This classic apple pie recipe is my go-to because it fills my kitchen with the irresistible aroma of warm spices and freshly baked apples, instantly transporting me back to cozy fall days. Plus, there’s something so satisfying about creating a flaky, golden-brown crust from scratch that perfectly cradles the deliciously gooey apple filling.
Deep-dish apple pies are a specialty of mine. I adore the sweet and tart combination that makes up the filling.
I use 6 to 8 medium apples for a deep-dish pie. My favorite blend is between 3/4 cup of granulated sugar and spices like cinnamon, which I find makes for an almost perfect blend of flavors that meld together when baked.
For my pie crust, I use 2 cups of all-purpose flour and a couple of sticks of butter.
Ingredients
Unbleached all-purpose flour: Supplies the structure and carbohydrates that are vital for ensuring that the crust has integrity.
Butter that has not been salted: imparts richness and flavor; helps the crust to be flaky; has fat.
Sugar in granule form: Provides sweetness to the pie; contributes color by caramelization; adds texture.
Apples have abundant fiber and vitamins; their natural sweetness makes them a filling and satisfying base.
Brown sugar: Intensifies sweetness; lends a slight hint of molasses flavor; amalgamates well.
Cinnamon in the ground form: Imparts warmth; boosts apple taste; noted for being rich in antioxidants.
Nutmeg: Offers a nutty, spicy scent; works well with cinnamon; should be used sparingly.
Juice from lemons: Provides tang; harmonizes with sweetness; stops apples from turning brown.
Cornstarch: Thickens filling; shapes pie; tastes neutral.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3/4 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 to 8 medium apples, peeled, cored, and thinly sliced (about 6 cups)
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, lightly beaten (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling (optional)
Instructions
1. Make the Dough:
In a big bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Toss in 3/4 cup of butter that’s unsalted, cut into small pieces, and very cold. With a pastry cutter or your fingers, work the butter into the flour mixture until it resembles very coarse crumbs.
2. Add Water:
Slowly incorporate 6 to 8 tablespoons of ice water, adding 1 tablespoon at a time, and mix with a fork until the dough just holds together. Cut the dough in half. Form each half into a flat round. Wrap each round in plastic. Refrigerate for at least 1 hour.
3. Prepare the Filling:
In a big bowl, mix together 6 to 8 apples (cored and thinly sliced), 1 tablespoon (15 mL) lemon juice, and the following ingredients: 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) brown sugar, 1 teaspoon (5 g) ground cinnamon, 1/4 teaspoon (1 g) ground nutmeg, and 1/4 teaspoon salt. Finally, add 2 tablespoons (30 g) flour and 1 tablespoon (8 g) cornstarch. Toss to combine and coat the apple slices.
4. Preheat Oven
Heat your oven to 425°F (220°C).
5. Roll Out Dough:
On a floured surface, roll out a disc of dough to fit your deep-dish pie pan. Move the dough to the pan, making sure to press it in gently along the bottom and up the sides.
6. Fill and Dot with Butter:
The filling for the apple pie needs to be added to the pie crust. The recipe calls for an apple filling that is mounded in the center. This is a must if you want to achieve the aptly named apple mound pie. Another secret is to slice up and dot the apples with a couple of tablespoons of butter. Basting the apples with butter helps them attain that luscious sauce texture.
7. Top Crust:
Unroll the second disc of dough and use it to cover the pie. Trim and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.
8. Egg Wash:
In a tiny dish, whisk together 1 egg and 1 tablespoon of milk or cream. Brush the combination over the crust. Pour on somewhat lavishly. Don’t worry if the mixture runs off a bit; just try to get it on the crust.
9. Bake:
Put the pie on a baking sheet and put it in the oven that has been preheated to 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for another 45-50 minutes, until the crust is brown and the filling is bubbling.
10. Cool:
Let the pie sit on a wire rack for at least 2 hours before serving. This allows the filling to set and makes for neater slices. Enjoy!
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter or hands for mixing
4. Fork
5. Plastic wrap
6. Rolling pin
7. Deep-dish pie pan
8. Small knife or pastry cutter
9. Baking sheet
10. Small bowl
11. Pastry brush
12. Wire rack
FAQ
- Q: Can I use a different type of apple for this pie?Q: Can you use a mix of tart and sweet apples for a balanced flavor? If yes, can you give examples of types of apples to use?
- Q: What is the purpose of the ice water in the dough?A: The dough can be made with ice water to prevent the butter from melting and to maintain the proper pastry texture.
- Q: Can I make the crust ahead of time?Q: Can the crust be made in advance?
A: Yes, the crust can be made in advance and refrigerated for up to 2 days, or frozen for up to 1 month.
- Q: How can I prevent the pie filling from being too watery?To help absorb excess moisture and thicken the filling, toss the apples with flour and cornstarch.
- Q: Is there an alternative to the egg wash for a golden crust?Alternatives to egg wash can impart a beautiful color to your baked goods, but they won’t yield quite the same results as an egg wash. Although these alternatives may work well for some recipes, they may not work for others. Here are some alternatives you can try:
1. Milk or cream. These are your best options if you’re looking for a simple alternative to an egg wash.
- Q: Can I add other spices to the filling?Certainly! Spices such as ground cloves or allspice can be added to form your taste.
Substitutions and Variations
All-purpose flour: A gluten-free flour mix can be used as a substitute, in the same amount, for any recipe calling for all-purpose flour.
Butter: Use margarine or plant-based butter for a dairy-free alternative.
Sugar that is granular: Can be exchanged for an equal quantity of coconut sugar or liquid sweeteners like honey or maple syrup for a flavor profile that is distinct.
Substituting brown sugar: Coconut sugar or granulated sugar can be used in place of brown sugar, but a little extra work is needed to make these substitutes taste like brown sugar. Combine the amount of sugar you need for your recipe with a small amount of molasses. Mix well; then use this mixture in place of brown sugar.
Egg (for egg wash): Replace with an equal amount of aquafaba (the liquid from canned chickpeas) for a vegan option.
Pro Tips
1. Chill the Equipment and Ingredients: Before making the dough, chill your mixing bowl and pastry cutter in the freezer for a few minutes. This helps keep the butter from melting too quickly as you work it into the flour, which is key to achieving a flaky crust.
2. Use a Food Processor for the Dough: If you have a food processor, consider using it to mix the dough. Pulse the dry ingredients together, then add the chilled butter and pulse until it forms pea-sized pieces. Add the ice water gradually until the dough just begins to come together.
3. Combine Apple Varieties: To enhance the texture and flavor of the pie filling, consider using a mix of apple varieties. For example, combine tart Granny Smith apples with sweeter varieties like Honeycrisp or Fuji.
4. Prevent a Soggy Bottom Crust: To avoid a soggy bottom crust, you can blind bake the bottom crust for 10 minutes before adding the filling. Alternatively, sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom before adding the apple filling to absorb excess moisture.
5. Aluminum Foil Shield: To prevent the edges of the pie crust from over-browning, cover the edges with strips of aluminum foil or a pie crust shield during the last half of baking. This ensures the crust is evenly golden without burning.
Deep Dish Apple Pie Recipe
My favorite Deep Dish Apple Pie Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter or hands for mixing
4. Fork
5. Plastic wrap
6. Rolling pin
7. Deep-dish pie pan
8. Small knife or pastry cutter
9. Baking sheet
10. Small bowl
11. Pastry brush
12. Wire rack
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3/4 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 to 8 medium apples, peeled, cored, and thinly sliced (about 6 cups)
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, lightly beaten (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling (optional)
Instructions:
1. Make the Dough:
In a big bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Toss in 3/4 cup of butter that’s unsalted, cut into small pieces, and very cold. With a pastry cutter or your fingers, work the butter into the flour mixture until it resembles very coarse crumbs.
2. Add Water:
Slowly incorporate 6 to 8 tablespoons of ice water, adding 1 tablespoon at a time, and mix with a fork until the dough just holds together. Cut the dough in half. Form each half into a flat round. Wrap each round in plastic. Refrigerate for at least 1 hour.
3. Prepare the Filling:
In a big bowl, mix together 6 to 8 apples (cored and thinly sliced), 1 tablespoon (15 mL) lemon juice, and the following ingredients: 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) brown sugar, 1 teaspoon (5 g) ground cinnamon, 1/4 teaspoon (1 g) ground nutmeg, and 1/4 teaspoon salt. Finally, add 2 tablespoons (30 g) flour and 1 tablespoon (8 g) cornstarch. Toss to combine and coat the apple slices.
4. Preheat Oven
Heat your oven to 425°F (220°C).
5. Roll Out Dough:
On a floured surface, roll out a disc of dough to fit your deep-dish pie pan. Move the dough to the pan, making sure to press it in gently along the bottom and up the sides.
6. Fill and Dot with Butter:
The filling for the apple pie needs to be added to the pie crust. The recipe calls for an apple filling that is mounded in the center. This is a must if you want to achieve the aptly named apple mound pie. Another secret is to slice up and dot the apples with a couple of tablespoons of butter. Basting the apples with butter helps them attain that luscious sauce texture.
7. Top Crust:
Unroll the second disc of dough and use it to cover the pie. Trim and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.
8. Egg Wash:
In a tiny dish, whisk together 1 egg and 1 tablespoon of milk or cream. Brush the combination over the crust. Pour on somewhat lavishly. Don’t worry if the mixture runs off a bit; just try to get it on the crust.
9. Bake:
Put the pie on a baking sheet and put it in the oven that has been preheated to 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for another 45-50 minutes, until the crust is brown and the filling is bubbling.
10. Cool:
Let the pie sit on a wire rack for at least 2 hours before serving. This allows the filling to set and makes for neater slices. Enjoy!
