Old-Fashioned Deep Dish Apple Pie Recipe
Make the best deep dish apple pie with this easy recipe. This towering, old-fashioned American dessert features layers of sweet, mildly spiced apples nestled in a flaky, buttery homemade pie crust. With my recipe tips and secrets, you’ll take the traditional apple pie to the next level.
“This is by far the best crust and apply pie recipe. I’ve tried multiple pie crust recipes and this one wins hands down…won’t be trying any other recipes. The apple filling was phenomenal. Never have to search for a recipe again. Thank You!”
Debbie
You can’t deny that apple pie, along with pumpkin pie, steals the spotlight at a Thanksgiving feast. My deep dish apple pie consistently receives rave reviews at Thanksgiving and other holiday parties.
Not all apple pies are equal. If you’re on the hunt for the ultimate Thanksgiving pie, this old-fashioned deep dish apple pie recipe made from scratch unquestionably takes the crown!
Why Should You Try Making Deep Dish Apple Pie?
A deep dish apple pie, also known as a mile-high apple pie or American apple pie, is a grand version of the traditional apple pie. Its defining feature is a significantly larger volume of filling, which results from using a deeper dish for baking. This pie stands tall with layers of apple slices.
In addition to height, the pie’s taste sets it apart. Thanks to the extra filling, each slice is packed with mildly sweet spiced apples.
Despite the extra quantity, the ingredients remain simple: apples, sugar, spice (cinnamon), lemon juice, and flour, all housed in a sturdy yet flaky crust.
While making a deep dish apple pie might require a bit more effort and baking time than a regular pie, this process can be simplified with my easy recipe. The end result is a deliciously satisfying dessert that truly embodies the concept of ‘more is more.
And don’t forget to pair this with a homemade pie crust! Light and flaky, thanks to the perfect combination of leaf lard and butter, this crust is simply heavenly. It’s incredibly tender, ensuring the bottom never turns soggy – that’s the epitome of a perfect deep dish apple pie
Expert Tips and Advice
In order to maximize the taste and texture, follow these tips. You will bake a truly amazing apple pie every single time.
- Use 3-4 different apples – Most people use only one type of apple to make their pie. Try mixing with other baking apples that are suitable for pies. Your apple pie filling will be well balanced with taste and texture. A list of baking apple choices is below. (FYI, I used Granny Smith, Gala, and Golden Delicious)
- Uniform apple slices – Make sure your apple slices are uniform in size so that they bake evenly.
- Lightly spice the apple filling – It’s a personal preference but I like the apple flavor to shine through without being overpowered by the spices. A hint of cinnamon is all you need.
- Precook the apple filling prior to baking – It makes the filling soft and balances the sweetness. It also maintains the even consistency of your pie and prevents an unsightly hollow gap between the crust and the filling.
- Use both white sugar and brown sugar – While white sugar dominates the sweetness to the filling, precooking apples with brown sugar will help bring a caramel taste to the filling. Who wouldn’t love it?
- Use the correct pan – I love my deep dish pie pan, but the standard pie pan will work great too. This recipe will make a pie about 2 inches in height.
- Enjoy pie making time – Peeling and slicing apples takes time, and you shouldn’t try to bake an apple pie in a hurry. Find some quiet time in your kitchen and enjoy yourself making an apple pie from scratch. Make the time a therapeutic one for yourself.
Best Apples for Baking Apple Pie
While tart apples are commonly used for baking pies, there are also some sweet varieties that work well. Here’s a list of apple selections for baking:
- Granny Smith – Granny Smith apples are the most common baking apple. Super tart and very firm. It holds up well during the baking process.
- Gala – Multi purpose apple for baking and eating. Mellow sweetness and holds shape and texture well. Available all year round and easily found.
- Honeycrisp – Sweet and crisp (as name says). Creates less juice when baked.
- Golden Delicious – Mild flavor. They tend to break down easily when cooked, so they need to be combined with other firmer apples
- Jonagold – Sweet and tart. Firm fleshed apple.
- Pink Lady – Sweet, tart and super crisp. They hold their shape very well.
- Northern Spy – One of the best apple for pie but not always available. Sweet, slightly tart, and firm. Look for them in farmers’ markets in the fall.
- Braeburn – Well balanced taste, not too sweet nor tart. They release very little liquid when baked, which makes them very suitable for making pie
- McIntosh & Cortland – Although most people consider these apples as baking apples, I find them to be too soft, and even mushy, when baked. Great for making apple sauce.
Perfect Pie Crust
To create a superb apple pie, it all begins with an impeccable buttery flaky pie crust. Nothing compares to the tenderness and flakiness of a homemade pie crust.
Give my recipe for light and flaky pie crust a try, combining the best of both worlds: leaf lard and butter.
It’s buttery, light, tender, and flaky. Once you have tried this pie crust recipe, I assure you that you won’t return to your previous methods.
Moreover, you can conveniently prepare the crust several days ahead of time and store it in the fridge (or freezer) until you’re ready to assemble your pie.
Try my Crustless Apple Pie Recipe if you’re not in the mood to make a homemade pie crust from scratch
Helpful Pie Baking Tips
- Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping – easy clean-up!
- If the top crust browns too much before it finishes the baking time, place a loose foil tent over the pie to prevent it from browning further.
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!
Ingredients Lists
For the equipment:
You don’t need fancy equipment to make a pie. You can make pie crust with an inexpensive dough blender if you don’t have a food processor. It’s easy as pie! Here are a few of other tools to make the job easier:
- a large skillet or shallow everyday pan – to cook the apple filling
- 9-inch deep dish pie pan or standard pie pan
- pastry brush: to brush the egg wash over the top pie crust
For the apple pie
- Pie crust: recommend using homemade double crust pie dough
- Baking apples: Use 3-4 different varieties. I used Granny Smith, Golden Delicious, Gala
- Lemon juice: A touch of lemon prevent the apples from browning and keeps the pie flavor bright.
- White sugar & brown sugar: white sugars for sweetness and brown sugar for the hint of caramel flavor
- Salt: balances the sweetness
- Cornstarch: thickens the pie filling
- Cinnamon: adds warmth to the filling without an overpowering taste
- Egg white (well beaten): it prevents the bottom of pie crust from getting soggy. It’s optional but recommended.
- Egg wash: I use the leftover egg yolk mixed with 1 tablespoon of water.
How to Make Deep Dish Apple Pie
For the apple filling
Step 1. Prepare apples
Peel, core, and slice apples into thin slices to make 12 cups in volume in a large bowl.
Step 2. Combine apples with sugars and cinnamon
In a large shallow pot or skillet, gently toss the apple slices, lemon juice, granulated sugar, light brown sugar, salt, cornstarch, and cinnamon, until well combined.
Step 3. Cook apple filling:
Cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, about 5 minutes. Let cool to room temperature, about 15-20 minutes.
Step 4. Preheat the oven:
Adjust oven rack to bottom third position and heat oven to 400˚ F.
For the pie crust
Step 5. Rolling out the pie crust:
On a lightly floured surface, roll out one of the chilled pie dough disks (keep the other one in the fridge) with a rolling pine to a 13-inch diameter. Place the dough into a pie dish.
Roll out the other pie dough disk into a circle that is about a 12-inch diameter. This will be the top crust.
Tip to prevent the soggy pie crust bottom: Brush the bottom of the pie crust with the beaten egg white (if using). Then keep it in the fridge while you roll out the top crust.
To bake the apple pie
Step 6. Add apple filling
Reclaim the bottom crust from the fridge and put the cooled apple filling on it.
Step 7. Flute the edges:
Cover the pie filling with the top crust. Trim or arrange the loose crust around the edge of pie pan. Crimp or flute the edges to seal.
Step 8. Brush and bake:
Lightly brush the top crust with the egg wash. Sprinkle the top with granulated sugar or sparkling sugar. Cut a few slits on the top to allow steam to escape during baking.
Put the pie on a spacious baking sheet and bake for a total of 60 minutes until it turns golden brown. Around 40 minutes into baking, inspect the pie crust for excessive browning. If necessary, gently cover the pie with a aluminum foil tent to prevent further browning, and then continue baking for the final 20 minutes.
Allow the pie to cool to room temperature, about 2-3 hours before serving. This will allow the filling to thicken up.
Warm up a slice of the apple pie and serve it with a scoop of classic vanilla ice cream on the side. The contrast between the hot pie and cold ice cream is heavenly. For a twist, consider caramel or cinnamon-flavored ice cream.
Pie Freezing Tips
For unbaked pie: Don’t brush the top crust with egg wash or sprinkle with sugar. Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed to the air. Place pie in an extra large freezer plastic bag and freeze for up to 3 months.
For baked pie: Place the pie uncovered in the freezer for 2 hours. Once frozen solid, wrap the pie in plastic wrap and place it back into the freezer for up to 3 months.
FAQs
My pie crust often turns out soggy. How can I prevent this?
To prevent a soggy pie crust bottom, brush the bottom of the pie crust with a well-beaten egg white before adding the filling. This creates a barrier and prevents the moisture from the filling from making the crust soggy.
What if I don’t have a deep dish pie pan?
If you don’t have a deep dish pie pan, a standard pie pan will work. However, be aware that the recipe provided will produce a pie about 2 inches in height, so adjust the filling quantity accordingly.
Can I reduce the sugar in the recipe?
Yes, you can adjust the sugar to your taste preference. However, remember that sugar contributes not just to sweetness but also to the texture and caramelization of the filling.
More Homemade Pie Recipes
If you love making pies, you will love some of these pie recipes.
- Butterscotch Pecan Pie Recipe
- Maple Blueberry Pie
- Peach Custard Pie with Streusel Topping
- No Bake Sour Cream Lemon Pie
- Polish Apple Pie (Szarlotka)
- Pecan Pie Without Corn Syrup Recipe
Old-Fashioned Deep Dish Apple Pie Recipe
Ingredients
- 1 homemade double pie crust, or your favorite pie crust recipe
- 3 to 3 1/2 lb (1.3 to 1.6 kg) baking apples, Use 3 different varieties of apples such as Granny Smith, Golden Delicious, Gala, Northern Spy, Jonagold, Honey Crisp, and Braeburn
- 1 tbsp fresh lemon juice
- 3/4 cup (150 g) sugar
- 1/3 cup (70 g) light brown sugar
- 1/4 tsp salt
- 4 tbsp cornstarch
- 3/4 tsp cinnamon
- granulated sugar or sparkling sugar, for sprinkling
For the egg wash
- 1 large egg yolk
- 2 tsp water
Instructions
- Make the Homemade pie dough recipe and chill according to the instructions while preparing the filling. Adjust oven rack to bottom third position and preheat oven to 400˚F.
For the apple filling
- Peel, remove cores and thinly slice apples to make 12 cups in volume.
- In a large shallow pot or skillet, add the apple slices, and gently toss with lemon juice, granulated sugar, light brown sugar, salt, cornstarch, and cinnamon, until well combined.
- Cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, about 5 minutes. Let cool to room temperature, about 15-20 minutes.
To roll out the pie crust
- On a floured work surface, roll out one of the chilled pie dough disks (keep the other one in the fridge) to a 13-inch diameter. Roll out the other pie dough disk into a circle that is about a 12-inch diameter. This will be the top crust.Tip to prevent the soggy pie crust bottom: Brush the bottom of the pie crust with the beaten egg white (if using). Then keep it in the fridge while you roll out the top crust.
To bake the apple pie
- Reclaim the bottom crust from the fridge and put the cooled apple filling on it. Cover the pie filling with the top crust. Trim or arrange the loose crust around the edge of pie pan. Crimp or flute the edges to seal.
- Lightly brush the top crust with the egg wash. Sprinkle the top with granulated sugar or sparkling sugar. Cut a few slits on the top to allow steam to escape during baking.
- Put the pie on a spacious baking sheet and bake for a total of 60 minutes until it turns golden brown. Around 40 minutes into baking, inspect the pie crust for excessive browning. If necessary, gently cover the pie with a aluminum foil tent to prevent further browning, and then continue baking for the final 20 minutes.
- Allow the pie to cool to room temperature, about 2-3 hours before serving. This will allow the filling to thicken up.
Notes
Make Ahead / Freezing Instructions:
For unbaked pie: Don’t brush the top crust with egg wash or sprinkle with sugar. Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed to the air. Place pie in an extra large freezer plastic bag and freeze for up to 3 months.For baked pie: Place the pie uncovered in the freezer for 2 hours. Once frozen solid, wrap the pie in plastic wrap and place it back into the freezer for up to 3 months.
This is by far the best crust and apply pie recipe. I’ve tried multiply pic crust recipes and this one wins hands down…won’t be trying any other recipes. The apple filling was phenominal. Never have to search for a recipe again. Thank You!
Hi Debbie
I am so happy to hear that you loved this recipe. Your comment means a lot to me. Thank you so much!
It’s Thanksgiving this week so I am back here making your fantastic apple pie!!
Happy Thanksgiving to you and your family!
Tamar
Thank you, Tamar. Happy Thanksgiving to you, too!
Hi Holly
Am making this fantastic pie again for Perfect Pi Day today. Yum!!!
Hi Tarmar
It is wonderful to hear that you like this apple pie. It is my husband’s favorite and everyone who tasted it raved. Have a fun on making. Happy perfect pie day!
Holly, you`re making my drool! Apple pie is seriously my favorite kind of pie. I wish I had a deep dish pie pan to make this! Your crust sounds fantastic! I definitely want to try making it one day.
Oh my goodness, this pie is gorgeous!! I seriously need to make pie more often.
I took this pie to a dinner tonight. I was amazed at how flaky and tender the crust was. Without a doubt the best crust I have ever produced.
I enjoyed experiencing the different scent and texture of each type of apple as I worked.
One quibble – I wish I had known how many apples make 12 cups – I overestimated and have enough for at least two more pies. On second thought, is this really a problem? Two more delicious pies….. 🙂
Apple pie is one of my favorites! And you’ve made a good one — terrific recipe, really nice pictures. Thanks so much.
thank you for this recipe. I never seem to go wrong with your recipes, they are always a hit. But I was deciding which apple pie recipe to use, you posted in the nick of time. I will be using your recipe. I have made your pumpkin bundt cake about 4 times since your posting; absolutely divine. you said it right when you said that you think the spices are a perfect blend; they are a perfect blend for me too. Thank you thank you.
So glad that you liked my pumpkin bundt cake. Hope your pie will turn out great. Let me know how it goes. Love to hear from you again.
I substituted “maple extract” for maple syrup. I didn’t want to purchase a whole bottle of syrup that my family may not eat and I wanted my frosting to be that golden brown color, and that rich maple flavor. It turned out great, but with the cream cheese, I could never get my frosting to drizzle like yours, either too thick like frosting, or too runny, I had a hard time getting it to set up when it was so thin. Maybe you poured yours on a hot out of the oven cake? Suggestions?
Hi d
I use about 4 tablespoons of maple syrup in the glaze and that helps to thin out the cream cheese. I am not sure you can use that much of amount with the maple extract to thin out the glaze. If the glaze seems too thick, I would add milk a little bit at a time to reach to the right consistency. Also make sure your cream cheese is in room temperature to be soft. Cool your bundt cake completely before you drizzle the glaze.
I hope you can give it another shot. It is a really lovely cake with the full of autumn flavor.
Terrific apple pie. The recommended combination of apples was perfect.