Deep Dish Apple Pie

Mmm, pie!

Did anybody else ever watch Weebl and Bob? I think I wasted too much time on that site when I was in high school.

Anyway, that's what I made you. A Great. Big. HUGE apple pie.

Deep dish apple pie

If you've been following along, then you know all about the homemade pastry dough I showed you last week. This is incredible stuff when it comes to pastry!

So now it's time to get our bake on...

Classic apple pie recipe

Traditional Deep Dish Apple Pie


  • 2 large Cortland apples
  • 6 medium Macintosh apples
  • 2/3 cup dark brown sugar, packed
  • A heaping 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 tbsp unbleached all-purpose flour
  • 2/3 recipe Century-Old Nun's Pastry Dough (2 balls of dough)


  1. Position oven rack in bottom third of oven and pre heat the oven to 425*F.
  2. Peel, core, and slice the apples, then put them in a large bowl and combine with brown sugar, cinnamon, nutmeg and flour. Set aside.
  3. On a lightly floured surface, roll out the first ball of dough to a 12" circle about 1/8" thick. Transfer to a deep 9" or 10" pie plate. Place in the fridge while rolling out the second ball of pie dough that will form a lid.
  4. Remove the pie shell with the pastry from the refrigerator and pack with the apple filling; the filling can come up above the rim.
  5. Place the pastry lid over top of the filling, press the edges firmly together, then trim and crimp the edges using your forefinger and thumb.
  6. Make a few slits in the top for the air to escape while baking, and bake in the oven for 20 minutes.
  7. Reduce the temperature to 350*F and bake for a further 30 minutes, or until the pastry is a light golden brown.

Serve hot with some vanilla ice cream. Kawartha Dairy ice cream is some of the best! They use 100% Canadian fresh milk and cream.

Thanksgiving Apple Pie