Deep Dish Apple Pie

Deep Dish Apple Pie


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This apple pie is stuffed to the brim with deliciousness. This sweet dessert makes the perfect centerpiece for your holiday sweets table.

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Time needed

1 hour preparation + 1 hour cooking

Serving Size / Yield

9-10 inch pie


  • 4 lbs. green apples, cored and seeded
  • 1 lemon, zested
  • 1 orange, zested
  • 2 Tbs. fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1/2 C. sugar, plus 1 tsp. to top
  • 1/4 C. all-purpose flour
  • 1 salt
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 2 pre-made pie crusts
  • 1 egg, beaten

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Preheat the oven to 400 degrees.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Unroll one pie crust and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough but make sure it fits snugly. 

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.


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