Deep-Dish Apple Pie
Flaky, butter-rich double crust filled with cinnamon-spiced apples
By RecipesQueen Kitchen • June 10, 2026
This deep-dish apple pie has a flaky, all-butter crust cradling a mile-high filling of cinnamon-spiced apples that are tender but not mushy.
Use a mix of tart and sweet apples — Granny Smith for structure and Honeycrisp for sweetness. A touch of lemon juice brightens the filling.
Bake until the crust is deeply golden and the juices are thick and bubbling.
Ingredients
- 2 1/2 cups all-purpose flour (crust)
- 1 cup cold butter, cubed (crust)
- 1/4 cup ice water
- 6 large apples, peeled and sliced
- 3/4 cup granulated sugar
- 2 tbsp flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 large egg (for egg wash)
Instructions
- 1
Make crust: pulse flour, salt, and butter in food processor until pea-sized. Add ice water. Form 2 discs. Chill 1 hour.
- 2
Toss apples with sugar, flour, cinnamon, nutmeg, and lemon juice.
- 3
Roll bottom crust and fit into a deep pie dish. Fill with apples, mounding high.
- 4
Roll top crust over filling. Crimp edges. Cut vents. Brush with egg wash.
- 5
Bake at 425°F for 15 minutes, then reduce to 350°F for 40-45 minutes until golden and bubbly.
- 6
Cool at least 2 hours before slicing — the filling needs time to set.
