Flakey, sweet, tart, and perfectly layered, Deep Dish Apple Pie is full of so much flavor and personality. The perfect pie dough, two varieties of apples, light brown sugar, lemon zest, and cinnamon combine to create the most delicious slice of pie.
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The Autumn and Winter seasons bring so many comforting flavors that can be enjoyed in every meal, but one of my absolute favorite things to do is bake with apples. Each apple variety has its very own personality. The beautiful color, the size and shape, and the different flavors make each dish so unique and special. This pie contains two kinds of apples wrapped in the perfect pie crust, and it just works. The combination of the sweet and crunchy honey crisp apples and the tart green granny smith apples makes for the most incredible filling and will give so much dimension to each bite.
The crisp texture of fresh apples from the market brings the fall season to life, but even better is the smell in your kitchen when you bake a Deep Dish Apple Pie. There is nothing quite like it. I love to enjoy a warm slice of apple pie with a scoop of vanilla bean ice cream or a drizzle of Homemade Caramel Sauce!
Ingredients
- Flour- All-purpose is great for the crust
- Butter- Unsalted, chilled, and cut into small pieces
- Sugar- Granulated for the crust, light brown for the filling
- Apples- Thin, peeled slices of Honeycrisp and Granny Smith
- Cinnamon- To add some warming spice
- Egg- To give the crust its nice golden color when it bakes
- Lemon- The zest adds a fresh citrus touch
Directions
Prepare The Pie Crust
- In a food processor, pulse the flour, salt, and sugar to combine
- Add the butter and pulse until it looks like a course meal
- Pulse and slowly add water just until the dough comes together
- On a lightly floured work space, knead the dough until fully combined
- Divide the dough in half, wrap each piece in plastic wrap, and chill 30 minutes
Assemble The Deep Dish Apple Pie
- Roll out one of the portions of dough on a lightly floured surface to ⅛ inch thick
- Gently press the dough into a 9 inch deep dish pie plate or tart pan (leave 1 inch of dough hanging over the edge and cut the rest off)
- Place the apple slices, light brown sugar, flour, cinnamon, salt, and lemon zest in a large bowl and stir until combined
- Spread the filling onto the prepared crust
- Roll out the remaining dough the same way as before, then cut into 8 to 10 2-inch strips and arrange half of them across the top of the pie
- Place the rest diagonally across the first strips
- Gently press the edges together and trim off any extra dough
Egg Wash and Bake
- Brush the dough with the beaten egg using a pastry brush and sprinkle with sugar
- Bake at 350 degrees for 55-60 minutes or until the crust is golden brown and filling is bubbling
- Let the pie cool for 1 hour before serving
Tips and FAQs for Deep Dish Apple Pie
- Make sure your butter is cold when you're ready to make the crust. A cold crust means it will be super flaky when baked!
- I know it will be difficult, but let the pie cool for a full hour after it comes out of the oven. It will be worth it.
Make sure that your dough has been chilled or rested in the refrigerator for a short period of time so that it is not too soft or too hard. Once your pie is filled and ready to be topped, roll out your dough on a lightly floured surface to be about three inches larger than the pie. Cut the dough into 1-2 inch wide strips and lay 4-5 strips parallel about ½ inch apart on the pie. Fold back every other dough strip. Place one strip of dough perpendicular to the parallel strips and unfold the strips of dough over the perpendicular strip of dough. Now take the parallel strips that are underneath the perpendicular strip of dough and fold it back over the parallel strip. Continue this process until the top of the pie is covered with lattice.
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Deep Dish Apple Pie
Ingredients
Pie Crust
- 2 ½ cups All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Salt
- 1 Cup Unsalted Butter chilled and cut into small pieces
- ¼-1/2 Cup Ice Cold Water
Apple Pie Filling
- 4 Large Honeycrisp Apples Peeled, Cored and Thinly Sliced
- 2 Granny Smith Apples Peeled, Cored and Thinly Sliced
- ¾ Cup Light Brown Sugar
- ¼ Cup All Purpose Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 1 Lemon Zested
Egg Wash
- 1 Egg Beaten
- 1 Tablespoon Sugar In The Raw
Instructions
Prepare The Pie Crust
- Place flour, salt and sugar in the bowl of a food processor and pulse to combine
- Add the chilled and cubed butter and pulse until it looks like a course meal
- Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
- Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
- Divide dough in half and wrap each piece and refrigerate for 30 minutes
Prepare and Assemble The Deep Dish Apple Pie
- Preheat the oven to 350 degrees F
- Roll out one pie crust dough on a lightly floured surface to ⅛ inch thick
- Transfer the dough to a 9 inch deep dish pie plate or 9 inch deep dish tart pan and gently press the dough to take the shape of the pan
- Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off
- Refrigerate the dough while you are preparing the filling
- Place the sliced apples, light brown sugar, flour, cinnamon, salt and lemon zest in a large bowl and stir until all ingredients are combined
- Evenly spread the apple filling into the prepared pie crust
- Roll out the second pie crust dough on a lightly floured surface to ⅛ inch thick
- Cut the dough into 8-10 2-inch strips and arrange half of across the top of the pie
- Form the lattice by placing the other half of the strips diagonally across the first strips
- Gently press the edges together and trim the excess dough
Egg Wash
- Using a pastry brush, brush the pie dough with the beaten egg and sprinkle with sugar in the raw
- Bake the Deep Dish Apple Pie for 55-60 minutes or until the crust is golden brown and the filling is bubbling
- Allow the pie to cool for 1 hour before serving (if you are using a deep dish tart pan, remove the pie once it is cooled)
Nutrition
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