Are you dreaming of baking a truly magnificent, show-stopping, deep-dish apple pie this holiday season? The kind with a sky-high, towering filling of tender, perfectly spiced apples and an unbelievably flaky, golden-brown, all-butter crust? This is your ultimate guide to mastering that iconic, from-scratch American classic.
This isn’t just another apple pie recipe; it’s a complete masterclass in the simple but crucial techniques that guarantee a perfect result. We’ll show you the secrets to a wonderfully flaky and easy-to-work-with pie crust, and how to build a mile-high apple filling that bakes up into a thick, jammy, and delicious slice that will never be watery or cause a soggy bottom. Get ready to bake the best, most impressive apple pie of your life.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Thanksgiving Showstopper
What makes this Deep-Dish Apple Pie the absolute “best” is its commitment to classic, from-scratch techniques that deliver on both incredible flavor and a stunning presentation. The homemade pie crust, made with a classic blend of both butter for flavor and shortening for ultimate flakiness, is a baker’s dream. The filling is packed with four pounds of tart Granny Smith apples, ensuring a towering, impressive slice that is bursting with bright, apple flavor. It’s a rewarding baking project that will become the proud, delicious centerpiece of your holiday dessert table.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 slices |
The Essential Ingredients for a Perfect Pie
This recipe uses simple, classic ingredients where quality makes all the difference.
- The Perfect Pie Crust: The flaky, tender foundation of our pie.
- The Fats (Butter & Shortening): This recipe uses a classic, foolproof blend for the best of both worlds. Cold unsalted butter provides a rich, delicious, savory flavor, while very cold vegetable shortening has a higher melting point, which creates an incredibly tender and extra-flaky texture that is very easy to work with.
- Ice Water: It is absolutely essential that the water you use is ice-cold. This keeps the small pieces of butter and shortening in the dough solid, which is the key to creating those coveted flaky layers.
- The Apple Filling: This is the sweet, spiced, and towering heart of our dessert.
- Granny Smith Apples: For a classic, deep-dish pie, a firm, tart baking apple like a Granny Smith is the perfect choice. Their firm texture ensures they hold their shape during the long bake and don’t turn into a mushy applesauce. Their bright, tart flavor is also the perfect balance to the sweet sugar in the filling.
- Lemon & Orange Zest/Juice: This is a brilliant, professional touch! The zest and juice from both a lemon and an orange add a wonderful, bright, and complex citrusy note that elevates the flavor of the apples.
- The Thickener & Spices: A little bit of all-purpose flour is tossed with the apples to help thicken their juices into a beautiful, jammy sauce. A classic and comforting blend of cinnamon, nutmeg, and allspice provides the perfect warm spice notes.
Step-by-Step to the Best Deep-Dish Apple Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Perfect Flaky Pie Crust
Step 1: In the bowl of a food processor fitted with the steel blade, add the 3 cups of all-purpose flour, the 1 teaspoon of kosher salt, and the 1 tablespoon of sugar. Pulse a few times just to combine.
Step 2: Add the 12 tablespoons of very cold, diced butter and the 1/3 cup of very cold vegetable shortening. Pulse the machine 8 to 12 times, in short 1-second bursts, until the butter is the size of peas. Do not over-process!
Step 3: With the machine running, pour the 6 to 8 tablespoons of ice water down the feed tube and pulse the machine just until the dough begins to come together into a shaggy ball.
Step 4: Turn the dough out onto a lightly floured board and gently bring it together into a ball. Divide the dough in half, form each half into a flattened disc, and wrap each disc tightly in plastic wrap. Refrigerate the dough for at least 30 minutes.
Pro Tip: Do not skip this chilling step! This allows the gluten in the flour to relax (which prevents a tough crust) and the fat to re-solidify (which creates flakiness).
Part 2: The Fresh Apple Pie Filling
While the dough is chilling, you can prepare your filling.
Step 1: In a very large bowl, combine the peeled, cored, and sliced Granny Smith apples with the orange zest, the lemon zest, the lemon juice, the orange juice, the 1/2 cup of sugar, the 1/4 cup of all-purpose flour, the 1 teaspoon of kosher salt, the 3/4 teaspoon of ground cinnamon, the 1/2 teaspoon of ground nutmeg, and the 1/8 teaspoon of ground allspice.
Step 2: Toss everything together with your hands or a large spatula until all the apple slices are evenly and thoroughly coated in the sugar and spice mixture.
Part 3: Assembling and Finishing Your Masterpiece
Step 1: Preheat your oven to 400°F (200°C).
Step 2: On a lightly floured surface, roll out one of the chilled discs of dough into a 12-inch round. Carefully ease the dough into a 9- or 10-inch deep-dish pie pan, letting it extend about 1/2-inch over the rim.
Step 3: Fill the pie shell with the prepared apple mixture. Be sure to mound the apples slightly in the center.
Pro Tip: Apples shrink significantly as they cook. Mounding them nice and high is the secret to preventing that dreaded large, sunken gap from forming between your filling and your top crust as the pie bakes.
Step 4: Roll out the second disc of dough to a similar size. Brush the top edge of the bottom pie crust with your prepared egg wash. Place the second disc of dough over the top of the pie.
Step 5: Trim the edges of the dough to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and use your fingers or a fork to crimp the two layers together to form a tight seal.
Step 6: Brush the entire surface of the top crust with the egg wash and then sprinkle it generously with the 1 teaspoon of coarse sugar. Use a small, sharp knife to cut 4 or 5 slits in the top crust to allow steam to escape while the pie is baking.
Part 4: Baking to Golden, Bubbly Perfection
Place your assembled pie on a larger, rimmed baking sheet. This is an essential step that will catch any potential drips from the bubbling filling and will save your oven from a sticky, burnt-on mess.
Bake for 1 hour to 1 hour and 15 minutes. The pie is perfectly done when the crust is a beautiful, deep golden brown and the juices of the filling are thick and bubbling vigorously up through the steam vents.
Let the pie cool completely on a wire rack before you slice and serve it. This will take at least 4 to 6 hours. This crucial resting and cooling period allows the hot, jammy filling to cool down and set up properly, which is the secret to a perfect, clean slice.
The Best Classic Deep-Dish Apple Pie (with Flaky Crust!)
A classic, from-scratch recipe for a deep-dish apple pie. This dessert features a generous filling of Granny Smith apples tossed with citrus zests, juices, sugar, and warm spices like cinnamon and nutmeg. The recipe includes detailed instructions for a homemade ‘Perfect Pie Crust’ that uses both butter and shortening for a tender, flaky texture. The pie is assembled with a full double crust, brushed with an egg wash for a golden shine, and baked for over an hour until the filling is bubbly.
- Prep Time: 1 hour 15 minutes (includes chilling)
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 30 minutes (includes cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Perfect Pie Crust:
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
- For the Filling:
- 4 pounds Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 cup sugar, plus 1 teaspoon for sprinkling
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
- Make the Pie Crust: In a food processor, pulse the flour, salt, and sugar. Add the cold butter and shortening and pulse until the butter is the size of peas. With the machine running, pour in the ice water and pulse until the dough begins to form a ball.
- Turn the dough out, wrap it in plastic, and refrigerate for at least 30 minutes.
- Make the Filling: Preheat the oven to 400°F. Cut each apple quarter into thirds crosswise. In a large bowl, combine the apple chunks with the lemon zest, orange zest, lemon juice, orange juice, 1/2 cup of sugar, flour, salt, cinnamon, nutmeg, and allspice. Toss well.
- Assemble the Pie: Roll out half of the chilled pie dough and place it in a 9- or 10-inch pie pan.
- Fill the pie with the apple mixture, mounding it slightly in the center. Brush the edge of the bottom crust with the egg wash.
- Roll out the second half of the dough and place it on top. Trim the edges, tuck the top crust under the bottom crust, and crimp to seal.
- Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon of sugar, and cut 4 or 5 slits for steam to escape.
- Bake: Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, until the crust is browned and the juices are bubbly.
- Let the pie cool on a wire rack for several hours before serving to allow the filling to set.
Notes
- Using very cold butter, shortening, and ice water is the key to a flaky pie crust.
- The recipe for the pie crust makes enough for one double-crust pie.
- Baking the pie on a sheet pan is a helpful tip to catch any potential drips from the bubbling filling.
- It is crucial to let the pie cool for several hours before slicing to ensure the filling is properly set and not runny.
Nutrition
- Serving Size: 1 slice
- Calories: 600-700
- Sugar: 45-55 g
- Sodium: 450-550 mg
- Fat: 30-38 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 75-90 g
- Fiber: 5-7 g
- Protein: 5-7 g
- Cholesterol: 70-90 mg
Storage and Make-Ahead Tips
A homemade apple pie is a fantastic dessert to make ahead for a holiday or special occasion.
- Make-Ahead: The pie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator, or frozen for up to 3 months. You can also assemble the entire, unbaked pie, wrap it tightly in a double layer of plastic wrap, and refrigerate it for up to 2 days before baking.
- Storage: Store the finished, cooled pie, covered loosely, at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days.
- Reheating: You can enjoy the pie at room temperature, or you can gently reheat individual slices in the microwave or a low oven until just warm.
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Creative Recipe Variations
This classic apple pie is a perfect base for your own delicious and creative twists.
- Classic Lattice Top: For a beautiful, traditional presentation, you can cut the second disc of dough into strips and weave a lattice top over the filling instead of using a solid top crust.
- Add a Caramel Drizzle: For a decadent Caramel Apple Pie, you can serve each warm slice with a generous drizzle of your favorite store-bought or homemade salted caramel sauce.
- Classic Cheddar Cheese Crust: For a beloved New England-style twist, you can either grate 1/2 to 3/4 of a cup of sharp cheddar cheese and work it into the pie dough along with the butter, or you can serve each slice of the warm pie with a thin slice of sharp cheddar on top. The combination of the salty cheese and the sweet apple is incredible!
Enjoy a True American Classic!
You’ve just created a truly special, from-scratch dessert that is the very definition of American comfort food. This perfect deep-dish apple pie, with its incredibly flaky all-butter crust and its thick, jammy, and intensely flavorful filling, is a rewarding baking project that is guaranteed to be a massive hit. It’s the kind of timeless dessert that creates lasting memories.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake!
Frequently Asked Questions (FAQs)
Q1: What are the absolute best apples to use for a deep-dish apple pie?
The secret to the best apple pie filling is to use a combination of apples. For a deep-dish pie, you absolutely need a firm-tart apple that will hold its shape and provide a good structure, like a Granny Smith or a Braeburn. It is also great to mix in a firm-sweet apple that will soften a bit more and create a nice sauce, like a Golden Delicious or a Honeycrisp.
Q2: What is the real secret to a flaky pie crust?
The secret is cold fat. It is absolutely crucial that your butter, shortening, and your water are all very cold. The goal is to keep small, pea-sized pieces of solid fat intact throughout the dough. When the pie bakes, these pieces of butter will melt and create steam, which is what creates the separate, flaky layers in the crust.
Q3: How do I keep my apple pie from having a soggy bottom crust?
There are a few key secrets. First, be sure to use firm baking apples that are not overly juicy. Second, the flour that you toss with the apples is a key thickener. Third, it is very important to bake the pie until the filling is bubbling vigorously up through the steam vents. This is the sign that the juices have thickened into a jammy sauce. Finally, baking the pie on a preheated baking sheet in the lower third of your oven helps to ensure the bottom crust gets enough direct heat to become crisp.
Q4: How do I know for sure when my deep-dish apple pie is fully baked?
There are two key visual cues. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the steam vents that you have cut in your top crust. Seeing that thick, bubbly filling is the sign that the pie is cooked through and the filling will set up perfectly as it cools.
Q5: Why do I have to let the pie cool completely before I slice it?
This is the most important rule of fruit pie baking, but also the hardest to follow! The filling is like molten lava when it comes out of the oven. It needs several hours in the cooler, room-temperature air for the thickeners and the natural pectins to fully set up and create a firm, sliceable, jammy filling. If you cut into a warm pie, all that delicious filling will come pouring out in a runny mess. Patience is the key to a perfect slice!