Deep Dish Apple Pie

  • Prep Time 20 min
  • Total Time 165
  • Chill Time 1 h
  • Serves: 12


  • Pie Crust:
  • 2 1/2 cups all-purpose flour 625 mL
  • 3/4 tsp salt 4 mL
  • 1 cup cold unsalted butter, cut into cubes 250 mL
  • 1 egg yolk
  • 1 1/2 tsp white vinegar 7 mL
  • 1 egg (for egg wash)
  • Filling:
  • 8 cups peeled and sliced mixed apples (Cortland, Crispin, Golden Delicious, Ida Red, Jonagold, Spy) 2 L
  • 1/2 cup sugar 125 mL
  • 2 tbsp all-purpose flour 30 mL
  • 1 1/2 tsp ground cinnamon 7 mL
  • 2 tbsp cold unsalted butter, cut into small pieces 30 mL
  • 1 egg
  • aged Cheddar cheese slices, for serving (optional)


  • Step 1

    To make pastry, place flour and salt in bowl of food processor. Pulse to combine. Add butter and pulse just until mixture resembles coarse crumbs with some pea-size pieces of butter remaining; do not over mix.

  • Step 2

    In measuring cup, whisk egg yolk with vinegar then add enough ice water to make mixture equal 1/4 cup (60 mL). With food processor running, pour in egg mixture then pulse just until crumbly dough starts to form. Transfer to lightly floured surface and pat into 2 disks (dough will still be crumbly; do not knead). Wrap each in plastic wrap and chill 1 hr.

  • Step 3

    Meanwhile, to make filling, toss apples with the sugar, flour, cinnamon, lemon juice and butter. Set aside.

  • Step 4

    Preheat oven to 425°F (220°C). Roll one of the pastry disks on a lightly floured surface to approx. 1/4-in. (5-mm) thickness. Line bottom and sides of a deep-dish, 9-in. (23-cm) pie plate. Scrape filling into pie shell, mounding in centre. Whisk egg with 1 tbsp (15 mL) water and brush edge of the pie shell. Roll remaining pastry disk into a 12-in. (30-cm) round and drape over filling. Press to seal the two pieces of pastry together. With a paring knife, trim pastry to edge of pie plate.

  • Step 5

    Seal the two crusts by crimping the edge with a thumb and forefinger or a fork. Brush top crust with egg wash and cut vent holes in centre. Bake on lowest rack 20 min. then reduce temperature to 350°F (180°C) and bake another 50 to 60 min., or until piecrust is golden brown and juices are bubbling. Transfer to a wire rack to cool completely. Serve with Cheddar cheese, if desired.


Pie dough can be made 24 hr. in advance, wrapped and refrigerated.

Nutrition Facts

  • Nutrition Description Per serving (1 slice/1/12 of the recipe):
  • Calories 340
  • Fat 18 g
  • Saturated Fat 11 g
  • Carbs 41 g
  • Sugar 17 g
  • Protein 4 g
  • Cholesterol 75 mg
  • Fibre 3 g
  • Sodium 170 mg

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