This deep dish apple pie recipe is the one I make every single fall, no exceptions.
A mountain of cinnamon spiced apples gets piled into a deep pan and tucked under a golden, flaky crust until the whole kitchen smells like a holiday.
If you have only ever made a standard pie, this one is going to feel like a serious upgrade.
The extra depth means more filling in every slice, and that filling turns into a thick, glossy, caramel colored sauce as it bakes.
I love serving this alongside my Dutch Apple Pie during the holidays, since guests always want to compare the two.
Once you taste how much filling this deep dish version holds, you will understand why it is a permanent fixture on my dessert table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 55 minutes (plus chilling) |
| Servings | 10 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Deep Dish Apple Pie Recipe
This is the pie that makes people ask for seconds before they have even finished their first slice. The filling to crust ratio is exactly what apple pie should be.
It also travels well and holds its shape once cooled, which makes it a reliable choice for potlucks and holiday tables.
You might also enjoy: French Apple Pie if you want a version with a crumb topping instead of a double crust.
- A deep pan means significantly more apple filling in every bite
- The brown sugar and cinnamon create a rich, caramel like sauce
- A flaky, buttery double crust holds everything together beautifully
- It can be assembled ahead of time and baked when you are ready
- Leftovers taste just as good, if not better, the next day
Ingredients
You will need ingredients for both the crust and the filling.
Everything here is easy to find at a regular grocery store, with the exception of a few pantry staples you likely already have.
- For the crust: 3 cups all purpose flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 1 cup cold unsalted butter cubed, 8 to 10 tablespoons ice water
- For the filling: 4 pounds apples, a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup all purpose flour, for thickening
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tablespoon water, for egg wash
- 2 tablespoons coarse turbinado sugar, for topping
Read Also: Butter Pie Crust Recipe
Kitchen Equipment Needed
Having the right pan makes a real difference here, since a shallow pie dish will overflow long before the apples finish cooking down.
A few of these tools also make prep considerably faster.
- Deep dish pie pan, at least 2 inches deep
- Pastry cutter
- Rolling pin
- Pastry brush
- Apple peeler corer slicer
- Pie crust shield
- Wire cooling rack
- Kitchen scale
- Large mixing bowls
- Plastic wrap
I learned the value of a proper deep dish pan the hard way, after one too many overflowing pies while perfecting my Pie Dough Recipe.
Recommended Products for This Recipe
These are a few products I personally use and would genuinely recommend if you want this pie to turn out well on the first try.
None of these are required, but each one solves a specific problem I ran into while testing this recipe.
1. Emile Henry Ceramic Deep Dish Pie Dish
This dish holds heat beautifully and gives the bottom crust a proper golden color instead of a pale, soggy one.
The extra depth means you can pile the apples as high as you want without worrying about overflow.
2. Norpro Adjustable Pie Crust Shield
This little tool has saved more than one pie from burnt edges.
It adjusts to fit different pan sizes and slides on in seconds, so the crust bakes evenly all the way through.
3. OXO Good Grips Apple Peeler Corer Slicer
Peeling and slicing four pounds of apples by hand takes forever, and this tool cuts that time down dramatically.
It also slices the apples into even pieces, which helps them cook at the same rate.
4. King Arthur Unbleached All Purpose Flour
A good quality flour makes a noticeable difference in how flaky and tender your crust turns out.
This one has a consistent protein content that gives reliable results every time I bake with it.
5. Mrs. Anderson’s Ceramic Pie Weights
If you ever decide to partially blind bake the bottom crust for an extra crisp base, these weights keep the dough from puffing up or slipping down the sides.
They heat evenly and last for years.
These same tools come in handy for other double crust bakes too, including my Best Homemade Cherry Pie.
Step-by-Step Instructions: How to Make Deep Dish Apple Pie
1. Make the Pie Dough
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with pea sized pieces of butter still visible.
- Add the ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together when you squeeze a handful of it.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Apples
- Peel, core, and slice the apples into even, roughly quarter inch thick pieces.
- Place the sliced apples in a large bowl and toss them with the lemon juice right away to prevent browning.
- If you want a shortcut on the dough itself, my Gluten Free Pie Crust works well as a substitute if you need this dessert to be gluten free.
3. Mix the Filling
- In a separate bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
- Pour this dry mixture over the sliced apples and toss thoroughly, making sure every piece is coated.
- Let the apple mixture sit for about 10 minutes so the sugars start to draw out the juices.
4. Roll Out the Bottom Crust
- On a lightly floured surface, roll out one disc of chilled dough into a circle about 2 inches wider than your pie pan.
- Carefully transfer the dough into the deep dish pie pan, pressing it gently into the bottom and up the sides without stretching it.
- Trim any excess dough hanging more than an inch over the edge.
- For a decorative option, the technique used in my Almond Flour Pie Crust post also works nicely for a slightly nuttier flavored base.
5. Fill the Pie
- Preheat your oven to 400 degrees Fahrenheit.
- Pour the apple mixture into the prepared bottom crust, mounding it slightly in the center since the apples will shrink as they bake.
- Scatter the small pieces of butter evenly over the top of the apple filling.
6. Add the Top Crust
- Roll out the second disc of dough into a circle large enough to cover the pie.
- Drape it over the filling, then trim and crimp the edges together with the bottom crust using your fingers or a fork.
- Cut four or five small slits in the top crust to allow steam to escape while baking.
- If you prefer a woven top, the method in my Vegan Pie Crust post explains the lattice technique step by step, and it works with any dough.
7. Egg Wash and Bake
- Brush the top crust generously with the beaten egg wash, then sprinkle the coarse turbinado sugar evenly over the surface.
- Place the pie on a baking sheet to catch any drips, then bake at 400 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 45 to 55 minutes, adding the pie crust shield around the 30 minute mark if the edges are browning too quickly.
- The pie is done when the crust is deep golden brown and you can see thick filling bubbling through the slits.
8. Cool Before Slicing
- Transfer the pie to a wire cooling rack and let it rest for at least 3 hours before slicing.
- This cooling time allows the filling to set properly, so your slices hold their shape instead of spilling apart.
Tips for The Best Deep Dish Apple Pie
A few small details separate a good deep dish apple pie from a great one.
Keeping everything cold during the dough making process is probably the single most important factor.
- Keep your butter and water ice cold, since warm butter leads to a tough, dense crust
- Use a mix of tart and sweet apples for the most balanced flavor
- Do not skip the resting time after baking, even if it is tempting
- Weigh your flour instead of scooping it for more consistent dough
- Chill the assembled pie for 15 minutes before baking to help the crust hold its shape
Read Also: Vodka Pie Crust Recipe
The same cold butter technique works wonderfully in my German Applesauce Cake as well, where a tender crumb matters just as much.
Serving Suggestions
This pie is wonderful on its own, but a few additions turn it into a full dessert spread.
Warm slices pair especially well with something cold and creamy.
This pairs beautifully with my Caramel Apple Crisp if you want to build an entire apple themed dessert table for a holiday gathering.
- A generous scoop of vanilla ice cream on top of a warm slice
- A drizzle of warm caramel sauce over the whole pie
- A dollop of lightly sweetened whipped cream
- A side of sharp cheddar cheese, which is a classic New England pairing
- A hot cup of coffee or spiced cider alongside each slice
Variations of Deep Dish Apple Pie
Once you have the base recipe down, there is plenty of room to make it your own.
These are a few variations I have tried and enjoyed over the years.
- Add 1/2 cup of dried cranberries for a tart, chewy contrast, similar to my Cranberry Apple Crumb Pie
- Swap the top crust for a crumble topping made from oats, brown sugar, and butter
- Add a teaspoon of ground cardamom along with the cinnamon for a warmer spice profile
- Stir in 1/2 cup of chopped toasted pecans for extra crunch
- Use a lattice top instead of a full crust for a more rustic presentation
- Swap half the apples for ripe pears, similar to the balance I use in my Pear Pie
Storage and Reheating
This pie keeps well for several days when stored properly, which makes it a great make ahead option for gatherings.
Both the fridge and freezer work depending on how soon you plan to enjoy it.
- Store leftover pie loosely covered at room temperature for up to 2 days
- For longer storage, refrigerate for up to 5 days
- Reheat individual slices in the oven at 350 degrees Fahrenheit for about 10 minutes
- Freeze baked pie, well wrapped, for up to 3 months
- Thaw frozen pie overnight in the refrigerator before reheating
This same make ahead approach works well for my Apple Pie Bread, which also freezes beautifully.
Nutritional Facts
Nutrition values will vary slightly depending on the exact apples and portion sizes used.
These figures are an estimate based on one slice out of ten.
| Nutrition Per Slice | |
|---|---|
| Calories | 410 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 60g |
| Sugar | 32g |
| Fiber | 4g |
| Protein | 4g |
For a lighter option, try: Apple Pie with Cinnamon Crust, which uses less sugar in the filling.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do offer some genuine nutritional value.
Apples in particular bring more to the table than most people realize.
I first noticed how filling apples can be while working on my Apple Cobbler, where the fruit holds up beautifully even after a long bake.
- Apples are a good source of fiber, which supports healthy digestion
- Cinnamon has natural anti inflammatory properties
- Apples contain vitamin C, which supports immune function
- The skins left on unpeeled apple varieties add extra antioxidants
- Nutmeg contains small amounts of minerals like manganese and copper
FAQs About Deep Dish Apple Pie
1. What apples work best for deep dish apple pie?
A mix of tart and sweet apples gives the best results, so combining Granny Smith with Honeycrisp or Fuji is ideal.
Using only one variety tends to make the filling either too sharp or too sweet.
2. Why is my apple pie filling watery?
This usually happens when the apples release more juice than the flour can absorb during baking.
Letting the pie cool fully before slicing solves most of this issue, since the filling continues to thicken as it cools.
My Graham Cracker Crust post also covers how a sturdier base can help absorb extra moisture.
3. Can I make this pie ahead of time?
Yes, you can assemble the entire pie a day ahead and refrigerate it unbaked, covered tightly with plastic wrap.
Bake it straight from the fridge, adding a few extra minutes to the bake time.
4. Do I need to peel the apples?
Peeling is recommended for the best texture, since apple skins can turn tough and chewy after baking.
If you prefer a more rustic pie, my Oreo Pie Crust post shows how texture contrasts can actually work in your favor.
5. Why did my top crust turn out soggy?
A soggy top crust is usually caused by too much steam trapped inside, or filling that was too warm when the top crust was added.
Make sure to cut proper vents in the top crust and let the filling cool slightly before assembling the pie.
Deep Dish Apple Pie
Ingredients
- 3 cups all purpose flour for the crust
- 1 teaspoon salt for the crust
- 1 tablespoon granulated sugar for the crust
- 1 cup cold unsalted butter cubed, for the crust
- 8 tablespoons ice water 8 to 10 tablespoons, for the crust
- 4 pounds apples mix of Granny Smith and Honeycrisp, peeled, cored, and sliced
- 3/4 cup granulated sugar for the filling
- 1/2 cup brown sugar packed, for the filling
- 1/4 cup all purpose flour for thickening
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt for the filling
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten with 1 tablespoon water, for egg wash
- 2 tablespoons coarse turbinado sugar for topping
Equipment
- Deep dish pie pan at least 2 inches deep
- Pastry cutter
- Rolling Pin
- Pastry brush
- Apple peeler corer slicer optional but helpful
- Pie crust shield optional
- Wire cooling rack
- Kitchen scale optional but recommended
- Large mixing bowls
- Plastic wrap
- Baking sheet
Method
- Make the pie dough by whisking flour, salt, and sugar in a bowl. Cut in cold butter until pea-sized pieces remain. Add ice water by tablespoons until dough comes together. Divide into two discs, wrap, and refrigerate for at least 1 hour.
- Prepare the apples by peeling, coring, and slicing them into 1/4 inch thick pieces. Toss with lemon juice to prevent browning.
- Mix the filling by whisking granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a bowl. Pour over apples and toss until coated. Let sit for 10 minutes to draw out juices.
- Roll out the bottom crust on a floured surface into a circle 2 inches wider than your pan. Transfer to the deep dish pie pan, pressing into the bottom and sides. Trim excess dough to 1 inch over the edge.
- Preheat oven to 400°F. Pour the apple mixture into the crust, mounding in the center. Scatter butter pieces evenly over the filling.
- Add the top crust by rolling out the second disc. Drape over the filling, trim, and crimp the edges together. Cut 4-5 slits in the top for steam to escape.
- Brush the top crust with egg wash and sprinkle with turbinado sugar. Place on a baking sheet and bake at 400°F for 20 minutes. Reduce to 375°F and bake 45-55 minutes more, using a crust shield if edges brown too quickly. Done when crust is golden and filling bubbles through the slits.
- Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Keep butter and water ice cold for the flakiest crust; warm butter leads to a tough, dense dough.
- Use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples for the most balanced flavor.
- Do not skip the 3-hour resting time after baking; the filling needs to set so slices hold their shape.
- Weigh your flour instead of scooping for more consistent dough results.
- Chill the assembled pie for 15 minutes before baking to help the crust hold its shape.
- This pie can be assembled a day ahead and refrigerated unbaked; bake straight from the fridge, adding a few extra minutes.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze baked pie, well wrapped, for up to 3 months; thaw overnight in the refrigerator before reheating.
- For a gluten free version, substitute the crust with a gluten free pie crust recipe.
- If the filling seems too juicy, let the pie cool completely before slicing and the sauce will thicken as it rests.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This deep dish apple pie recipe is the kind of dessert that turns any regular afternoon into something worth remembering.
It takes a bit of patience, especially during the chilling and cooling steps, but every part of the process is genuinely worth it once you cut into that first warm slice.
I would love to hear how yours turns out, so leave a comment below once you have given it a try.
Feel free to share a photo with me, so I can see your version of this pie.
Recommended:
- Apple Pie Overnight Oats
- Salted Caramel Apple Overnight Oats
- Spiced Apple Cider
- Apple Cinnamon French Toast Casserole
- Slow Cooker Caramel Apple Pudding Cake
