Real Recipes From Real Home Cooks ®

best deep dish apple pie

Recipe by
Tam D
The Dalles, OR

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 :)

yield 8 -12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For best deep dish apple pie

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

How To Make best deep dish apple pie

  • 1
    Prepare a double crust for a deep dish 9" pie plate.
  • 2
    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.
  • 3
    Sprinkle the lemon juice over the apple slices, and toss to coat. Set aside.
  • 4
    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.)
  • 5
    Mound the coated apple slices into the crust in the pie plate, slightly higher in the middle.
  • 6
    Dot the top of the apple slices with the pats of butter.
  • 7
    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.
  • 8
    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.
  • 9
    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!)