Friends, fall is here and I am excited to be in the kitchen baking my Old Fashioned Deep Dish Apple Pie. Over the years, I have turned into a bit of a pie snob and I really want to share something special and unique with you! I hope you love and enjoy every bite of this sweet and tart, deep dish, packed-with-flavor apple pie. I will be sure to share all my tips here for your baking success.

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Watch steps to make this pie and easy lattice topping

Tips for pie success:

Use 2 apple varieties. I love the combination of Granny Smith and Honey Crisp for great tartness and flavor.
Pre-cook the apples. I really like to cook my apples in a large pan for about 10-12 minutes so that they begin to soften and soak up all of the delicious spices and sugars. This creates an amazing filling texture after baking!
Thicken your filling. This can have a huge impact because your bottom crust will stay crisp and not soggy! I like to thicken my filling with corn starch.
Use Turbinado sugar on top. I love sprinkling course sugar on my pie crusts to make it extra special and beautiful. After all, we eat with our eyes first!
If adding decorative pie crust leaf edge, wait to add them until after the first 30 minutes of baking so they don’t burn. You can also wrap your pie edge with tin foil to prevent burning as well.
Allow the pie to cool before cutting. This will help tall of the juices to soak back into the apples so your pie isn’t runny inside!
Brush pie with blended egg wash or heavy cream for a beautiful golden crust.

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old Fashioned Deep Dish apple pie recipe

Old Fashioned Deep Dish Apple Pie

Handmade Farmhouse

Packed with tart apples and warm spices, this flaky buttery pie will quickly become a family favorite in your home! We enjoy this pie most with a side of vanilla bean ice cream!

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Course Dessert

Cuisine American

Ingredients

5 Granny Smith Apples peeled and sliced
5 Large Honey Crisp Apples peeled and sliced
1 tablespoon lemon juice
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt This will balance the sweetness and tartness of the apples and add a lot of flavor!
2 Tablespoons salted butter
3 Tablespoons corn starch
1/2 cup Apple Juice I use Tree Top 100% pure pressed honey crisp apple juice
1 teaspoon vanilla extract

Pastry for double crust pie dough

2 1/2 cups all purpose flour
1/2 cup shortening
1/4 cup salted butter
1 teaspoon salt
1/2-2/3 cup ice water
1 egg beaten
course sugar for garnish

Instructions

In a medium bowl stir flour and salt. Cut butter and shortening into mixture with a fork or pastry knife. (A food processor works awesome for this, too!)
Add in a tablespoon of ice water at a time until dough is shaggy but starts to come together.
Dump dough onto the counter top and work together just until you can form a disc. DO NOT over knead. Cut into two discs and wrap with plastic wrap.
Refrigerate for 30-45 minutes (while you're working on making apple filling).

Apple filling:

Wash, peel and slice apples and add to a large bowl. Add sugar, lemon juice, salt and spices. Stir and allow to macerate for 15 minutes. This will help the sugars dissolve and a delicious liquid will form.
Add butter to a medium-large pan and add apple filling. Allow apples to sauté on high heat for 10 minutes. A delicious liquid will form around the apples. Mix together your corn starch and apple juice into a slurry and pour into the apple filling after it's been cooking 10 minutes. Allow to boil until mixture thickens fully. Turn off heat and stir in vanilla.
Remove from heat and allow to sit while you roll out your pie crust.
Spray a 9" pie dish with non-stick spray. Roll out one of your pie layers and roll dough onto your rolling pin. Unroll into the pie dish. The dough should slightly hang over the edge.
Add apple filling.
Roll second layer of dough and use a ruler as your guide to cut long slices for a lattice topping. (IF YOU DO NOT WANT A LATTICE TOPPING you can totally just roll your dough layer onto the pie, seal and add 4 slits in the center!)
Assemble lattice topping by laying 5 strips in one direction. Now fold the 2nd and fourth strip halfway back, and add a new strip of dough the opposite direction, or diagonal. Next fold back the 1st, 3rd and 5th strip halfway back and add a second strip. Fold pieces back over and create a basket weave pattern. Press edges down to seal. Brush egg wash over the top dough and add course sugar if desired.
Place your pie in the oven at 375° for 1 hour or until golden on top. Mine usually is done around 65-70 minutes. I like to place a cookie sheet lined with foil on the bottom shelf just in case anything drips over while baking.
If you want to add decorative pie leaves, make one additional 1/2 batch of pie dough (1 1/2 cups of all purpose flour, 1/2 teaspoons salt, 1/4 cup of shortening and 1/4 cup of butter, 1/2-1/3 ice water) and cut out leaves. Brush with egg wash and sprinkle with sugar. After the pie has been baking 30 minutes, remove from the oven and add the pie dough leaves around the edge. Return the pie to the oven for an additional 30 minutes or until golden.
Allow pie to cool for one hour after baking. This will allow the apples to soak up the juices so your slices stay in tact when serving. Serve with vanilla ice cream warm, or chilled in the refrigerator.

Notes

Watch your pie while it’s baking, if you need to add a cover on your edge because it is browning quickly, cut out some tin foil and wrap around pie to use as a shield.

Keyword apple pie, classic apple pie, Deep dish apple pie

adding a decorative leaf crust:

If you’d like to add a decorative leaf crust, you will need to make one extra half batch of pie dough (written in the recipe notes). I really enjoy doing this to make the pie extra special and beautiful! While your pie is baking, you can make your little pie leaf cut outs and brush them with egg wash. Sprinkle with sugar and add to the pie after it has baked for 30 minutes. This will ensure that your little leaves don’t burn! If the edges do start to brown before pie is done, you can always spray a piece of tin foil with non stick spray and wrap around the edges like a pie shield.