Deep Dish Apple Pie

What is it?

Deep dish is a proportion rather than a style. More filling under the same pastry lid changes what the pie is, because the apple stops being a layer and becomes most of the volume. The apples are sliced rather than pulped, suspended in a cinnamon-sugar sauce thick enough that they keep some shape through baking instead of collapsing into mush. That's the difference between an apple pie and an apple sauce pie, and it rests on the sauce being dense rather than runny. Cinnamon sits alongside the fruit rather than over the top of it. Among Sara Lee's pies this is the one with the highest ratio of filling to pastry.