Desserts
Betty Crocker's deep dish apple pie recipe delivers the kind of flaky, golden lattice perfection that makes every slice worth the wait.
I've perfected this classic technique over years of baking, ensuring a crisp bottom crust that holds its shape while the spiced apple filling stays perfectly set—not too runny, not too dry.
The secret lies in layering cold butter into the dough and letting the lattice crust bake just long enough to crisp before the filling sets.
This recipe balances tradition with modern accessibility, so you don't need a pie iron or years of experience to achieve restaurant-quality results. The dough comes together in a food processor (or by hand), and the filling uses a mix of tart and sweet apples for balanced flavor.
A simple egg wash on the lattice gives it that signature golden sheen, while a 30-minute blind bake ensures the bottom stays crisp even after the filling bakes through.
What you'll end up with is a pie that looks like it came from a bakery—golden, flaky layers with a lattice pattern that's both decorative and functional.
The spiced filling has just the right amount of cinnamon, nutmeg, and brown sugar to caramelize beautifully, while the crust remains tender enough to cut cleanly. This is the kind of pie that disappears quickly, so make sure to have a crowd ready.
Perfect for holiday gatherings or as a comforting dessert any time of year, this recipe scales easily for larger pies. The techniques here work for both beginners and experienced bakers, with tips to troubleshoot common issues like soggy bottoms or overbrowned crusts. Let's get baking!
Ingredients for betty crocker deep dish apple pie
Golden crust, spiced filling, and lattice perfection—this deep dish pie needs just these ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Unbleached preferred for flakiness |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into 1/2-inch cubes |
| Granulated Sugar 🍚 | ¼ cup | For dough sweetness |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Mixed Apples 🍎 | 6 medium | Tart and sweet varieties |
| Light Brown Sugar 🍚 | 1 ¼ cups | Packed firmly |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 2 cups | For lattice crust |
| Granulated Sugar 🍚 | ¼ cup | For lattice sprinkle |
The flour makes all the difference. King Arthur or Gold Medal brands yield the best flaky texture—avoid bleached varieties. For the butter, Plugrá or Land O'Lakes work perfectly, but never let it warm up. The apples should be a mix of tart (Granny Smith) and sweet (Honeycrisp or Braeburn)—6 medium apples is ideal. If using pre-sliced, pat them dry with a towel to prevent a soggy crust. The brown sugar should be packed firmly; Domino brand works well for this. For the lattice, use a pizza cutter or sharp knife to create clean strips.
No tart apples? Add 1 tbsp lemon juice to your sweet apples for balance. Running short on cinnamon? Substitute 1 tsp pumpkin pie spice for a similar warm flavor. The nutmeg should be freshly grated—pre-ground loses potency quickly. For the lattice, if you don't have flour for dusting, cornstarch works just as well. The egg wash can be made ahead and stored in the fridge for up to 24 hours. If you're not using the dough immediately, wrap it tightly in plastic and refrigerate for up to 48 hours or freeze for 3 months.
The dough must stay cold throughout handling—work quickly and chill between steps. For the filling, toss the apples with lemon juice immediately after slicing to prevent browning. The pie can be prepped ahead and baked later: refrigerate assembled pie for up to 24 hours before baking. Leftovers keep for 4-5 days in the fridge, and slices freeze beautifully for up to 3 months. To reheat, warm at 350°F for 10 minutes to restore crispness.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by that cold butter cut into flour—no food processor, no fuss. Just mix, press, and fold. The secret’s in the ice water; it keeps the dough together without overworking it, and honestly? It’s foolproof even when I’m distracted.
- Spiced Perfection: That sugar in the crust isn’t just for sweetness—it caramelizes into a buttery, golden lattice while the apples soften just enough. Between us, the cinnamon in the filling? It’s the only way I’ll eat pie in October.
- Leftovers That Last: This pie holds up for days, sliced and reheated (yes, even the crust). I’ll make two—one for company, one for my lazy mornings. The sugar keeps it from drying out, and the butter? It’s the reason it tastes fresh the third day.
- Crowd-Pleaser Budget: Four ingredients for the crust, plus whatever apples you have. No fancy pastry cream, no store-bought shortcuts. My kids fight over slices, and my wallet thanks me for skipping the bakery. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker's deep dish apple pie
Create a restaurant-quality deep dish apple pie with a flaky lattice crust and perfectly spiced filling.
Prepare the Pie Dough for Maximum Flakiness
In a large mixing bowl, combine the 4 cups all-purpose flour, 0.25 cup granulated sugar, and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter (cut into ½-inch cubes) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates the flaky layers we're after.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be slightly shaggy—don't overwork it. Divide the dough into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling prevents the butter from melting during rolling.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disk into a 12-inch circle (about ⅛-inch thick). Transfer the rolled dough to a 9-inch deep-dish pie plate, pressing gently to shape it into the bottom and sides. Trim excess dough, leaving about ½-inch overhang. Roll out the second dough disk into another 12-inch circle for the lattice.
For the filling, peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. In a large bowl, toss the apples with 1.25 cups light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp lemon juice. This combination of tart and sweet apples with warm spices creates the perfect balance of flavors. Pour the filling into the prepared pie crust, mounding it slightly in the center.
Create the Signature Lattice Topping
Cut the second dough disk into 12 strips (about 2 inches wide). Arrange 6 strips horizontally across the pie, spacing them about ¼-inch apart. Fold back every other strip, then fold the folded strips up to create a lattice pattern. Brush the lattice with the beaten 1 whole large egg (mixed with 1 tablespoon water) for a golden finish. Sprinkle the lattice with 0.25 cup granulated sugar—this caramelizes beautifully during baking.
Cut the remaining 2 cups all-purpose flour into ¼-inch strips and weave them through the lattice for extra decoration. This step adds visual appeal while maintaining the pie's structural integrity. The flour strips will toast to a lovely golden color as they bake.
Bake to Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. The filling should be tender but still hold its shape—it will continue cooking slightly after removal from the oven. If the edges brown too quickly, cover them with aluminum foil.
When the pie is done, remove it from the oven and let it cool for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The crust should be crisp, the lattice should hold its shape, and each slice should reveal a perfect balance of flaky crust and spiced apple filling.
Pro Tips For Making Betty Crocker Deep Dish Apple Pie
- CHILL THE DOUGH BLOCKS: I learned this the hard way—rolling out warm dough for a deep-dish pie is a recipe for a soggy bottom. After mixing the flour, butter, and ice water, divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Cold dough handles better and stays crisp longer.
- CUT BUTTER IN SMALLER PIECES: Betty Crocker’s recipe calls for cold butter, but most home cooks overlook how small those pieces should be. Cut the butter into ½-inch cubes instead of 1-inch chunks—this increases surface area, creating more flaky layers without melting prematurely. Use a sharp knife or cheese slicer for even results.
- DON’T SKIP THE EGG WASH: The egg wash (1 egg + 1 tablespoon water) is often an afterthought, but it’s the non-negotiable step for that golden, glossy crust. Brush it on generously—especially the edges—right before baking. If you’re in a rush, whisk the egg with a splash of milk for extra shine (and easier cleanup).
- WEIGH THE FLOUR: Measuring flour by scooping from the bag is how you end up with a dense, heavy crust. Instead, use a kitchen scale and measure the all-purpose flour by weight (Betty Crocker’s recipe likely calls for ~3 cups, but that’s ~375g). Spooning flour into the scale and leveling with a knife guarantees consistency every time—no guesswork.
Best sauces and condiments for this recipe
Classic Vanilla Ice Cream
Nothing complements a deep dish apple pie like a scoop of homemade vanilla ice cream. I use a simple 2-egg custard base with 1 cup heavy cream, 1 cup whole milk, and ½ cup granulated sugar for a creamy texture.
Add 1 vanilla bean (or 2 teaspoons pure vanilla extract) for authentic flavor. Churn in an ice cream maker for 20-25 minutes until thick. Serve slightly soft for the best scoop and melt experience. 🍦
Caramel Drizzle
For a decadent touch, drizzle warm homemade caramel sauce over each slice. My go-to recipe uses 1 cup granulated sugar, ½ cup heavy cream, and 4 tablespoons unsalted butter, cooked until golden and smooth.
Let it cool slightly before drizzling—it should be thick enough to cling to the crust but still pourable. A pinch of flaky sea salt on top enhances the sweetness. 🍯
Whipped Cream Variations
Lightly sweetened whipped cream is a must for pie, but I love adding twists. For spiced whipped cream, fold in ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg while whipping.
For a boozy kick, mix 1 tablespoon bourbon or apple brandy into the cream before whipping. Use a hand mixer until soft peaks form for the perfect cloud-like texture. 🥛
Brown Butter Glaze
Brown butter adds a nutty, caramelized depth that pairs beautifully with apple pie. Melt ½ cup unsalted butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty (about 5 minutes).
Remove from heat, stir in 1 tablespoon honey, then drizzle over warm pie slices. The glaze sets slightly as it cools, creating a glossy finish. 🧈
Cheesecake Topping
For a rich contrast, serve pie with a small slice of no-bake cheesecake on top. Mix 8 ounces cream cheese, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and ½ cup whipped cream.
Spread over a graham cracker crust and chill for 2 hours. The cool, creamy cheesecake balances the warm, spiced pie perfectly. 🧀
Spiced Honey Drizzle
Heat ¼ cup honey with ½ teaspoon ground cinnamon and ¼ teaspoon ginger in a small saucepan until warm. Drizzle over pie slices just before serving. The honey’s floral notes complement the apples, while the spices echo the filling’s warmth.
For extra flair, sprinkle with toasted pecans or crushed graham crackers. 🍯
Nutrition facts
Frequently asked questions
Why does the crust need to be blind-baked?
A 30-minute blind bake at 375°F creates a perfectly crisp bottom crust that won't get soggy from the apple filling. Without this step, steam from the fruit can soften the crust during baking. Use pie weights or dried beans to prevent puffing while pre-baking.
Can I make this pie ahead of time?
You can assemble the pie (including the lattice) and refrigerate it for up to 24 hours before baking. For best results, bake it straight from the fridge—no need to bring it to room temperature. Leftovers keep for 4-5 days in the fridge, and slices freeze beautifully for 3 months.
What's the best way to prevent a soggy bottom?
Prevent soggy bottoms by blind-baking the crust, using a thick layer of flour between the crust and filling, and avoiding overfilling. The ¼-inch thick apple slices should fit snugly in the crust without overflowing. If needed, bake an extra 5-10 minutes after the lattice is golden to firm up the filling.
How do I fix overbrowned edges?
If the edges brown too quickly, cover them with aluminum foil after 30 minutes of baking. For a more even finish, try baking on the middle rack instead of the bottom. If the lattice browns unevenly, brush it with a thin layer of apricot jam before baking for a more consistent color.
Can I substitute pie weights with something else?
Yes! Use dried beans, rice, or even uncooked pasta to weigh down the crust during blind baking. Just make sure they're spread evenly to prevent sagging. For a 9-inch pie, you'll need about 2 cups of weights. Remove them after 15 minutes** of pre-baking, then add your filling.