10 Inch Deep Dish Apple Pie Recipe: Flaky Lattice Crust and Spiced Filling Bliss

A 10-inch deep dish apple pie with a flaky lattice crust and spiced filling is the kind of dessert that transforms any gathering into a celebration. 🍏 The secret lies in the layers—crisp, golden crust that holds its shape while encasing a filling so fragrant it fills the kitchen before the oven even heats up.

This recipe balances tradition with practicality, whether you’re using a classic rolled crust or a shortcut pre-made option; the result is always that perfect balance of tender apples and buttery pastry.

The filling starts with a mix of sweet and tart apples, their juices caramelizing into a thick, aromatic center that’s just set enough to hold its shape when sliced.

A touch of cinnamon, nutmeg, and lemon zest brightens the flavors, while a cornstarch slurry ensures the filling stays firm without turning soggy. The lattice crust adds visual appeal while allowing steam to escape, creating those signature flaky layers that make every bite irresistible.

Baking at the right temperature—375°F—ensures a golden crust and tender filling, with about 50-60 minutes needed for perfection.

The aroma alone will have everyone gathering around the kitchen, and the first slice reveals the magic: crisp, buttery crust giving way to warm, spiced apples that practically melt in your mouth. This is the kind of pie that earns second helpings without apology.

Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel for the ultimate dessert experience. The recipe scales perfectly for a single 10-inch pan, making it ideal for family dinners or holiday gatherings where a showstopper dessert is a must.

Let’s get baking—this pie is worth every minute of effort.

Ingredients for 10 inch deep dish apple pie

Gather these essential ingredients for that perfect deep-dish apple pie with lattice perfection.

The butter is non-negotiable here—use European-style unsalted butter for maximum flakiness, like Plugrá or Land O’Lakes. Most grocery stores stock it in the dairy section, but Whole Foods or specialty markets often carry higher-quality brands. Keep it cold until you’re ready to cut it into cubes for the lattice—room temperature butter will make your crust tough. The apples are your flavor foundation: Honeycrisp for sweetness, Granny Smith for tartness, and Pippin if you want that classic texture. Peel and slice them uniformly—about 1/4-inch thick—for even baking. If you’re short on time, pre-sliced apples at Trader Joe’s work in a pinch, just toss them with a little lemon juice first.

No cinnamon? Cassia cinnamon works fine, but it’s slightly stronger, so reduce to 1.5 tbsp. Nutmeg can be skipped, but if you’re feeling fancy, freshly grated nutmeg from a microplane adds depth. The cornstarch is key for that thick, jammy filling—don’t substitute flour. For the crust, if you’re using pre-made pie dough, Pillsbury Refrigerated or Whole Foods Store Brand are solid choices, but homemade always tastes better. The lemon zest and juice are brightening agents—if you’re out of lemons, bottled lemon juice works, but zest is harder to substitute. For the lattice, cut the dough strips into 1-inch widths for that classic look, but wider strips (1.5 inches) bake faster if you’re impatient.

The dough can be made a day ahead and stored in the fridge, wrapped tightly in plastic. The filling keeps its best flavor for 24 hours before baking, so prep it the night before. Once baked, the pie reheats beautifully—just cover it with foil and warm at 350°F for 15 minutes. Store leftovers in an airtight container for 4 days in the fridge or freeze for 3 months. For serving, let the pie cool slightly—warm slices with ice cream are the real magic. If you’re making this ahead for a party, assemble the pie the day before and bake it just before serving—everyone will notice the difference in freshness and aroma.

Step-by-step instructions for deep dish apple pie

Here’s how to create a restaurant-quality deep dish pie with a lattice crust that’s crisp yet tender.

In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 2 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.5 cup ice water, mixing just until the dough comes together.

Divide the dough into two equal discs, flatten into 6-inch circles, and wrap tightly in plastic. Chill for at least 2 hours (or up to 2 days). This resting time is crucial—it develops gluten for flakiness and prevents shrinking during baking. I like to press the dough into a 10-inch pie dish, letting it hang over the edges slightly for that classic deep dish look.

Peel, core, and slice the 7 cups mixed apples into ¼-inch thick pieces. Toss immediately with 2 tbsp lemon juice and 1 tbsp lemon zest to prevent browning. In a separate bowl, whisk together 1.5 cups granulated sugar, 2 tbsp cornstarch, 2 tbsp ground cinnamon, and 0.5 tsp ground nutmeg. Add the apples and toss gently to coat evenly.

Let the filling sit for 15 minutes—this allows the cornstarch to begin thickening slightly, which prevents a watery pie. The apples should look glossy and evenly coated with the spice mixture. This step makes all the difference in texture when baked.

Roll out one chilled dough disc to fit a 10-inch pie dish, pressing gently to cover the bottom and sides completely. Trim excess dough, leaving about 1 inch overhang. Pour the prepared apple filling into the crust, mounding it slightly in the center. Roll out the second dough disc and cut into ½-inch wide strips for the lattice.

Arrange the strips in a crisscross pattern over the filling, starting with a full strip across the bottom. Weave the remaining strips over and under like a basketweave. Brush the lattice with a lightly beaten egg (use the 1 whole large egg) for golden color. Here’s the thing—don’t press down on the lattice or it’ll flatten and lose its beautiful pattern.

Preheat oven to 375°F. Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling vigorously at the edges. If the crust starts browning too quickly, tent loosely with foil.

I know it’s tempting to open the oven door, but resist! The pie needs that steady heat to develop proper texture. The filling should be thick and slightly sticky when done—it’ll set as it cools. When you tap the crust lightly, it should sound hollow, not dull.

Transfer the pie to a wire rack and let it cool completely for at least 2 hours. This resting period allows the filling to set properly and prevents a soggy crust. The aroma alone will have your kitchen smelling like autumn.

Serve warm slices with 2 cups vanilla ice cream and a drizzle of 0.5 cup caramel sauce on the side. The contrast of warm pie, creamy ice cream, and rich caramel creates the perfect balance of textures and temperatures. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Health benefits of this dish

Fiber-Rich Filling

This deep dish apple pie packs a surprising amount of dietary fiber, thanks to the 7 cups of mixed apples in the filling. A single slice delivers about 5 grams of fiber, which supports digestive health and keeps you feeling full longer.

The combination of Honeycrisp (sweeter, softer) and Granny Smith (tart, crisp) apples provides both soluble and insoluble fiber, promoting gut health. 🍏

Natural Sweetness Boost

The recipe uses 1.5 cups granulated sugar, but the natural sweetness of the apples means you can reduce this by ¼ cup if you prefer a less sweet pie.

The lemon zest and lemon juice enhance the apples’ natural flavors, allowing you to rely more on their inherent sweetness while keeping the filling bright and tangy.

Antioxidant Benefits

Apples are packed with antioxidants like quercetin and catechin, which help combat oxidative stress in your body. The cinnamon and nutmeg in the filling also contribute to this benefit, with cinnamon being particularly effective at stabilizing blood sugar levels.

This makes the pie not just delicious, but also a healthier dessert choice. 💪

Healthy Fat from Butter

The 2 cups of cold unsalted butter in the crust provide saturated fats, which are essential for brain function and hormone production. While butter is often criticized, using it in moderation—like in this recipe—adds richness without overwhelming the dish.

Opt for European-style butter (like Plugrá) for a higher fat content that enhances flakiness without excess water.

Portion Control Made Easy

A single slice of this 10-inch deep dish apple pie serves as a reasonable dessert portion, providing about 250-300 calories depending on toppings. Serving it with vanilla ice cream adds creaminess but also increases the calorie count, so I recommend offering it as a side rather than a standard topping.

This makes it easier to enjoy without overindulging. ✨

Low-Sodium Option

If you’re watching your sodium intake, you can reduce the 1 tsp salt in the crust to ½ tsp without sacrificing flavor. The natural sweetness of the apples and the warmth of the spices will still shine through.

For extra flavor without added salt, consider adding a pinch of ground cardamom or orange zest to the filling.

Frequently asked questions