Classic Deep Dish Apple Pie recipe with a flaky homemade crust and spiced apple filling. This easy apple pie combines tart and sweet apples with cinnamon and vanilla for a perfectly balanced dessert. Perfect for holiday baking, family gatherings, or cozy autumn treats. Step-by-step instructions for a bakery-style lattice crust and tips for a thick, flavorful filling.

Ingredients

For the Pie:

3 × 320 g (11.2 oz each) rolls shortcrust pastry
5 large cooking apples
3 sweet eating apples (e.g., Jazz or Pink Lady)
2 tablespoons lemon juice
3 tablespoons plain (all-purpose) flour
1 tablespoon cornflour (cornstarch)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground cloves
150 g (¾ cup) light brown sugar
1 teaspoon vanilla extract
1 small egg, lightly whisked

For the Topping:

1 tablespoon coarse brown sugar

Instructions

Preheat the Oven:
Set the oven to 190°C (375°F) fan.
Prepare the Base:
Unroll two rolls of pastry and line a deep pie dish (about 24 cm diameter × 5.5 cm deep). Press where the pastry joins to seal. Reserve any leftover pastry for the lattice top. Chill the lined dish in the fridge while making the filling.
Prepare the Apples:
Peel, core, and slice the apples into ½ cm thick slices. Place in a large bowl and toss with lemon juice to prevent browning.
Add the Coating:
Sprinkle over the flour, cornflour, cinnamon, ginger, and cloves. Toss until the apples are evenly coated. Stir in the sugar and vanilla extract.
Assemble the Pie:
Arrange the apple slices evenly in the chilled pastry shell, packing them in tightly without gaps. Trim any overhanging pastry from the edges and brush the rim with egg wash.
Make the Lattice Top:
Unroll the third pastry sheet and cut into strips 1.5–2 cm wide. Use leftover strips from the second roll for the edges. Lay strips vertically over the pie, leaving ½ cm gaps between each.
Fold back every other strip, lay a horizontal strip across, then return the folded strips. Alternate the folds for each new horizontal strip to create a woven lattice. Trim excess pastry.
Finish and Bake:
Brush the lattice and edges with egg wash. Sprinkle over coarse brown sugar. Bake for 55–60 minutes until golden brown. If the crust darkens too quickly after 30 minutes, loosely cover with foil and bake for the full 60 minutes.
Cool and Serve:
Let the pie cool for 15 minutes before slicing.

Tips

Keep pastry cold for a flakier crust.
Pack apple slices tightly to prevent gaps once baked.
Use a pie shield or foil to protect edges from overbrowning.
Bake on a tray to catch any juices that bubble over.

Variations and Substitutions

Spice Mix: Add nutmeg or allspice for a warmer flavour.
Fruit Twist: Swap some apples for pears or add a handful of cranberries.
Pastry Option: Use homemade shortcrust pastry for a richer taste.
Sugar Swap: Use dark brown sugar for a deeper caramel flavour.

FAQs

Can I make this pie ahead of time?
Yes — prepare and refrigerate unbaked for up to 24 hours, or freeze before baking.

What apples are best?
A mix of tart cooking apples and sweet eating apples gives the best balance.

Why use both flour and cornflour?
They help thicken the filling for a rich, non-runny texture.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream.
Pair with custard for a classic British touch.
Drizzle with caramel sauce for extra indulgence.

Why You’ll Love This Recipe

Deep, generous filling of tender spiced apples.
Beautiful lattice crust for a bakery-style look.
Perfect blend of tart and sweet apple flavours.
Ideal for autumn, holidays, or weekend baking.