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Apple Pie · Classic Double-Crust

Classic Double-Crust Apple Pie

A flaky all-butter crust wrapped around tender, cinnamon-spiced apples that bubble up through the vents. It's a true weekend project and worth every minute.

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Prep
1 hr
Cook
1 hr 5 min
Total
7 hr 20 min
Serves
8 · one 9-inch pie
Level
Hard

Ingredients

All-butter crust

  • 2 ½ cups all-purpose flour, plus more for rolling
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
  • ⅜–½ cups ice water

Filling

  • 3 lb apples, about 7 medium, a mix of tart and sweet such as Granny Smith and Honeycrisp
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 1 tbsp lemon juice

Finish

  • 1 large egg, beaten with 1 tablespoon milk
  • 1 tbsp coarse or granulated sugar

Steps

  1. Make the crust: whisk the flour, sugar and salt in a large bowl. Add the cold butter cubes and cut them in with a pastry blender until the pieces are the size of peas, with some larger flat bits.
  2. Drizzle in 6 tablespoons ice water and toss with a fork. Squeeze a handful; if it holds together, it's ready. If it crumbles, add more water a tablespoon at a time.
  3. Divide the dough in two, press each half into a flat disk, wrap tightly and refrigerate until firm.
  4. Peel, core and slice the apples about 1/4 inch thick. Toss them in a large bowl with both sugars, the flour, cinnamon, nutmeg, salt and lemon juice.
  5. Put an oven rack in the lowest position and set a sheet pan on it. Heat the oven to 425°F (220°C).
  6. On a floured counter, roll one disk into a 12-inch circle, turning it often so it doesn't stick. Ease it into the pie dish without stretching, letting the extra hang over the edge.
  7. Pile in the apples, mounding them in the middle, and leave any extra juice in the bowl behind.
  8. Roll the second disk into an 11-inch circle and lay it over the apples. Trim both crusts to a 1-inch overhang, fold the edges under and crimp with your fingers or a fork.
  9. Brush the top with egg wash, sprinkle with sugar and cut 4 or 5 slits so steam can escape. Chill the pie 15 minutes so the crust holds its shape.
  10. Set the pie on the hot sheet pan and bake at 425°F (220°C) until the crust starts to turn golden.
  11. Lower the oven to 375°F (190°C) and keep baking until the crust is deep golden and thick juices bubble through the slits. Cover the edges with foil if they brown too fast.
  12. Cool on a rack at least 4 hours so the juices thicken. Cutting it hot means a runny filling.

Tip: Cold is everything for flaky crust. If the dough gets soft or sticky while rolling, slide it onto a plate and chill 10 minutes.

Tip: A mix of apples gives the best flavor and texture: tart ones hold their shape, sweet ones soften.

Tip: Food processor shortcut: pulse the flour mixture and butter until pea-sized, then add water and pulse just until it clumps.

Storage: Cover and keep at room temperature up to 2 days, then refrigerate up to 4 days more.

Make ahead: Dough disks keep 2 days refrigerated or 3 months frozen. The baked pie can be made a day ahead.

Estimated nutrition per serving: 540 calories · protein 6 g · carbohydrates 78 g · fiber 5 g · sugars 40 g · fat 24 g (saturated 15 g) · sodium 290 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.