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Deep Dish Apple Pie Recipe

Deep Dish Apple Pie

iamwinfred
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. The extra depth means more filling in every slice, and that filling turns into a thick, glossy, caramel colored sauce as it bakes.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 410 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 190mgFiber: 4gSugar: 32gVitamin A: 8IUVitamin C: 8mgCalcium: 4mgIron: 8mg
Keyword apple pie recipe, deep dish apple pie, double crust apple pie, fall dessert, holiday pie
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