Double Crust Apple Pie
An all-butter double crust filled with cinnamon and nutmeg apples, baked until golden and bubbling.
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.
Notes
Substitutions: Use any mix of sweet and tart apples. Coarse turbinado sugar on top is optional.
Tips: Keep the butter and water cold, vent the top and cool the pie before slicing. Cover the rim with foil if it browns too fast.
Storage: Refrigerate covered 3 to 4 days, or freeze wrapped slices.