Apple Pie Double Crust

My grandmother's kitchen always smelled like cinnamon and butter on crisp autumn afternoons, and it wasn't until I was old enough to actually help that I understood why apple pie mattered so much to her. She'd let me stand on a stool to watch her roll out dough, her weathered hands moving with such certainty, and I remember thinking that something that required this much care had to taste like love. That's the pie I've learned to make—the kind that fills a house with warmth long before the first slice comes out of the oven.

I made this pie on a Sunday last November when my sister was home visiting, and we had no real plan except to bake something together. She kept sneaking bites of raw dough while my back was turned, and I'd pretend to be annoyed but really I was just happy she was there. When it came out of the oven, all golden and bubbling at the edges, we both just stood there for a moment before anyone said anything.

Ingredients

• All-purpose flour: The foundation of both crusts; make sure it's fresh and spooned into your measuring cup rather than scooped, which packs it down and makes pastry tough.
• Cold unsalted butter: This is non-negotiable for flakiness; the colder it stays while you work, the more distinct layers you'll create in the crust.
• Ice water: Add it gradually and stop as soon as the dough holds together; overworking leads to a dense, chewy crust instead of tender and crisp.
• Mixed apples (Granny Smith and Honeycrisp): Granny Smiths hold their shape and add tartness; Honeycrisps bring natural sweetness and complexity.
• Brown sugar and granulated sugar: Together they create a filling that's neither too thin nor cloying, with subtle caramel notes that deepen during baking.
• Cinnamon and nutmeg: These warm spices don't overpower the fruit; they whisper rather than shout, which is what makes the apple flavor shine through.
• Lemon juice: A small amount brightens the filling and prevents the apples from tasting flat or one-dimensional.

Instructions

Make the Dough and Chill:

Whisk flour, salt, and sugar together, then work in cold butter pieces until the mixture looks like breadcrumbs—you want small pockets of butter throughout, not a smooth paste. Add ice water a tablespoon at a time, mixing gently just until everything holds together when you squeeze it. Divide in half, shape into disks, wrap, and refrigerate for at least an hour; this resting time is what gives you that flaky, tender crust.

Prepare Your Apples:

Peel, core, and slice apples into even quarter-inch pieces so they cook at the same rate. Toss them in a bowl with both sugars, spices, salt, flour, and lemon juice, then let them sit while you roll out the pastry; the apples will release some juice and the flour will thicken it slightly.

Roll and Line the Dish:

On a floured surface, gently roll one dough disk to fit your pie dish with a bit of overhang. Lay it in the dish smoothly, avoiding air pockets, and let it settle into the corners and sides naturally.

Fill and Top:

Mound the apple mixture in the crust, dot with butter pieces, then roll out your second dough disk and drape it over the top. Trim excess dough, press and crimp the edges with your fingers or a fork to seal, and cut a few slits in the top so steam can escape.

Brush and Bake:

Whisk egg with milk and brush it over the top crust for that beautiful golden sheen; sprinkle coarse sugar if you want extra sparkle. Bake on the lower rack at 400°F for 45 to 55 minutes, until the crust is deep golden and you can see filling bubbling through the slits.

Cool Before Slicing:

Let the pie rest on a wire rack for at least two hours; this allows the filling to set so it won't run all over the plate when you cut it. Serve warm or at room temperature, with vanilla ice cream if you're in the mood.

Pin It

There's a moment near the end of baking when the kitchen fills with that particular smell—apples and spice and caramel from the sugar and butter—and suddenly you understand why people have been making this pie for generations. It stops being just a recipe and becomes a small ritual, a way of saying you care about the people sitting around your table.

The Art of Pie Crust

Most home bakers overthink pastry dough, treating it like something fragile that requires a delicate touch, but the real secret is understanding that cold butter and minimal mixing are your friends. The moment you stop worrying about getting it perfect and just let the cold ingredients do their job, everything gets easier. Work quickly, keep everything chilled, and trust that small pockets of butter are exactly what you want; they're what create those flaky, shattered layers when the pie bakes.

Choosing and Preparing Apples

The mix of tart Granny Smith and sweet Honeycrisp creates a filling with real complexity—neither apple alone would be enough. Granny Smiths stay firm and don't dissolve into mush, while Honeycrisps add a natural sweetness that means you don't need as much sugar. Slice them evenly so they cook at the same rate, and don't skip the lemon juice; it's just enough to brighten everything without making the pie taste sour.

Building Flavor and Texture

The combination of cinnamon and nutmeg might seem traditional, but each one plays a specific role: cinnamon is warm and familiar, while nutmeg adds a subtle earthiness that keeps the pie from tasting one-dimensional. The flour you toss with the apples isn't just a thickener; it helps create a sauce that clings to the fruit rather than pooling at the bottom. A small amount of salt brings out all the other flavors, and together these elements transform simple apples into something that tastes like autumn in every bite.

• Brown sugar adds depth and caramel notes that granulated sugar alone can't achieve.
• Don't skip the butter pieces dotted over the filling; they contribute richness and help create a more cohesive sauce.
• Let the filled pie sit in the fridge for 15 minutes before baking if you have time; a cold filling sets up faster and the edges stay crisp.

Pin It

This pie is worth making because it's honest food—apples, butter, and spice, nothing more, nothing less. Serve it warm with ice cream or cold the next morning with coffee, and either way it tastes like home.

Recipe FAQs

→ How do I achieve a flaky pie crust?

Use cold butter cut into the flour until crumbly and add ice water gradually. Chill the dough before rolling to maintain flakiness.

→ What types of apples work best?

A mix of tart Granny Smith and sweet Honeycrisp apples balances flavor and texture well in the filling.

→ How can I prevent the crust edges from overbrowning?

Cover the crust edges with foil halfway through baking if they brown too quickly, ensuring even cooking.

→ Why is an egg wash applied before baking?

Brushing egg wash on the crust gives it a golden, glossy finish and helps any sprinkled sugar stick.

→ Can I customize the filling spices?

Yes, ground cinnamon and nutmeg are traditional, but adding a pinch of ground ginger or mixing in raisins adds extra warmth and texture.