Deep Dish Apple Pie

Why make deep dish apple pie?

Deep dish apple pie is a classic twist on your average apple pie recipe, with apple slices stacked high in a deep homemade pie crust. This gives you more of that delicious, pillowy apple pie filling! The high ratio of apples to pastry is divine, guaranteeing the best taste of apples and spices with a touch of flaky pie crust.

How to Make Apple Pie Filling

1. 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.
2. Zest and juice ½ a lemon and ½ an orange over the sliced apples.
3. Add ⅓ cup brown sugar, ¼ cup cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ½ teaspoon star anise powder (if using), and mix well until all the apple slices are evenly covered.

Slice your apples easily by following my How to Use a Mandoline guide!

How to Make Apple Pie Crust

1. Place 1⅓ cups all-purpose flower, 2 Tablespoons powdered sugar (or icing sugar), a pinch of salt, and ½ teaspoon ground cinnamon in the bowl of your mixer.
2. Add ⅓ cup unsalted butter cut into small cubes and at room temperature.
3. 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.
4. Whisk 1 egg in a separate bowl and add it to the other ingredients.
5. 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 Tablespoons) of cold water. Don't overwork the dough!
6. Divide the dough: Separate about ⅔ and ⅓ of the crust dough.
7. 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.
8. Chill for at least 30 minutes to an hour.

Apple Pie Crust Tips

• You do not need a stand mixer. You can make this 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 is time. You need to give your pastry plenty of time to chill and rest.
• 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

1. 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.
2. 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.
3. 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.
4. Gently press the edges of the strips against the sides of the crust, then roll over any excess crust on the sides.
5. Whisk 1 egg and 1 teaspoon 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.
6. Preheat your oven to 350°F Place the pie in the freezer to set while the oven warms up.
7. 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!

Can you freeze homemade apple pie?

Yes! It freezes very well. You can freeze them after baking or before baking.

• Freeze after baking: Leave it 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.