Deep Dish Apple Pie

A huge slice of apple pie with a golden brown crust and topped with vanilla ice cream

5 from 2 votes

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!

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Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings slices

Equipment

Ingredients

2 14.1 ounce boxes premade refrigerated pie crusts
8 cups peeled and chopped apples, 7-9 apples, depending on size
Juice of 1 lemon
¾ cup granulated sugar
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
¼ cup all-purpose flour
1 cup golden raisins, optional
1 cup sliced or slivered almonds, optional
1 egg, beaten
Raw or sparkling sugar, optional garnish

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.
Bake for 35 minutes or until the crust is golden brown. Check on it after 20 minutes - if it appears the top is browning more than you'd like, loosely cover the top with foil for the remaining baking time.
Transfer to a wire rack to cool in the pan completely (usually a few hours).
Top with sugared cranberries and/or a maple drizzle, slice into 8 huge (pictured) or 12 regular sized pieces. Serve with whipped cream, Cool Whip and/or vanilla ice cream and enjoy!

Video

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 ⅛" 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
½ cup old fashioned oats
⅓ cup light brown sugar, packed
⅓ cup granulated sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of salt
½ 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.

Nutrition

Course Dessert

Cuisine American

Author Leslie Kiszka

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