Deep-Dish Apple Pie Recipe
Deep-Dish Apple Pie Recipe photo by Taste of Home

Deep-Dish Apple Pie Recipe

Publisher Photo
For an apple pie that is sure to be winner, try this recipe. The crust is so flaky and the filling is sure to please everyone.—Salem Cross Inn, West Brookfield, Massachusetts
TOTAL TIME: Prep: 50 min. Bake: 40 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 50 min. Bake: 40 min. + cooling
MAKES: 15 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup shortening
  • 1 egg
  • 1/4 cup cold water
  • 2 tablespoons white vinegar
  • FILLING:
  • 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 egg
  • 1 tablespoon milk

Nutritional Facts

1 piece equals 208 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 18 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  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 wrap. 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.
Originally published as Deep-Dish Apple Pie in Worldwide Country Tours Country Miler March/April 2008

Nutritional Facts

1 piece equals 208 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 18 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Deep-Dish Apple Pie

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Nov. 16, 2014

"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."

MY REVIEW
Reviewed Nov. 12, 2014

"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."

MY REVIEW
Reviewed Nov. 11, 2014

"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!!"

MY REVIEW
Reviewed Nov. 11, 2014

"I am wondering if this deep dish apple pie can be baked in any 9x13 baking pan or is glass the best option? I was researching glass pans and I read that since pyrex sold the company, the glass pans are not as durable anymore and that they shatter easily."

MY REVIEW
Reviewed Nov. 11, 2014

"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.."

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