Classic Deep Dish Apple Pie
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Cook time: 
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Serves: 1 very large 9-10" 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.
  • 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
  • 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
  2. 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.
  3. 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.
  4. 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.
  5. Divide the dough in half, wrap up one half and set aside.
  6. 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.
  7. 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.
  8. Set aside and make the pie filling.
  10. Place the apple slices, lemon juice, sugar, cornstarch, cinnamon, and vanilla in a large bowl. Toss to coat.
  11. 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.
  12. Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛".
  13. Use dough to make the top crust as desired. Seal the edges of the crust as desired.
  14. 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.
  15. 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.
  16. Remove from the oven and let cool.
  17. Serve warm or at room temperature, with vanilla ice cream.
Recipe by The Kitchen McCabe at