Some desserts never go out of style — they just get better with every generation. Deep-Dish Apple Pie, the timeless star of American holidays, is one of those dishes. Ina Garten’s version takes everything we love about the classic — buttery crust, tart apples, warm spice — and gives it a touch of refinement without losing its cozy charm.
At Thanksgiving, when tables groan under the weight of tradition, this pie feels both familiar and fresh. Its deep, golden crust holds tender layers of apple scented with citrus, cinnamon, and nutmeg. The filling bubbles just enough to spill over the edges, perfuming the kitchen with the scent of caramelized sugar and nostalgia.
It’s more than dessert — it’s an edible memory, and no Thanksgiving table is complete without it.
The Story Behind the Dish
Ina Garten has a gift for making classics feel new again, and her Deep-Dish Apple Pie does exactly that. Using both lemon and orange zest, she adds brightness to the rich, spiced apples, lifting what could be heavy into something lively and balanced.
The crust — buttery, flaky, and perfectly golden — anchors it all. Made with cold butter and a bit of shortening, it bakes up crisp and tender in equal measure. The result is a pie that feels luxurious but never fussy, as at home in a fine French kitchen as it is on a New England table.
And because it’s a true deep-dish pie, each slice feels generous — a statement piece of dessert meant for sharing.
Ingredients
For the Filling:
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4 lbs Granny Smith apples, peeled, quartered, and cored
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Zest of 1 lemon
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Zest of 1 orange
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2 tbsp fresh lemon juice
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1 tbsp fresh orange juice
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½ cup sugar, plus 1 tsp to sprinkle on top
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¼ cup all-purpose flour
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1 tsp kosher salt
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¾ tsp ground cinnamon
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½ tsp ground nutmeg
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⅛ tsp ground allspice
For the Crust:
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12 tbsp (1½ sticks) cold unsalted butter
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3 cups all-purpose flour
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1 tsp kosher salt
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1 tbsp sugar
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⅓ cup cold vegetable shortening
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6–8 tbsp (about ½ cup) ice water
For the Finish:
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1 egg beaten with 1 tbsp water (for egg wash)
Directions
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Make the crust.
In a food processor, combine flour, salt, and sugar. Add the cold butter and shortening, pulsing until the mixture resembles coarse crumbs. With the machine running, slowly add ice water until the dough just comes together. Form into two balls, wrap, and chill for 30 minutes. -
Prepare the filling.
Preheat the oven to 400°F. Cut the apples into thirds crosswise, then toss them with lemon and orange zest, their juices, sugar, flour, salt, and spices. The citrus brightens the fruit and prevents it from browning. -
Assemble the pie.
Roll out one ball of dough and drape it into your pie pan, letting the edges hang slightly over. Spoon in the apple mixture. Brush the rim with egg wash, then top with the second crust. Trim, tuck, and crimp the edges, brush again with egg wash, and sprinkle with sugar. Cut several slits for steam to escape. -
Bake and serve.
Place the pie on a sheet pan and bake for 1–1¼ hours, until the crust is golden and the juices bubble. Cool slightly before slicing and serve warm — ideally with vanilla ice cream or a drizzle of heavy cream.
Notes from Our Kitchen
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Use firm apples. Granny Smiths hold their shape beautifully, keeping the filling from turning mushy.
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Cold butter, warm heart. The colder the butter, the flakier the crust — but the warmth comes from sharing it.
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Make it ahead. The pie can be baked a day early and reheated gently before serving.
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Add a twist. A spoonful of Calvados or bourbon in the filling adds a lovely depth for grown-up palates.
Perfect Pairings
A dessert as classic as this deserves wines that balance its sweetness with freshness and finesse. These bottles complement the pie’s orchard fruit and buttery richness beautifully.
Champagne Darmanville NV
Effervescent and elegant, this Champagne adds sparkle to every bite. Its crisp acidity and notes of green apple and brioche mirror the pie’s fruit and pastry, making it the perfect toast to Thanksgiving dessert.
Château Vignecourt Chablis
A bright, mineral-driven Chablis cuts through the pie’s richness with precision. Notes of lemon zest and white flowers echo the citrus in the filling, offering an unexpected yet delightful pairing for those who prefer their dessert on the lighter side.
Armand Heitz Bourgogne Rouge
This supple Burgundy red brings soft cherry, spice, and earth — a lovely counterpoint to baked apple and cinnamon. It’s elegant yet comforting, much like the pie itself.
Octopoda Cabernet Sauvignon, Napa Valley
For a bolder finish, this Cabernet delivers plush dark fruit, chocolate, and oak. Its depth plays beautifully against the caramelized edges of the crust and the spiced fruit within.
A Toast to Tradition
Thanksgiving is about connection — between people, between flavors, between past and present. This Deep-Dish Apple Pie embodies that spirit: classic yet fresh, simple yet generous, comforting yet elegant.
Serve it warm, pour something wonderful, and savor the joy of a meal that ends just the way it should — sweetly, and shared.
Find these bottles and more at your local Vinodivino.
