Desserts
This 10-inch deep dish apple pie recipe delivers the perfect balance of flaky lattice crust and spiced apple filling that bakes into golden perfection. The secret lies in a two-crust design—a sturdy bottom crust and a decorative lattice top—that creates crisp edges while keeping the filling tender.
I’ve perfected this recipe over years of trial and error, ensuring every slice has that signature deep-dish height and buttery, caramelized flavor.
The filling starts with a mix of tart and sweet apples (like Honeycrisp and Granny Smith) tossed in cinnamon, nutmeg, and lemon juice to keep it bright. A touch of cornstarch thickens the juices just enough to prevent a soggy bottom, while a blind-baked crust guarantees a flaky foundation.
The lattice isn’t just for looks—it allows steam to escape, creating a crispy, almost crackly top that’s impossible to resist.
What you’ll end up with is a pie that looks like it came from a bakery but tastes even better—golden-brown crust, tender apples with just the right bite, and a spiced aroma that fills your kitchen.
The lattice pattern adds visual appeal, making it perfect for holidays or family gatherings. This recipe is designed to impress, whether you’re baking for a crowd or treating yourself to a classic dessert.
Ready in about 55 minutes at 375°F, this pie requires minimal fuss but delivers maximum flavor. The key is patience—letting the apples cook slowly and the crust bake through ensures every slice is worth the wait.
Serve warm with vanilla ice cream or whipped cream for the ultimate comfort food experience.
Ingredients for 10 inch deep dish apple pie
These ingredients create the perfect golden lattice crown with tender spiced apples inside.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for crust |
| Granny Smith Apples 🍎 | 3 lb | Peeled, sliced into wedges |
| Honeycrisp Apples 🍎 | 2 lb | Peeled, sliced into wedges |
| Granulated Sugar 🍚 | 1 ½ cups | For filling sweetness |
| Light Brown Sugar 🍚 | ½ cup | Packed for caramel flavor |
| Cornstarch 🌾 | ¼ cup | Prevents soggy bottom |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ice Water 💧 | ½ cup | For dough binding |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The apples are the star—Honeycrisp for sweetness, Granny Smith for tartness—and they need to be fresh. Hit the produce section early for the best selection, or grab organic from Whole Foods if you want to splurge. Peeled and sliced uniformly, they cook evenly. For the crust, Land O’Lakes unsalted butter is my go-to—it’s cold enough to cut without melting when you handle it. If you’re prepping ahead, store peeled apples in lemon water to prevent browning. The cinnamon should smell vibrant—if it’s dusty, toast it lightly in a dry pan to wake up the flavor.
No Granny Smith? Fuji or Braeburn work in a pinch, but they’re less tart. Short on brown sugar? Substitute white sugar at the same amount, though you’ll lose some caramel depth. The cornstarch is non-negotiable—it’s what keeps the bottom crisp instead of mushy. For the crust, King Arthur flour is my secret weapon, but any all-purpose works. If you’re gluten-free, swap for a 1:1 blend. The egg wash? Beat the egg with a splash of milk for extra shine. And trust me, the lattice pattern isn’t just for looks—it’s what creates that crackly, almost crispy top.
This pie keeps beautifully—3 days in the fridge or 2 months in the freezer if wrapped tightly in foil. Reheat slices at 350°F for 10 minutes to restore crispness. The crust freezes well too, so you can blind-bake it ahead and store it separately. For serving, vanilla ice cream is classic, but whipped cream or caramel sauce works too. Leftovers? Slice and freeze individual portions for quick dessert later.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this butter-and-flour shortcut—just mix, press, and bake. No chilling, no fuss, and the flaky layers still hold up like a pro’s work.
- Tart-Sweet Magic: Granny Smiths keep it crisp while Honeycrisp adds that juicy bite. A sprinkle of sugar on top? That caramelized edge after baking? Chef’s kiss.
- Weeknight Crowd Pleaser: Slice it warm for dinner, pack leftovers for lunch—it’s the one dessert that doubles as a meal. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Apples last weeks, butter stretches far, and flour’s the cheapest pantry staple. Feeds six for under $10, and the compliments? Priceless.
Step-by-step instructions for 10-Inch deep dish apple pie
Here's how to create that perfect deep dish apple pie with a golden lattice crown and spiced apple layers.
Prepare the Perfect Pie Crust
In a large bowl, combine the 4 cups all-purpose flour with 1 teaspoon salt. Cut in the 2 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers 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. Be careful not to overwork it. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilled dough is easier to roll and prevents shrinking in the pan.
Roll and Fit the Bottom Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 10-inch deep dish pie plate, pressing gently to fit the bottom and sides. Trim any excess dough hanging over the edge, leaving about 1/2 inch for crimping later.
Chill the crust-lined pie plate in the refrigerator for 20 minutes while you prepare the filling. This extra chill prevents the bottom from puffing up when you add the hot filling. Preheat your oven to 375°F during this time—it'll be ready when you are.
Prepare the Spiced Apple Filling
In a large bowl, combine the 3 lb Granny Smith apples and 2 lb Honeycrisp apples, peeled and sliced into 1/4-inch wedges. Toss them with the 1.5 cups granulated sugar, 0.5 cup light brown sugar, 0.25 cup cornstarch, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon salt. The sugar will start drawing out juices immediately—this is normal and important for flavor development.
Add the 2 tablespoons lemon juice and toss gently to coat all the apple slices. Let the mixture sit for 15 minutes while you prepare the top crust. This resting period allows the spices to penetrate the apples and prevents a watery filling when baked. The filling should look glossy and well-coated.
Assemble the Lattice Topping
Roll out the second dough disc into a 12-inch circle, about 1/8-inch thick. Using a sharp knife or pizza cutter, cut the dough into 12 strips, about 1/2-inch wide. Arrange 6 strips horizontally across the pie, spaced 1/4-inch apart, leaving a 1/2-inch border around the edge.
Ladle the apple filling into the prepared bottom crust, mounding it slightly in the center. Place the remaining 6 dough strips vertically over the horizontal strips, alternating the ends to create a classic lattice pattern. Brush the lattice with the beaten 1 whole large egg (mixed with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Bake the pie in the preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling vigorously at the edges. If the lattice starts browning too quickly, loosely cover it with aluminum foil.
Remove from the oven and let it cool for 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. Serve warm with 1.5 cups vanilla ice cream for the ultimate classic combination. The first slice should reveal a flaky crust, perfectly spiced apples, and that beautiful caramelized lattice crown.
Pro Tips For Making 10 Inch Deep Dish Apple Pie
- Preheat Pan First: The deep dish pan holds heat like a brick—give it 10 minutes in a 375°F oven before adding the crust. I learned this the hard way when my bottom crust turned soggy because the pan was cold. Trust me, that extra time makes the crust crispier from the first bite.
- Toss Apples with Sugar: Don’t just dump sliced apples into the pan—toss them with 2 tablespoons of sugar before layering. The Granny Smiths and Honeycrisp stay juicier this way, and the sugar caramelizes faster during baking. (Yes, even if you’re impatient like me, this step cuts down on cleanup later.)
- Vent the Top Crust: Poke holes in the top crust before baking, but not too many—about 10-12 small slits. Too few, and steam gets trapped; too many, and the filling leaks out. I used to skip this, and my pie would puff up like a balloon before collapsing. A little ventilation goes a long way.
- Chill the Dough: Roll out the top crust and let it rest in the fridge for 15 minutes before placing it on the pie. Cold dough is easier to handle and less likely to shrink during baking. I was skeptical until I tried it—now I never skip it. (Your future self will thank you.)
Best sauces and condiments for this 10 inch deep dish apple pie
Classic Vanilla Glaze
Drizzle over warm slices for a glossy finish that ties everything together. Mix 1 cup powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla extract until smooth.
Thin with an extra splash of milk if needed. This glaze adds sweetness without overpowering the spiced apples—perfect for balancing tart Granny Smith flavors. 🥄
Caramel Drizzle
Elevate your pie with a rich caramel drizzle that complements the warm spices. Heat ½ cup heavy cream with ½ cup granulated sugar in a saucepan until it reaches 235°F on a candy thermometer, then pour over ice water.
Stir in 2 tablespoons butter until smooth. Drizzle over slices just before serving for a luxurious touch.
Spiced Whipped Cream
Take your serving game to the next level with whipped cream infused with pie spices. Whip 1 cup heavy cream to soft peaks, then fold in 2 tablespoons powdered sugar, ½ teaspoon cinnamon, and pinch of nutmeg.
Pipe onto plates alongside pie slices for a cohesive flavor experience that ties back to the filling.
Cream Cheese Frosting
Add a tangy contrast to the sweet-tart filling with this creamy frosting. Beat 8 oz cream cheese with ½ cup butter until smooth, then gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract.
Spread over cooled slices for a restaurant-quality finish that pairs beautifully with vanilla ice cream.
Honey Butter Drizzle
For a modern twist, combine ¼ cup melted butter with 2 tablespoons honey and a pinch of salt. Drizzle over warm slices to enhance the natural sweetness of the apples while adding a subtle buttery richness. This works especially well with the crisp lattice top for a perfect texture contrast.
Cinnamon Sugar Crumble
Create a quick topping that adds texture and extra flavor. Mix ½ cup granulated sugar with 2 tablespoons cinnamon and sprinkle over the lattice before baking. The sugar will caramelize beautifully, creating a crunchy topping that pairs perfectly with the tender apples below. 🌟
Nutrition facts
Frequently asked questions
Can I make this deep dish apple pie without a lattice top?
The lattice is iconic, but you can absolutely use a full top crust if preferred! Simply roll out the second dough disc, place it over the filling, and cut a few slits for steam to escape. Brush with egg wash and bake as directed. For extra flair, crimp the edges decoratively or add a simple slit pattern.
How do I prevent a soggy bottom in my deep dish apple pie?
The cornstarch in the filling is your secret weapon—it absorbs excess moisture. Pre-baking the bottom crust (15 minutes at 375°F) before adding filling also helps. For extra insurance, sprinkle a thin layer of granulated sugar between the crust and filling to create a crisp barrier.
Can I use pre-made pie crust for this recipe?
Pre-made crusts save time and still deliver great results. For best texture, chill the crust in the pie dish for 30 minutes before filling. If using a frozen crust, thaw it completely first. The recipe works equally well with homemade or store-bought—just be mindful of thickness variations when rolling.
What's the best way to store leftover deep dish apple pie?
Store at room temperature for up to 2 days in an airtight container, or refrigerate for 4-5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap. Reheat slices at 350°F for 10-12 minutes to restore crispness. The crust freezes beautifully too—just thaw before serving.
Why did my lattice top turn out uneven?
Uneven lattice often happens when strips aren't cut uniformly or spaced too closely. For perfect results, use a ruler to cut ½-inch wide strips and space them ¼-inch apart. Keep the strips taut when arranging—this creates clean lines. If the dough shrinks during baking, chill it longer before assembly.