All American – Deep Dish Apple Pie

The other day I had an epiphany.

I don’t make nearly enough pies.  Tragic, I know!  I’m planning on changing that.  They are so homey and comforting and perfect for entertaining.  Use whichever fruit is in season and it can be a very budget friendly dessert, not to mention beautiful!

When someone says pie what is the first kind you think of?  For me, it’s apple.  I grew up in a home with a fantastic backyard.  Among the many trees we had 3 apple trees and boy, did they produce a lot of apples!  We always had bags of apples we would give away to neighbors and friends because we couldn’t eat them fast enough.  I remember my mom making pies quite frequently.  Especially for our family’s 4th of July party.  I can just taste the sweet apple filling and flaky crust mixing with the pool of melting vanilla ice cream.  I know, I’m drooling too.

Naturally, I wanted to share this American icon right before 4th of July.  I can’t think of anything more American than a fresh, homemade, apple pie with a scoop of vanilla ice cream melting over it {other than fried chicken, of course}!!!

Deep Dish Apple Pie

Pastry Dough

  • 2 cups all purpose flour
  • 2/3 cup + 2 tblsp shortening
  • 1/2 tsp salt
  • 1/4 cup cold water

If you have a food processor that would make putting this together much faster but it you don’t use a fork to incorporate the ingredients.  Pulse the flour, shortening, and salt in the processor until it looks like beads.  Turn the processor on and slowly add the water.  The dough won’t necessarily form a ball but start pulling away from the sides.  Divide in half, flatten into discs, wrap with plastic wrap, and store in the refrigerator for about 30 minutes.

Apple Filling

  • 8 cups sliced apples {I used Granny Smith and Jonagold}
  • 1/4 cup flour
  • 2/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • dash of salt

Mix all the ingredients together and allow to sit for a few minutes while you prepare the pastry.

Assembling the pie.

Preheat oven to 425°.  Roll 1 half of the pastry dough into a thin circle.  I did this on a piece of plastic wrap so I could pick it up and flip it over into the pie dish using the plastic wrap.

Pour the apples into the crust.  I used a deep pie plate {hence “deep dish” in the title} so the apples would fit.  I still had a few apples escape so I scooped them up and reunited them with the pie party.

Roll out the second half of the pastry dough into a circle.  Place over the apples and pinch the edges of the bottom crust with the top crust.  Cut slits in the top {I used a star cookie cutter in addition to cutting a few slits with a sharp knife}.

Carefully wrap aluminum foil around the edges of the pie to avoid deep browning {aka burning}.  Remove them for the last 15 minutes of baking.

Bake for 40-50 minutes until the crust is golden and the filling is bubbling.  You may want to place a baking sheet on the rack underneath to catch any filling that bubbles out or risk having to scrub your oven clean of burnt apple juice.  I’m speaking from experience.

Recipe slightly adapted from Betty Crocker. Honestly, it’s Betty Crocker so how much better can you make it.


  1. I love to bake, but one thing that intimidates me is pie. I don’t think I’ve ever made a pie from scratch and I think that needs to change in the near future.

    Your pie looks awesome. I love the little star in the center!

    • Thank you so much Sylvia! No need to be afraid of pie…I know it can be a bit intimidating. I still need a bit more practice but I’m getting there. If you do try it…good luck! I know you’d be great!

  2. The perfect pie in my opinion! A great way to celebrate this weekend.

  3. Yum! That is one beautiful pie! You just can’t beat apple pie!

  4. This looks wonderful. I only hope to one day look make a pie that looks that good.

  5. What a great lookin pie! We have friends that bring us apples from Washington every fall. I will be trying out your recipe!

  6. New follower. Found you on stumble. Beautiful recipe!

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