Mile High Deep Dish Apple Pie


Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.

Photography Credit: Elise Bauer

Mile High Apple Pie

Apple season means apple pies, and my favorite are those mile high deep dish apple pies packed with apples, that aren’t overly sweet, and have a flaky, buttery crust. It’s a lovely ratio of crust to apples for those who prefer apples over crust.

How to Make Deep Dish Apple Pie

The problem with baking extra thick apple pies is that the apples shrink as they cook! This leaves a gap between the crust and the apples, which usually collapses upon cooling. What to do?

deep dish apple pie or mile high apple pie slice on serving dish

The trick is to gently cook the apples first so that they do their reducing before they go in the pie. I settled on this recipe after trying several approaches to making mile-high apple pies.

The crust substitutes some of the flour with almond flour, and comes from an apple pie recipe in Oprah Magazine. I first learned about the method for cooking the apples first for a deep-dish apple pie in Cooks Illustrated.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Best Toppings for Apple Pie

Like Apple Pie? Here are more great apple pie recipes

Looking for more ideas for Thanksgiving pie?

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Mile High Deep Dish Apple Pie Recipe

  • Prep time: 25 minutes
  • Cook time: 1 hour, 30 minutes
  • Making homemade crust time: 2 hours
  • Yield: Serves 6 to 8



  • 2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup almond flour or finely ground blanched almonds
  • 16 tablespoons (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 heaping teaspoon brown sugar
  • 3 to 6 tablespoons nonfat milk, very cold
  • 1 tablespoon heavy cream
  • 1 large egg yolk


  • 1/2 cup sugar (white granulated)
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 5 pounds of mixed apples (Granny Smith, Golden Delicious, Fuji, Jonagold, Pippin, Braeburn, Cortland, McIntosh), peeled and cut into 1/4 inch slices
  • 1 tablespoon of lemon juice and 1/2 teaspoon of grated lemon zest
  • 2 tablespoons unsalted butter


1 Make the pie dough for the crust: In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix.

Add butter and pulse 6 to 8 times, until mixture resembles coarse meal.

Add milk 1 Tablespoon at a time, pulsing until mixture begins to clump together. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour.

2 Cook the apples: While the pie dough is chilling, start cooking the apples. Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine.

toss apples in cinnamon and sugar for deep dish apple pie cook the apples for deep dish apple pie

Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to turn into applesauce.

Put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.

Spread out on a sheet pan to cool for 5 to 10 minutes.

3 Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven.

4 Roll out the bottom crust: While the apples are cooling and draining, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk.

Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half.

Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

press rolled out dough into deep dish pie plate

5 Add the filling: Add the apple filling to the dough-lined pie pan. Sprinkle with 1 tablespoon of lemon juice. Dot with butter.

add apple pie filling to bottom crust

6 Roll out top crust, place over apples, trim and crimp edges: Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

7 Score the top, brush with egg wash: Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

score the top of the apple pie and brush with an egg wash

7 Bake: Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 to 60 minutes or more, until filling bubbles in the center and crust turns golden brown.

bake the apple pie

8 Cool: Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla ice cream.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

No ImageMile High Deep Dish Apple Pie

Did you make it? Rate it!

  1. Katrina

    Question am I able to make this pie a day before and keep it in the fridge until I need to bake it ?

  2. Patricia

    The pie is in the oven right now – we’ll see how it turns out.
    Question: if the apples are already cooked, why does it need to be in the oven for another hour?

    Show Replies (1)
  3. Jessica

    When I made my apple pie I cut it open and there was so much water! I ave no idea what I did wrong.

    Some apple varieties have more moisture than others, and some have more moisture depending on the time they were picked. It’s usually a good idea to mix up the varieties of apples for apple pie for that reason. ~Elise

  4. Cassie


    I have made this apple pie for the last 4 Thanksgivings…awesome! This year I am pressed for time and would like to make it ahead of time and freeze it uncooked in the freezer, do you think the quality will be diminished? Do apples get soggy in the freezer?

    Thank you,

    Hi Cassie, I haven’t done it, but I have a friend who frequently freezes uncooked apple pies in the freezer, without any problems. Just takes longer to cook. ~Elise

  5. Aaron

    I’m wondering if it might be a good idea to let the filling cool for awhile before assembling the pie, as I’m afraid adding the apples whilst they’re still hot may melt the butter in the dough prematurely. Just a thought.

    p.s. this is by far the best cooking blog I’ve found on the web.


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mile high apple pie on serving plateMile High Deep Dish Apple Pie