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Deep-Dish Apple Pie

This recipe is a winner! 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

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup shortening
  • 1 large 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 large egg
  • 1 tablespoon whole milk

Directions

  • 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 and refrigerate 30 minutes or overnight.
  • 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.
  • 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 crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts
1 piece: 208 calories, 8g fat (2g saturated fat), 30mg cholesterol, 18mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • justmbeth
    Sep 28, 2020

    Big pan, big disappointment. Good idea but I thought the flavor of both the apples and the crust was bland. Definitely not enough sugar and not enough apples. After the apples cooked, the height of the pie was only half that of a traditional pie. You would be better off adapting your favorite pie recipe into a 9x13 version.

  • Fatima
    Jun 28, 2020

    Do you need to add nutmeg? Or it is an optional addition.

  • Online Shopping
    Sep 7, 2019

    This pie was delicious! thanks for this post.

  • cindiak
    Sep 6, 2019

    The pie was so good. I did scale back the nutmeg to 1/4 teaspoon and thought it was perfect.

  • copperftg
    Jul 12, 2019

    No comment left

  • karisue305
    Nov 12, 2018

    This pie was delicious! I was going to use a store bought crust but then decided to try this one and I'm so glad I did. It's tender and flaky and oh-so-good. This would be perfect for Thanksgiving or anytime you want to serve a lot of people.

  • Laura
    Sep 11, 2017

    Not a review, just a couple of questions. Can you use the refrigerated pie crusts? Any idea why there is vinegar in this recipe?

  • S Hacht
    Jul 8, 2017

    No comment left

  • deannnnR
    Sep 8, 2016

    never have a soggy crust on a fruit pie again. After placing pie crust in bottom of pie plate brush with slightly beaten egg white both on the bottom and the sides before adding apples, etc.

  • bonito15
    Aug 25, 2016

    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