Best Deep Dish Apple Pie

Tam D


I've been making apple pie since I was a kid, using my grandmother's recipe. And it's awesome! But you know I have to play with my food... I tried different apples, combinations of apples, etc. One year we all agreed I had hit upon the best combination, and it was as good as it could be.
Apples are like wine -- even the same varietals are a bit different every year. But this is my best recipe. I hope you like it :)

pinch tips: How to Fold Ingredients






20 Min


50 Min




4 medium
granny smith apples
3 medium
jonathan apples
1 medium
macintosh apple
3/4 c
2 tsp
pumpkin pie spice
2 Tbsp
2 Tbsp
lemon juice
2 Tbsp
butter, sliced into thin pats

Directions Step-By-Step

Prepare a double crust for a deep dish 9" pie plate.
Peel, core, and slice the apples. You'll want about 9 cups of prepared fruit.

Place the apple slices in an extra large mixing bowl.
Sprinkle the lemon juice over the apple slices, and toss to coat. Set aside.
In a small mixing bowl combine the sugar, spice, and cornstarch.

Stir the sugar mixture into the apples until the slices are well coated. (A wooden spoon works great for this.)
Mound the coated apple slices into the crust in the pie plate, slightly higher in the middle.
Dot the top of the apple slices with the pats of butter.
Lay the top crust over the filling, and gently crimp the edges to seal.

Make a few shallow cuts in the top crust, in any pattern you like, to allow steam to escape.
Bake at 425* for about 50 minutes.

The pie is done when the crust is golden brown, and the juices are bubbling out through the slits in the crust.
NOTES: I like to sprinkle the top of the crust with cinnamon-sugar before baking.

If the crust is getting too dark too soon, reduce the heat to 350* for the remaining time. You may need a few extra minutes of baking time.

You may use any combination of apples you like, or simply use all tart apples -- whatever you prefer.

If I'm in a hurry, I don't bother to peel the apples!

A corer-slicer tool is very helpful, and makes short work of the prep.

Whole wheat crust is very good with this pie -- we actually liked it better than regular crust.

This recipe is easily made gluten free by using a GF pie crust. (I recommend Pillsbury GF pie dough!)

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Heirloom