Deep-Dish Apple Pie Recipe (2024)

A few thoughts after 50 years of making pies:Tapioca flour cooks up clear and there's no chance of a floury taste in the fillingBoiled cider in the filling adds a really deep apple flavor to the filling. All-butter is a great crust, but half butter and half something like Smart Balance or Earth Balance cuts the cholesterol and makes a really nice crust.A half-cup of sugar in the filling is plenty and a lot healthier. Skip it on the crust.A great recipe whatever you do.

Sorry, but a pound of butter is 16 oz and there are four sticks to a pound, so each stick is 4 ounces (a 1/4 pound). Perhaps you are thinking of tablespoons as there are 8 tablespoons to a 1/4 pound stick of butter

Love the idea of a little cider vinegar and Calvados, but I'd also suggest a heaping tablespoon of tapioca flour to help thicken the juices. The best pies I've made have always been a combination of apples, and you can often buy discounted "pie" apples at farm stands– slightly blemished, less than perfect fruit.

excellent catch -- the grams, at 340, is correct. the ounce conversion is not. Thank you!

I have for several years followed the Cooks Illustrated crust recipe which substitutes iced vodka for some of the water. The alcohol interacts with the fat in the crust to provide a flakier crust. This works.

Tapioca is certainly better than flour for thickening a fruit pie (was shocked to see all that flour used here, which will certainly make the filling cloudy and nowhere near as delicious as it can be) - - but when using acid in a fruit pie, like lemon or vinegar, arrowroot is the thickener of choice.

It seems that Step 4 should include the 1/2 cup of flour, yes?

I have learned to bake fruit pies until the juices bubble, no matter what the recipe instructs. Otherwise as you said, the apples will be raw and the starch won't have thickened the juices.

1 stick of butter = 8 oz, at least where I live. So 3 sticks = 24 oz.

Instead of Calvados, I add a spoonful or two of thawed apple juice concentrate, with a little grated orange peel.

A half cup of sugar for ten apples might be healthier, but it won't be dessert.

My pie crust, unlike my Grandmother's, is a cardboard nightmare. I wonder home much commercially made piecrust I would need for this pie? Any idea?

1/2 cup of sugar won't be nearly enough for 10 cups of apples, especially if they are tart.

I've used a variety of baking 'dishes' for decades; typical round is my least favorite. The seasonings used in this recipe are similar to what I used to use, but I like those listed here even better! For my taste, more is better. As for the fruit agree that a MIX of apples is best; beyond that, I don't much care. Preparing the fruit is a tedious pain, but must be done. Chunks or slices? Anything goes. Crust: mostly butter but 10% raw lard helps texture. GREAT!

Um...there seems to be some confusion about tablespoons and ounces, when it comes to butter. One pound is 16 ounces, so one stick is FOUR OUNCES. Meanwhile, that same stick is EIGHT TABLESPOONS...so two tablespoons is one ounce.

I wasn’t totally happy with the pastry, not as flaky as I would have liked. It could be because we don’t have a true pastry blender attachment for our stand mixer. Also next time I’ll cut up the butter into smaller bits. I’m not a pastry maker by any stretch and found the recipe lacking with respect to size of butter to cut up. It did come together very quickly, I could have also over mixed. The pie mix itself was good.

This pie has fantastic taste and I lovely to look at though a little watery on the inside. I would suggest that perhaps a little bit of a thickening agent such as tapioca would have helped it be a little bit less liquid on the inside.

Used 5 Golden Delicious and 5 Granny Smith apples. Cut most apples into eight parts and then 1/4 inch pieces Cut 3 apples into twelve parts and then 1/4 inch piecesAdded 1/4 cup of bourbon and let marinate in refrigerator Baked for an additional 15 minutes at 375.

Very happy with results! My husband liked it but said would he would have preferred that that the filling was thicker and the overall flavor had more cinnamon. I served it with Turkey Hill vanilla bean and chocolate ice cream and would do it again.

The pie needed more cooking time. I used a heavy 9” deep dish pie pan, 1200 grams peeled/cored apples. I baked it For 20 minutes at 425. It was nowhere done after another 25 minutes at 375. My total time at 375 was 70 minutes. It took an additional 40 minutes more to see the juices bubbling under the crust. Had to cover while cooking. The filling is incredible. The pie is huge, impressive. I had a lot of reservations about the size of the filling and the crust, but in the end, the pie won.

I add the zest of one lemon to this pie, and people comment on how much they like it. Try it!

So good. I'd never used the stand mixer for pie crust before but I was curious. I knew my small food processor would be a mess to use for this amount of crust so I gave it a try. I ended up cutting frozen butter by hand as it softened a bit as I worked. The crust is great. I also don't usually bother putting anything but a little sugar on my apples. I did have to bake it about 35 minutes longer than called for but that's always how it goes with pies- just watch for the bubbles.

I made this recipe as written with a nine inch deep dish round pie pan. I’ve searched for years for the right proportions for that pan and this really fits beautifully. I only had 8 large apples, an equal mix of Granny Smith and Macoun. The 1/2 cup sugar was perfect and the pie has a clean, tart apple taste ‘even’ with flour as the thickener.I did end up baking this 20-30 minutes more than as written. I knew it was done when the crust was well browned and the slits showed a bubbly filling.

I might suggest switching 1/4 cup white sugar to dark brown sugar, arrowroot or tapioca for thickening, and a touch of 'boiled cider' from KAF. (Or reduce some cider yourself.) The iced vodka ensures a flaky crust, and as a personal preference, all butter in the crust.

I loved the mix of apple types, and the directive to cut them into shapes other than slices. The result was a filling that was as interesting in texture as it was delicious in taste. For the crust, I substituted Julia Child's pâté brisée à l'oeuf for a delicately sweet, flaky result, but one that also did not hold its shape as well as a less enriched and sweetened pastry recipe might.

I could just eat the filling raw! I have Ms. McDermott's cook book, and have loved all her recipes.Added some apple butter to make the filling extra special. Looking forward to having this all week long.

For those who ended up with uncooked apples, adding a little water to the apples/sugar/flour/spices in the mixing bowl will help "stew" the apples to doneness, and makes for a juicer pie. Try cardamom instead of cinnamon and allspice. Keep the nutmeg.

I do not peel apples. No need, really. The peel pretty much disintegrates during the baking. With red apples, leaving the skins one produces a nice color to the filling.

Um...there seems to be some confusion about tablespoons and ounces, when it comes to butter. One pound is 16 ounces, so one stick is FOUR OUNCES. Meanwhile, that same stick is EIGHT TABLESPOONS...so two tablespoons is one ounce.

I have been baking deep dish fruit pies with joy, and flaky, tasty success for years. Try a large dollop of full fat sour cream in the fruit filling for dreamy results. Sweeten only just enough. Works with everything: rhubarb, apple, berries, peach.....