Deep Dish Apple Pie With a Rustic Lattice Crust

Deep Dish Apple Pie

Four pounds of sliced apples make this deep-dish pie tall enough for substantial wedges, even after the filling shrinks in the oven. A rustic lattice leaves openings for the cinnamon-spiced juices to bubble and thicken around the apple layers.

The crust can turn golden before the center apples are tender, so check the filling rather than relying on bake time alone. Cool the whole pie before cutting, then add vanilla ice cream to each slice just before serving.

Ingredients for Deep Dish Apple Pie

Makes one 9-inch deep-dish pie, about 8 large slices.

• Double-crust pie dough, refrigerated or homemade, enough for a 12- to 13-inch bottom round and a 12-inch lattice round (about 14–16 oz or 400–450g total)
• 2 lb Granny Smith apples, weighed before peeling and coring (about 900g)
• 2 lb Honeycrisp or Pink Lady apples, weighed before peeling and coring (about 900g)
• 3/4 cup granulated sugar (150g)
• 1/4 cup cornstarch (about 30g)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces (about 15g)
• 1 large egg, beaten with 1 tablespoon water
• Vanilla ice cream, 1 scoop per served slice
• Optional: 1–2 teaspoons coarse sugar for the crust

How to Make Deep Dish Apple Pie

1. Prepare the crust: Preheat the oven to 425°F (220°C) with a rack in the lower third. Roll one dough round to 12–13 inches and fit it into a 9-inch pie plate about 2 inches deep, leaving a little overhang. Do not stretch the dough to reach the rim. Refrigerate the lined plate while you prepare the apples.
2. Season the apples: Peel and core the apples, then cut them into slices about 1/4 inch thick. Toss with the sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice until no dry pockets of cornstarch remain.
3. Fill the pie: Transfer the apples and any seasoned juices to the crust. Arrange and gently press the slices into a snug mound above the rim; close packing helps prevent large gaps as the apples shrink. Dot with the butter.
4. Make the lattice: Roll the second dough round to about 12 inches and cut it into relatively wide strips. Loosely weave them over the apples, leaving openings for steam and bubbling juices. Trim and secure the strips to the bottom crust, then crimp the rim. Brush the exposed pastry with egg wash and sprinkle with coarse sugar, if using. Refrigerate the assembled pie for 20 minutes.
5. Bake: Set the pie on a rimmed baking sheet to catch drips. Bake uncovered for 20 minutes at 425°F. Reduce the oven temperature to 350°F (175°C) and bake for about 55–70 minutes more. Check the pastry for overbrowning after about 35–40 minutes total; loosely tent the top or shield the rim with foil if needed. Gently rotate the sheet pan if the oven browns unevenly.
6. Check and cool: Begin checking the filling at about 65 minutes total. The pie is done when the pastry is deep golden, juices bubble actively through several lattice openings, including near the center, and a thin knife passes through central apple slices without firm resistance. Bake beyond the estimated 75–90 minutes if needed, shielding the pastry as it finishes. Cool the whole pie on a rack for at least 3 hours before slicing.
7. Serve: Cut into tall wedges. If desired, gently warm individual slices in a low oven, then add a scoop of vanilla ice cream to each one immediately before serving.

Choosing Apples for a Deep Pie

Granny Smith apples bring tartness; Honeycrisp or Pink Lady adds sweetness while keeping visible slices in the filling. Cut both varieties to roughly the same thickness so they soften at a similar rate. Use a genuinely deep plate—a standard shallow 9-inch plate may not hold all four pounds of apples.

How to Tell When the Center Is Done

Golden lattice strips alone do not mean the deep filling has cooked through. Look for active bubbling near the center, then test a central apple slice with a thin knife. If it still feels firm, protect browned pastry with foil and keep baking. Fully bubbling juices can thicken around the apples; cooling the pie gives the filling time to settle before cutting.

Cooling and Serving

Cool the whole pie for at least 3 hours to help the wedges hold their apple layers. For a slice with melting ice cream, gently warm the cut slice rather than cutting into a hot pie. Add the ice cream just before serving.

For another pastry-topped option, try this classic lattice apple pie. If you prefer a crumb topping, see this Dutch apple pie with streusel.

How to Store and Reheat Deep Dish Apple Pie

Cover leftover pie and refrigerate for up to 3 days. The crust will soften somewhat over time. Gently warm individual slices in a low oven if desired, and add ice cream only when serving.

For longer storage, wrap a fully cooled baked pie tightly and freeze for up to 1 month. Thaw before gently reheating; the lattice may be softer than it was when freshly baked.

Nutrition

Approximate nutrition per large slice, including one scoop of vanilla ice cream: 540 calories, 7g protein, 20g fat, and 89g carbohydrates. Approximate values per 100g of served pie and ice cream: 180 calories, 2g protein, 7g fat, and 30g carbohydrates. Values vary with the pastry, ice cream scoop size, and moisture lost during baking.