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Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Food of Love with Queen Latifah

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on April 13, 2012

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    This was an amazing crust and amazing filling. So glad I didn't have to use so much shortening. I made it the day before and baked it and to my surprise, the next day it was just as crispy and flavorful. This will be my go-to apple pie.

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  • on November 28, 2011

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    Awesome pie! Thanks!

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  • on November 19, 2011

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    Very good! Will definitely make this again.

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  • on November 14, 2011

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    It's great. I will make it again for thanksgiving.

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  • on November 04, 2011

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    It's Nov 2011 now, and I made this pie just once, Thanksgiving 2004. Crazy, huh. It was my first apple pie. I finally finished it around 2am early Wed, the day before Thanksgiving. Went to sleep, got up and drove up to see the family, arriving late afternoon Wednesday. We put the pie in the gas BBQ (no not turned on or anything, just to keep it out of the way until the next evening... and it's pretty cold there at night, probably in 20's or maybe 30.. I think leaving it sit for a while was the key here? I dont know.... but it was the best apple pie I've tasted. My nephew's wife said to me, "this would win an award", and that really surprised me. My other nephew asked me to make it again a few years later. I'm telling you, it's good. I didnt do the cheese, just made the pie. MAKE THIS ONE, IT'S DELICIOUS. I just followed it as indicated, except for the cheese..

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  • on November 20, 2010

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    Just wondering how many people have peeled the apples. I made this pie once and followed directions as listed (leaving the skin on the apples, and the pie was just wonderful. The unpeeled apples were nice and soft after the saute. I'll be making this again for Thanksgiving.

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  • on November 11, 2010

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    Best ever voted by my family and friends regularly. I would not change a gram or grain of this fantastic deep dish apple pie. Thank you for sharing Emeril. Love ya, your fan for life!

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  • on November 01, 2010

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    I love this recipe. I like how the apples ( I used 4 granny apples and 2 Gala apples are sauteed in the pan with all the ingredients. very easy. I accidentally misread the measurement for the nutmeg. It called for a pinch and I put 1 tsp....Oh well, guess we'll find out when it's done. ( I used Pillsbury unroll-and-fill pie crusts. Everyone eating it loved it. ( oh yeah didn't use pecans or cheese. They said it was my best. I loved it. I topped it off with homemade whip cream!! Thanks Emeril!!!

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  • on January 02, 2010

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    Made this to take to a potluck for hungry Marines and their families. Once the Marines got ahold of it, well enough said. Delicious!

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  • on September 19, 2009

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    I found this recipe early last fall and have made it several times. The crust is beyond compare... buttery, rich and flakey. Sauteing the apples before filling the pie is an excellent step and ensures that you'll not get any tough bites. I'd not baked a single pie before trying this recipe and have gotten rave review after review from family and friends. The ingredients are very inexpensive and the recipe is simple. The peeling of the apples is what takes time.

    I did leave out the pecans and the cheese. I also used a ceramic deep pie dish which I made two batches of dough to cover. The first time I made it I used 1/2 Granny Smith ad 1/2 Macintosh. I found that the Macintosh were too tart and now use only Granny Smith. It's fall once more and I've already gotten a request for Emeril's Apple Pie... I'm baking one tonight to go with Tyler's Ultimate Beef Stew for Sunday dinner tomorrow.

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