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Deep Dish Apple Pie

A an easy recipe for the ultimate double crust deep dish apple pie.
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Pie
Servings: 8


Pie crust:

  • 3 C all purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 C unsalted cold butter cut into chunks
  • 6-7 Tbsp ice water


  • 1 C granulated sugar
  • 1/4 C all purpose flour
  • 4 tsp cinnamon
  • 4 lb large apples 10 large apples
  • 1/2 C heavy cream


  • Heavy Cream
  • Granulated sugar


  • Preheat oven to 350°F.
  • In a large food processor combine flour, salt, cinnamon and butter. Process until only small chunks remain. With food processor running on low, slowly add 1 Tbsp of ice water at a time. Continue processing until dough forms a smooth ball (you may need to increase speed to high, but it will come together). *Alternately dough may be made by hand in a large bowl with a pastry blender or forks. If processing crust ingredients in one batch, divide dough in half.
  • Using a silicone mat and a sheet of wax paper or two sheets of wax paper, roll out dough to fit your pie dish. Carefully fit rolled dough to pie dish, trimming edges to 1/2-inch beyond the edge of the dish.
  • For the filling: in a medium bowl combine sugar, flour and cinnamon. Cover the bottom of prepared pie crust with 3 Tbsp cinnamon-sugar mixture. Peel, core and slice apples, layering in the prepared pie dish. After every 2-3 apples, sprinkle well with cinnamon-sugar mixture. Repeat until all apples have been added. Sprinkle with remaining cinnamon-sugar mixture.
  • Roll out second pie crust. Carefully layer over pie, crimping bottom crust and top crust edges together. With a sharp knife, slice two air vents in the top. Carefully and slowly pour 1/2 cup heavy cream through vents (this is easier if you gently place a funnel into the vent slice).
  • Brush entire exposed crust with heavy cream. Sprinkle well with granulated sugar.
  • Place pie on a large rimmed baking sheet. Bake for 90 minutes or until crust is golden and apples are tender.
  • Allow pie to cool before slicing and serving. Store remaining pie in an airtight container for up to several days.


**Optionally, pie crust ingredients may be divided in half and processed separately for easier mixing.
Recipe serves roughly 6-10, yields 1: 10-inch deep dish pie.
An original recipe from Baked by Rachel