Deep-Dish Apple Pie Recipe
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large egg
- 1/4 cup cold water
- 2 tablespoons white vinegar
- 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 whole milk
- 1. 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, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic. Refrigerate 30 minutes or overnight.
- 2. Preheat oven to 375°. 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.
- 3. 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 pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.
1 piece: 208 calories, 8g fat (2g saturated fat), 30mg cholesterol, 18mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 3g protein.
Reviews for Deep-Dish Apple Pie
"I love that you can make this in a 13x9 pan the crust was easy to prepare and it was just delicious - especially with a scoop of ice cream"
"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"
"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!"
"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."
"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."
"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!!"
"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.."
"Love this pie."
"Wish I'd thought of this! I almost never bake pies or order them in restaurants because the bottom crust is so disappointingly soggy. Added bonus--the calorie count is cut significantly with just a top crust! I do like to use a mix of apple varieties in my apple desserts, Pink Lady, Cameo, Braeburn, or Gala mixed in with the Grannies give a nice combination of sweet/tart and textural interest. Thanks for sharing this recipe."
"This recipe is the best."
"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!!"
"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!!"
"My pie was wonderful and got rave reviews from my extended family. We certainly would not progress if individuals did not experiment and think out of the box. "
"I just want to know if this pie is made WITHOUT a bottom crust?? Couldn't tell from the picture. It sounds way to easy to make and can't wait to make it!"
"Recipe looks great! Can't wait to try it. Love the idea of rectangle pan and single crust. "
"Trying to go gluten free, can gluten free all purpose flour be substituted for traditional all purpose flour?"
"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!"
"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!"
"just took this out of the oven, the crust is fluffy. I've always had a hard time making pie crust but no more this recipe gets 5 stars."
"This looks amazing and I would definitely try it.."
"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!)"
"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.)"
"I just found what sounds like the ultimate and unique apple pie. I will be making it this week. "
"5 Stars on the Deep Dish Apple pie... Got raves from not only the taste but the shape. "
"This was not sweet enough, nor was there nearly enough filling for a 13x9 dish. With some adjustments, this would be delicious!"
"I followed the recipe exactly, using cortland apples. It came out just like the picture and was absolutely delicious! The apples were cooked just right; not hard, not mushy. It keeps well, with no bottom crust to get soggy and think of the fat and calories you save by using just one crust. A good lesson: use half brown sugar in apple pies. This recipe is a keeper."
"I tried this recipe tonight and it was Amazing! I was unsure about the crust only because I like the crumble tops more then pastry, because some are just way too dry for my liking. This crust wasn't dry and it complimented well with the apple mixture. I DID change 2 things....For the shortening I used the Crisco butter sticks ( I know, Kind of the same thing, I just wanted you to know what I used) and I added 1/2 teaspoon of pumpkin spice to the apple mixture. I was won over once the boyfriend came home with more apples from his parents house to make another one for the "man" time tonight at his friends. lol"
"I made this just the way it reads. It's very good and I love the no bottom crust that can go soggy after one day. I will make this again."
"Great recipe. Love the flavor and only having the top crust reduces the calories too. A nice dessert from an English speaking, over 50 reviewer. :)"
"I always read reviews to see if the recipe worked out well as written, and if it was tasty. None of the reviews had baked it & were able to give a review. I don't have a lote of time for reading these, so would really like to see our cooks make it first - then express your opinion."
"I did not make this yet, but it sounds like the same recipe my 91 year old Sicilian aunt makes all the time. She puts it in 13 x 9 pan and calls them apple squares and everyone loves them."
"To moe731 - try Granny Smith apples (green apples), they are tart and not too juicy so they hold up well in baked goods. Also, Gala, Braeburn and Fuji apples work well in pies or crisps. MacIntosh and Red/Golden Delicious apples have high water content and tend to become too soft and/or mushy when baked. This deep dish apple recipe sounds like a good basic apple pie, the only difference is that it is baked in a 9x13" pan instead of a pie pan. Doing it this way is good if you have a large number of guests."
"This recipes sounds great. "
"I am definately going to try this pie in a 13x9 pan. I have a lot of family to feed. Which type of apples work best in pies?"
"Have not made yet,but certainly will.Know will be wonderful."
"I wonder how this would be with pears???"
"I haven't tried it yet but probably will very soon. "
"This recipe sounds similar to the apple pie recipe I make from my tried and true Betty Crocker cookbook. It's a great recipe and I always get compliments. I don't think you need complicated recipes for food to be good. The times I'm most asked for recipes are usually my simplest recipes. I don't think that makes you a beginner cook! This recipe sounds delicious and I hope to make it soon."
"Thank you for getting me to "think outside the box". I never thought of baking a pie other than in the traditional round pan. I am actually baking an apple pie this afternoon (made the crust at 4 a.m.) when I get home. I like your recipe and am looking forward to the results. New ideas often help this country get better. Thanks! :>)"
"Linda Katherine, thank you for this recipe, I haven't made it yet but I'm looking forward to it. I love that it's in a 13x9 pan, that will be especially good for serving a crowd. I might add a few raisins and drizzle a bit of powdered sugar icing on top just because I like both of those. I'll write a real review after I make it but I wanted to thank you for submitting this recipe."
"I think this will be a great pie to make! Big families have always made pies this way. Pot Pies are also made this way. Vicki Carroll"