Get ready for the best apple pie recipe in the world! Deep Dish Apple Pie is an apple pie recipe from scratch with homemade apple pie filling and a very easy pie crust. This simple apple pie recipe will become your go-to favorite for the holidays!
If you have yet to make an apple pie deep dish-style, you have to try it! Our deep dish pie reminds us of the Ina Garten apple pie recipe (one of our favorite Ina Garten recipes!), with the best apple pie filling and an easy flaky pie crust recipe. It’s warm, comforting, and so delicious.
What is deep dish apple pie?
Deep dish apple pie is like your classic simple apple pie recipe, but with apple slices stacked up high in a deep homemade pie crust. This gives you more delicious apple pie filling instead of crust!
The high ratio of apples to pastry is divine! It gives you the best taste of apples and spices, with just a touch of flaky pie crust. There’s a reason we think this is the best apple pie recipe in the world: you get way more apple flavor out of this pie than a regular, classic apple pie recipe!
Plus, when you serve this apple pie recipe from scratch, its tall crust looks so impressive on a plate. Everyone will be asking you for seconds… and for the recipe!
Deep Dish Apple Pie Ingredients
To make this deep dish apple pie, you’ll need ingredients for the apple pie filling and the homemade pie crust.
These are pretty classic apple pie ingredients, for a simple, easy apple pie recipe from scratch! But, we think you’ll find the flaky pie crust recipe and homemade apple pie filling are much more than ordinary.
Apple Pie Crust Recipe
- 1 1/3 cups All-Purpose Flour
- 2 Tbsp. Icing Sugar
- 1 pinch Salt
- 1/2 tsp. Ground Cinnamon
- 1/3 cup Unsalted Butter
- 1 Egg
- 1 to 2 Tbsp. of Cold Water (if required)
This homemade pie crust is a classic all-butter pie crust recipe that I use very often to make both sweet and savory tarts and pies. It is a very easy pie crust that just never fails, and works so well with so many different fillings!
I personally love the buttery flavor for this apple crumble pie. This easy pie crust recipe really pulls it all together with a pretty bow!
Apple Pie Filling Recipe
- 2 Pounds of Apples (about 7 or 8 small apples – see below for suggestions on the type of apple)
- 1/3 cup Brown Sugar
- 1/4 cup Cornstarch
- 1/2 Lemon – Juice and Zest
- 1/2 Orange – Juice and Zest
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Star Anise Powder (optional)
The only thing more important than making the perfect pie crust is the apple pie filling! The spices you choose for this filling recipe are just as important as the apples, so double-check you have the right ingredients. The star anise powder is optional, but I love the additional flavor it adds!
I add both lemon and orange zest and juice to my apple pie filling recipe. This is a great way to bring even more flavor in your pie, and it balances out the sweetness of the apples.
What are the best apples for apple pie?
- Cortland
- Granny Smith
- Braeburn
- Crispin
- Golden Delicious
- Fuji
- Jonagold
- Pink Lady
So many varieties of apples work well with this simple apple pie recipe, but you want to make sure to use apples that bake well while holding their shape inside the pie.
Read more about how to pick the best apples for baking, and find out how to shop for apples, how to store apples, and more ways to cook apples in our Facts About Apples guide!
How many apples for a pie?
To make this easy apple pie recipe, I use about 2 lbs. of apples – or about 7 to 8 small apples. This should be all the apples you need for a single deep dish apple pie.
How to Make Apple Pie Deep Dish
There are two parts to making this simple apple pie recipe: making apple pie filing, and making the homemade pie crust! This is a straightforward, simple apple pie recipe from scratch, so it’s perfect for holiday baking.
First, you prepare the easy pie crust recipe. Then, while it rests in the fridge, you make the filling. Finally, you add the filling to the crust, then chill it again just before baking. Let’s start with the apple pie filling!
How to Make Apple Pie Filling
- Peel and core 7 to 8 small apples, then cut them into thin slices. I cut each apple into fourths, then again into 5 or 6 total slices. Place them in a large bowl.
- Zest and juice 1/2 a lemon and 1/2 an orange over the sliced apples.
- Add 1/3 cup brown sugar, 1/4 cup cornstarch, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground allspice, 1/2 tsp. ground nutmeg, and 1/2 tsp. star anise powder (if using), and mix well until all the apple slices are evenly covered.
For me, the best apple pie recipes are ones that focus on the filling over the crust. This is where all of your flavors will come from, so take your time!
How to Make Apple Pie Crust
- Place 1 1/3 cups all-purpose flower, 2 Tbsp. powdered sugar (or icing sugar), a pinch of salt, and 1/2 tsp. ground cinnamon in the bowl of your mixer.
- Add 1/3 cup unsalted butter cut into small cubes and at room temperature.
- With the paddle attachment, mix on low to medium speed until all the butter is evenly integrated. It should look like thick sand or small crumbs.*
- Whisk 1 egg in a separate bowl and add it to the other ingredients.
- Slowly mix until the dough starts to come together. If you need to (if the dough seems too dry to come together), add a little bit (1 to 2 Tbsp.) of cold water. Don’t overwork the dough!
- Divide the dough: Separate about 2/3 and 1/3 of the crust dough.
- Roll each piece between two sheets of parchment paper. Roll the larger portion into a large circle and the smaller portion into an oval shape.
- Chill for at least 30 minutes to an hour before assembling the apple pie.
*You do not need a stand mixer: you can make the apple pie crust recipe a few different ways. While I use my stand mixer to make the pie crust, you can use a food processor or even your hands.
If working with your hands, work quickly so the butter does not get too warm. Mixing with all methods is the same: it’s just a bit easier with a mixer or food processor!
The secret to the perfect pie crust baking is time: you need to give your pastry plenty of time to chill and rest. This is what creates the best apple pie!
Another good tip to stop the bottom of the crust from getting soggy is to sprinkle some semolina flour over it before adding the filling. This will absorb a lot of the juices before they have time to soak into the crust!
Assembling the Deep Dish Apple Pie
- Line a deep baking dish with the larger rolled crust dough. No need to worry if it hangs over the sides. Prick the bottom with a fork. Optional: sprinkle some semolina flour on the bottom of the crust to absorb juices from the filling and stop the crust from getting soggy.
- Stack the apple slices tightly in layers, trying to leave as little room for air pockets as possible. Do not simply pour them into the dish! Pour over any extra juice from the filling after stacking your apple slices.
- Cut thin strips along the longer side of your smaller rolled crust dough. Create a lattice with the crust strips over the apple filling by laying strips across each other diagonally.
- Gently press the edges of the strips against the sides of the crust, then roll over any excess crust on the sides.
- Whisk 1 egg and 1 tsp. milk to create an egg wash (you can also use water for an egg wash, but I like to use milk). Generously brush the wash over the crust sides and the lattice.
- Preheat your oven to 350 degrees F. Place the pie in the freezer to set while the oven warms up.
- Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling bubbles. Leave to cool down for 10 to 15 minutes, then enjoy!
How Long to Bake Apple Pie
A common question is how long to cook apple pie. Because this deep dish apple pie is not fully covered by a crust, you will have an easier time determining whether your pie is done or not!
I recommend baking it between 45 minutes to 1 hour, or until the crust is nicely golden and the filling is gently bubbling.
Does apple pie need to be refrigerated?
Actually, no! Apple pie will be fine at room temperature if you full cover it with plastic wrap or foil. Keeping it at room temperature allows the crust to stay nice and flaky, too!
It’s best to keep in mind, however, that apple pie will last for less time left outside of the fridge than it would if you refrigerate it. You can keep it at room temperature for up to two days.
How long is apple pie good for?
Apple pies are always best when eaten fresh, but can be kept covered at room temperature for up to 2 days, or in the fridge for an additional 1 to 2 days.
Can you freeze apple pie?
Yes! Apple pies freeze very well. You can freeze them after baking or before baking.
Freeze after baking: Leave the apple pie to cool down completely first, then wrap it well and place it flat in the freezer for up to 2 months. Reheat in the oven for 15 to 20 minutes or until fully thawed.
Freeze before baking: Leave the pie in a freezer-safe baking dish, then place in the freezer until fully frozen. Once frozen, remove from the dish and wrap with foil or plastic. When ready to bake, bake at the time required in the recipe with an additional 10 to 15 minutes added to thaw the pie.
How to Reheat Apple Pie
If you want to make the apple pie in advance and reheat it to serve it, I recommend under-baking it for 10 to 15 minutes. Place it back in the oven to finish baking before serving.
If reheating individual slices to enjoy, place in the oven for 5 minutes or in the microwave for 1 minute.
What to Serve with Apple Pie
There are so many delicious choices for what to serve with apple pie! Vanilla ice cream over a warm apple pie is a delicious classic that I highly recommend. You can also add whipped cream.
If you want to switch it up, try these sides for apple pie:
- Rhubarb Ice Cream
- Mixed Berry Compote
- Easy Butterscotch Sauce
- Strawberry Sauce
- Easy Raspberry Coulis
- Stewed Rhubarb
- Easy Stewed Apples
This classic dessert is so full of fragrant fall spices and juicy baked apple slices, you will want to eat it straight out of the oven! Combined with a buttery, crumbly pie crust, this is the perfect dessert to serve for the holidays or any special occasion you feel like.
Try More of the Easiest Desserts for the Holidays
- Ina Garten Apple Crisp
- Easy Instant Pot Cheesecake Recipe
- Decadent Strawberry Swirl Cheesecake Recipe
- Apple Galette Recipe (French Apple Tart)
- Caramel Apple Empanadas | Caramel Apple Hand Pies
While you’re at it, try our Caramel Apple Sangria (Apple Pie Sangria)! It has all of the flavors of an apple pie… in sangria form! So delicious.
And try more Easy Christmas Dinner Ideas!
We would love to know what you think of this deep dish apple pie! Let us know in the comments below and with a rating. And, when you make it, why not leave us a comment with a photo on Pinterest? We love seeing your creations!
📌 Click here to save this recipe on Pinterest for later!
Deep Dish Apple Pie
🥘 Ingredients
Apple Pie Crust
- 1 1/3 cup All-Purpose Flour
- 2 Tbsp. Powdered Sugar or Icing Sugar
- 1/2 tsp. Ground Cinnamon
- 1 pinch Salt
- 1/3 cup Unsalted Butter at room temperature
- 1 Egg
- 1 to 2 Tbsp. Cold Water if required
Apple Pie Filling
- 2 lbs. Apples (7-8 small apples)
- 1/3 cup Brown Sugar
- 1/2 Lemon, Juice + Zest
- 1/2 Orange, Juice + Zest
- 1/4 cup Cornstarch or all-purpose flour
- 1 tsp.. Ground Cinnamon
- 1 tsp.. Ground Ginger
- 1/2 tsp.. Ground Allspice
- 1/2 tsp.. Ground Nutmeg
- 1/2 tsp.. Star Anise Powder (optional)
Egg Wash
- 1 Egg
- 1 teasp. Milk
🔪 Instructions
Apple Pie Crust
- Place 1 1/3 cups all-purpose flower, 2 Tbsp. powdered sugar (or icing sugar), a pinch of salt, and 1/2 tsp. ground cinnamon in the bowl of your mixer.
- Add 1/3 cup unsalted butter cut into small cubes and at room temperature.
- With the paddle attachment, mix on low to medium speed until all the butter is evenly integrated. It should look like thick sand or small crumbs. See notes for instructions if you do not have a stand mixer.
- Whisk 1 egg in a separate bowl and add it to the other ingredients.
- Slowly mix until the dough starts to come together. If you need to (if the dough seems too dry to come together), add a little bit (1 to 2 Tbsp.) of cold water. Don’t overwork the dough!
- Divide the dough: Separate about 2/3 and 1/3 of the crust dough.
- Roll each piece between two sheets of parchment paper. Roll the larger portion into a large circle and the smaller portion into an oval shape.
- Chill for at least 30 minutes to an hour before assembling the apple pie.
Apple Pie Filling
- Peel and core 7 to 8 small apples, then cut them into thin slices. I cut each apple into fourths, then again into 5 or 6 total slices. Place them in a large bowl.
- Zest and juice 1/2 a lemon and 1/2 an orange over the sliced apples.
- Add 1/3 cup brown sugar, 1/4 cup cornstarch, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground allspice, 1/2 tsp. ground nutmeg, and 1/2 tsp. star anise powder (if using), and mix well until all the apple slices are evenly covered.
To Assemble the Deep Dish Apple Pie
- Line a deep baking dish with the larger rolled crust dough. No need to worry if it hangs over the sides. Prick the bottom with a fork. Optional: sprinkle some semolina flour on the bottom of the crust to absorb juices from the filling and stop the crust from getting soggy.
- Stack the apple slices tightly in layers, trying to leave as little room for air pockets as possible. Do not simply pour them into the dish! Pour over any extra juice from the filling after stacking your apple slices.
- Whisk 1 egg and 1 tsp. milk to create an egg wash (you can also use water for an egg wash, but I like to use milk). Generously brush the wash over the crust sides and the lattice.
- Preheat your oven to 350 degrees F. Place the pie in the freezer to set while the oven warms up.
- Gently press the edges of the strips against the side of the crust, then roll over any excess crust on the sides.
- Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling bubbles. Leave to cool down for 10 to 15 minutes, then enjoy!
Notes
- *You do not need a stand mixer: you can make the apple pie crust recipe a few different ways. While I use my stand mixer to make the pie crust, you can use a food processor or even your hands.
- If working with your hands, work quickly so the butter does not get too warm. Mixing with all methods is the same: it’s just a bit easier with a mixer or food processor!
- Make sure to properly stack the sliced apples, and not simply pour them into the dish. You want to make sure that they are nicely packed and don’t leave much room for air in between each apple.
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