This deep dish apple pie is one heck of a crowd-pleaser!
This is the apple pie to end all apple pies, and the only apple pie recipe you’ll never need. It’s simple and classic— just a pile of apples spiced with cinnamon, baked into a homemade butter pie crust.
However, there is one obvious thing that sets this apple pie apart from all the others. With nearly six pounds of apples inside, it’s sure to be the largest apple pie you’ll ever bake!
My family has been enjoying this pie for years, and it’s actually been on my site since 2012. But I’ve always been bugged by the big gap between the crust and the filling after it came out of the oven. False advertising!
So with a little help from google, I figured it out. It’s an easy solution, really— you just have to cook down the apple filling before assembling the pie. All the shrinking and slumping happens on the stove and not in the pie.
This means more apples, a taller pie, and bigger smiles when you make that first slice.
Just look at it! Seriously, how do you like them apples?
This pie is meant to feed a crowd, as you can easily get 12-16 tall slices out of it. And it’s just begging to be a part of your next fall and/or holiday gathering. Vanilla ice cream optional, but highly recommended.
- 2½ cups (300 grams) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- ½ cup (118 ml) buttermilk, cold
- 5½ lbs (2.6 kg, about 16 medium) apples, peeled and sliced into ¼-inch pieces
- Juice of 2 lemons
- 1 cup (200 grams) + 2 tablespoons granulated sugar, divided
- ¼ cup + 2 tablespoons (50 grams) all-purpose flour
- 3 teaspoons cinnamon, divided
- 1 large egg + 1 teaspoon water, for egg wash
- Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
- Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
- Remove from freezer and add the cold buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
- Divide the dough in half and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days.
- In a large skillet add the apple slices, lemon juice, 1 cup of the sugar, the flour and 2 teaspoons of the cinnamon. Set over medium high heat. Stir frequently as the sugar dissolves and the apples soften. Simmer until apples are soft but still hold their shape and the juices have thickened, about 15 minutes. The whole mixture should appear to be reduced by a third. Set aside to cool while you prepare the crust.
- Preheat oven to 400 degrees F.
- Let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about ¼ inch thick. Transfer dough to 9-inch pie dish. Roll out the second disk of dough.
- Dump the cooled apple pie filling into the bottom crust. Transfer the second crust to the top of the pie. Trim edges to about 1 inch.
- Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash. Combine remaining sugar and cinnamon and sprinkle over the top of the pie. Cut a few slits in the crust as vents for steam.
- Place pie on a sheet pan to catch any filling that bubbles over. Bake pie until golden on top and filling bubbles through vents, about 1 hour. If crust browns too quickly, cover loosely with foil.
- Let the baked pie come to room temperature on a wire rack for several hours before serving, to allow the filling to finish thickening. Serve with whipped cream or vanilla ice cream.
Note: This recipe was originally published in September 2012. Photos have been updated, and recipe method has been improved.
This page contains affiliate links, which provide me a small percentage of all purchases made through them.