A traditional deep dish apple pie is the perfect finale to your holiday dinner

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When your sweet tooth is craving a fruit pie that will make you swoon, simply stop what you’re doing and make our drool-worthy deep dish apple pie — a recipe we adapted from That Skinny Chick Can Bake.

Our tasty take on the classic apple pie features a fabulously flaky crust that is generously filled with juicy lemon-and-cinnamon-kissed chunks of Granny Smith and Gala apples tossed with just the right amount of granulated and brown sugar. The deep dish fruit pie is then baked until the filling is bubbling hot and the crust has turned a gorgeous golden brown. Though you’ll want to serve yourself a huge slice right away, you’ll have to let the pie cool for the luscious filling to set. Be warned, your cravings will only get stronger as the intoxicating apple pie aroma wafts through your house. Once you take your first bite, you’ll think you’ve died and gone to apple pie heaven.

ALSO TRY: Cranberry and almond apple pie

What makes this pie so special? As if the impeccable crust isn’t enough, the apple pie filling is the perfect blend of tart and sweet flavors and tender chunks of peeled and unpeeled apple. Apple pie purists will claim unpeeled pies are the best, but you’ll find that leaving the peel on half of the apples in this pie gives every yummy bite a bit more taste and texture. Par-cooking the apple filling is another secret to making a top-notch pie.

Baker’s tip: Par-cooking the apples on the stovetop allows the apples to release their juices before they go into your pie. If you’ve ever had a slice of apple pie with a sloppy wet filling, you’ll understand the importance of par-cooking the fruit. After the apples are par-cooked, you simply drain off most of the juice and pour the filling into the crust. Parcooking lets you — not the apples — control the amount of liquid that goes into your pie. The result? Deep dish apple pie perfection!

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Make the apple pie filling

In a large bowl, mix together granulated sugar, brown sugar, salt, lemon zest and ground cinnamon. Add the apples and toss until well-coated.

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Cook the apple pie filling

The filling for this pie is started on the stovetop, then baked to perfection in the pie. Transfer the apple mixture to a cast-iron skillet or Dutch oven over medium heat. Cover with a lid and cook, stirring often, for 15 minutes or until the apples are tender.

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Cool the filling

Pour the apple mixture, including the rendered juices, onto a parchment-lined rimmed baking sheet. Set aside for 30 minutes to cool.

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Combine apple juice and lemon juice

Drain the juices from the apple mixture, saving 1/4 cup of the liquid. In a small bowl, whisk the apple juice and lemon juice together. Set aside.

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Make the pie

Line a pie plate with the pastry, gently pressing the dough to snugly fit in the plate. Pour the apple mixture into the pie shell. Drizzle with the apple juice mixture. Cover the pie with the second pie pastry. Trim the dough overhang to about 1/2 an inch. Pinch the dough edges together with your fingers, then use a fork to decoratively crimp the edge.

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Vent the pie

Use a sharp knife to cut four vents on the top crust to allow steam to escape while the pie is baking. Generously brush the top crust with the egg wash. Sprinkle with additional granulated sugar.

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Bake the pie

Preheat the oven to 425F. Place the pie on the middle rack of the oven. Set a parchment-lined baking sheet on the rack underneath to catch any drips. Bake for 25 minutes or until the crust turns a light golden brown. Reduce the oven temperature to 375F and continue to bake for 30 to 40 minutes, or until the juices are bubbling and the crust is a deep golden brown. Let the pie cool for at least 2 hours to allow the filling to set. Slice and serve.

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Flakey golden brown crust

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Caramelized sugar on top makes for crunchy bites of sweet goodness

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Tender apples baked to perfection!

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Have a slice, or two!

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You will enjoy every last bite!

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Deep dish apple pie

Yield 8 servings



  • 1/2 cup granulated sugar plus more for sprinkling
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 5 pounds apples (half Granny Smith/half Gala), half peeled/half left with skin, cored, diced
  • 1 tablespoon lemon juice
  • 1 egg yolk mixed with 1 tablespoon water, beaten lightly


  • Dough for two 9-inch pie crusts, each rolled into 12-inch circles


  1. In a large bowl, mix granulated sugar, brown sugar, salt, lemon zest and cinnamon.
  2. Add apples and toss well to combine.
  3. Place apple mixture into the cast-iron skillet or Dutch oven over medium heat.  
  4. Cover with lid and cook, stirring frequently, until apples are tender, about 15 minutes.
  5. Line baking sheet with parchment paper.
  6. Transfer apples and juices to a rimmed baking sheet and set aside to cool for about 30 minutes.
  7. Drain juices from apples, saving 1/4 cup of liquid.
  8. Whisk apple juice and lemon juice in small bowl. Set aside.
  9. Preheat oven to 425F.
  10. Fit one circular dough into the bottom of 9-inch pie plate. Keep dough refrigerated until needed.
  11. Pour apples into pie shell and drizzle with apple juice mixture.   
  12. Top apple filling with a second, round pastry and trim overhang to about 1/2 an inch.
  13. Pinch edges of crusts together and fold under. Use a fork to crimp edges.  
  14. Use a sharp knife to cut 4 vents on top crust to help release steam while the pie is baking.
  15. Brush crust with egg wash, and sprinkle with additional granulated sugar.
  16. Place pie on middle rack of the oven.
  17. Line baking tray with parchment paper and place on lower rack of the oven under the pie to catch any drips.
  18. Bake for 25 minutes or until crust is light golden brown. Reduce oven temperature to 375F.
  19. Bake for 30 to 40 minutes or until juices are bubbling and crust is a deep golden brown.
  20. Cool pie at room temperature for at least 2 hours.
  21. Slice and serve.

* We used the traditional pie dough recipe from Art of The Pie.

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