Deep Dish Apple Pie

Deep Dish Apple Pie

Made  times
Peggi Weaver Tebben 57

"I have made this recipe for years now & no other compares, to me."
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1 h 35 m 8 servings yields 1 deep dish pie
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375°
  3. Combine flour & salt in medium size bowl. Cut in the Crisco with pastry cutter.
  4. Mix the water , vinegar & egg, by hand in separate bowl.
  5. Add both mixtures together & combine until it forms a ball.
  6. Divide ball into 2 equal parts & roll one out at a time on floured board. Place in pie shell & repeat with top crust.
  8. In large saucepan, combine 3/4 c. sugar, the cornstarch, water & salt. Cook over medium heat, stirring constantly until thick.
  9. Remove from heat & add the rest of sugar, butter, cinnamon & nutmeg. Using a whip, beat until smooth & mixed thoroughly.
  10. Add peeled, sliced apples that have been generously sprinkled with lemon juice, to make the prepared sauce nice & thick with apples. May need more.
  11. Place pie filling in prepared crust.
  12. Place top crust on & flute. Cut slits on top for ventilation. Spread on softened butter, then sprinkle with sugar.
  13. Cover edges of pie with foil or crust shields & bake @ 375° for 25 minutes. Remove foil or covers & bake 20-25 more minutes until crust is a golden brown & flaky!. Allow to cool or serve warm with ice cream.
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