Deep-Dish Apple Pie With a Flaky Lattice Crust

How to make deep-dish apple pie

Apple pie is both a year-round American classic and a leading Thanksgiving choice. YouGov found 20% of Americans selected it as their favorite Thanksgiving pie in 2024, second to pumpkin. This original deep-dish apple pie is designed for a U.S. Thanksgiving menu and makes one deep 9-inch pie, 10 slices. Allow 45 minutes plus chilling for preparation and 65 to 80 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

2 disks chilled pie dough; 3 pounds apples, preferably a mix of Granny Smith and Honeycrisp; 2/3 cup granulated sugar; 1/4 cup packed brown sugar; 3 tablespoons cornstarch; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon fine salt; 1 tablespoon lemon juice; 1 teaspoon vanilla; 2 tablespoons unsalted butter; 1 egg beaten with 1 tablespoon water; coarse sugar, optional. ^[1]

Step-by-step method

1. Roll one dough disk into a 13-inch round and fit it into a deep 9-inch pie plate. Refrigerate. Peel, core and slice the apples 1/4 inch thick. Toss them with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon and vanilla; rest 20 minutes, then drain the accumulated juice into a small saucepan. ^[1]

2. Boil the drained juice for 3 to 5 minutes until syrupy, then fold it back into the apples. Heap the filling into the shell and dot with butter. Roll the second disk, cut it into strips and weave a lattice. Trim and crimp; brush with egg wash and sprinkle with coarse sugar. Chill 15 minutes while the oven heats to 425°F. ^[1]

3. Bake on a foil-lined sheet for 20 minutes. Reduce to 375°F and continue 45 to 60 minutes, until the crust is deeply browned and juices bubble thickly near the center. Cool for at least 4 hours before cutting so the starch can set. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: Assemble and refrigerate the unbaked pie for up to 8 hours, or bake it one day ahead and keep it covered at cool room temperature. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: Use all Granny Smith apples for a tarter pie. A store-bought double crust is acceptable; keep it cold until assembly. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}