Deep Dish Apple Pie

When the leaves begin to turn and the air gets that crisp bite, I can’t help but think of my favorite fall dessert: Deep Dish Apple Pie. There’s something incredibly comforting about the smell of baked apples mingling with cinnamon wafting through the house, evoking memories of family gatherings and cozy evenings. I remember the joy in my grandmother’s eyes as she pulled her golden brown pie from the oven, the flaky crust cradling tender apples and warm spices. It was a tradition, a celebration of the fall harvest, and a way to gather loved ones around the table. Making Deep Dish Apple Pie isn’t just about dessert; it’s about connection and warmth. This recipe takes you through the steps to create that same comforting experience in your kitchen, perfect for sharing with family and friends.

What You Need for Deep Dish Apple Pie

Creating the perfect Deep Dish Apple Pie starts with the right ingredients. Each element serves a purpose, enhancing the flavor and texture of the pie. The key players include the tartness of the Granny Smith apples, the richness of unsalted butter, and the warmth of cinnamon. Together, they create a harmonious blend that defines this classic dessert.

• 9 cups (3 lbs) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick: These apples are essential for that perfect balance of sweet and tart.
• 3/4 cup sugar: Adds sweetness to the pie, helping to caramelize the apples.
• 1/3 cup all-purpose flour: This helps thicken the filling, ensuring it’s not too runny.
• 2 Tbsp lemon juice: Brightens the flavor and balances the sweetness of the apples.
• 1 tsp ground cinnamon: A warm spice that complements the apples beautifully.
• 1/8 tsp salt: Enhances all the other flavors.
• 2 Tbsp unsalted butter, cut into small pieces for the top: Adds richness and flavor.
• 2 1/4 cups all-purpose flour: The base for your pie crust, giving it structure.
• 2 Tbsp granulated sugar: Sweetens the crust slightly.
• 1/2 tsp salt: Balances out the sweetness in the crust.
• 12 Tbsp COLD unsalted butter: Crucial for a flaky texture in the crust.
• 6 oz COLD cream cheese: Adds richness to the dough and helps create a tender crust.
• 3 Tbsp cold heavy whipping cream: Helps to bind the crust together.
• 2 tsp sugar: For sprinkling on top of the pie.
• 1/4 tsp ground cinnamon: For sprinkling on top for added flavor.

How to Make Deep Dish Apple Pie

Making Deep Dish Apple Pie is a rewarding experience. It’s about the process as much as the final product. Follow these detailed steps to create your own pie masterpiece.

1. In a large bowl, whisk together 2 and 1/4 cups all-purpose flour, 2 Tbsp sugar, and 1/2 tsp salt. Make sure to blend them well to ensure an even flavor throughout the crust.

2. Cut 12 Tbsp COLD unsalted butter and 6 oz COLD cream cheese into small cubes. This is a crucial step; using cold ingredients will create that perfect flaky texture. Using a pastry blender or two knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

3. Drizzle 3 Tbsp cold heavy whipping cream over the dough. Cut into the mixture with a spatula until it forms moist clumps. Pay attention to the texture; it should hold together when pressed.

4. Divide the dough into two pieces, press them into flat disks, cover tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This chilling process is essential as it helps the gluten relax, making the dough easier to roll out.

5. Once chilled, remove one piece of dough from the refrigerator. On a clean surface, roll it out into a 13-inch circle. Rolling the dough without flouring the surface can make it easier. Use a pastry scraper to lift the rolled-out crust, then transfer it to a deep dish 9-inch pie plate. Return it to the refrigerator.

6. Take the second piece of dough out of the fridge and roll it into a 12-inch circle. Cover it with plastic and refrigerate while you prepare the fruit filling. This keeps the dough cold and manageable.

7. In a bowl, combine 9 cups Granny Smith apples, peeled, cored, and sliced 1/4-inch thick, with 3/4 cup sugar, 1/3 cup all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon, and 1/8 tsp salt. Mix well and let stand for 15 minutes, stirring a few times. This step helps to release the apples’ juices and enhances their flavor.

8. Take your pie dish out of the refrigerator. Pour the entire apple filling mixture (juices included) into the bottom crust. Scatter pieces of 2 Tbsp unsalted butter over the top for added richness and flavor.

9. Before adding the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and use your fingers to flute the edge. To flute, pinch the dough using your index finger and thumb, creating a beautiful border.

10. Cut 6 to 8 slits in the top crust to vent the pie. This allows steam to escape during baking, preventing the crust from becoming soggy. Sprinkle the top with a mixture of 1/4 tsp ground cinnamon and 2 tsp sugar for a sweet, spicy finish.

11. Preheat your oven to 425˚F. Bake the pie for 15 minutes. If you notice the crust browning too quickly, cover it loosely with foil. After 15 minutes, reduce the oven temperature to 350˚F.

12. Slip a baking sheet under the pie (consider lining it with foil to catch drips) and bake for another 45 minutes. For the filling to thicken properly, cooling is essential; let it cool completely for 2 to 3 hours. You can keep the pie at room temperature for up to 3 days.

Customization Ideas

There are so many ways to customize your Deep Dish Apple Pie to suit your taste. Here are some ideas to get you started:

• Change the apples: Experiment with different apple varieties, like Honeycrisp or Fuji, for a sweeter flavor.
• Add nuts: Consider adding chopped walnuts or pecans to the filling for an extra crunch.
• Try different spices: Incorporate nutmeg or allspice for a unique flavor profile.
• Sweeten it up: Add caramel sauce to the apple filling for a decadent touch.
• Serve warm: Always serve your pie warm with a scoop of vanilla ice cream for a delightful experience.
• Make it individual: Create mini pies in muffin tins for a fun twist that’s perfect for parties.

What Complements This Deep Dish Apple Pie

When it comes to serving Deep Dish Apple Pie, there are so many delightful options to consider:

• Ice Cream: A scoop of vanilla or caramel ice cream pairs beautifully with warm pie, melting into the sweet filling.
• Whipped Cream: Fresh whipped cream adds a light, airy contrast to the dense pie.
• Cheese: Some enjoy a slice of cheddar cheese alongside their pie, creating a perfect sweet and savory balance.
• Coffee: Serve with a hot cup of coffee or chai tea, enhancing the cozy vibes.
• Seasonal Fruits: A side of seasonal fruit salad can refresh the palate between bites of rich pie.
• Special Occasions: Whether it’s Thanksgiving or a fall gathering, Deep Dish Apple Pie is a joyful centerpiece for any dessert table.

FAQ

Conclusion

The Deep Dish Apple Pie is a true celebration of fall, bringing together sweet and tart flavors with a flaky crust that will leave everyone wanting more. Whether you’re mastering the art of pie-making or simply enjoying a slice with loved ones, this recipe offers a delicious experience that stands the test of time. I encourage you to try making this pie yourself; it’s a perfect way to create memories and enjoy the comforts of home.

Deep Dish Apple Pie

The ultimate comfort food, Deep Dish Apple Pie is the perfect blend of sweet and tart apples nestled in a flaky crust. This easy-to-make dessert embodies the essence of fall and is sure to impress your family and friends. Make it tonight to savor the warmth and joy it brings!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Whisk
• Blender
• Oven
• Food Processor
• Peeler

Ingredients

  

• 9 cups (3 lbs) Granny Smith apples peeled, cored and sliced 1/4-inch thick
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 Tbsp lemon juice
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp unsalted butter cut into small pieces for the top
• 2 1/4 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 12 Tbsp COLD unsalted butter
• 6 oz COLD cream cheese
• 3 Tbsp cold heavy whipping cream
• 2 tsp sugar
• 1/4 tsp ground cinnamon

Instructions

 

• In a large bowl, whisk together 2 and 1/4 cups flour, 2 Tbsp of sugar and 1/2 tsp salt.
• Cut 12 Tbsp of COLD butter and 6 oz of cream cheese into small cubes. Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
• Drizzle 3 Tbsp of cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.
• Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
• Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a deep dish 9-inch pie plate and refrigerate it.
• Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you make the fruit filling.
• Combine 9 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
• Take your pie dish out of the refrigerator and pour the entire apple filling mixture (juices and all) into the bottom crust and scatter pieces of 2 Tbsp of butter over the top.
• Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and fancy up the edge with a flute pattern. Cut 6 to 8 slits in the top crust to vent the pie.
• Sprinkle top with the mixture of 1/4 tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.
• Reduce oven to 350˚F, slip a baking sheet under the pie (I like to line it with foil to catch any drips) and bake another 45 minutes. For the filling to thicken properly, you have to let it cool completely (2 to 3 hours). You can keep the pie for up to 3 days on the counter.

Notes

• Storage: How to store leftovers: Keep pie covered at room temperature for up to 3 days.
• Freezing: You can freeze the unbaked pie for up to 3 months.
• Pairing: Serve with vanilla ice cream or fresh whipped cream.
• Variations: Try different spices or apples for a unique twist.
• Serving: Best enjoyed warm and freshly baked.

Keyword best apple pie, deep dish apple pie recipe, easy apple pie, fall dessert

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.