Living Harvest Gardens
Baking

Deep Dish Apple Pie

A tall double-crust pie packed with tart apples that hold their shape under a golden lid.

  • Serves8
  • Prep40 min
  • Cook60 min
  • LevelMedium
Print this recipe

Ingredients

  • 3 lb Granny Smith apples, peeled and sliced
  • 1 recipe double pie crust
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp butter, cubed
  • 1 egg, beaten for wash

Method

  1. Heat the oven to 425°F/220°C and line the pie plate with the bottom crust.
  2. Toss the sliced apples with the sugar, flour, cinnamon, and lemon juice until coated.
  3. Mound the apples high in the crust and dot the top with the cubed butter.
  4. Lay the top crust over, seal the edges, cut a few vents, and brush with the beaten egg.
  5. Bake at 425°F/220°C for twenty minutes, then lower to 375°F/190°C for forty more.
  6. Bake until the crust is deep gold and the juices bubble through the vents.
  7. Cool the pie for at least two hours so the filling sets before slicing.

Notes

Granny Smith’s hard, tart flesh holds its shape through a long bake and will not collapse into mush the way a soft apple does. That firmness keeps the deep filling standing tall instead of sinking away from the top crust. Its bright acidity cuts the sugar too, so a sweet pie stays lively rather than cloying.

Made with