The beautiful golden pie crust of this deep dish apple pie is filled with two delightfully flavored, crisp apples and optional sliced almonds and golden raisins. Excellent for a large group! Try my apple turnovers for a smaller serving.
When it comes to apple desserts, I feel that going big or going home is the best option. Yet, in this situation, I think I’m going large at home, so the phrase doesn’t really fit.
That’s why I couldn’t simply provide an apple pie recipe. We’re getting deep dish, much like my favorite kind of pizza from my hometown.
Contents
- What is a deep dish apple pie?
- How does a Dutch apple pie differ from a regular apple pie?
- What kind of apples are best for apple pie?
- How to prepare apple pie ahead of time
- Why is the egg wash important?
- What happens if you don’t add the egg wash?
- Want to add pie crust decorations?
- Can I make this in a round pie dish?
- How to slice apple pie
- How to store apple pie
- How to reheat apple pie
- Deep Dish Apple Pie
- FAQs
- What is the difference between Dutch apple and deep-dish apple pie?
- What makes a pie plate deep-dish?
- Is deep-dish the same as regular pie dish?
- What’s the trick to a great apple pie?
- What are the two best apples for apple pie?
- What are the best apples for apple pie that is not runny?
- How do I know if my pie plate is deep dish?
- What is the standard deep dish pie size?
- What can I use instead of a deep dish pie pan?
- How many cups of filling in a deep dish pie?
What is a deep dish apple pie?
A deep dish apple pie is exactly what it sounds like: an apple pie cooked in a deep dish. In this scenario, we’re using a 9×13 casserole dish with an apple pie filling that’s two inches high.
How does a Dutch apple pie differ from a regular apple pie?
A Dutch apple pie has a sweeter streusel topping, but this apple pie has a pastry, pie crust topping.
If you wish to substitute a streusel topping for the pie crust topping in this recipe, here’s what you’ll need:
- 1 cup plain flour
- 2 cup oats, old fashioned
- 3 cup packed light brown sugar
- 1 cup of granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 cup melted unsalted butter
In a medium mixing basin, whisk together all of the ingredients except the melted butter. Stir in the melted butter to mix. Bake your prepared apple pie with the topping on top!
What kind of apples are best for apple pie?
The aim in selecting apples for your pie is to utilize an apple (or a combination of apples) that can withstand baking since not all apples can!
- Granny Smithapples are tart and withstand baking nicely.
- Honeycrispples are constantly in my refrigerator! They’re fantastic for nibbling due to their hard, crisp texture, but they’re also ideal for baking due to their durability and sweet taste.
- Pink Ladyapples are also a fantastic eating apple since they are crisp and have a nice balance of sweet and acidic qualities.
- Braeburnapples are typically simple to acquire, crisp and flavorful, and hold up nicely during baking without becoming mushy.
- Gala and Golden Delicious apples are also very common, have milder tastes, and hold up well in the oven.
How to prepare apple pie ahead of time
You may prepare your apple pie the night before to save time on the day you want to bake it!
Continue all of the processes up to brushing with the egg wash, then cover with plastic wrap and place in the refrigerator. After removing from the fridge, proceed with the next instructions in the recipe card and bake as usual.
Why is the egg wash important?
The egg wash is just an egg that has been beaten with water, milk, or cream. It helps to seal the pastry’s edges and provides a golden sheen to the completed product.
What happens if you don’t add the egg wash?
The pastry will just seem more pale and doughy, and, to be honest, incomplete.
If you’re allergic to eggs, vegan, or just don’t have any on hand, heat 1-2 tablespoons coconut oil or unsalted butter and delicately brush it on top instead.
Want to add pie crust decorations?
They won’t attach to the crust top you already have on your pie, but if you want to add some pie crust leaves to the tops of slices for a little something something when presenting, this is a nice method to accomplish it.
Use pastry stamps to cut out as many different shapes as you like, then adorn the top of your pie as desired before baking. 8 mm thick. Making use of pie crust Roll out the leftover dough scraps to approximately 1 inch thick on a lightly floured board.
Can I make this in a round pie dish?
Cut the amount in half if you want to make it in a 9-inch pie plate.
Check out my page on adapting recipes for various pan sizes for more information.
How to slice apple pie
This may seem like a foolish thing to say, but there is a better method to slice it than simply dragging the largest knife you can find through the pie.
When apple pie is cold, it is simpler to slice since it is more firm and the apple pie filling does not fall out and separate as readily. Thus, at the very least, let it to cool entirely to room temperature before slicing.
Score the top and edges of the crust with a serrated knife (just push it into the top, don’t pull it), then cut each slice all the way through with a paring knife.
How to store apple pie
Once the pie has fully cooled, wrap it in plastic wrap or foil and preserve it in the refrigerator for up to 5 days. Take in mind that the crust will lose its freshness and crunch over time.
You may slice it before keeping it, or you can slice it each time you go in for a snack. Personally, I prefer to slice it before storing it so that I can just remove it out of the pan, reheat it briefly in the microwave, and dig in.
How to reheat apple pie
I’ll be honest with you: I nearly never reheat my pie pieces properly. I put it on a plate, microwave it for 1 minute, then pour whipped cream and ice cream on top and cram it in my face.
Place the apple pie on a baking sheet and bake at 350 degrees Fahrenheit for approximately 5 minutes.
Deep Dish Apple Pie
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Description
Equipment
- 9×13 baking pan
- blending bowls
- Spoon made of wood
- a spoon for mixing
- Brush for pastries
Ingredients
- 2214.1 oz. prepared refrigerated pie crusts
- 8 cups peeled and diced apples (about 7-9 apples depending on size)
- 1 lemon juice
- a cup of granulated sugar
- 1 teaspoon ground cinnamon
- 1 tsp ground nutmeg
- 1 teaspoon ginger powder
- a cup of all-purpose flour
- Optional: 1 cup golden raisins
- Optional: 1 cup sliced or slivered almonds
- 1 beaten egg
- Optional garnish: raw or sparkling sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Take off the crusts from one box (2 pie crusts in total). Unroll and place the two crusts on top of one another on a lightly floured board, then roll into a 12×18 rectangle. Press firmly into the bottom and sides of a 9×13 pan, leaving a tiny overhang on the edges.
2 14.1 ounce boxes refrigerated prepared pie crusts - Repeat with the remaining two crusts and put aside.
- 4 cup plain flour 1 cup sliced or slivered almonds, 1 cup golden raisins
8 teaspoon ginger powder, 14 teaspoon nutmeg powder 14 cup granulated sugar, 1 tablespoon cinnamon powder 1
Combine apples, lemon juice, sugar, cinnamon, nutmeg, ginger, flour, raisins, and almonds in a large mixing basin (if using). Spread the apple mixture evenly over the prepared crust.
8 cup peeled and diced apples 1 lemon juice, 3 - Put the second prepared crust on top of the filling and squeeze the crust edges together all the way around the pan to seal. Trim the extra crust around the edges with a paring knife if necessary. If you want to create pie crust decorations, keep the extra dough and follow the instructions at the bottom of the recipe card to adorn your pie before baking.
- Brush the top and edges of the crust with the egg wash, then cut a few slits in the top of the crust to allow the filling to breathe. If desired, sprinkle with sparkling sugar over the top.
1 egg, 1 teaspoon raw or sparkling sugar - 35 minutes in the oven, or until the crust is golden brown. Inspect it after 20 minutes, and if the top looks to be browning too much, lightly cover it with foil for the remaining baking time.
- Transfer to a wire rack to cool fully in the pan (usually a few hours).
- Enjoy with vanilla ice cream!
With a maple drizzle, cut into 8 large (seen) or 12 regular-sized pieces. Serve with whipped cream, Cool Whip, and sugared cranberries on top.
Notes
- 1 cup plain flour
- 2 cup oats, old fashioned
- 3 cup packed light brown sugar
- 1 cup of granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 cup melted unsalted butter
In a medium mixing basin, whisk together all of the ingredients except the melted butter. Stir in the melted butter to mix. Spread the topping over the prepared apple pie and bake according to the recipe specifications. Once the pie has fully cooled, wrap it in plastic wrap or foil and place it in the fridge for up to 5 days. Take in mind that the crust will lose its freshness and crunch over time. If you want to make this in a 9-inch pie plate, decrease the recipe in half. Check out my page on adapting recipes for various pan sizes for more information.