Deep Dish Apple Pie
A tall, buttery apple pie packed with cinnamon-nutmeg tart apples and baked under a sugared crust until bubbling.
Prep 25 min · Cook 40 min · Total 3 hr 5 min · Makes 1 9-inch deep dish pie (8 slices)
Ingredients
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 cups thinly sliced peeled tart apples
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1/2 cup butter, melted
- 1 package refrigerated pie crusts
- 1 tablespoon coarse sugar
Directions
- Set the oven to 375 degrees F, or 190 degrees C. Grease a 9 inch pie plate made for deep dish pies.
- Unroll 1 pie crust, then settle it into the pie plate you greased. Crimp the edge however you like.
- In a large bowl, stir together the apples, granulated sugar, cinnamon, nutmeg, lemon juice, flour and melted butter until thoroughly mixed. Spoon the filling into the crust.
- Lay the remaining pie crust on top of the filling. Trim away any dough hanging past the pan, then crimp the top and bottom crusts together so they seal. Make several slits across the upper crust so steam can vent as it bakes. Add coarse sugar over the top, if you like.
- Bake in the heated oven for 40 minutes, or until the crust is golden brown and the filling bubbles at the edges. Cool before serving.