Deep Dish Apple Pie Recipe
This deep dish apple pie has a flaky golden pie crust that is filled with 2" of sweetly spiced, crisp apples and optional sliced almonds and golden raisins. Great for a crowd!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425°F.
Remove the crusts from one box (2 pie crusts in total). On a lightly floured surface, unroll and stack the 2 crusts on top of one another, and roll into a 12"x18" rectangle. Press into a 9"x13" pan so that it's firmly pressed into the bottom and sides, with a slight overhang on the edges.
Repeat this process for the remaining 2 crusts and set aside.
In a large bowl, stir to combine apples, lemon juice, sugar, cinnamon, nutmeg, ginger, flour, and raisins and almonds (if using). Transfer this apple mixture into the prepared crust in an even layer.
Place the other prepared crust on top of the filling and pinch the edges of the crusts together all the way around the pan to create a seal. If needed, use a pairing knife to trim the excess crust around the edges. If you'd like to make pie crust decorations, save that excess dough and read the notes at the bottom of the recipe card for how to use them to decorate your pie before baking.
Brush your egg wash over the top and edges of the crust, then use a paring knife to cut a few slits in the top of the crust to allow the filling to breathe. Add sparkling sugar across the top, if desired.
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Continue Reading at Stressbaking →Chef's Notes
Preparing the night before: Follow all the steps and stop before brushing with the egg wash, then cover with plastic wrap and refrigerate. After removing from the fridge, follow the rest of the steps and bake.
Pie crust decorations: On a lightly floured surface, roll out the excess dough scraps to about 1/8″ thickness. Using pie crust/pastry stamps to cut into as many shapes as you'd like, then decorate the top of your pie as desired prior to baking.
Slicing: This pie is easier to slice when cold, so you at least want it to be cooled completely to room temperature before slicing. Use a serrated knife to score the top and edges of the crust (just press it into the top, don't drag it), then use a pairing knife to cut each slice all the way through.
Streusel topping swap: If you wanted to swap the pie crust topping in this recipe for a streusel topping, you'll need:
1 cup all-purpose flour
1/2 cup old fashioned oats
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1/2 cup unsalted butter, melted
In a medium bowl, combine all ingredients except for the melted butter and whisk to combine. Add the melted butter and stir to combine. Sprinkle the topping over your prepared apple pie, and bake according to recipe directions.
Storage: After the pie has completely cooled, you can cover it with plastic wrap or foil and store in the fridge for up to 5 days. Keep in mind as time goes on, the crust will lose its crispness and crunch.
Pie dish: If you'd prefer to make this in a 9″ pie dish, cut the recipe in half. For other sized pans, check out my post about converting recipes for different pan sizes.
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Reviews from the Original Source
5 star pie!! I made it with the streusel topping in a 9” round, with the maple drizzle from the Paleo Galette as suggested. Make sure you cut everything in half if you’re just making a 9” pie, I definitely messed that up and ended up with two pies. There are worse things!
This was total and the star of thanksgiving this year. Awesome recipe.
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