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!

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. (Even my apple cheddar pie, too!)

  • 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


Deep Dish Apple Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Deep dish apple pie features layers and layers of delicious apple slices and a buttery flaky pie crust! 


  • 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 (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


  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. Lattice the pie crust. 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.


  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 (affiliate links): Pastry Blender | Rolling Pin | Deep Dish Pie Dish | Pastry Brush | Pie Crust Shield

Keywords: apples, Thanksgiving, pie

Deep dish apple pie with layers and layers of delicious apple slices and buttery flaky pie crust! Recipe on


  1. Hi sally,

    First thank you so much for your recipes!!! I love them I have made your red velvet layered cake, the red velvet cake roll, and now your Deep Dish Apple Pie!! I have loved them all!! I made the Deep Dish Apple Pie this last weekend my first pie ever all on my own, the butter flaky crust was delicious I loved it, but my apples some seemed baked like a normal apple pie but others were a little crisp. Did I make it right or what did I do wrong? Can you help me??

    1. I’m so glad you have been enjoying the recipes, Ashley! Welcome to the fun art of pie baking!! It’s possible that some of the apple pieces were just cut a bit thicker than others.

      1. Awesome!! Thanks so much!! I think the pie turned out awesome! I will say this that I liked the flavoring the day after versus the day of I think just the more time it had to sit the flavors really set in nicely!! :).

      1. Hi Dava, You can certainly try it! I would start by keeping the total amount of spices the same, so add 3/4 tsp of apple pie spice and you can always adjust the spices to your taste the next time you make it!

  2. Hi Sally!
    It sounds like a silly question, do the apples get cooked thoroughly with this recipe?
    One of my friends loves apples and can only eat them thoroughly cooked! 🙂

  3. Hi. Can I use a 13×9 baking dish? Also, I want to prebake the bottom crust. I don’t have pie weights or dried beans. What else could I use?

    1. Hi John! Granulated sugar works as a weight for blind baking. Here is my blind baking tutorial:

  4. 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!

  5. I made this pie today and it was absolutely delicious. Only thing I did different was make a double batch, so 2 pies!

    1. Hi Janie! There is no need to blind-bake the bottom crust for this recipe. The filled pie is in the oven long enough to properly cook it.

  6. Hi!

    I’ve made this pie a fews weeks ago and it was a hit. I would like to make a few in advance and freeze them for Thanksgiving. Should I just make the crust in advance or can I make the whole pie in advance?

  7. Sally;
    Hi,what is the nutrictional info on your deep dish pie and your small round apple pies.I would like to know because I have type 2 diabetes and the carbs,fats and sugars I have to be careful not to raise my blood sugar.Can I use other sugar free sweeteners in your pies to prevent spikes in my blood sugar.Do you have any recipes that I can make that are diabetic friendly?Pumpkin,speghetti squash,agave don’t bother my diabetes or blood sugar.
    I love chocolate,coconut,spices and fall recipes.

    1. Hi Kim, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:
      sugar free baking is certainly not my speciality but I do have a section on this site for “healthier” recipes that you can hopefully find something to work for you:

  8. 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!

    1. 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.

  9. 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!

    1. 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!)

    1. 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.

  10. 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?

    1. 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.

  11. 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

  12. 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!

  13. 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!

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



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