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Classic Double-Crust Apple Pie
American

Classic Double-Crust Apple Pie

An all-American double-crust pie with a flaky butter crust and a spiced, tender apple filling that holds its shape. Made with a mix of tart and sweet apples and warm cinnamon.

105 min
Total time
8
Servings
45 min
Prep
60 min
Cook
intermediatedessertvegetarian
Source: Classic American double-crust apple pie

Ingredients

8 servings
  • 315 g all-purpose flour, for crust
  • 6 g salt, for crust
  • 12 g granulated sugar (crust)
  • 225 g cold unsalted butter, cubed
  • 120 ml ice water, approximately
  • 1100 g apples, mix of Granny Smith and Honeycrisp, peeled and sliced
  • 100 g granulated sugar (filling)
  • 55 g light brown sugar, packed
  • 30 g all-purpose flour (filling), or 2 tbsp cornstarch
  • 3 g ground cinnamon
  • 1 g ground nutmeg
  • 15 ml lemon juice
  • 1 egg, beaten, for egg wash

Make it your way

Instructions

Plan my prep
  1. Step 1.Make the crust: pulse the flour, salt, and 1 tbsp sugar, then cut in the cold butter until pea-sized pieces remain. Drizzle in ice water just until the dough holds together.
  2. Step 2.Divide the dough in two, shape into disks, wrap, and chill at least 1 hour.
  3. Step 3.Toss the sliced apples with both sugars, the filling flour, cinnamon, nutmeg, and lemon juice; let sit 15 minutes.
  4. Step 4.Heat the oven to 425 F (220 C). Roll one dough disk into a 12-inch (30 cm) circle and line a 9-inch (23 cm) pie plate.
  5. Step 5.Pile the apple filling into the crust, mounding slightly, and dot with a little butter if desired.
  6. Step 6.Roll the second disk and lay it over the top, or cut into strips for a lattice; trim, fold, and crimp the edges to seal.
  7. Step 7.Brush the top crust with beaten egg, sprinkle with a little sugar, and cut a few steam vents.
  8. Step 8.Bake at 425 F (220 C) for 20 minutes, then reduce to 375 F (190 C) and bake 40 to 50 minutes more, until the crust is golden and the filling bubbles.
  9. Step 9.Tent the edges with foil if they brown too quickly.
  10. Step 10.Cool the pie on a rack at least 3 hours so the filling sets before slicing.

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