Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

I was thinking today we could go with a taste of fall. How about an old fashion deep dish apple pie. Sounds good right? You can not go wrong having your kitchen smelling off good ol deep dish apple pie. What about you? Does that not sound good! Just tell your wife, mom, loved one how about baking me deep dish dutch apple pie!

Having a great tasting apple pie is all in having the right king of apples. But choosing the right apples is a serious business. Likewise, you’ll want to do what you can to prevent the apples from shrinking in the pie shell as they cook, which simultaneously makes the bottom crust soggy and creates an unsightly gap between the filling and top crust.

So let’s look at the apples.

Some are tart, and some are sweet. Unless you’re nuts about about one particular variety. I’d advise you to pick a mix for your pie. The complexity of the flavors will make the pie that much more interesting.

Now, how to prevent that gap? Simple. Gently pre-cook the apples, which drainsthem of liquid and shrinks their bulk. They’ll shrink no more once they’re added to the pie, which means there’ll be no gap between the filling and the top crust.

Do you have a favorite apple pie recipe? If so, please let us know your recipe.

Deep-Dish Apple Pie


4 pounds firm apples (a mix of sweet and tart), peeled, cored and cut into 1/4-inch-thick wedges

1 pound applesauce apples, peeled, cored and cut into 1/4-inch-thick wedges

1/2 cup plus 1 teaspoon granulated sugar, divided

1/4cup packed dark brown sugar

1/4 teaspoon table salt

1 to 2 tablespoons lemon juice

1 teaspoon lemon zest

double batch of pie dough, refrigerated

1 tablespoon heavy cream


  1. In a large dutch oven over medium-high heat, toss apples, 1/2 cup of granulated sugar, brown sugar, salt, 1 tablespoon lemon juice and lemon zest. Bring to a boil, reduce to a simmer until the firm apples are just tender when poked with a knife, about 15 minutes. Transfer the apples to a large colander set over a bowl and let them drain for 15 minutes, shaking the colander every so often.
  2. After the apples have drained, add the juices from the bowl to the dutch oven and simmer until reduced to about 1/2 cup.
  3. In the bowl, combine the reduced juices with the apples. Taste for seasoning and add additional lemon juice if necessary. Cool to room temperature.
  4. Meanwhile, remove 1 disc of dough from the refrigerator and roll it out between 2 large sheets of plastic wrap into a 12-inch circle, about 1/8 inch thick. If the dough becomes soft and/or stick, return it to the refrigerator and chill until firm. Remove the plastic wrap from one side of the dough and flip it onto a 9-inch pie plate. Remove the second layer of wrap. Ease the dough down into the plate and press it into the bottom and sides gently without stretching it. Leave the dough that overhangs in place; chill until firm, about 30 minutes.
  5. Roll the second disc of dough between 2 large sheets of plastic wrap into a 12-inch circle about 1/8 inch thick. Chill, leaving the dough between the plastic sheets, until firm, about30 minutes.
  6. While the dough chills, adjust the oven rack to the lowest position, place an empty rimmed baking sheet on the rack, and heat the oven to 425 degrees.
  7. Remove the pie plate lined with the dough from the refrigerator and spoon the apple mixture into it. Remove the plastic from one side of the remaining dough onto the apples. Remove the second piece of plastic. Trim the excess dough hanging off the edge. Pinch the top and bottom dough rounds firmly together and press them with the tines of a fork.
  8. Cut four 2-inch slits in the top of the dough. Chill the filled pie for 10 minutes. Brush the surface with the heavy cream, then sprinkle evenly with remaining 1 teaspoon of granulated sugar. Bake the pie on the heated baking sheet until the crust is dark golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool until ready to serve.

Servings: 8

Prep. Time: 2 Hours, 15 minutes

Bake Time: 45 Minutes

Pie Dough


2-2/3 cups (11-1/2 ounces) all-purpose flour

1/2 teaspoons table salt

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes

4 to 6 tablespoons ice water


  1. In a large bowl, stir together the flour and the salt, then add the butter. Working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles a coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 4 tablespoons of ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful; it should hold together without crumbling apart. If it doesn’t add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the pastry will be tough.)
  2. Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into 2 discs. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Total Time:20 Minutes, plus chilling time

Makes 2 crusts

Total Time For Pie And Crust: 3 Hours, 20 minutes, plus chilling time


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