Apple Pie Double Crust (Printable Version)

Tender spiced apples in a flaky double crust. Perfect warm with ice cream.

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water

→ Apple Filling

06 - 6-7 medium apples, peeled, cored and sliced 1/4-inch thick
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Assembly

15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar

# Directions:

01 - Whisk together flour, salt, and sugar in a large bowl. Add cold butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Peel, core, and slice apples 1/4-inch thick. In a large bowl, toss apples with both sugars, cinnamon, nutmeg, salt, flour, and lemon juice. Set aside.
03 - Preheat oven to 400°F. On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Gently fit crust into pie dish. Fill with apple mixture, mounding slightly in the center. Dot with butter pieces. Roll out second dough disk and place over filling. Trim excess dough, seal and crimp edges. Cut a few slits in the top for steam to escape.
04 - Whisk egg and milk. Brush over top crust. Sprinkle with coarse sugar if desired. Bake pie on lower rack for 45-55 minutes, until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil.
05 - Let pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

# Expert Suggestions:

01 -
  • The combination of tart Granny Smith and sweet Honeycrisp apples creates layers of flavor that one variety alone cannot achieve
  • Homemade crust, once you get the hang of it, tastes infinitely better than anything from the freezer aisle
  • This recipe strikes that perfect balance between spiced warmth and fresh apple brightness that makes people ask for seconds
02 -
  • If your crust edges start browning too quickly, tent them with foil after the first thirty minutes of baking
  • Letting the pie cool for at least two hours before slicing is nonnegotiable, otherwise the filling will run everywhere
  • The apples should mound higher in the center because they will settle as they bake
03 -
  • Freeze your butter for fifteen minutes before cutting it in, this makes creating those crucial flaky layers much easier
  • If your kitchen is particularly warm, make the dough on a baking sheet you can chill in the refrigerator between steps
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