple like Braeburns in her deep apple pie because you get both the mush and the bite in one one go!  I suspect it would work in this pie too.

  13. I was looking for a simple apple pie filling that didn’t require cooking them on the stove first, and I didn’t want to make salted caramel so I went with this one. I wish this would have been called Spiced Apple Pie or given some disclaimer that the cloves and allspice are so strong. This did not taste like a traditional sweet/tart apple pie like I was hoping for. The spices completely overpowered the flavor and I was very disappointed.

  14. 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!

    1. 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!! 🙂

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×