Deep Dish Apple Pie Recipe means a mile-high, jammy apple filling tucked inside a flaky, buttery double crust with warm cinnamon and a little tang from lemon. It suits pie lovers who want a bakery-style slice at home, and it takes about 2 hours, plus cooling. I learned this pie in a tiny Chicago apartment with a wobbly oven and a cat who judged my crimping.
Why Choose This Deep Dish Apple Pie Recipe
This Deep Dish Apple Pie Recipe packs extra filling, holds its shape, and delivers a crisp bottom crust with a golden top. I balance tart and sweet apples, thicken the juices just right, and chill the assembled pie so the crust bakes up flaky.
You get bakery drama without drama in the kitchen. I keep the method clear and the ingredients pantry-friendly.
Ingredients You Need
- Pie dough, chilled, for a double crust: two 11 to 12 ounce rounds (use your favorite brand or homemade)
- Homemade option per round: 1 1/4 cups all-purpose flour, 1/2 teaspoon fine salt, 1/2 tablespoon sugar, 1/2 cup cold unsalted butter in cubes, 1/3 to 3/8 cup ice water, 1/2 teaspoon apple cider vinegar
- Shortcut: use quality refrigerated pie crust; let it warm just enough to unroll without cracking
- Apples 3 pounds, peeled, cored, sliced 1/4 inch (mix Granny Smith with Honeycrisp, Braeburn, or Pink Lady)
- Granulated sugar 2/3 cup
- Light brown sugar 1/3 cup, packed
- Lemon juice 2 tablespoons, plus optional 1 teaspoon zest
- Ground cinnamon 2 1/2 teaspoons
- Ground nutmeg 1/4 teaspoon
- Ground allspice 1/8 teaspoon, optional
- Fine salt 1/4 teaspoon
- Cornstarch 4 tablespoons, or use 1/4 cup all-purpose flour
- Unsalted butter 2 tablespoons, diced
- Vanilla extract 1 teaspoon, optional
- Egg wash: 1 egg beaten with 1 tablespoon milk or cream
- Coarse sugar for sprinkling, optional
Equipment:
- 9-inch deep-dish pie plate, about 2 inches deep
- Rolling pin and lightly floured surface
- Large mixing bowl
- Vegetable peeler and sharp knife
- Measuring cups and spoons
- Pastry brush
- Foil or pie shield
- Rimmed sheet pan and wire rack
Notes and swaps:
- Use bottled lemon juice if fresh runs out.
- Pie spice blends work in place of the cinnamon, nutmeg, and allspice.
- Cornstarch sets the filling cleanly. Flour gives a softer set; add a touch more if your apples seem very juicy.
How to Make Deep Dish Apple Pie Recipe
Step 1: Chill the dough and set the oven
- Keep both dough rounds in the fridge while you prep.
- Position a rack in the lower third. Heat the oven to 425°F. Set a rimmed sheet pan on the rack to preheat.
Step 2: Mix the apple filling 15 minutes
- Toss apples with granulated sugar, brown sugar, lemon juice, zest, cinnamon, nutmeg, allspice, and salt.
- Sprinkle in cornstarch and vanilla. Stir until every slice looks coated and glossy.
- Set the bowl aside for 10 minutes so the fruit releases some juice.
Step 3: Roll the bottom crust and line the pan 10 minutes
- Roll one dough round into a 13-inch circle. Dust with flour as needed.
- Lay it into the pie plate and ease it down into the corners. Leave a 1-inch overhang.
- Stir the filling, then mound it into the crust. Pack the apples slightly to remove gaps. Dot with butter.
Step 4: Top crust, seal, and vent 10 minutes
- Roll the second dough round into a 12-inch circle. Drape it over the filling.
- Trim excess so the top and bottom overhangs match. Fold edges together and tuck toward the pie plate to seal.
- Crimp firmly. Cut 5 to 6 vents in the top with a sharp knife. Brush with egg wash and sprinkle coarse sugar.
Step 5: Chill the assembled pie 20 to 30 minutes
- Slide the pie into the fridge until the dough feels firm. This step helps prevent slumping and leaks.
Step 6: Bake 60 to 75 minutes
- Set the chilled pie on the hot sheet pan. Bake at 425°F for 20 minutes.
- Reduce heat to 375°F and bake 40 to 55 minutes more, until the crust turns deep golden and thick juices bubble through the vents near the center.
- If the edges brown fast, cover them with a pie shield or foil strips during the last part of baking.
Step 7: Cool at least 3 hours
- Cool the pie on a rack until the filling sets. Slice when the base feels set and no longer steamy.
- If patience runs low, I get it, but warm slices may ooze a bit.
Tips & Common Mistakes
- Use apples with mixed textures. A blend gives flavor and structure.
- Slice evenly about 1/4 inch thick. Thin, even slices bake at the same rate.
- Keep dough cold at every stage. Warm dough shrinks and turns tough.
- Preheat the sheet pan. The hot surface helps crisp the bottom crust.
- Vent generously. Steam needs an exit to avoid blowouts.
- Do not overfill with loose gaps. Pack the apples, then dome them.
- Egg wash right before baking. A early brush can dry out.
- Watch the color, not just the clock. Look for bubbling in the center.
- Cool fully. The starch needs time to set the juices.
- Use a serrated knife to slice. It cuts the tall crust cleanly.
Variations I’ve Tried
- Salted Caramel: Drizzle 1/3 cup warm salted caramel over the apples before the top crust.
- Maple Bourbon: Swap 1/4 cup sugar for pure maple sugar or add 1 tablespoon maple syrup and 1 tablespoon bourbon to the filling.
- Cheddar Crust: Pulse 1 cup sharp cheddar into the dough for a classic sweet-salty combo.
- Dutch Top: Skip the top crust and use a crumble of 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and a pinch of cinnamon.
- Cardamom Ginger: Add 1/2 teaspoon ground cardamom and 1/2 teaspoon ground ginger for a bakery twist.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend for the crust and thicken with 3 tablespoons tapioca starch.
How to Serve
Serve warm or at room temp with vanilla ice cream, whipped cream, or a slice of sharp cheddar if you like that classic pairing. A drizzle of warm caramel turns it into a showpiece. Pour hot coffee, spiced tea, or sparkling apple cider on the side. I cut generous wedges because deep dish pies do not whisper.
Make-Ahead and Storage
- Make ahead: Assemble the pie, cover tightly, and chill up to 24 hours before baking.
- Freeze unbaked: Wrap the assembled pie well and freeze up to 3 months. Bake from frozen on a preheated sheet pan at 400°F for 25 minutes, then 375°F until bubbly, about 55 to 70 minutes more.
- Freeze baked: Cool fully, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight.
- Store leftovers: Keep covered at room temp up to 24 hours or refrigerate up to 4 days.
- Reheat: Warm whole pies at 325°F until the crust crisps and the center warms, 20 to 30 minutes. Reheat slices at 350°F for 8 to 12 minutes. Microwave only for quick softening, since it softens the crust.
Deep Dish Apple Pie Recipe
Deep Dish Apple Pie is a classic, cozy dessert loaded with tender spiced apples and baked in a rich, flaky crust.
Ingredients
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Sprinkle in ice water, 1–2 tablespoons at a time, tossing gently until the dough just comes together when pressed.
- Divide dough into two disks, flatten, wrap in plastic, and refrigerate for at least 1 hour.
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice (if using), salt, flour, lemon juice, and vanilla. Toss until apples are evenly coated. Let stand 10–15 minutes.
- Preheat oven to 425°F (220°C). Place a rack in the lower third of the oven.
- On a lightly floured surface, roll out one disk of dough into a large circle and fit it into a deep-dish 9-inch pie plate, letting excess hang over the edge.
- Fill the crust with the apple mixture, mounding it slightly in the center.
- Roll out the second disk of dough and place over the apples. Trim excess dough, leaving about 1/2 inch overhang; fold and crimp edges to seal.
- Cut several slits in the top crust to vent steam. Brush with milk or cream and sprinkle with coarse or granulated sugar.
- Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C).
- Continue baking 30–40 minutes, or until crust is deep golden brown and the filling is bubbling through the vents.
- If the edges brown too quickly, cover them loosely with foil.
- Transfer pie to a wire rack and cool at least 2 hours before slicing to allow the filling to set.
Notes
Nutrition Information
Approximate per serving (1/8 of pie): 420 calories; fat 20 g; saturated fat 12 g; carbohydrates 58 g; fiber 3 g; sugars 30 g; protein 5 g; sodium 260 mg. Values will vary based on brands, exact ingredient amounts, and portion size.
Approximate per serving (1/8 of pie): 420 calories; fat 20 g; saturated fat 12 g; carbohydrates 58 g; fiber 3 g; sugars 30 g; protein 5 g; sodium 260 mg. Values will vary based on brands, exact ingredient amounts, and portion size.