Deep-Dish Apple Pie
This deep‑dish apple pie layers tart Granny Smith apples with lemon and orange zest, sweet sugar, and classic spices, all nestled in a buttery, flaky crust. Perfect for fall gatherings or a cozy dessert any time of year.
Instructions
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Prepare the oven and apples
Preheat the oven to 400 °F. Cut each apple quarter into thirds crosswise. In a large bowl combine the apple pieces with lemon zest, orange zest, lemon juice, orange juice, 1/2 cup sugar, 1/4 cup flour, 1 tsp kosher salt, 3/4 tsp cinnamon, 1/2 tsp nutmeg, and 1/8 tsp allspice. Mix until the apples are evenly coated. -
Make the pie crust (or use prepared crust)
Dice the butter and chill. In a food processor combine crust flour, 1 tsp kosher salt, and 1 tbsp sugar; pulse. Add butter and shortening; pulse until pea‑sized. With the processor running, add ice water gradually and pulse until dough forms a ball. Divide dough in half, wrap each portion, and refrigerate 30 minutes. Roll each half on a floured surface into a circle large enough for a 9‑ or 10‑inch pan. -
Assemble the pie
Roll out one dough half and drape it in the pie pan, allowing the edges to overhang about ½ inch. Fill the crust with the apple mixture. Brush the exposed edge of the bottom crust with the egg‑wash (egg beaten with 1 tbsp water). Place the second rolled crust on top, trim edges to about 1 inch over the rim, and fold the top edge under the bottom edge. Crimp the edges with fingers or a fork. -
Finish and bake
Brush the entire top crust with egg‑wash, sprinkle with 1 tsp sugar, and cut 4–5 slits for steam. Place the pie on a sheet pan and bake for 1 to 1 ¼ hours, or until the crust is golden brown and the filling is bubbling. -
Serve
Remove the pie from the oven and let it cool slightly. Serve warm, optionally with vanilla ice cream.
Tips
For extra flakiness, keep all butter and shortening as cold as possible. If the top crust browns too quickly, cover it loosely with foil during the last 20 minutes of baking.
Video
“Ina Garten's Deep-Dish Apple Pie Is PERFECT for Fall 🍏🥧 Barefoot Contessa | Food Network” by Food Network, watch on YouTube.
About this recipe
The filling combines sliced apples with fresh citrus zest, lemon and orange juice, and a blend of cinnamon, nutmeg, and allspice for warm, aromatic flavor. A generous amount of sugar and a touch of flour help the mixture stay glossy and thick as it bakes.
The pie is built with a two‑crust method: a bottom crust that lines a 9‑ or 10‑inch pie pan, and a top crust that covers the apples, sealed, brushed with egg wash, and lightly sweetened before baking until golden brown. Serve the pie warm, perhaps with a scoop of vanilla ice cream.
