Deep Dish Apple Pie Recipe
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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, but is 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 Tbsp lemon 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 for 1 pie)
2 1/4 cups all-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 cups flour, 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 cream over the dough and cut into the dough with a spatula until the 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 a clean 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 the dough to a 9-inch deep dish pie plate and refrigerate it. Take the next piece of dough out of the fridge and roll it into 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 your apple filling ingredients. Place oven rack in the bottom third of the oven (1 level below 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 with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a 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 excess dough 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. Cut 6 to 8 slits in 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 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-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 45-50 minutes. 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.
Deep Dish Apple Pie Recipe
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, but is equal (if not better!) in flakiness, texture and flavor. Your home will smell amazing in the process!
Ingredients
Apple Filling Ingredients:
- 9 cups (3 lbs) Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbsp unsalted butter, cut into small pieces for the top
Pie Dough Ingredients:
- 2 1/4 cups all-purpose flour
- 2 Tbsp white sugar
- 1/2 tsp salt
- 12 Tbsp COLD unsalted butter
- 6 oz COLD cream cheese
- 3 Tbsp cold heavy whipping cream
Topping Ingredients:
- 2 tsp sugar
- 1/4 tsp ground cinnamon
Instructions
How to make Cinnamon Apple Pie:
-
In a large bowl, whisk together 2 and 1/4 cups flour, 2 Tbsp of sugar and 1/2 tsp salt.
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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.
-
Drizzle 3 Tbsp of cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.
-
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.
-
Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean 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 the dough to a deep dish 9-inch pie plate and refrigerate it. Take the next piece of dough out of the fridge and roll it into 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 your apple filling ingredients. Place oven rack in the bottom third of the oven (1 level below the center rack).
How to Make the apple Filling:
-
Combine 9 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
Final Assembly Instructions:
-
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.
-
Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough 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. Cut 6 to 8 slits in the top crust to vent the pie.
-
Sprinkle top with the mixture of 1/4 tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.
-
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 minutes. 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi.
I’ve made your recipe before and it came out delicious.
I mixed Granny Smith apples with another kind of sweeter apples. I didn’t used the lemon though. I never do in apple pies. I was wondering what is the purpose of the lemon juice?
Thanks!
Hi Kate, Lemon juice prevents oxidation of the apples, which stops the slices from turning brown by providing a barrier between the apple’s flesh and the air; it also helps balance the sweetness. I hope this helps.
To save time I mixed the pastry ingredients in a food processor with the two bottom blades. It turned out really well. All the ingredients and how to prepare them were the same. People loved the pastry.
I’m glad to hear it works well using a food processor, Michael! Thank you so much for sharing that with me.
I made this recipe before and I became a minor local celebrity as the result. It was the best apple pie I’d ever made. So I decided to prepare it again for friends on a cabin in the woods vacation. When I took the completed pie out of the oven, I noticed that the top of the pastry was sitting higher than my first pie. When I cut it to serve it, the granny apple slices inside were hard and uncooked. Yet the pastry was well cooked. The oven was set first to 425 F for 15 mins and 350 for an hour. So it followed the recipe. Has anyone else had this problem with this recipe?
Hi Michael! It sounds like it was a major hit! Thank you so much for sharing that with me! Ovens vary in heat and how they distribute it. That may have contributed to it, but it sounds like the outside heated up faster than the inside could cook.
I’m having a devil of a time keeping the pie on the counter for 3 days. It barely makes the 3 hour cooling time.
I can understand why LOL it’s the same at home too!
Made this with exact ingredients of this recipe and it was the BEST I’ve ever made! It truly was delicious!! I’m a huge fan of your recipes and find them fairly easy to follow. Thank you!! Wishi could post a picture
That’s wonderful, Ellen! I’m happy to hear that. I would have loved to see a picture. You can also tag me on Instagram or Facebook at #natashaskitchen
I added all the juices to the pie filling as instructed, and it turned out way too liquidy and ruined the bottom crust. It would be good if you could say roughly how many cups of liquid we should add back to the filling for next time?
Hi Bonnie! Did you use a different type of apple, maybe one that softens more? Some apples get mushy and others can release more liquid when baked and are not ideal for baking. You could try adding more flour if you’d like but if you followed the recipe as written, it shouldn’t have too much liquid left over. I hope that helps.
Hello. I had a hard time with the crust. Any tricks on keeping it from getting too crumbly? It looks like a mess, but smells delicious. Thanks
Hi Fran! My best advice is to make sure you are measuring your ingredients correctly. ’ If you are using too much flour, it can cause the crumb to be dry and crumbly.
Natasha,
I am 72 and have cooked many years. Back as a teen we had a great Home economics teacher who taught diet and exercise, good meal planning and budget formation. She was also a great cook.
SHe used to make apple pies that were divine where the apple still had a bit of bite or crunch in it as you took a bite. Any idea what apple to use and how to recreate this. Back in the 60’s we did not have Honey Crisp, just green apples and red ones…..simple then…..I have asked many cooks over the years. No one has had any idea how to do this….Hoping you do
Hi Beverly, I wish I could tell you. It seems there are so many other varieties out there these days. I hope you find what you’re looking for.
Hi Beverly,
I’ve been experimenting with apple pies for literally decades. Here are some tips; use Golden Delicious as they stand up well during baking and pre-cook the apple slices in a Dutch Oven until slightly softened and then cool on a sheet tray before adding to pie. That slight pre-cooking actually keeps them firmer and allows you to stuff more apples into the pie. You also solve the soggy bottom problem with this technique.
Hi Natasha, can I use store bought pie crusts? If so how? I am terrible at making pie dough…
Hi there. Yes, you surely can if you can, and just follow the rest of the instructions in the written recipe to make it.
I came across an issue when cutting the pie, there wasn’t any juice left in the pie dish. Wonderful taste, but I like to see a little more juice in the pie slices. How can I fix this so I will have a juicer apple filling?
Hi Karolyn, it may be the type of apple used, or not using enough apples.
This recipe makes the very best pie. I use this crust for everything from fruit pies to pot pies. Love it. Thank you.
I’m glad this is one of your favorites! We absolutely use this recipe all the time too.
Sorry to bother you but can you tell me in metric weight or British pounds (Lbs) how much 1.1/2 sticks of butter weigh. Tku
Hi Anne, if you click metric in the recipe card, you should be able to see the metric measurements. I hope that helps.
Hi Natasha, I can’t wait to try this recipe, since every one of yours that I’ve tried so far has been amazing! Quick question on the apples — I will be using galas, so I’m wondering if I should cut down on the sugar to maybe 3/4 cup since galas are naturally sweet? Also, just to let you know, I just love your videos — they’re so fun!
Hi Bev, I would cut the sugar down if using galas. I hope you love the apple pie!
Hello! Do you think the recipe for the filling would work to make ahead and freeze? We’re going apple picking and it’d be great to have some apple filling for pies to use later on.
Thanks!
Hi Jeanne, I do think that would work!
I used my own crust recipe, but I LOVE the ingredients in the apple pie filling.
Made a lattice top. Wonderful recipe!
I’m so happy you enjoyed this recipe, Dana! Thank you for sharing this lovely comment with us!
I used your other pie dough recipe so I can’t comment on this recipe here. The filling was delicious and the pie held it’s shape which I haven’t had much success with in the past. Thank you!!
You’re welcome! I’m so happy you enjoyed it, Danette!
It’s so delicious. But how can i find the video of pie recipe
Hi Marian, we don’t have a video of this specific pie, but we do have one for reference of this Blueberry Pie here.
Wow this recipe is amazing so so good! I always use this website for so many recipes!
I’m so happy to hear that! Thank you for sharing your great review!
The texture of the crust was fantastic, and the amount of apples was perfect. I swapped some of the white sugar in the filling for brown sugar, and it added a bit of a caramel flavor, which was yummy. The directions were easy to follow, although I had to use 4 and 1/2 Tbsp. of the heavy cream to pull the crust together. My only problem is that the cream cheese in the crust is overwhelming for me. I’ve never used cream cheese in a pie crust before, and I’m definitely not a fan. Can I swap more butter for the cream cheese, or shortening, or something? I didn’t taste the butter at all, just cream cheese. Everyone else loved it, but I was a bit turned off by the heavy cream cheese taste. Thanks for a great recipe!
Hi Rene, if you prefer a butter only crust, I would highly recommend this easy pie crust recipe.
Thank you, I’ll give that one a try next time. Will it yield enough for the deep dish apple pie recipe, since the dish is deeper?
Hi Rene! That should work. That recipe makes 2 single or 1 double crust pie.
Natasha, Loved your crust. Next time I use it on a fruit pie I will use a standard 9″ pie pan and adjust filling volume down to about 6 cups.
I prefer a lower filling to crust ratio.
Also, Granny Smith apples stay a bit too crisp for my liking. Will most likely use a blend of MacCoun & MacIntosh moving forward.
That being said, on day two, the Granny Smith apples had softened some.
A dreary day today in Maryland, precluding outdoor activity. I think I’m going to fool around with your Éclair recipe today!
Thank you for your feedback and sharing this with us Everett! I love that we can adjust recipes to our liking! I hope you love the Eclair!
Hello Natasha
I live in Uk. Here is different measurement system.
How many grams in one cup of flour? How many grams of butter I need?Thank you
Hi Olya, this is a great resource for ingredient conversions.
The best apple pie recipe I’ve tried! Thank you Natasha!
That’s so great, ALina! It sounds like you have a new favorite!
Would the bake time be the same with the regular crust you posted a few months ago?
Hi Irina, if you are referring to the butter crust we posted this month, the bake time would be the same 🙂
To eliminate the space between fruit filling and top crust, and to also eliminate excessive liquid, juices, etc.. just partially precook filling for fruit pies, especially apple, in a saucepan.. then filling pie shell with a slotted spoon..leaving most liquid in pan..
Great tip Becky, thanks for sharing!
Natasha thank you very much for this recipe, yesterday I did it and everyone loved it! I wanted to tell you two things: 1) The explanation you give in each recipe is unbeatable. 2) I really like that you share all the necessary tips and that is part of the success of your recipes, I think. Greetings from Costa Rica
I’m happy to hear the recipe is a HIT! Thanks for following and sharing your thoughtful encouraging comments!! 🙂
Delicious pie!
But my apples shrunk down a lot and I had a big gap between the apples and the crust. Any thoughts? Thanks!
Hi Mary, did you use the same amount of apples? The apples normally do shrink down but the crust normally comes down with it slightly so there shouldn’t be a big gap. Also, did you use a different variety of apples? Maybe one that softens more? Some varieties of apple get mushy when baked and are not ideal for baking.
I am going to try this recipe for the filling, I will add a few tablespoons of whiskey on the top for some added flavor. Also a tip so your bottom crust doesn’t get soggy, brush on egg white to your bottom crust before filling and let it dry for 5 min. This seals the pastry and it won’t ever become soggy, works for all fruit pies. My mama taught me that.
What a great tip Dana! Thanks for sharing 🙂
Awesome tip! Thank you for sharing!
Great tip, Dana, thnx,
I follow you. Love everything. Question when you flute the bottom crust it look as though the top crust is tucked into the pie? It’s doesn’t appear folded under and fluted. Plz advise. It looks so pristine!
Hi Tracy, I pinched the two together to seal and tucked under any extra crust then pinched to create the fluted look. I hope that makes sense! The most important thing is to get a good seal since it is pretty loaded with apples.
What if I change it with local apple?
Hi Dawn, that should work fine but I would recommend a crisp, tart apple.
How come my pie get too much liquid ? It turns into a soup instead of a pie ?
Hi Maria, if you let the apples and sugar stand for much longer than 15 minutes, the sugar will draw the liquid out of the apples. I hope that helps for next time!
Natasha, hello dear. I looked through all your pie recipes in hopes to find a link to a pie dish that you use. The one I have at home is very shallow and I noticed yours was deep. Can you send a link where you got yours? Thanks.
Oksana, that dish was sent to me by Pyrex a long time ago and it was shipped directly from Europe, which is why I think it’s spendy on Amazon. I haven’t seen that one in the states. I just like it because it’s white and a good size.
Dumb question, Does the cooking time differ with a shallow pie dish vs a deep dish?
Hi Nannette, you will have to modify the recipe for a shallow pie dish since this many apples would definitely overwhelm a smaller pie dish. I would probably do 10 min at 425 then 40 to 45 minutes at the lower temperature in the recipe.
Hi Natasha. My apologies in advance for asking a silly question. After letting the pie cook for 15 minutes at 425F, do I remove the pie from the oven as it reduces to 350F? or should I just quickly place it under a baking sheet and let it sit in the oven as the temperature decreases? Sorry…it’s my first time making pie and I don’t want to mess up. As always, I enjoy ALL of your recipes and thank you for your guidance 🙂
Hi Sarah, you can just slip the baking sheet underneath and keep it in the oven. No need to remove it unless it is easier for you to put it on a baking sheet and then put it back in the oven. 🙂
Hi, if I assemble the pie and then freeze it, do I bake it the same way?
Hi Tina, I haven’t tried freezing this pie so I’m not sure I can recommend that. I went through reader reviews to see if anyone else had tried it and couldn’t find anything. If you test it out, let me know how you like it! 🙂
I’d like to know about freezing too
Hi Becky, I haven’t tried freezing this pie so I’m not sure I can recommend that. I went through reader reviews to see if anyone else had tried it and couldn’t find anything. If you test it out, let me know how you like it!
Hi, Natasha. So I’ve made this apple pie before and my family absolutely loved it. In fact, they even requested that I make it for Christmas. But I wanted to ask what is the best way to make it in advance? For instance, would it work well if I put the pie together on Saturday, refrigerate it, and then bake it Sunday morning? Or would the pie get too soggy if I leave it in the refrigerator over night?
Hi Christina, I don’t think it would work well because the apples would get too juicy and that would affect the bottom crust from forming properly if it sits with liquid on top of it overnight. I think you could make the pie crust and the filling separately and just assemble and bake the next day. I’ve searched through the comments on that post as well and it looks like no one has tried it overnight.
Yeah, that’s whatrue I thought too. But if I bake it in the morning and it sits for a few hours, would it get too soggy also?
Once it’s baked, you don’t have to worry about it becoming soggy.
This is the VERY BEST apple pie!!! The BEST CRUST recipe!! I added brown sugar and reduced white sugar, added extra cinnamon. I’m going to add nutmeg and clove next time. I only had one piece of the pie, my son ate almost the entire pie!!! Thank you for sharing an INCREDIBLE recipe!
I’m so happy you and your son enjoyed it so much! Thank you for sharing that with me 🙂
Hi Natasha!
Would I be able to make this apple pie filling in advance and freeze it or can it for future use?
Thank you!
PS: I LOVE your blog! All your recipes are amazing!
Hi Alice, I do think that would work and I’m so happy to hear you are enjoying my blog! 🙂
Hi! How much can I reduce the sugar if I prefer deserts to be less sweet? Also, if I would like to add some raisins, what would be an appropriate amount?
Thank you so much!
Hi Jessica – I probably would not do less than 1/2 cup of sugar. For the raisins, add them to taste – maybe 1/4 cup to 1/3 cup? You might omit an apple if adding raisins 🙂
If I make this in a more shallow pie dish and use less apples , do I bake it for a less amount of time ?
Hi Mila, I would aim for 40-45 minutes. Ideally, you should see some of the apple juices bubbling through the slots in the crust.
Natasha,
my father-in-law doesn’t eat cinnamon …. do you think i can use any other spices to substitute cinnamon in this pie?
Thank you!
Hi Elena, I think cinnamon works best with apples but if there is an allergy, you might try a combination of allspice with nutmeg and cloves.
Hi Natasha! This review is long overdue. My family and I have been enjoying so many of your recipes. Thank you so much for sharing them! I made this pie yesterday and it was absolutely delicious. The crust was amazing. 🙂 The only thing I did different was reduce it down to 5 apples since my husband doesn’t like too many. 🙂 I stumbled upon your website when I tried to find a better vanilla cupcake recipe. It was so delicious, I had to try more from your site. I can’t wait to try your Thanksgiving turkey recipe. Thank you!
Thank you so much for the amazing review!! It really means alot to me that you’re enjoying my recipes 🙂
Hi! Do you think it would still turn out well if I cut down the apples by a cup or two?
Thanks!
P.S. I love your recipes!!
Hi Jen, yes that would still work great! 🙂
Did you use a deep dish pie plate?
Hi Judy, since pie dishes can vary, it’s safer to use a deep dish pie plate for this recipe since it has alot of apples. I specified that in the recipe. Thanks for asking!
Hi Christina, I made this pie last week and my family just loved it!
That’s awesome!! Thank you so much for sharing that with us 🙂
I made this pie a few weeks ago and it was devoured within 10 minutes! Thanks for the awesome recipe! I plan to bake it again for a party, and wanted to ask, do you think I can make the pie, keep it uncooked in the refridgerator overnight, and bake it right before the party?
Hi Christina, I don’t think it would work well because the apples would get too juicy and that would affect the bottom crust from forming properly if it sits with liquid on top of it overnight. I think you could make the pie crust and the filling separately and just assemble and bake the next day.
Really good pie! I had some left over cream cheese and crumbled it on top of the extra little pie the pastry made and it was really lovely, not very traditional but worth trying. The recipie pie was ace though. Perhaps pre-cooking the base might be nice, but that’s just personal.
I’m so glad you liked it! Thank you so much for sharing that with me 🙂
This pie is amazing! I will be making it again tomorrow for the third time. Also, I won first place in a baking competition with this recipe.
CLaudia, thank you for such a nice review, it’s quiet a compliment 😁.
I am trying this tonight… I will let you know how it turns out.
I hope you love it 🙂
It’s sounds really good I have to try that recipie
I hope you love it! 🙂
Just so I get it right– I’m thinking 10 cups of apple slices would be about 6 big granny smiths?
That sounds about right 🙂
That sounds about right 🙂
Can you make this recipe with a lattice top? or just the way as is?
I think a lattice top would work well.
Thx. Do you do an egg wash too?
I don’t with this pie – the cinnamon and sugar work well without the egg wash 🙂
can this pie crust be made and frozen for later use?
I haven’t tried so I can’t say for sure. I’ve only refrigerated this one for later.
Thank you so much Natasha! It turned out awesome! Not too sweet, not too soggy, with a perfect crust. Although my apples were a bit mushy :/ I’m 13 (Bday is next week) and the recipe was very clear and good to read! Thanksss 🙂
Julia, I’m so impressed. I sure wasn’t baking at 13 :).
Thanks!! We are a family of five, and the pie was gone in less than 12 hours!!
That’s awesome! Thanks Julia 🙂
Another Natasha hit! I don’t know how you do it- every recipe I’ve tried has been absolutely amazing! God gave you a gift and thanks for sharing it with all of us!
Thank you for such a sweet comment and you are welcome Martha :D.
Hi Natasha, can I use golden delicious apples? And will I need to reduce sugar then?
From what I have heard, the more tart apples have more pectin in them which helps with the consistency of the finished pie, and that is why tart apples are better for baking. I think it would work with golden delicious apples though. As far as the sugar goes, this pie is not overly sweet, so you can reduce the sugar slightly if you want to, but it probably isn’t necessary.
I already made this pie 3 times! Each time it was a total hit! 🙂 I love how simple, yet so good the crust is. Thank you so much for this recipe
I’m so happy you like the recipe! 🙂
This is a great crust for an infrequent fruit pie maker. It is dense enough to handle easily into the pie plate but comes out flaky when it is baked. My recipe for sour cherry pie uses this crust and that very juicy filling did not seep through at all. I was glad to see your recipe with apples and this crust. I did put a circle of parchment on the boom of the pie plate under he crus and it made cutting it much easier.
That’s a great idea with the parchment paper. I love it!
Hey Natasha ! That’s such a gorgeous pie ! I will definitely try it and post you a picture 🙂
Just one question.. The recipe recommends a cooling period of 2-3 hours before cutting into the pie.
I want to serve the pie WARM with a scoop of vanilla ice cream / whipped cream. How should I reheat the pie ? Can I microwave it for a couple of minutes ?
I would recommend placing the pie in the oven for 10 minutes at 350˚F. Apple pie with some vanilla ice cream sounds perfect right now :).
Thank you so much for sharing your wonderful recipes with us! I just put my apple pie in the oven and can’t wait to try it! And as you mentioned, the house smells wonderful 🙂
I can just imagine the smell right now. I hope you absolutely love it 🙂
Thank you so much, Natasha! This pie is amazing, my husband ask me to do this apple pie over and over
Thank you for the great review Tatyana and you are welcome :).
can i make this pie using another kind of apples?(not granny smith,because i did have any)
Yes, absolutely! I prefer the granny smith because they are a little more tart which is nice, but you can use a sweet tart apple as well. 🙂
Can I use milk instead of heavy cream If I don’t have any on hand thank u!?
I haven’t tried that substitution but I don’t think it will have as flaky of a consistency with milk. The fat from the heavy cream will help it be more flaky.
Made this pie for Christmas Eve and it was a HIT!! Everyone absolutely loved it! I will be making this again!! thank you for this recipe!
That’s so great! Thank you for sharing that with me! 🙂
I made this today, kind of shaky about it because I wasn’t sure how it would turn out…and normally I don’t write reviews but this pie was BOMB. One word- AMAZING. I love it. Best pie I have ever eaten…the crust was sooooo perfect, a combination of sweet and caramel, juicy apples, yummy yummy yummy. Totally recommend to make, 5 starts all the day. Family already ordered more for tomorrow, thank you thank you thank Natasha, God Bless you and your beautiful and talented self, your wonderful family and baby to come.!
I just shared your wonderful comment with my husband. Thank you so much for such a great review! God bless you as well 🙂
Natasha, the dish you use seems deep than what I usually use for pies. How deep is it? I am concerned that those usual glass pie dishes I have too shallow, thank you
Mine was a deeper pie dish than the usual glass ones. You can still use a glass one, but you might cut down the apple filling to make it about 3/4 of what the recipe calls for.
Thank you so much for this wonderful recipe! I made this pie today and it turned out absolutely perfect thanks to your detailed instructions.
I’m so happy to hear that! I’ll let my hubby know. He worked very hard to update the recipe 🙂
Made this pie today and it came out absolutely delicious (but the top – not very pleasing to the eye) haha
I used brown sugar and cinnamon for the top and maybe that had something to do with it… But otherwise, I love it! Thank you 🙂
I’m so glad you loved the pie. Did it turn out dark? Yes, brown sugar does get darker as it bakes.
Hi,At what Temperature do we bake the pie for the first 35 minutes?(am using the marie callendars crust)Thanks so much!
The first 30 minutes, you bake at 425˚F. After you reduce the oven to 350˚F, you want to bake for 35 minutes if using the store-bought crust. 🙂
I LOOOOOVE this recipe. Usually whenever i make something i never eat it, but with apple pie i can always eat a lot! I didn’t have any heavy whipped cream so i just made some. You have to use 3/4 cup milk and 1/3 cup butter. You melt the butter and then boil the milk and the butter together. When i first put it into the dough- 3 tablespoons, it didn’t form, so i added a 4th and then it started to form! Thank goodness! I love this recipe 🙂 =)
That’s great to know that an alternative for heavy cream works if you’re in a pickle! 🙂 Thanks Monica!
🙂
I just made this pie. Man oh man, it’s good! Thank you for the crust recipe. I think it’s one of the best I’ve ever made so far. Crumbly, buttery, delish!
Thank you, I love to hear a good report :).
This looks great! I have a suggestion for you for a full-proof, works-every-time pie crust: it’s from Cook’s Illustrated (same guys as America’s Test Kitchen) and called the Foolproof Pie Dough. The secret ingredient is vodka which evaporates while the pie is baking. They go into a whole scientific explanation of why it works better than just ice-cold water. You have to pay for an online subscription to view the recipe at Cook’s Illustrated, but this place has it for free: http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html. Hope that helps 🙂 My husband is American and quite the pie-lover. This recipe for the dough has worked every time! I use my food processor and it’s super easy.
Oh Thank you so much for sharing!! I’m going to print it!
It was in the oven for about 45-50 minutes, the top was already browned and so were the sides but the bottom of the crust wasn’t ready yet, maybe i rolled the dough out to much. Oh well it was still good, i’m going to try it again. thanks
Its ok if it’s moist on the bottom. I’ve never been able to get it really crisp because of all the juicy apples on top of it, but it should still be cooked through. If your top starts to brown too much, you can always put some foil over the top to keep it from burning. hope that helps 🙂
The thick juices bubbled out so i took the pie out of the oven and cooled it but th bottom of crust was still not ready in the middle?
How long was the pie baking in the oven?
how do you know when the bottom of pie is ready?
Do you mean after it is baked? It should be ready when thick juices bubble out from the top of the pie.
Thank you so much. 🙂
Natasha, on step 3 it says to drizzle heavy cream ? im kinda confused what kind and how much?
I want to say it was 4 tbsp but I will double check when I get back home. Sorry about that.
Ok, it was 3 tbsp cold heavy cream. I fixed it in the instructions. I’m so glad you asked!
My sister made your apple pie and it was delicious!!! Thanks for the recipe! I love apple pie:)
Hi Galina! Thank you for taking the time to let me know 🙂 I’m so glad you enjoyed it. You’re welcome 🙂
Natasha,
Your blog is great. I am so glad I found it. When I lived in Ukraine we ate a salad frequently and I thought maybe you could help me find the recipe or the name. It was made with eggplant, onions, tomatoes, and I am not sure what else. Have you ever heard of it?
Dyakuyu!
I have a recipe with similar ingredients, but the eggplant is sauteed and then baked. Does that sound right to you? It’s more like a casserole than a salad though.
Oh I love apple pie! This actually looks like my mums, except hers was a bit heavy with the pastry… yours is better : )
Hope to see more posts from you, perhaps a vareniye recipe? If you haven’t done that already… love your blog : )
Thank you Ulyana! I am planning to post various canned foods such as Vareniye (my mom makes the best apricot and plum vareniye!) once the fruits and veggies are in season.
I absolutely ADORE Apple Pie!!! 😀 You did such a great job in explaining how to make it!! 😀 Thanks!! I have got to make this! 😀
xoxo
Kathleen
Thank you Kathleen! It was delicious. Next time I make it, I’ll use one of my readers suggestions and roll the dough between saran wrap. 🙂
Ah, yes, that good Irish cook, Joy O’Cookin’
That all sounds great. Thank you.
If I’m feeling lazy I’ll just grease the pan, put in filling, and top with biscuit dough rolled out thin. I find biscuit dough is much easier to make and roll out than pie crust. I;ve even docked it and blind baked it for the bottom crust. A bit odd the first time you try it, but pretty tasty.
That sounds like a great idea! With being in school and keeping very busy, I’m always trying to think up ways to speed up cooking. I’ll have to try that. Thanks Joe!
My pleasure, Ma’am. I even cheat and use self rising flour. Although, I have no idea WHY that seems to save time. Or why biscuits take me so much less time than pie crust.
What a beautiful pie! You have inspired me to make some apple pie! Buying ingredients this weekend and making some pie! Thanks for the recipe.
Looks very tasty! If you still want to use your pretty dish =-))… cut your ingredients, cool it if you wish, but then roll it out between two pieces of Saran Wrap. It rolls out easier, no mess, easy to transfer to the pie plate. When I make a crust, it takes me about 10 minutes, start to finish to have it ready… a little longer than defrosting one, but not by much! Also, remember that the less you work with the dough after you add the liquid, the flakier it will be.
I shall try your pie recipe soon! Thanks for posting it.
Thank you for your wonderful advice. I will definitely try that. If it cuts my time down to 10 minutes, I’ll take it! 🙂