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The BEST Double Crust Apple Pie Recipe

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★★★★★

4.5 from 143 reviews

This classic apple pie recipe features a tender, flaky double crust filled with a perfectly spiced, buttery apple filling made from tart Granny Smith apples. The lattice top crust adds a beautiful homemade touch, and this pie is baked to golden perfection with a luscious, bubbling filling that’s sure to impress at any gathering.

Ingredients

Scale

Pie Crust

  • 1 recipe for double pie crust (enough for top and bottom)

Filling

  • 2 1/4 lbs Granny Smith apples (approximately 6–7 apples or 7 cups thinly sliced), peeled and cored
  • 1 1/2 tsp cinnamon
  • 8 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/4 cup water
  • 1 cup granulated sugar

Egg Wash

  • 1 egg
  • 1 Tbsp water

Instructions

  1. Prepare Pie Crust: Make the double pie crust recipe as instructed and chill it while preparing the filling to ensure a flaky and tender crust.
  2. Make the Sauce: In a medium saucepan, melt 8 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and simmer for 1 minute, whisking constantly to form a roux. Gradually add 1/4 cup water and 1 cup granulated sugar, then bring mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently until thickened. Remove from heat.
  3. Prepare Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place the slices in a large bowl and sprinkle with 1 1/2 teaspoons cinnamon. Toss gently to coat evenly. Pour the prepared butter-sugar sauce over the apples and stir carefully to combine, ensuring every slice is coated.
  4. Assemble Bottom Crust: Lightly flour your work surface and roll out the bottom pie crust to a 12-inch diameter circle. Carefully wrap the crust around your rolling pin to transfer it into a 9-inch pie plate. Arrange the apple mixture inside, mounding slightly in the center, taking care to keep the filling away from the edges to allow for easy sealing.
  5. Create Lattice Top: Roll out the second crust into an 11-inch round. Using a pizza cutter, cut it into 10 strips of even thickness. Weave the strips in a lattice pattern over the top of the apples for an attractive finish. Refer to a video tutorial for detailed weaving technique.
  6. Apply Egg Wash: Beat 1 whole egg with 1 tablespoon water to create an egg wash. Brush this mixture evenly over the lattice crust to give it a beautiful golden sheen when baked.
  7. Bake the Pie: Place the pie in the center rack of a preheated oven at 425°F (220°C) and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the apples are tender and the filling is bubbling visibly through the vents for at least 5 minutes.
  8. Cool Before Serving: Remove the pie from the oven and allow it to rest at room temperature for 1 hour. This resting time helps the filling to set properly, making it easier to slice and enjoy.

Notes

  • Using Granny Smith apples provides a tart flavor that balances the sweetness of the filling.
  • The double pie crust recipe is essential for both a sturdy bottom and a decorative top.
  • The lattice crust allows steam to escape and adds a visually appealing finish.
  • Resting time after baking improves the texture and prevents filling from being too runny when sliced.
  • You can substitute some of the granulated sugar with brown sugar for a richer flavor if desired.
  • Ensure the filling does not touch the edges of the crust to avoid sealing issues.

Keywords: apple pie, classic apple pie, lattice crust pie, homemade pie, fall dessert, Granny Smith apples, spiced apple pie

Find it online: https://tastybynova.com/the-best-double-crust-apple-pie-recipe/