Old-Fashioned Deep Dish Apple Pie

A piece of deep dish apple pie is sliced off from the entire pie in a pie dish.

Old-Fashioned Deep Dish Apple Pie

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.

Course Dessert

Cuisine American, Western

Diet Halal, Kosher, Low Salt

Keyword apple, apple pie, best apple pie, deep dish apple pie, fall dessert, flaky pie crust, holiday, lard pie crust, old fashioned apple pie, perfect pie crust, Thanksgiving, Thanksgiving desserts

Prep Time 45

Cook Time 1 15

Chilling time 1

Total Time 3

Servings

Calories 381

Author Holly Ford

Equipment

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.

Nutrition