Apple Pie Double Crust (Printable)

Tender spiced apples wrapped in flaky crust, ideal warm with vanilla 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 to 8 tablespoons ice water

→ Apple Filling

06 - 6 to 7 medium apples (Granny Smith and Honeycrisp blend recommended)
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 (optional)

# Directions:

01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, stirring just until the dough forms. Divide dough in half, shape into disks, wrap tightly, and refrigerate for at least 1 hour.
02 - Peel, core, and slice apples into 1/4-inch slices. In a large bowl, toss apples with granulated sugar, brown sugar, 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. Fit crust into dish and fill with apple mixture, mounding slightly. Dot with butter pieces. Roll out second dough disk and cover filling. Trim excess dough, seal and crimp edges, and cut slits on top for steam to escape.
04 - Whisk egg and milk, then brush over top crust. Sprinkle coarse sugar if desired. Bake on the lower rack for 45 to 55 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
05 - Allow pie to cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • A flaky, buttery crust that shatters under your fork while the filling stays tender and spiced just right.
  • The whole thing comes together in a weekend, and your kitchen will smell incredible for hours afterward.
02 -
  • The crust is everything—if your butter is warm or your water is room temperature, you'll get a tough, dense pastry instead of the shattered, flaky layers that make pie worth eating.
  • Don't skimp on cooling time; slicing into a hot pie means it falls apart, but a properly cooled filling holds its shape and actually tastes better because the flavors have melded and settled.
03 -
  • If your crust edges start browning too quickly, cover them loosely with foil halfway through baking so the center can keep cooking while the pastry stops darkening.
  • A lattice crust looks impressive and cooks even faster than a solid top because heat circulates more freely, though it requires a steadier hand.
Go Back