Homemade American Deep Dish Apple Pie

This is the best ever homemade deep dish apple pie! It's twice cooked for twice the apples - perfect for holidays, fall days, and Thanksgiving.

Course Dessert

Cuisine American

Keyword apple pie, deep dish apple pie

Prep Time 1 30

Cook Time 1 10

Cooling Time 2

Total Time 2 40

Servings servings

Author justalittlebitofbacon

Set out a large bowl of water. Squeeze the juice one lemon into the water.
Peel the apples, putting each peeled apple into the water. Once all the apples are peeled, cored and slice the apples, putting the slices back in the water.
Drain the apples. In a large pot, mix together the apples with the sugars, salt, cinnamon, and allspice.
Cover the pot and cook the apples over medium heat until they are soft but not too mushy, about 20 minutes. Some may be a little oversoft before the firmer apples are ready. This is okay since the firmer apples will provide the structure for pie.
Set out a colander over a large bowl. Once the apples are done, drain them into the colander. Pour the juices back into the pot.
Add the bourbon to the pot and bring to a boil over medium high heat. Pour any more juices that have collected in the bowl into the pot. Reduce the juices to a thick syrup, about 7-8 minutes.
Let the apple and syrup cool to room temperature, about an hour. You can do this part the day ahead if you wish.

Preheat oven to 425F.
Set out the pie dough on the counter to warm up. This may take 20 minutes to an hour.
Roll out the bottom crust of the pie. Once it's large enough, about 12 inches around, press it into the pie plate. Trim the overhang to 1/2 inch.
Fill the crust with the cooled apples and syrup.
Roll out the top crust and place over the top of the pie. Trim it to match the bottom crust and pinch it all the way around to seal the edges. Add some vents in the top crust.
Bake the pie for 20 minutes. Then reduce the heat to 375F. Place a baking pan below the pie to catch any stray juices that bubble out. Continue baking for about 30 minutes more, or until the juices are bubbling out of the top and the bottom is well browned.
Let the pie cool for at least 2 hours, or overnight, before slicing it.
If you make the filling the day

Cooking the apples: Cooking the apples down may take a bit longer than 20 minutes, depending on how quickly your pot heats up and what sort of apples you use. When they are done, even the firmest apples should be a bit soft. Don't even worry a minute if the softer apples have become mush.
Slicing: So long as you let the pie cool thoroughly, it will cut into neat and even pieces. If you are not getting beautiful pieces plan on cooking down the apples more next time.
Make Ahead: If you make the filling the day ahead, take the apple filling out of the refrigerator and let it warm up before adding it to the pie. Basically, take out at the same time you take out the crust to warm it up for rolling.
Pie Crust: You cannot go wrong with my Easy Flaky Pie Crust recipe. It's a snap to make, almost impossible to mess up, and rolls out like playdough.
Pie Decorating: Decorating the top crust is completely optional. A few vents is all it needs. If you have some cute leaf stamps or apple stamps, have fun though!