{"id":47786,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/deep-dish-apple-pie\/"},"modified":"2025-06-18T14:27:52","modified_gmt":"2025-06-18T19:27:52","slug":"deep-dish-apple-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/deep-dish-apple-pie\/","title":{"rendered":"Deep-Dish Apple Pie"},"content":{"rendered":"<p>If your favorite part of a classic apple pie is the filling, where all those soft apples are covered in a cinnamon-sugar sauce, then you need to make our very best deep-dish apple pie recipe. A deep-dish apple pie is baked in, well, a deep dish, like a 13&#215;9-inch pan. This means there\u2019s a lot more room to pile in a mountain of apples, so there\u2019s even more filling. Of course, the quintessential flaky pie crust is baked right on top until it\u2019s golden brown and the filling becomes bubbly and thick.<\/p>\n<p>Honestly, the hardest part about this recipe is letting the pie cool after baking (no burnt tongues, please!). Serve slices a la mode, and you\u2019ll see why this recipe for deep-dish apple pie is a true keeper.<\/p>\n<h2>Deep-Dish Apple Pie Ingredients<\/h2>\n<ul>\n<li><strong>Pie dough:<\/strong> This deep-dish apple pie uses a from-scratch pie dough made with shortening. Out of <a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter, shortening and lard pie crusts<\/a>, shortening produces the flakiest. We also added vinegar to make the pie crust a bit more tender.<\/li>\n<li><strong>Apples:<\/strong> For this pie, you\u2019ll need about eight medium-sized apples. Peel and core the apples first, then slice them 1\/4 inch thick.<\/li>\n<li><strong>Lemon juice:<\/strong> Fresh lemon juice has two purposes here. The first is to prevent the apples from oxidizing and turning brown. The second is to add a touch of tart flavor to the filling to counterbalance the sugars.<\/li>\n<li><strong>Sugars:<\/strong> We use both granulated and brown sugars in our deep-dish apple pie recipe. Brown sugar adds caramel-molasses notes, while granulated sugar prevents those flavors from becoming too strong.<\/li>\n<li><strong>All-purpose flour:<\/strong> Apples expel a lot of juice as they bake, and all-purpose flour thickens the juice so that, with the sugars, it turns into a gorgeous sauce.<\/li>\n<li><strong>Spices:<\/strong> The best apple pie recipes have all sorts of <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall spices<\/a>. Here, we use cinnamon and nutmeg to add that cozy flavor.<\/li>\n<li><strong>Butter:<\/strong> Remember to add a few pats of butter to the filling before draping the pie dough on top.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pie dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155174\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_1.jpg?fit=700%2C1024\" alt=\"In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the all-purpose flour in a large bowl. Using a pastry cutter, fork tines or your fingers, cut in the shortening until the mixture becomes crumbly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155162\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of In a small white bowl, whisk egg, water and vinegar; gradually add to crumb mixture using a spatula.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the egg, cold water and white vinegar. Gradually add the egg mixture to the crumbly mixture, stirring gently just until the dough comes together.<\/p>\n<h3>Step 2: Shape and chill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155161\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of tow hands shaping the dough into a rectangle.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Shape the pie dough into a rectangle. Wrap it well in storage wrap and refrigerate it for at least 30 minutes or, ideally, overnight.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> The longer the pie dough has to chill, the more flavorful it will become. Plus, it\u2019ll chill thoroughly so it stays nice and flaky.<\/p>\n<h3>Step 3: Mix the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155238\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_4.jpg?fit=700%2C1024\" alt=\"Add dry mixture to apple mixture and toss to coat with white spatula\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. In a large bowl, toss together the apples with the lemon juice.<\/p>\n<p>In a small bowl, whisk together the granulated sugar, brown sugar, all-purpose flour, cinnamon and nutmeg. Add the sugar and spice mixture to the apple mixture and toss everything together until all the apple slices are coated evenly.<\/p>\n<h3>Step 4: Add the filling to the dish<\/h3>\n<p>Pour the filling into a 13&#215;9-inch baking dish and spread out the apples evenly. Dot the top of the filling with pats of butter.<\/p>\n<h3>Step 5: Top with the pie crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155240\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_5.jpg?fit=700%2C1024\" alt=\"On a lightly floured surface, roll dough to fit top of pie\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll out the pie dough big enough to fit over the top of the pie.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155239\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_8.jpg?fit=700%2C1024\" alt=\"Brush egg mixture over pie\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the pie crust over the filling. Trim the pie crust down a bit and flute the edges. In a small bowl, whisk together the egg with the milk to make the egg wash. Brush the egg wash over the crust.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155244\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_7.jpg?fit=700%2C1024\" alt=\"Cut slits in top of deep dish apple pie with paring knife\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Using a paring knife, cut a few slits in the crust to allow steam to escape.<\/p>\n<h3>Step 6: Bake the pie<\/h3>\n<p>Slide the pie into the oven and bake until the crust is golden brown and the apples are tender, 40 to 50 minutes. Carefully remove the pie from the oven and allow it to cool at room temperature on a wire rack.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0Any time I bake fruit pies, I always put a baking sheet on the rack that\u2019s underneath the pie, just in case the filling bubbles over a little bit. That way, I only have to clean the baking sheet, not the bottom of my oven! If the crust is taking on too much color before the filling is done, make a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\" data-name=\"www.tasteofhome.com\/article\/pie-crust-shield\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie crust shield<\/a>\u00a0to protect the edges.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155160\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_11.jpg?fit=700%2C1024\" alt=\"3\/4 shot of Deep-Dish Apple Pie with a spatula serving it in a white tray kept on a checkered kitchen cloth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add more spices:<\/strong> There\u2019s room to build more cozy flavors with the cinnamon and nutmeg. Open up your cabinet and reach for spices like ginger, cardamom, clove, allspice or apple pie spice.<\/li>\n<li><strong>Play with the pie crust:<\/strong> Have fun with your pie and try other <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">decorative pie crusts<\/a>! A lattice pie crust or a pastry cutout (using leaf or apple shapes) would be great here.<\/li>\n<li><strong>Make it a little sweeter:<\/strong> A classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple pie<\/a> recipe has a sweet-tart flavor, but if you prefer yours firmly in the \u201csweet\u201d category, add an extra 1\/4 cup of sugar.<\/li>\n<\/ul>\n<h2>How to Store Deep-Dish Apple Pie<\/h2>\n<p>To store deep-dish apple pie, allow it to cool completely to room temperature, then cover it tightly with storage wrap. This pie can sit at room temperature for one day or last in the fridge for up to five days.<\/p>\n<h3>Can you make a deep-dish apple pie ahead of time?<\/h3>\n<p>Yes, you can make this recipe for deep-dish apple pie ahead of time. Allow the pie to cool to room temperature, then cover it with storage wrap and store it at room temperature for one day. You can also freeze the pie for up to two months. Thaw it overnight in the fridge.<\/p>\n<h2>Deep-Dish Apple Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2155267\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_12.jpg?fit=700%2C1024\" alt=\"Close up shot of Deep-Dish Apple Pie kept in white tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you make this deep-dish apple pie recipe in a different kind of dish?<\/h3>\n<p>This deep-dish apple pie recipe works best in a 13&#215;9 dish, but you can scale it down to make a more traditional apple pie shape in a classic 9-inch pie pan. If you have a 4-quart baking dish, that\u2019s probably the best swap!<\/p>\n<h3>What kind of apples should you use to make deep-dish apple pie?<\/h3>\n<p>If you\u2019re looking for the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-apples-for-apple-pie\/\" data-name=\"www.tasteofhome.com\/article\/best-apples-for-apple-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">best apples for apple pie<\/a> and you don\u2019t want to dig too deep, go ahead and pick up a bag of Granny Smith. They\u2019re everyone\u2019s go-to apples for baking because they\u2019re tart and firm, keeping their shape while providing a perfect balance to the sweet ingredients. Otherwise, any tart, firm apples will do. Avoid mealy, soft apples like McIntosh.<\/p>\n<h3>How do you serve deep-dish apple pie?<\/h3>\n<p>Serve deep-dish apple pie warm (not hot!) from the oven, although many people like to eat their apple pie at room temperature or even chilled. Scoop the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-vanilla-ice-cream-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-vanilla-ice-cream-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vanilla ice cream<\/a> on each slice, or dollop a cloud of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">sweetened whipped cream<\/a> on top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Where slab pies are for crust lovers, deep-dish pies are for fans of the filling. This deep-dish apple pie recipe is an XL version of the classic, all-American apple pie.<\/p>\n","protected":false},"author":7061,"featured_media":2150533,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,307109,303971,304158,304173,304328,304288,305487,304338,304515,307104,303966,304408,304368,303887,306848,304348,304268,306387,306336,304558,324623,306399,304150,303883,304468],"categories-v2":[308503,312203,310160,308500,310461,309438,309455,308988,308984,308481,259620,310796,308992,308880,310155,308495,308813,308745,308478,309603,309000,259483,312294,312199,308910,309177,339227,309434,308476,308875],"coauthors":[342012],"recommended_recipes":[{"post_title":"Apple Pie","post_link":"\/recipes\/apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHAS24_6086_DR_03_19_4b.jpg"},{"post_title":"Crumb-Topped Apple Pie","post_link":"\/recipes\/crumb-topped-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crumb-Topped-Apple-Pie_EXPS_FT23_138032_ST_1013_7.jpg"},{"post_title":"Apple Slab Pie","post_link":"\/recipes\/farm-apple-pan-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Apple-Slab-Pie_EXPS_TOHVP25_1988_MR_05_22_1.jpg"},{"post_title":"Fried Apple Pies","post_link":"\/recipes\/fried-apple-pies\/","post_image":"\/wp-content\/uploads\/2025\/04\/Fried-Apple-Pies_EXPS_FT22_270445_ST_09_20_1.jpg"},{"post_title":"Lattice-Topped Apple Pie","post_link":"\/recipes\/lattice-topped-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lattice-Topped-Apple-Pie_exps29543_OBD2777379A05_22_1bC_RMS-4.jpg"},{"post_title":"Double-Layer Pumpkin Pie","post_link":"\/recipes\/double-layer-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHVS23_28234_MF_09_06_NoBakePumpkinPie_2.jpg"},{"post_title":"Apple Pie Filling","post_link":"\/recipes\/apple-pie-filling\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pie-Filling_EXPS_FT23_2817_ST_1024_2.jpg"},{"post_title":"Apple Custard Pie","post_link":"\/recipes\/apple-custard-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/Apple-Custard-Pie_EXPS_TOHD24_7462_SoniaBozzo_9.jpg"},{"post_title":"Apple Pear Pie","post_link":"\/recipes\/apple-pear-pie\/","post_image":"\/wp-content\/uploads\/2024\/10\/Apple-Pear-Pie_EXPS_TOHD24_21526_SuzanNajjar_9.jpg"},{"post_title":"Cookie Crust Deep-Dish Apple Pie","post_link":"\/recipes\/cookie-crust-deep-dish-apple-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cookie-Crust-Deep-Dish-Apple-Pie_EXPS_SDON17_199496_D06_29_6b.jpg"},{"post_title":"Deep-Dish Ham Pie","post_link":"\/recipes\/deep-dish-ham-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4601_TH1106C53.jpg"},{"post_title":"Apple Cream Cheese Pie","post_link":"\/recipes\/apple-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28526_SD1191049D11B.jpg"},{"post_title":"Apple Pie Pastries","post_link":"\/recipes\/apple-pie-pastries\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-Pie-Pastries_exps33482_TH1193306E6B_RMS.jpg"},{"post_title":"Apple Pie Cheesecake","post_link":"\/recipes\/apple-pie-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Apple-Pie-Cheesecake_EXPS_TOHD24_278325_ChristineMa_3.jpg"},{"post_title":"Maple and Cream Apple Pie","post_link":"\/recipes\/maple-and-cream-apple-pie\/","post_image":"\/wp-content\/uploads\/2021\/05\/Maple-and-Cream-Apple-Pie_EXPS_HCACB21_33481_E04_01_3b.jpg"},{"post_title":"Apple Red-Hot Slab Pie","post_link":"\/recipes\/apple-red-hot-slab-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-Red-Hot-Slab-Pie_exps155881_HC143213C11_07_3bC_RMS.jpg"},{"post_title":"Apple-Berry Crumb 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Apple Pie","datePublished":"2018-01-01","dateModified":"2025-06-18","prepTime":"PT50M","cookTime":"PT40M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Deep-Dish-Apple-Pie_EXPS_FT25_40764_JR_0528_10.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Where slab pies are for crust lovers, deep-dish pies are for fans of the filling. This deep-dish apple pie recipe is an XL version of the classic, all-American apple pie.","recipeIngredient":["2 cups all-purpose flour","1\/2 cup shortening","1 large egg","1\/4 cup cold water","2 tablespoons white vinegar","FILLING:","10 cups sliced peeled tart apples (about 8 medium)","1 teaspoon lemon juice","1\/4 cup sugar","1\/4 cup packed brown sugar","3 tablespoons all-purpose flour","1 teaspoon ground cinnamon","1\/2 teaspoon ground nutmeg","1 tablespoon butter","1 large egg","1 tablespoon 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pie dough","text":"Place the all-purpose flour in a large bowl. Using a pastry cutter, fork tines or your fingers, cut in the shortening until the mixture becomes crumbly. In a small bowl, whisk together the egg, cold water and white vinegar. Gradually add the egg mixture to the crumbly mixture, stirring gently just until the dough comes together.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape and chill","text":"Shape the pie dough into a rectangle. Wrap it well in storage wrap and refrigerate it for at least 30 minutes or, ideally, overnight. Editor\u2019s Tip: The longer the pie dough has to chill, the more flavorful it will become. Plus, it\u2019ll chill thoroughly so it stays nice and flaky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the filling","text":"Preheat the oven to 375\u00b0F. In a large bowl, toss together the apples with the lemon juice. In a small bowl, whisk together the granulated sugar, brown sugar, all-purpose flour, cinnamon and nutmeg. Add the sugar and spice mixture to the apple mixture and toss everything together until all the apple slices are coated evenly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the filling to the dish","text":"Pour the filling into a 13x9-inch baking dish and spread out the apples evenly. Dot the top of the filling with pats of butter."},{"@type":"HowToStep","name":"Top with the pie crust","text":"On a lightly floured surface, roll out the pie dough big enough to fit over the top of the pie. Place the pie crust over the filling. Trim the pie crust down a bit and flute the edges. In a small bowl, whisk together the egg with the milk to make the egg wash. Brush the egg wash over the crust. Using a paring knife, cut a few slits in the crust to allow steam to escape.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the pie","text":"Slide the pie into the oven and bake until the crust is golden brown and the apples are tender, 40 to 50 minutes. Carefully remove the pie from the oven and allow it to cool at room temperature on a wire rack. Editor\u2019s Tip: Any time I bake fruit pies, I always put a baking sheet on the rack that\u2019s underneath the pie, just in case the filling bubbles over a little bit. That way, I only have to clean the baking sheet, not the bottom of my oven! If the crust is taking on too much color before the filling is done, make a pie crust shield to protect the edges.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Deep-Dish-Apple-Pie_FT25_40764_JR_0528_11.jpg?fit=700,1024"}],"recipeYield":"15 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 208 calories","fatContent":"8g fat (2g saturated fat)","cholesterolContent":"30mg cholesterol","sodiumContent":"18mg sodium","carbohydrateContent":"31g carbohydrate (15g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.487805,"reviewCount":41,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karisue305"},"reviewBody":"This pie was delicious! I was going to use a store bought crust but then decided to try this one and I'm so glad I did. It's tender and flaky and oh-so-good. This would be perfect for Thanksgiving or anytime you want to serve a lot of people.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karen Crofford","givenName":"Karen","familyName":"Crofford"},"reviewBody":"Hi,  I too am a baker and have been baking since I was a kid.  Mom had us rolling out dough for pies, cookies, rolls, you name it.,  From the ingredients listed one should be able to tell that this is a good pie recipe. I can read a recipe and if it sounds good this should be sufficient for anyone who cooks and bakes to know that it is a good, simple and easy recipe.Thank you for these recipes, I don't think we ever have enough..","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emanon"},"reviewBody":"Have never written a review before, but love to read the comments on recipes I want to try.  Just wanted to add my \"two cents worth\" to say that when I make my apple pies, I use Tapioca (out of the box) instead of flour to thicken and also add extra cinnamon.  I always use Granny Smith apples, too.  The Tapioca thickens the filling but adds a really nice, extra flavor.  I am almost 70 years old, have been making apple pies for many years  from my grandmother and mother's recipe and don't think it matters what shape the pan is as long as the ingredients are correct and the pie is done.  The bigger (the more) the merrier!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MerryAyles"},"reviewBody":"I just served this to a class of 20 people and got rave reviews.  One guy told me it was the best pie he'd ever eaten,  and, quote \"I've eaten a lot of pies\". It might be good to note that he said one of the contributing factors was how thin the apples were. So just be sure to take your time and enjoy what you're doing.These are the adjustments I made:I used a combination of apples, three granny smith,  three red delicious and two jonagold.Taking the advice of other reviewers, I added 1\\3 cup of each sugar instead of 1\/4. I threw in a tablespoon of cinnamon and added a few shakes of cloves. My apples were big so I used about half a lemon to coat, and made sure the T of flour were heaping.  I used apple cider vinegar instead of white,  because white vinegar has a sharp taste, and using apple cider vinegar just seemed obvious to me.I didn't have any shortening on hand, so I substituted coconut oil, which imparted a really nice flavor to the crust. Next time I will either add more water,  or 3\/4 C of the oil, since the crust was a little hard to work with and seemed too dry. This made it challenging to roll out but not impossible...to the reviewer complaining about uneven crust,  that is purely up to the technique with which you roll out the dough and not the fault of the recipe.Overall it's a great outline, and with a few tweaks makes a fantastic pie. I'm sure it's even better hot, as I had to wait until the next day to cut it, so I'll definitely be trying this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"raspberryh"},"reviewBody":"Hi, I actually have a question. Can I make this ahead and freeze (without baking) and then cook straight out of the freezer, like with regular pies? Thanks! -Heather","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Online ShoppingLucky Draw Winner"},"reviewBody":"This pie was delicious! thanks for this post.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Big pan, big disappointment.  Good idea but I thought the flavor of both the apples and the crust was bland.  Definitely not enough sugar and not enough apples.  After the apples cooked, the height of the pie was only half that of a traditional pie.  You would be better off adapting your favorite pie recipe into a 9x13 version.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angelhairred"},"reviewBody":"Am making 10 of these for a church event this weekend.  All the ladies who are helping are THRILLED that there is just one crust to make.  It is GREAT to have a large SQUARE PIE.So much easier to cut for a crowd.  Thanks!  (We made one for a test run and everyone loved it.  We used yellow delicious because that's what he had.)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Weems Grnadma","givenName":"Weems","familyName":"Grnadma"},"reviewBody":"Emanon gave me a great idea and tapioca is excellent in this pie! Thank you for your suggestion. Heck, you are a spring chicken Emanon. I am 82, cook for pleasure and always have holiday dinners for family here, but am aghast at the frozen junk the younger ones purchase and even feed their kids. So many chemicals and I once saw a pie in the freezer compartment that said don't refrigerate and it would keep for 30 days at room temperature. Chemical heaven gone crazy...and people buy it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mtringali0927"},"reviewBody":"I had tons of apples in my fridge that I needed to get rid of, so I made this simple pie last night. We loved it! I have never made a pie before, so this recipe made it not overwhelming at all! :) I had read other reviews, saying that it wasn't sweet enough, so I used 1\/3 cup white and brown sugar. I will absolutely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"duckmichelle"},"reviewBody":"This looks REALLY good, but for everyone who's made it: one cup (total) of sugar doesn't seem enough for 10 cups of apples. Was it sweet enough? (Since I haven't made it,  I'll just rate 3 stars for now!)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tapataptoo"},"reviewBody":"To edinak1006...yes, a glass pan is a must for this recipe. Try checking your local thrift shops (Salvation Army or Good Will) for older Pyrex pans, I've found some great bargains there. I have also heard about the shattering of the newer pans, never had it happen but then my pans are all from my early married days 45 years ago, LOL!!  Good luck hunting for those treasures!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mareeo7o6"},"reviewBody":"This recipe is the best.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindiak"},"reviewBody":"The pie was so good. I did scale back the nutmeg to 1\/4 teaspoon and thought it was perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"artless"},"reviewBody":"This pie was not the best use of my hard-to-come-by fall apples from our neighbor's tree. I was disappointed with the overpowering nutmeg taste, then again the lack of flavor in the crust due to no salt in the recipe. The filling was rather dry and bland except for the flavor of my apples themselves, which was the only redeeming part of this whole dish.  This pie reminds me of some my mother would make when she didn't have a clue or else didn't care, because she knew we kids would eat anything anyway. Yes, this recipe does seem to be a good, simple, easy recipe--and that's what I thought when reading it--but in my opinion is not worthy of a true apple pie lover's recipe box.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Blondieroberts"},"reviewBody":"I made this pie years ago.  My dad was going to his hunting cabin with his buddies and asked me to make a BIG apple pie.  I used a 9x13 pan and doubled the ingredients I use for a 9\" apple pie.  I only use Rome Beauty apples for pies because I like them best and I did make it a double crust.  I did this without a recipe because my dad asked me to. He had confidence in me to do it, so I did and it turned out awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Loiscooks"},"reviewBody":"This was just okay.  I did cut the recipe in half as there were only four of us.  The crust was almost like a cookie, and it was somewhat difficult to get out of the pan.  Each piece was either too much crust or too much apple.  I will not be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TammyL403"},"reviewBody":"This looks amazing and I would definitely try it..","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pawtee"},"reviewBody":"Love this pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grannydoz"},"reviewBody":"What a great recipe! Will make it again and again. I am definitely over 50 and I love the idea of making an apple pie in a rectangular dish. I have made hundreds of pies in my life and I'm not too old to learn to bake them different way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"freeasafart"},"reviewBody":"5 Stars on the Deep Dish Apple Pie... Got raves from not only the taste but the shape.\u00a0","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"40764","romance_copy_dek":"Where slab pies are for crust lovers, deep-dish pies are for fans of the filling. This deep-dish apple pie recipe is an XL version of the classic, all-American apple pie.","enhanced_recipe_title":"Deep-Dish Apple Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shortening","IngredientText":"1\/2 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg","IngredientText":"1 large egg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cold water","IngredientText":"1\/4 cup cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons white vinegar","IngredientText":"2 tablespoons white vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"10 cups sliced peeled tart apples (about 8 medium)","IngredientText":"10 cups sliced peeled tart apples (about 8 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon lemon juice","IngredientText":"1 teaspoon lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sugar","IngredientText":"1\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup packed brown sugar","IngredientText":"1\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground nutmeg","IngredientText":"1\/2 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg","IngredientText":"1 large egg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon 2% milk","IngredientText":"1 tablespoon 2% milk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Deep-Dish-Apple-Pie_EXPS_FT25_40764_JR_0528_10.jpg","RecipeId":40764,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Deep-Dish Apple Pie Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Deep-Dish-Apple-Pie_EXPS_FT25_40764_JR_0528_10.jpg","ContributorId":null,"Firstname":"Salem","Lastname":"Cross Inn","City":"West Brookfield","StateDescription":"Massachusetts","IsCommunityCook":false,"TimeCallout":"Prep: 50 min. Bake: 40 min. + cooling","MinimumServingQuantity":15,"MaximumServingQuantity":15,"Yield":"15 servings.","DigitalTitle":"Deep-Dish Apple Pie","SubmittedTitle":"Deep Dish Apple Pie","RecipeTypeId":1,"AverageRating":4.49,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT25_40764_JR_0528_11.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":40,"TotalTimeInMinutes":90,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Deep-Dish Apple Pie","OriginalSourceProject":"Deep-Dish Apple Pie","ContestPlacement":"","Trailer":null,"Metadescription":"Bake up an extra flaky crust and an abundance of satisfying, sweet-tart filling in this deep-dish apple pie. It's perfect for sharing!","DigitalHeadnotes":"This deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. \u2014Salem Cross Inn, West Brookfield, Massachusetts","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, stirring gently just until dough comes together. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight.","SequenceNo":1},{"Direction":"   Preheat oven to 375\u00b0. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.","SequenceNo":2},{"Direction":"   On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. 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","NoOfRatings":41,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Deep-Dish-Apple-Pie_EXPS_FT25_40764_JR_0528_10.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Deep-Dish-Apple-Pie_EXPS_FT25_40764_JR_0528_10.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Deep-Dish Apple Pie Tips","TipText":"<h3>Can you make deep-dish apple pie in a different kind of dish? <\/h3>This deep-dish apple pie recipe works best in a 13x9 dish, but you can use the flavor and filling and scale it down to make a more <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-apple-pie\/\">traditional apple pie<\/a> shape in a classic 9-inch pie pan. If you have a 4-quart baking dish, that\u2019s probably the best swap!\r\n<h3>What kind of apples should you use to make deep-dish apple pie? <\/h3>If you\u2019re looking for the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-apples-for-apple-pie\/\">best apples for apple pie<\/a> and you don\u2019t want to dig too deep, go ahead and pick up a bag of Granny Smiths. They\u2019re everyone\u2019s go-to apples for baking because they\u2019re tart and firm, keeping their shape while providing a perfect balance to the sweet ingredients. <h3>Can you make a deep-dish apple pie ahead of time? <\/h3>Apple pies are the perfect treat to make ahead of time. You can <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\">store these baked goods<\/a> covered at room temperature for 2 to 3 days. Need a pie later? Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-a-pie\/\">how to freeze a pie<\/a> in a few simple steps.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Test Cook<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44029,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312199,"name":"Pies","slug":"pies","term_group":0,"term_taxonomy_id":312134,"taxonomy":"categories-v2","description":"Looking for pie recipes? 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