Desserts
This 10-inch deep dish apple pie recipe delivers the perfect balance of flaky crust and spiced filling that stays moist for days. The secret lies in a buttery lattice crust that locks in warmth while creating golden, crisp edges—every slice reveals tender apples and warm cinnamon notes. I've perfected this recipe through years of baking, ensuring the filling never turns mushy and the crust stays light yet sturdy enough to hold its shape.
The recipe begins with a classic pie dough that's rolled out and pressed into a deep dish pan, creating those signature high sides that hold generous fillings.
For the filling, I use a mix of tart and sweet apples (like Honeycrisp and Granny Smith) tossed in sugar, cinnamon, and a touch of lemon juice to keep them vibrant. The lattice crust isn't just decorative—it traps steam and keeps the filling juicy while adding visual appeal.
Baking at 375°F for 50-60 minutes ensures the crust achieves that perfect golden brown while the filling bubbles gently. The result is a pie with a flaky, buttery crust that holds its shape when sliced, and a filling that's perfectly spiced and moist.
This isn't just apple pie—it's a showstopper that will have everyone asking for seconds.
Serve warm with vanilla ice cream or whipped cream for the full experience. The lattice design makes it easy to cut clean slices while keeping the filling contained. Here's how to make it—step by step—for a pie that tastes like autumn in every bite.
Ingredients for 10 inch deep dish apple pie
Buttery crust, spiced filling, and lattice perfection—here's what you need for showstopping apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled for accuracy |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pie dough |
| Granulated Sugar 🍚 | 1 ½ cups | For both dough and filling |
| Ice Water 💧 | ½ cup | Chilled for pie dough |
| Ground Cinnamon 🌿 | 2 tbsp | High-quality for spice blend |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Ground Ginger 🌿 | 1 tsp | Freshly grated for warmth |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla for depth |
The apples are non-negotiable. Honeycrisp and Granny Smith give you that perfect tart-sweet balance—no one else's mix works as well. Buy them the day you bake; they oxidize fast. Whole Foods or Trader Joe's have the best selection, and their pre-washed apples save time. For the dough, Crisco is a great butter substitute if you're avoiding dairy, but nothing beats real butter for that flaky texture. The cinnamon should be fresh-ground if possible—pre-ground loses potency in weeks. I always buy it in bulk from Penzeys for maximum flavor.
No Granny Smiths? Fuji or Braeburn hold up well and add sweetness. Running short on Honeycrisp? Gala or Pink Lady work in a pinch, but you'll need to adjust the sugar slightly—taste as you go. The dough can be made a day ahead and chilled; the filling needs to be prepped right before baking so the apples stay crisp. For the lattice, cut the dough strips evenly—uneven ones won't weave right. And if you're worried about the crust browning too fast, cover it with foil after 30 minutes—just don't forget to uncover for the last 15 minutes to get that golden finish.
This pie tastes even better the next day, so bake it a day ahead if you can. Store it at room temperature, wrapped in plastic, for up to 3 days. For longer storage, freeze the whole pie (uncut) for up to 3 months. Thaw overnight in the fridge before serving. The lattice design makes slicing easy—just cut between the strips. Serve warm with vanilla ice cream or whipped cream, and save the leftovers for breakfast the next morning.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter and ice water trick—it keeps the crust tender without fuss. Roll it out once, fold it neatly, and you’re done. No overworking, no stress.
- Warm Spice Hug: That cinnamon? It’s not just dusted on top—it’s baked into every layer, mingling with caramelized apples until the first slice tastes like autumn in a forkful. Simple, but ridiculously good.
- Weeknight Crowd-Pleaser: Slice it for breakfast, pack it for lunch, or serve it at dinner—this pie holds up for days. (Yes, even on a Tuesday night.) The crust stays crisp, the filling stays moist, and no one will guess it’s not homemade.
- Budget Magic: Flour, butter, sugar—these are pantry staples that stretch far. One 10-inch pie feeds six, and leftovers reheat beautifully. Honestly, it’s my go-to for holidays, potlucks, or just because.
Step-by-step instructions for 10 inch deep dish apple pie
Follow these precise techniques to create a flaky lattice crust and perfectly spiced filling.
Prepare the Pie Dough for a Flaky Crust
In a large bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness when baked.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—handle only enough to form a shaggy mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 2 hours or up to 48 hours. Cold dough prevents shrinking during rolling.
Roll and Assemble the Crust Layers
On a lightly floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer to a 10-inch deep-dish pie plate, pressing gently to shape it to the bottom and sides. Trim excess dough, leaving a ½-inch overhang. Chill the crust in the freezer for 15 minutes to firm up.
Roll the second dough disc into another 12-inch circle. Using a sharp knife or pizza cutter, make 12 straight cuts (about ½-inch deep) radiating from the center to the edge. Then make 12 perpendicular cuts to create a classic lattice pattern. Unfold the lattice and place it on top of the chilled crust, tucking the ends under the overhang.
Prepare the Spiced Apple Filling
In a large bowl, toss the 4 medium peeled, cored, and thinly sliced Honeycrisp apples and 4 medium peeled, cored, and thinly sliced Granny Smith apples with 1.5 cups granulated sugar, 0.5 cup packed brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon vanilla extract, and 2 tablespoons freshly squeezed lemon juice. This balance of sweet and tart flavors keeps the filling from becoming too cloying.
Transfer the apple mixture to the prepared crust. Press down gently to compact the filling, creating a slightly domed shape. This ensures even baking and prevents a soggy bottom. The lattice pattern allows steam to escape while maintaining a crisp texture.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the unbaked pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. If the lattice edges brown too quickly, tent loosely with foil after 30 minutes.
To test doneness, insert a knife near the center—it should come out clean. Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set and the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with vanilla ice cream for the ultimate experience.
Pro Tips For Making 10 Inch Deep Dish Apple Pie
- CHILL THE DOUGH: I learned this the hard way—rolling out cold butter dough for a deep-dish pie is a recipe for disaster. Press the dough between two sheets of parchment, wrap it tight, and stash it in the fridge for at least 30 minutes. This keeps the butter from melting into a greasy mess when you’re trying to fit that thick crust into your pan.
- SALT THE BUTTER: Skip the salted butter shortcut here—it’ll throw off your crust’s flavor. Use unsalted butter and add ½ teaspoon of fine sea salt to the flour mix. Trust me, the crust will taste like it came from a bakery, not a rushed afternoon.
- STEAM THE APPLES: Don’t just toss in raw apples. After filling your deep-dish pan, sprinkle the top with a thin layer of sugar and cover it loosely with foil. Bake for 15 minutes at 375°F (200°C) before removing the foil. This steaming step keeps your apples tender and prevents a soggy bottom—yes, even in a deep-dish pie.
- USE A THICK CRUST: This isn’t a galette—it’s a deep-dish pie. Double the crust thickness by pressing the first layer into the pan, then rolling out the second layer thin enough to fold over the edges. The extra dough makes all the difference when you’re cutting into that flaky, buttery tower. (And no, it won’t collapse if you do it right.)
Essential equipment for perfect results
Pie Pan Essentials
A 10-inch deep-dish pie pan is non-negotiable for this recipe—I use Wilton's deep-dish aluminum pan because it conducts heat evenly and prevents soggy bottoms. If you don’t have one, Corelle ceramic pans work well, but avoid glass—they don’t distribute heat as consistently.
For a budget-friendly option, Pyrex deep-dish pans are a solid choice, though they may require slightly lower oven temps to prevent cracking. 🧑🍳
Rolling Pin & Dough Tools
Invest in a French-style rolling pin (like OXO Good Grips) for even pressure when rolling out your dough. For lattice cuts, a sharp pizza cutter or bench scraper works better than a knife—it glides smoothly through chilled dough without tearing.
I also keep a pastry brush (like Nordic Ware’s) nearby to brush the lattice strips with egg wash for extra shine. 🌟
Apple Prep Gear
Peeling and slicing 8 apples efficiently requires the right tools. A mandoline slicer (like OXO Good Grips) ensures uniform slices, but if you’re slicing by hand, a sharp chef’s knife and cutting board (I love John Boos walnut boards) are essential.
For storage, keep a fine-mesh strainer handy to drain excess juice from the sliced apples before filling the pie—this prevents a watery filling. 🍎
Baking & Cooling
Baking requires a reliable oven thermometer (I use Thermoworks) to ensure your oven is truly at 375°F. For cooling, a wire cooling rack prevents soggy bottoms, but if you’re short on space, a baking sheet lined with parchment works too.
A pie server (like Wilton’s) makes slicing the lattice crust a breeze without crushing the filling. 🔥
Optional Extras
For a showstopping finish, keep vanilla ice cream (like Blue Bell) and whipped cream (I use Reddi-wip) on hand for serving. A pastry bag with a star tip helps create decorative drizzles of caramel or glaze if you’re feeling fancy.
And don’t forget a pie dish cover to store leftovers—it keeps the crust crisp for days. ✨
Nutrition facts
Frequently asked questions
Can I use a 9-inch pan instead of a 10-inch for this deep dish apple pie?
The 10-inch pan is ideal for this recipe because it creates those signature high sides that hold the generous filling. A 9-inch pan would work, but you'd need to reduce the filling by about 25% to avoid overflowing. The lattice design might also look too crowded in a smaller pan, so I recommend sticking with the 10-inch size for the best results.
How do I prevent the bottom crust from getting soggy?
Preventing a soggy bottom starts with pre-baking the crust for 10 minutes at 375°F before adding the filling. Sprinkle ½ cup of dry breadcrumbs or crushed cornflakes between the crust and filling to absorb any moisture. Also, avoid overfilling—the apples should come up to about ½ inch below the top edge of the crust.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (including the lattice crust) and refrigerate it overnight. Bake it straight from the fridge—just add 10-15 minutes to the baking time. For longer storage, you can freeze the unbaked pie (wrapped tightly) for up to 3 months, or freeze the baked pie (sliced) for 2 months.
What's the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, slice the pie and freeze individual portions on a tray before transferring to a freezer bag. Reheat slices in a 350°F oven for 10-15 minutes or until warmed through. The crust stays crispy when reheated properly.
Can I substitute any of the apples in this recipe?
While Honeycrisp and Granny Smith give the best tart-sweet balance, you can substitute with Fuji, Braeburn, or Pink Lady apples. Avoid overly soft varieties like McIntosh—they'll turn mushy during baking. If using different apples, adjust the sugar slightly (start with 1 cup instead of 1.5 cups) and taste as you go.