Deep Dish Apple Pie

Why You’ll Love This Recipe

This Deep Dish Apple Pie is everything you love about a classic apple pie, but with an added twist: an extra-thick, hearty filling that’s perfect for those who can never get enough of that warm, spiced apple goodness. The double-crust design adds a rustic charm, and the abundance of juicy apples ensures that each bite is packed with flavor. Whether you’re serving it for a special occasion or simply treating yourself, this pie is sure to impress and satisfy. Plus, it’s relatively easy to make, requiring just a few ingredients and a little patience for the perfect bake.

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tbsp ice water

For the Apple Filling:

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix of tart and sweet apples)

• ¾ cup granulated sugar

• 2 tbsp brown sugar

• 1 ½ tbsp all-purpose flour

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp butter, cubed

• 1 egg (for egg wash, optional)

• 1 tbsp coarse sugar (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pie Crust:

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

2. Gradually add 6 tablespoons of ice water, stirring with a fork until the dough comes together. Add more water, one tablespoon at a time, if needed.

3. Turn the dough onto a floured surface and knead it briefly to form a ball. Divide the dough into two portions, one slightly larger than the other. Shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Apple Filling:

1. Peel, core, and slice the apples into ¼-inch thick slices.

2. In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Stir to coat the apples evenly and set aside to allow the juices to release.

Assembling the Pie:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch deep dish pie pan.

2. Roll out the larger disk of dough on a floured surface to fit the bottom and sides of the pie pan, leaving a slight overhang. Carefully transfer the dough to the pie pan, pressing it into the edges.

3. Pour the apple filling into the prepared pie crust, piling the apples high to make a dome shape. Dot the filling with cubed butter.

4. Roll out the second disk of dough and place it over the apples. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.

5. (Optional) For a golden, glossy finish, brush the top of the pie with a beaten egg wash and sprinkle with coarse sugar.

6. Bake the pie for 50-60 minutes, or until the crust is golden and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil.

7. Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.

Servings and Timing

• Servings: 8-10

• Prep time: 30 minutes (plus chilling time)

• Cook time: 50-60 minutes

• Total time: 2 hours 30 minutes (including cooling time)

Variations

• Caramel Apple Pie: Drizzle caramel sauce over the apple filling before placing the top crust on for a rich, indulgent twist.

• Spiced Apple Pie: Add a pinch of ground ginger or allspice to the filling for extra warmth and flavor.

• Crispy Streusel Topping: Replace the top crust with a crumbly streusel topping made from flour, sugar, butter, and oats for a crunchy texture.

• Gluten-Free: Use a gluten-free flour blend to make the crust gluten-free. You can also use a pre-made gluten-free crust for convenience.

Storage/Reheating

• Storage: Store leftover pie in an airtight container or covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

• Freezing: You can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, and store it in a freezer-safe container. To reheat, thaw overnight and bake at 350°F (175°C) for 15-20 minutes.

• Reheating: To reheat slices, place them in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices for 30-45 seconds.

FAQs

1. Can I use pre-made pie crusts for this recipe?

Yes, you can use pre-made pie crusts to save time, but the homemade crust will yield a flakier, buttery texture that complements the filling better.

2. Can I make the filling ahead of time?

Yes, you can prepare the apple filling a day in advance and store it in the refrigerator. Just be sure to let the filling come to room temperature before assembling the pie.

3. Can I use frozen apples for this pie?

Fresh apples are best for this recipe because they hold their shape better when baked. However, if you use frozen apples, make sure to thaw and drain them thoroughly to avoid excess liquid in the filling.

4. How do I prevent a soggy bottom crust?

To prevent the crust from becoming soggy, you can blind-bake the bottom crust for 10-15 minutes before adding the filling. This step will help create a barrier and keep the crust crisp.

5. Can I make the pie ahead of time?

Yes, you can make the pie ahead of time and store it in the fridge for up to a day before baking. You can also freeze the assembled, unbaked pie for later use.

6. How do I know when the pie is done?

The pie is done when the crust is golden and the filling is bubbling through the slits in the top crust. You can also check by gently pressing on the pie to see if the filling has thickened and set.

7. Can I make this pie with other fruits?

Yes, you can substitute the apples with other fruits like pears or a mix of berries for a different flavor profile. If you use softer fruits, be sure to adjust the cooking time.

8. How can I make the crust extra flaky?

For an extra flaky crust, use cold butter and work it into the flour gently to avoid overworking the dough. You can also refrigerate the dough before rolling it out to keep the butter firm.

9. Can I add nuts to the filling?

Yes, adding chopped nuts such as pecans or walnuts to the apple filling can add an extra layer of texture and flavor.

10. How long does this pie need to cool before serving?

It’s best to let the pie cool for at least 2 hours to allow the filling to set properly. This ensures that the pie slices cleanly and doesn’t spill over.

Conclusion

This Deep Dish Apple Pie is the ultimate fall dessert, featuring a thick, flavorful apple filling enveloped in a golden, flaky crust. With its generous amount of apples and comforting spices, it’s perfect for any gathering or as a special treat at home. Whether you enjoy it on its own or with a scoop of vanilla ice cream, this pie will quickly become a favorite in your dessert repertoire. The extra effort for the double crust and hearty filling is more than worth it for the satisfying, indulgent results.

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