Betty Crocker's Deep Dish Apple Pie Recipe: Spiced Filling Between Flaky Layers

Betty Crocker's deep dish apple pie delivers that flaky, buttery crust and spiced filling combination that makes every slice feel like a homecoming. The secret lies in the layers—thick, golden crust with a lattice top that creates crispy edges while keeping the apples tender inside.

I've perfected this recipe over years of testing, ensuring the filling stays juicy and the crust stays crisp even after slicing.

What sets this deep dish pie apart is the balance between simplicity and professional results. You can use store-bought crust for convenience or make your own for that extra flakiness—both methods work beautifully.

The filling combines tart apples with cinnamon, nutmeg, and brown sugar, creating a spiced aroma that fills your kitchen while baking. This isn't just dessert; it's comfort in pie form.

By the time you pull it from the oven, you'll have a pie with a golden brown crust that holds its shape perfectly, a lattice pattern that adds visual appeal, and filling so flavorful it disappears faster than you can say "second slice."

The crust stays crisp while the apples remain tender, with just enough juice to keep every bite moist. This is the kind of pie that makes holidays feel special—or at least makes Sunday dessert worth the effort.

The best part? This recipe scales easily for gatherings, and the leftovers reheat beautifully. Whether you're serving a crowd or treating yourself to a classic dessert, this deep dish apple pie delivers restaurant-quality results with a homemade touch. Let's get baking!

Ingredients for betty crocker deep dish apple pie

These twelve ingredients create that iconic flaky crust and spiced filling you crave.

The butter is non-negotiable—use European-style if you can find it, but good quality unsalted works too. Kirkland Signature or Land O'Lakes are solid grocery store options. Keep it cold when cutting into cubes—this is how you get those flaky layers. For the apples, Granny Smiths add tartness while Honeycrisp stays juicier. If you can't find either, Fuji or Braeburn work in a pinch. Peel them first—no one wants apple skin in their pie. The cinnamon should be freshly ground if possible, but store-bought works fine. Penzeys or McCormick are reliable brands.

No vanilla extract? Vanilla bean paste works just as well, or a splash of bourbon for depth. Running short on apples? Pears or peaches can substitute, but adjust the sugar to taste. The allspice is optional but adds warmth—if you skip it, add an extra pinch of nutmeg. For the crust, if you're short on butter, substitute shortening at the same amount, but you'll lose some flakiness. The egg wash is key for that golden finish—don't skip it! And if you're making a lattice top, cut strips about 1/4-inch wide for perfect coverage.

This pie reheats beautifully—just warm slices in the oven for 3-5 minutes at 350°F. Store leftovers in an airtight container for up to 4 days. The crust stays crisp for about 2 days, after that it gets softer. For freezing, wrap the whole pie tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before serving. I always make an extra lattice strip—it's perfect for topping individual slices if you're serving a crowd.

Step-by-step instructions for Betty Crocker's deep dish apple pie

Here's how to build layers of flaky crust and spiced filling that'll make your pie the star of any dessert table.

In a large bowl, combine the 2 cups unsalted butter (cold, cubed) with 3.5 cups all-purpose flour and 1.5 tsp salt. Using a pastry cutter or your fingers, work the butter into the flour until you have pea-sized pieces throughout. This ensures those beautiful flaky layers when baked.

Add 1.5 cups granulated sugar and mix lightly—just until the sugar is distributed. The sugar will caramelize during baking, giving that golden crust we all love. Press half the dough into a 9-inch pie dish, trimming any excess. Chill the crust in the fridge for 30 minutes while you prepare the filling.

Peel, core, and slice the 8 medium large apples into ¼-inch thick pieces. Toss them with 2 tbsp lemon juice to prevent browning, then transfer to a large bowl. In a small bowl, whisk together 0.5 cup brown sugar, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 0.5 tsp allspice, and 1 tsp vanilla extract. Pour this spice mixture over the apples and toss gently to coat evenly.

Let the filling sit for 10 minutes—this allows the flavors to meld together. The apples will release some juice, which is perfect for creating a moist filling. While you wait, preheat your oven to 375°F and line a baking sheet with parchment paper.

Pour the apple filling into the chilled crust, mounding it slightly in the center. Roll out the remaining dough and cut it into strips for a lattice top. Arrange the strips in a crisscross pattern over the filling, leaving some gaps for steam to escape. Brush the lattice with 0.25 cup heavy cream mixed with 1 beaten egg for a golden finish.

Place the pie on the prepared baking sheet before sliding it into the oven. Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and the filling should be tender when tested with a knife. If the top browns too quickly, tent it with foil during the last 10 minutes of baking.

Remove the pie from the oven and let it cool on a wire rack for 2 hours. This resting time is crucial—it allows the filling to set and the juices to redistribute, ensuring every slice is moist and flavorful. The crust will firm up slightly as it cools, making it easier to slice.

Slice the pie into 8 equal wedges and serve warm with a scoop of vanilla ice cream. The combination of flaky crust, spiced apples, and caramelized sugar will make this pie a showstopper. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Essential equipment for this dish

Pie Dish Essentials

For deep dish perfection, a 9-inch deep pie dish is non-negotiable—I use Wilton Professional Pie Plates because they handle high heat without warping. If you don’t have one, a deep ceramic baking dish works in a pinch, but avoid thin metal pans that can burn the bottom.

The dish should have 2-inch high sides to accommodate the thick filling and lattice top. 🧑‍🍳

Crust Tools

A pastry cutter or fork is ideal for cutting cold butter into flour, but if you’re short on time, two knives or even your fingers (wrapped in plastic wrap) work. For rolling out dough, a 12-inch pizza peel or rolling pin is best—avoid glass rolling pins as they can crack.

I keep a bench scraper handy to trim excess dough cleanly from the pie dish edges.

Lattice Cutter

Creating a perfect lattice top requires precision. Use a pizza wheel or sharp knife to cut clean strips—about ¼-inch wide. For extra flair, invest in a lattice cutter tool (like the OXO Good Grips model), which makes even, consistent cuts.

If you’re freehanding, lightly score the dough with a fork before cutting for better structure. A pastry brush is also essential for applying the egg wash to the lattice strips.

Oven Thermometer

Ovens run hot or cold, and deep dish pies demand precise temperature control. A Thermoworks Oven Thermometer ensures your oven is truly at 375°F—not the 25°F higher or lower it might actually be. I’ve seen pies underbaked or over-browned because of inaccurate oven temps.

Place the thermometer near the pie while baking to monitor real-time heat. For even baking, position the pie on the middle rack of your oven.

Cooling Rack

Never let your pie cool on the counter—it’ll absorb heat and steam, making the crust soggy. A wire cooling rack (like the OXO Good Grips model) elevates the pie for even airflow. I also place it on a baking sheet to catch any drips.

For extra crispiness, let the pie cool for at least 2 hours before slicing. If you’re short on time, a pie cooling stand (with a removable base) makes transferring and cooling easier.

Serving Tools

Slice your pie with a hot knife (dipped in hot water) for clean cuts—it prevents sticking and gives you that professional look. A pie server with a serrated edge works too. For serving, I use individual pie plates (like Wilton’s) to portion slices neatly, especially for gatherings.

A spatula helps lift thick slices without tearing the crust. Don’t forget a dusting brush for powdered sugar or cinnamon on top!

Frequently asked questions