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!

You may also enjoy these Mini Sweet Potato Pies as another pie option.

Finished recipe picture with text overlay for Pinterest.

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! 

Close up picture of a slice of deep dish apple pie.

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. 

Disclosure: This post for Deep Dish Apple Pie recipe includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy here.

Cook’s 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. 

A slice of apple pie on a white plate.

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. 

Overhead picture of apple pie with vanilla ice cream.

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 slice on a white plate.
5 from 11 votes

Deep Dish Apple Pie with All Butter Pie Crust

Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
10 people
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!

Ingredients
 
 

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
  • cup ice water, or more if needed

Apple Filling:

  • 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

Instructions

For Pastry:

  • 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.
    Process the flour and butter.
  • 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.
    process the water into the dough until smooth.
  • 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.)
    Divide the dough in two and pat into disks and chill.

For Pie:

  • 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.
    Cook the apples on a baking sheet.
  • 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.
    Line a deep dish pie plate with a pie crust.
  • 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.
    Drain the cooked apples.
  • 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.
    Brush the top pie crust with egg white.
  • 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).
    A slice of pie with a scoop of ice cream on top.

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 72g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 307mg | Potassium: 303mg | Fiber: 6g | Sugar: 40g | Vitamin A: 712IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg

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Picture collage with text overlay for Pinterest.

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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. 

Deep Dish Apple Pie 2

Deep Dish Apple Pie 4

Deep Dish Apple Pie 1
5 from 11 votes

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14 Comments

  1. Apple pie looks amazingly delicious!

  2. There is just something about an apple pie that makes it such a special recipe to make. Every year. Every time. Delicious looking recipe!

  3. Jennifer Allen says:

    I’m always intimidated by apple pie, but your step-by-step instructions make it look so easy! I think I’ll try this recipe this weekend – thanks for posting it!

    1. You’re so welcome, enjoy!

  4. This apple pie recipe is to die for and I appreciate all the tips! I feel like an apple pie making pro now!

  5. Jessica Robinson says:

    This is seriously the BEST apple pie recipe! Such a great pie crust recipe too! Thanksgiving wouldn’t be complete without this delicious homemade pie!

  6. Sara Welch says:

    Wow! What a delicious recipe for apple pie! I bet this will make my kitchen sound amazing; can’t wait to give this a try!

  7. Nart at Cooking with Nart says:

    This recipe is so delicious. I’m in love! Highly recommended 🙂

  8. Kathryn Donangelo says:

    This Deep Dish Apple Pie was simply the best! Full of classic apple pie flavors and loaded with apples. The crust was my favorite- the butter makes a huge difference! Thank you!

  9. Toni Dash says:

    This was a really huge hit with my kids!! Can’t wait to make it again!

  10. I can never get enough of apple pie! I love the warm flavor and an all-butter pie crust is the best combo! I will definitely be making this pie as much as I can this fall!

  11. Tawnie Kroll says:

    This recipe is amazing and comes out perfectly every single time! Thank you!