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Classic Double Crust Apple Pie

A slice of homemade apple pie with a flaky crust and juicy apple filling, served on a white plate.
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A timeless double crust apple pie recipe, perfect for any occasion. Learn to make a flaky crust and a sweet, spiced apple filling.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ½ cup ice water
  • 6 medium apples (about 3 pounds), such as Honeycrisp or Gala, peeled, cored, and sliced
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. In a separate bowl, combine the sliced apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.
  4. Preheat your oven to 425°F (220°C).
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
  6. Pour the apple filling into the pie crust.
  7. Roll out the second disk of dough. You can either place it over the filling as a solid top crust (cutting vents) or cut it into strips for a lattice top.
  8. If using a solid top crust, place it over the filling, trim the edges, and crimp them to the bottom crust. Cut several slits in the top crust to allow steam to escape. For a lattice top, arrange the strips over the filling, weaving them as you go, and then trim and crimp the edges.
  9. Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
  10. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
  11. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For a flaky crust, ensure your butter and water are very cold.
  • Using a mix of apple varieties can add complexity to the flavor.
  • Allowing the pie to cool completely is crucial for the filling to set.

Nutrition

Find it online: https://www.purecookingjoy.com/apple-pie-recipe-pure-joy-guaranteed/

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