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There’s nothing better than the warm, alluring scent of pie coming from your oven, and this ultimate deep-dish apple pie recipe will fill your home with a delightful autumn aroma that you won’t be able to resist. Layer upon layer of crisp apples is delicately arranged beneath a buttery, flaky crust to create an incredible taste that’s perfect for enjoying any time – especially when you’re craving some sweet, delicious comfort food!
What is Deep-Dish Apple Pie?
You may be curious about the difference between a standard apple pie and a deep-dish apple pie. As the name suggests, the pie is deeper and fuller than a regular pie – and that means a whole lot more gooey-goodness to enjoy! Generally speaking, a standard pie is 9 inches in diameter and 1-1.5 inches deep. A deep-dish pie is 10-11 inches in diameter and 2 inches in depth.
What Kind of Apples Should I Use?
Although many people experiment with different varieties of apples for their pies, I recommend working with Crispin and Granny Smith apples. When these two varieties are combined together, it creates an amazing balance between sweet and tart that gives this pie a really special flavor experience. Additionally, these two types of apples tend to cook well, holding their shape for a pie that both tastes and looks fabulous!
Should I Make My Own Deep-Dish Crust or Buy One?
Because we are making a deep-dish pie, you’ll need to make your own crust. Not only are most pre-made crusts not as flaky as homemade crust, but they are usually only available in standard pie sizes. Making your own deep-dish crust will truly take your apple pie to the next level.
I’m Watching My Sugar Intake – Can I Have this Pie?
Yes! My deep-dish apple pie crust is sugar-free, and my apple pie filling recipe only has 1 cup of total sugar. If you’re trying to significantly reduce your sugar intake, you can simply decrease the amount of sugar used. Apples are naturally sweet, so you’ll still be able to enjoy a delicious pie without compromising your health goals.
What Tips Do You Have for Baking the Perfect Deep-Dish Apple Pie?
Here are four things to be mindful of throughout the preparation and baking process:
- As I mentioned earlier, deep-dish apple pies have a wider, deeper crust. Because of this, you need to anticipate using more ingredients than when baking traditional pies. Nearly 6 pounds of apples will be used for this recipe!
- Because apples have such a high-water content, they can make your pie mushy or watery. To prevent this, I sprinkle about ½ cup of regular sugar with the juice from one whole lemon and mix it in with the sliced apples. I then let the mixture sit for about 10 minutes before thoroughly draining it in a colander for 5 minutes.
- Use cold butter! This is the only trick you need to remember for dough preparation. While other recipes may call for softened butter, deep-dish apple pie crust requires cold butter. If your kitchen or cooking space is warm, move somewhere cooler. Cut the butter into cubes, then keep it on a flat plate in the refrigerator. Bring the butter out only when you’re ready to use it.
- When rolling the dough, take one disk at a time. This recipe rolls beautifully and should not have any problem. Try not to overwork the dough!
Preparation
Using a food processor, add the flour and salt and pulse for one second.
In a large bowl, stir the apple slices with the granulated sugar and lemon juice and set it aside for 15 minutes.
Drain in a colander and discard any extra water. In the same bowl, mix the apples with the brown sugar, salt, cinnamon, and nutmeg.
Preheat oven to 425 F Take out one of the pie discs and roll it onto a floured work surface. Flip it onto the other side once or twice. To prevent the dough from sticking, flour slightly in between rolling.
Roll until you have a circle of 12 inches in diameter. Carefully place the dough into an 11-inch diameter dish by 2 inches deep pie dish—Tuck the dough around the edges. Spoon the filling into the crust.
Pull the other disc of chilled pie dough out of the refrigerator. Roll the dough into a circle approximately 12 inches in diameter and place on top of the filling. Crimp or flute the edges to seal and cut slits in the top and the sides.
Lightly brush the pie crust with egg wash. Sprinkle the top with coarse sugar (if desired).
Cover the trim of the pie with either a crust shield or some foil folded around to prevent the edges from browning too quickly and drying. Set the pie on a large baking sheet and then bake for 25 minutes at 425 F. Remove the pie and adjust the temperature to 350 F.
Bake for an additional 45 to 60 minutes until the apples are cooked and the crust is golden brown. Cool on a cooling rack for 2 hours before serving.
Enjoy your delicious deep-dish apple pie!
Ingredients:
Adjust Servings
| 2 ½ cups all-purpose flour | |
| 1 cup butter (cut into cubes and cold) | |
| ½ cup ice water | |
| ½ teaspoon salt | |
| 1 tablespoon butter (cut into small pieces) | |
| 1 egg washed (1 large egg beat with one tablespoon of milk) | |
| Coarse sugar for sprinkling (optional) |
For the Apple Filling:
| 10 large apples (cored, peeled, and sliced into ¼ inch slices. About 12 cups or 6 lb of apples) | |
| ½ cup sugar | |
| ½ cup light brown sugar | |
| Juice of one lemon | |
| 2 teaspoons cinnamon | |
| ¼ teaspoon nutmeg | |
| 1 teaspoon salt |
Preparation
Rana’s Notes!
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