Blue-Ribbon Deep-Dish Apple Pie

We love this recipe for Blue-Ribbon Deep-Dish Apple Pie. Add a slice of sharp cheddar cheese for an authentic New England apple experience.

3.80 avg. rating (76% score) - 79 votes

Blue-Ribbon Deep-Dish Apple Pie

When it comes to apple pie, the more fruit the merrier–except that the more apples you pile into the dish, the more likely you are to end up with a gap between crust, which sets early, and filling, which softens and shrinks. The answer, adapted from Cook’s Illustrated magazine, is to precook the apples a bit to “set” their shape. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the top with juicy apples.

Total Time: 1.15
Yield: 8 servings

For the crust:


  • 2-1/2 cups all-purpose flour, plus extra for work surface
  • 3 tablespoons granulated sugar, divided
  • 1 teaspoon kosher salt
  • 18 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  • 6-8 tablespoons ice water
  • Milk (for brushing crust)


First, make the crust: In a medium-size bowl, whisk together flour, 2 tablespoons sugar, and salt until well combined. Sprinkle butter cubes over flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add 1-2 tablespoons more ice water.

Turn dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don't overmix! Gather dough into a ball; then divide it into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.

For the filling:


  • 2-1/2 pounds (about 5 large) firm-tart apples, peeled, cored, and cut into 1/2-inch-thick wedges
  • 2-1/2 pounds (about 5 large) firm-sweet apples, peeled, cored, and cut into 1/2-inch-thick wedges
  • 1/3 cup granulated sugar
  • 2 tablespoons firmly packed light-brown sugar
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1-1/2 tablespoons cornstarch


Preheat oven to 425° and set one rack to the lowest position. Meanwhile, prepare the filling: In a large Dutch oven over medium-low heat, stir apples with sugar, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring gently, until apples just begin to turn tender, about 10 minutes.

Remove apples from heat, stir in cornstarch, and spread out on a large baking sheet. Place in your freezer to cool to room temperature, 12-15 minutes.

Meanwhile, unwrap the larger disk of dough and place it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 13-inch circle.

Peel off the top piece of parchment and transfer dough, peeled side down, to a 9-inch deep-dish pie plate. Peel off the remaining parchment and press crust into the plate, draping any excess over the sides. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out to an 11-inch circle. Set aside.

Remove apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Peel the parchment off the top crust. Transfer, peeled side down, to the pie; then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to let steam escape. Fold the bottom crust up over the top crust and crimp to seal. Brush crust all over with milk and sprinkle with remaining tablespoon sugar.

Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce heat to 350° and bake until the pie is golden brown, another 40-50 minutes. Let cool on a rack for at least 45 minutes before serving.

Apple notes: Any combination of firm-tart and firm-sweet apples is fine. I particularly like Northern Spy, Sierra Beauty, and Esopus Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness.
  • I am going to make this pie to take to Thanksgiving dinner at my sisters house. I plan on making it a day ahead. How shoud I reheat it?

  • You saved me from disaster! I was making the crust and realized I had thrown out my pie pan for being rusty. I didn’t have time to run to the store so I found your baking directions and used — ta da — a loaf pan I usually make bread in. Came out wonderful! Put the directions into my “cookbook” with the apple pie recipe. The crust for a round pie was the right amount for this rectangular deep dish pie.

  • Hi Liz! We were delighted to track down the recipe you’re hunting for (Lobster Puffs from August, 1998) and put it into our online recipe database so you’ll never be without them again! Here’s the link http://www.yankeemagazine.com/recipe/lobster-puffs. Enjoy, and thanks for reaching out! We’re always glad to connect readers with favorite recipes when we can.

  • Ok I have a really difficult request. Way back when Yankee magazine was the 5×7 size (approximately), during the summer a recipe was published with a “puff” for bridal showers/weddings stuffed with lobster salad. I had saved it for years and now cannot locate it. I have tried searching the Yankee recipe archives. I would love to find this recipe, there was a great article about how this recipe was a standard at bridal showers/weddings. Thanking you in advance.
    Liz O’Brien

  • Can the pie crust be prepared ahead of time? Can I make it the night before and keep it refrigerated until I make the pie?

  • A few months back ((this year) there was a simple cookie receipe made I believe by an elderly woman (her favorite). I saved it and placed it on my kitchen counter. After we had a fire in the kitchen, I lost it. Would you have any idea what I am asking for?

  • Excellent recipe – makes the most amazing apple pie packed with apples in a delicious, flaky, buttery crust. My new favorite apple pie recipe.

  • I have made the pie 2x’s and LOVE IT! You are a wonderful teacher (takes one to know one) and baker-Thank you.


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