Apple Pie Double Crust

There's something deeply comforting about the aroma of a homemade Apple Pie wafting through the kitchen—warm cinnamon, sweet apples, and buttery pastry mingling together in perfect harmony. This timeless American dessert has graced family tables for generations, transforming simple ingredients into something truly extraordinary. Whether it's a holiday gathering, a Sunday dinner, or simply a moment when you crave the taste of tradition, this classic apple pie delivers pure, nostalgic bliss in every bite.

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The secret to an exceptional apple pie lies in the details—cold butter worked into flour until it resembles coarse crumbs, a medley of Granny Smith and Honeycrisp apples for the perfect sweet-tart balance, and just enough spice to enhance without overwhelming. This recipe honors the traditional approach while ensuring foolproof results, giving you a pie with a crust that shatters beautifully and a filling that holds its shape while remaining tender and juicy.

Ingredients

• For the Pie Crust:
• 2 1/2 cups (315 g) all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (225 g) unsalted butter, cold and cubed
• 6–8 tbsp (90–120 ml) ice water
• For the Apple Filling:
• 6–7 medium apples (about 1 kg; mix of Granny Smith and Honeycrisp recommended)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp (16 g) all-purpose flour
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, cut into small pieces
• For Assembly:
• 1 egg, beaten
• 1 tbsp milk
• 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

1. Make the Pie Crust

In a large bowl, whisk together flour, salt, and sugar. 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.

2. Prepare the Apple Filling

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.

3. Assemble the Pie

Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk to fit a 9-inch (23 cm) 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.

4. Egg Wash & Bake

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.

5. Cool & Serve

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.

Zusatztipps für die Zubereitung

Keep your butter as cold as possible when making the crust—this creates those beautiful flaky layers. If your kitchen is warm, place the cubed butter in the freezer for 15 minutes before using. When adding ice water, use only as much as needed to bring the dough together; overworking or adding too much liquid results in a tough crust. Allow the dough to rest in the refrigerator for the full hour to relax the gluten and make rolling easier.

Varianten und Anpassungen

For extra flavor, mix in a handful of raisins or a pinch of ground ginger to the apple filling. Create a stunning lattice crust by cutting the top dough into strips before weaving them over the filling. You can also add a tablespoon of bourbon or vanilla extract to the filling for additional depth. For a different texture, try adding chopped walnuts or pecans among the apple layers.

Serviervorschläge

This apple pie is best served warm, ideally with a generous scoop of vanilla ice cream that melts into pools of creamy goodness. A dollop of freshly whipped cream or a drizzle of salted caramel sauce also pairs beautifully. For beverages, consider a lightly sweet Riesling, a warm cup of coffee, or spiced apple cider. The pie keeps well at room temperature for two days or refrigerated for up to five days.

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A homemade apple pie is more than just a dessert—it's a labor of love that brings people together. From the satisfying rhythm of cutting butter into flour to the anticipation of that first golden slice, every step is a celebration of simple ingredients transformed into something magical. Master this recipe, and you'll have a treasure to share for years to come, creating memories as warm and comforting as the pie itself.

Recipe Q&A

→ What types of apples work best?

A mix of Granny Smith and Honeycrisp apples provides the ideal balance of tartness and sweetness. Granny Smith holds its shape during baking, while Honeycrisp adds natural sweetness and juice.

→ Why must the dough be chilled?

Chilling the dough for at least one hour allows the gluten to relax and the butter to firm up. This prevents shrinking during baking and ensures a flaky, tender crust texture.

→ How do I prevent a soggy bottom crust?

Bake on the lower oven rack to ensure the bottom crust cooks through completely. Also, let the pie cool for the full 2 hours before slicing—the filling needs time to set.

→ Can I make this ahead of time?

The dough can be prepared and refrigerated up to 2 days in advance, or frozen for up to 3 months. The fully baked pie keeps well at room temperature for 2 days, or refrigerated for up to 5 days.

→ Why add flour to the apple filling?

The flour in the filling combines with the apple juices to create a thick, glossy sauce that holds the slices together. This prevents the filling from becoming too watery while baking.

→ What's the purpose of egg wash?

Brushing the top crust with beaten egg and milk promotes even browning and gives the pie a beautiful golden sheen. The coarse sugar adds extra crunch and visual appeal.