Deep Dish Apple Pie Recipe (2024)

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This Deep Dish Apple Pie turned out amazing; the best one I’ve tried! The flaky cream cheese crust seals in all the fantastic bubbly apple cinnamon juices; it’s just scrumptious.

I got the recipe for the pie crust from my good friend: “The JOY of cooking” cookbook. It’s always been a trusted reference for me. I was happy to find a pie crust that doesn’t use shortening, butis equal (if not better!) in flakiness, texture and flavor. Your home will smell amazing in the process!

Deep Dish Cinnamon Apple Pie Filling Ingredients:

10 cups (3 lbs or 7-8 apples) Granny Smith apples, peeled, cored and sliced 1/4-inch thick
3/4 cup sugar
1/3 cup all-purpose flour *measured correctly
2 Tbsplemon juice
1 tsp ground cinnamon
1/8 tsp salt
2 Tbsp unsalted butter, cut into small pieces for the top

Flaky Cream Cheese Pastry Dough (for a deep dish pie):

makes 2(9-inch) pie crusts (top & bottom for1 pie)
21/4 cupsall-purpose flour
2 Tbsp white sugar
1/2 tsp salt
1 1/2 sticks (12 Tbsp) COLD, unsalted butter
6 oz COLD cream cheese
3 Tbsp cold heavy whipping cream

For the topping:

2 tsp sugar
1/4 tsp ground cinnamon

How to make Deep Dish Cinnamon Apple Pie:

1. In a large bowl, whisk together 2 and 1/4 cupsflour, 2 Tbsp of sugar and 1/2 tsp salt.

2. Cut 1 1/2 sticks of COLD butter and 6 oz of cream cheese into small cubes.Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

3. Drizzle 3 Tbsp of cold heavy creamover the dough andcut into the dough with a spatula untilthe dough forms moist clumps.

4. Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.

5. Once its fully cooled, remove 1 piece of dough from the refrigerator and on aclean surface, roll it out into a 13-inch circle.(Dough rolls out easier without flouring the surface, use pastry scraper to lift rolled out crust). Transfer thedough to a 9-inch deep dish pie plate and refrigerate it. Takethe next piece of doughout of the fridge and roll itinto a 12-inch circle, cover with plastic and refrigerate while you make the fruit filling.

Preheat the Oven to 425˚ F before you mix together yourapple filling ingredients. Place oven rack in the bottom third of the oven (1 levelbelow the center rack)

How to Make the Apple Filling:

1. Combine 10 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with3/4 cup sugar, 1/3 cup ofall-purpose flour,2 Tbsplemon juice, 1 tsp ground cinnamon and1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirringa few times in the process. (I used apple corer and divider to speed up the process).

Final Assembly Instructions:

1. Take your pie dish out of the refrigerator and pour the entire apple filling mixture (juices and all) into the bottom crust and scatter pieces of 2 Tbsp of butter over the top.

2.Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excessdough on the edge and fancy up the edge with a flute pattern. To flute, with your index finger and thumb, pinch your other index finger, now imagine there is dough in between both hands.Cut6 to 8 slitsin the top crust to vent the pie.

3. Sprinkle top with the mixture of 1/4 tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15minutes at 425˚F. If you see yourcrust browning too quickly, cuta3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.

4. Reduce oven to 350˚F, slip a baking sheet under the pie (I like to line it with foil to catch any drips)and bake another 45-50minutes. For the filling to thicken properly, you have to let it cool completely (2 to 3 hours). You can keep the pie for up to 3 days on the counter.