Learn how to make the perfect Deep Dish Apple Pie recipe with an all-butter pie crust. This post also includes a video for the best Apple Pie Tools!
Ahhh, Apple pie, it’s an American classic, right? It is as American as baseball on a warm summer night. In fact, a recent survey shows that Americans agree that Apple Pie is their favorite all-time pie!
I stepped it up a notch with this deep-dish apple pie. The thick all-butter pie crust paired with the sweet and perfectly spiced apple filling is nothing short of amazing!
Homemade pies are a little tricky, and I have messed up a few apple pie recipes in my day but with a little practice, I have mastered it and so can you!
As far as I’m concerned, homemade Deep Dish Apple Pie is a MUST on Thanksgiving. Homemade pies are a little tricky, and I have messed up a few apple pies in my day, but not anymore!
Below is a video where I walk you through my favorite apple pie making tools.
- deep-dish pie plate
- adjustable rolling pin
- pastry mat
- paring knife
- kitchen scissors
- apple peeler, corer, and slicer
Deep Dish Apple Pie Recipe Questions Answered:
How deep is a deep-dish pie?
A typical pie pan is usually 9 inches in diameter and 1 ¼ inches deep. While a deep dish pan is also 9 inches in diameter but 1 ½ inches to 2 inches deep.
What are the best apples to use for baking pies?
Granny Smith apples are definitely the best apple to use when baking a pie. Granny Smith apples are firm, which makes them better for baking.
Why does my apple pie collapse?
The main culprit of collapsing apple pies are too thick of apples being used in the pie. The issue with thick apples is that the apples shrink as they bake. This then leaves a gap between the crust and the apples, so the crust then collapses when it is done baking.
One way to get around this is to lightly cook the apples first before placing them in your pie (just like in my recipe below) so they shrink slightly before using them in the pie.
Cook’s Note for Deep Dish Apple Pie:
- The pie will keep, covered at room temperature, for 24 hours.
- To reheat, warm the pie in a 350 degree F oven for 15 to 20 minutes.
- For cutting and plating the perfect slice: The first piece is always tricky to remove, so cut two slices. This will help free the first slice cleaner and prettier.
How do you make Deep Dish Apple Pie?
Deep Dish Apple Pie with All Butter Pie Crust
All-Butter Pie Pastry:
- 2 ½ cups unbleached all-purpose flour, plus additional flour for work surface
- 1 teaspoon table salt
- 1 tablespoon sugar
- 1 cup unsalted butter, 2 sticks, cold, cut into 1/2-inch cubes and frozen for 10 minutes
- 3 tablespoons sour cream
- ⅓ cup ice water, or more if needed
- ½ cup granulated sugar, plus 1 teaspoon
- ¼ cup packed light brown sugar
- ¼ teaspoon table salt
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- 1 Tablespoon apple pie spice
- 2 ½ pounds Granny Smith apples about 5 medium, peeled and cut into 1/4-inch-thick slices
- 2 ½ pounds Gala apples about 5 medium, peeled and cut into 1/4-inch-thick slices
- 1 large egg white beaten lightly
- Process flour, salt, and sugar together in a food processor until combined, about 3 seconds. Add butter and pulse until butter is the size of large peas, about ten 1-second pulses.
- Using a fork, mix sour cream and 1/3 cup ice water in a small bowl until combined. Add half of the sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with the remaining sour cream mixture. Pinch dough with fingers; if the dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains about three to five 1-second pulses.
- Turn dough out onto the work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
- Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and apple pie spice in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to the rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place the empty rimmed baking sheet on rack, and heat oven to 425 degrees.
- Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of the dough and flip onto a 9-inch pie plate; peel off the second layer of parchment. Working around circumference, ease dough into plate by gently lifting the edge of dough with one hand while pressing into plate bottom with another hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Meanwhile, roll the second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
- Set a large colander over the now-empty bowl; transfer cooled apples to a colander. Shake the colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
- Remove parchment from one side of the remaining dough and flip the dough onto apples; peel off the second piece of parchment. Pinch edges of the top and bottom dough rounds firmly together. Trim and seal edges of the dough and then cut four 2-inch slits on top of the dough. Brush the surface with beaten egg white and sprinkle evenly with a remaining teaspoon sugar.
- Set pie on the preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve with ice cream (optional).
More Thanksgiving Recipes:
- Cheesy Broccoli Cauliflower Casserole
- Simple Cranberry Sauce
- Crescent Rolls
- Buttermilk Mashed Potatoes
- Cranberry Pecan Curry Rice
- Turkey Gravy
- Bacon and Apple Stuffing
- Baked Mac and Cheese
- Thanksgiving Salad
- Cornbread Casserole
- Roasted Butternut Squash
- Mashed Cauliflower
- Make-Ahead Green Bean Casserole
- Pull-Apart Potato Rolls
- Fried Apples
- 3-Cheese Potatoes Au Gratin
- Roasted Brussels Sprouts
- Crispy Smashed Potatoes
- Cranberry Salad
- Creamed Pearl Onions
- Cranberry Macadamia Nut Stuffing
These tips will get an amazing Thanksgiving rolling at your house!
These printables will get you super organized for Thanksgiving!
This post for Deep Dish Apple Pie first appeared on Food Folks and Fun in November 2014. I have since updated the post and pictures. Below are some of the originals.