A classic double crust apple pie has tender spiced apples under a flaky, golden top crust, and it deserves to be made from scratch at least once. This version uses a simple all-butter dough and a filling of sweet and tart apples with cinnamon, nutmeg and a splash of vanilla.
It takes a little patience, mostly for chilling the dough and cooling the finished pie, but every step is simple. The payoff is clean slices with a juicy filling that holds together.
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Why This Double Crust Apple Pie Recipe Works
Tossing the sliced apples with sugar, spices and flour before they go in the crust lets the juices start to release and thickens them as the pie bakes. That prevents a runny center and a big gap under the top crust.
The crust uses only five ingredients, with plenty of cold butter for flake and just enough ice water to hold it together. A brush of milk and a sprinkle of turbinado sugar gives the top a deep golden color and a light crunch.
Ingredients for Double Crust Apple Pie
- 8 cups peeled apples, sliced 1/4 inch thick (6 to 8 apples, about 3.5 pounds)
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 1/4 cups all-purpose flour, for the crust
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup cold unsalted butter (16 tablespoons), cut into small cubes
- 7 tbsp ice-cold water
- 1 tbsp milk, for brushing
- Coarse turbinado sugar, for sprinkling (optional)
Apples. Use a mix of sweet and tart apples for the best flavor and texture. Slice them evenly at 1/4 inch so they cook at the same rate.
Flour in the filling. A little flour thickens the juices as they bubble so the slices stay neat.
Cold butter. Keep it in small cubes straight from the refrigerator. The pieces melt in the oven and leave flaky layers.
Ice water. Add it gradually, only until the dough just holds together when pressed.
How to Make Double Crust Apple Pie
1. Season the apples. Combine the sliced apples with the vanilla, flour, both sugars, cinnamon, nutmeg and salt. Mix well and set aside so the flavors meld.
2. Mix the dough. Stir the flour, sugar and salt together, then work in the cold butter until the mixture looks like coarse crumbs.
3. Bring it together. Add the ice-cold water gradually, mixing until the dough comes together.
4. Chill. Divide the dough in half, shape into discs, wrap in plastic and refrigerate for at least 1 hour.
5. Line the pan. Heat the oven to 425 degrees F (220 C). Roll out one disc, fit it into a pie dish and add the apple filling.
6. Add the top crust. Roll out the second disc and lay it over the apples. Seal the edges and cut slits in the top for steam.
7. Glaze. Brush the top with milk and sprinkle with turbinado sugar if you like.
8. Bake. Bake at 425 degrees F for 20 minutes, then lower the oven to 375 degrees F and bake 30 to 35 minutes more, until the crust is golden brown and the filling bubbles. Cool before slicing.
How to Serve Double Crust Apple Pie
Serve slices warm or at room temperature with vanilla ice cream, whipped cream or a slice of sharp cheddar. For more pie, double crust cherry pie and gooey brownie pie belong on the same dessert table. If you love apples, French apple cake and apple cinnamon breakfast quesadillas are good next bakes.
How to Store and Reheat Double Crust Apple Pie
Cool the pie completely before slicing and storing. Refrigerate leftovers covered for about 3 to 4 days. You can freeze slices for longer storage by wrapping them tightly in plastic before placing them in the freezer. Rewarm slices in a low oven to bring back the crisp crust.
Tips and Variations for Double Crust Apple Pie
Cut the apples evenly. Slices of the same thickness cook through at the same time.
Chill the dough. At least an hour keeps the butter firm and prevents shrinking.
Do not overwork the dough. Stop mixing as soon as it holds together to keep the crust tender.
Start hot, finish lower. High heat sets the crust and lower heat cooks the apples through without burning the edges.
Vent the top. Slits let steam escape so the filling can thicken.
Cool before slicing. The filling sets as it cools, so let the pie rest for a while before you cut it.
Protect the rim. Cover the edge with foil if it browns faster than the center. Food handling advice from Texas A&M AgriLife Extension covers chilling and handling food safely.
Choose your apples. Mix a firm tart apple with a sweeter one for a balanced filling.
Frequently Asked Questions About Double Crust Apple Pie
How many apples do I need for a double crust apple pie?
About 6 to 8 apples, which is roughly 8 cups of peeled slices or 3.5 pounds.
How do I keep a double crust apple pie from getting runny?
Toss the apples with flour, bake until the filling bubbles and let the pie cool before slicing.
Can I make the dough for double crust apple pie ahead?
Yes. The dough chills for at least an hour anyway, so you can make it earlier and keep it wrapped in the refrigerator.
Can I freeze apple pie?
Yes. Wrap slices tightly in plastic before freezing.
What apples are best?
A mix of sweet and tart apples gives the best flavor.
Double Crust Apple Pie
Equipment
- pie dish
- Rolling Pin
- Pastry brush
- Plastic wrap
Ingredients
Main Ingredients
- 8 cup peeled apples sliced 1/4 inch thick, 6 to 8 apples (3.5 lb)
- 1 tsp vanilla extract
- ¼ cup all-purpose flour for the filling
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt for the filling
- 2 ¼ cup all-purpose flour for the crust
- 1 tbsp granulated sugar for the crust
- ½ tsp salt for the crust
- 1 cup cold unsalted butter 16 tbsp, cut into small cubes
- 7 tbsp ice-cold water
- 1 tbsp milk for brushing
- coarse turbinado sugar for sprinkling, optional
Instructions
Cooking
- Filling. Toss the apples with vanilla, flour, both sugars, spices and salt and set aside.
- Dough. Cut the butter into the flour, sugar and salt to coarse crumbs, then stir in the ice water until the dough just holds together.
- Chill. Split in two, wrap the discs and chill at least 1 hour.
- Assemble. Heat the oven to 425 degrees F. Roll one disc into a pie dish, fill, cover with the second disc, seal and cut vents.
- Glaze. Brush with milk and sprinkle with turbinado sugar.
- Bake. Bake 20 minutes at 425 degrees F, then 30 to 35 minutes at 375 degrees F, until deep golden and bubbling.
- Cool. Let the pie cool before slicing.
