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Deep Dish Apple Pie

  • Yield: 8 servings


  • 4 tablespoons butter
  • 2 pounds Granny Smith Apples, cored and sliced
  • 2 pounds Macintosh Apples, cored and sliced
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons cornstarch
  • Pinch of nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt, or to taste
  • 1 cup pecan pieces
  • 1 recipe Basic Sweet Piecrust
  • 4 ounces Wisconsin Sharp Cheddar cheese, grated
  • 8 scoops of Vanilla Bean Ice Cream


  • Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the Granny Smith apples and cook, stirring, for 10 minutes. Add 1/4 cup sugar, 1/4 cup light brown sugar, 1 tablespoon lemon juice and 2 tablespoons cornstarch. Continue to cook, stirring, for 2 minutes. Remove apples from pan and place in a large mixing bowl to cool. Return the saute pan to the stove, and place the remaining 2 tablespoons butter in the pan. Add the Macintosh Apples to the pan and cook, stirring, for 10 minutes. Add the remaining sugar, brown sugar, lemon juice, and cornstarch. Continue to cook, stirring, for 2 minutes. Remove apples from pan and place in the large mixing bowl to cool. Season the apples with nutmeg, cinnamon, and salt, stirring to blend. Fold in the pecans. Cool the mixture. Cut the dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick. Fold one circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes, or until the cheese is bubbly. Serve warm with vanilla ice cream.