*This Classic Deep Dish Apple Pie is stuffed with cinnamon enrobed apples that are piled high and covered in a flaky, buttery crust.
I don’t think anything can really beat a classic apple pie.
Buttery crust, tart slices of apple, and a glossy cinnamon scented sauce make for a perfect combination and it seems that almost everyone enjoys it. Especially if it comes served warm with vanilla ice cream.
This apple pie is just that. A classic but with an over the top take.
A pie filled to the brim with fruit, boasting a large domed top is something out of a fairytale to me. It makes me want to done a flowy, corseted dress and sing a high-pitched, warbly tune while I push an old, creaky wood window open and slide that hot pie out onto the windowsill to cool while bluebirds flutter onto my shoulder and the rabbits under the hill join in the chorus
Yes, I really do imagine doing these things.
Hasn’t actually happened in real life yet, but I’m hopeful.
Sorry. Back to reality.
I do want to mention a few things that will be a little different when making this pie:
1- It has a long bake time. Mine takes almost two hours to bake. The filling is raw when it’s added to the dough, as in it isn’t cooked down into a ready to eat filling first. I do this because its a quicker prep with less clean up. As long as the top of the pie is covered in tin foil the crust will not overbrown during the long bake time. When there is about 20 minutes left, the tin foil is removed so that the top of the crust can properly golden up. Do be careful that the tin foil does not touch the crust as it bakes – it will stick to the egg wash and pull of pieces of crust that it touches if this happens. You want to tent the foil, not lay it directly on the dough.
2- Use Granny Smith apples. Granny Smiths will hold their shape as they cook and won’t lose a lot of volume. If you lose too much volume, the crust will sink in and you won’t get that tall dome that makes it look so appealing.
3- Pack the apples down into the pie crust when filling it. The less room that is left between each apple slice means less shrinkage as the whole mass of apples cooks down. I like to arrange them in circles as I fill the pie. This takes a bit more time, but it does give a better end result.
4- Make sure to use a very large pie dish to make this pie in. It simply won’t fit in a standard sized pan. I love Farmhouse Pottery’s Pie Plates because they are so large and beautiful. You can make a standard sized pie in them, of course, but they’re perfect for hearty, heavy duty fruit-filled, over the top creations like this one.
The pie crust to top this can be left up to your own interpretation. I love a full coverage crust, but a lattice would be stunning for this version, if you’re feeling ambitious.
More fruit-filled pies:
Classic Deep Dish Apple Pie
*This recipe makes a very large apple pie that should be baked in a deep dish pie pan. This pie will also bake longer than a normal sized pie as the filling is uncooked when it goes in to the oven and the overall size of the pie will require a long bake time. As long as you keep the top covered with tin foil for most of the baking time, the crust will not overcook.
Serves: 1 very large 9-10" pie
- FOR THE CRUST:
- 3¾ cups Flour
- 4½ tablespoons fine Cane Sugar
- ⅓ teaspoon Sea Salt
- ⅓ cup Shortening
- 18 tablespoons Butter, cold and cut into small cubes
- ¼ cup + Ice Water
- FOR THE FILLING:
- 9 large Granny Smith Apples, peeled, cored, and sliced into wedges about ½" thick
- juice of ½ a Lemon
- 1 cup Sugar
- 6 tablespoons Cornstarch
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla
- FOR THE CRUST:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Divide the dough in half, wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your deep dish pie pan.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about ½ inch.
- Set aside and make the pie filling.
- FOR THE FILLING:
- Place the apple slices, lemon juice, sugar, cornstarch, cinnamon, and vanilla in a large bowl. Toss to coat.
- Spoon the mixture evenly into the dough lined pie dish. If you have the time, arrange the apple slices in the pie so that there is as little room between each slice as possible. This will help it hold its shape better as the apples cook.
- Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛".
- Use dough to make the top crust as desired. Seal the edges of the crust as desired.
- Brush beaten egg over the top of the pie crust. Cut 5-6 slits in the top of the pie to vent the steam as the pie bakes.
- Cover the top of the pie with tin foil very carefully and bake on the middle rack of an oven at 375 degrees for 75-80 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until crust is golden brown and filling is bubbling thickly out of the top vents.
- Remove from the oven and let cool.
- Serve warm or at room temperature, with vanilla ice cream.