Classic Double-Crust Apple Pie Recipe
Key Information
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 8-10 slices
Difficulty: Moderate
Dietary: Contains gluten, dairy, eggs
Equipment Needed
- 9-inch deep dish pie plate
- Large mixing bowl
- Rolling pin
- Sharp knife or apple corer
- Pastry brush
- Measuring cups and spoons
*Alternative: Use pre-rolled store-bought crusts if short on time*
Ingredients
For the Filling:
- 8 large apples (4 Granny Smith + 4 Honeycrisp), peeled and sliced (about 8 cups)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 tablespoons (45g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
For Assembly:
- 2 pie crusts (homemade or store-bought)
- 1 large egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar for topping (optional)
Method
- Preheat oven to 400°F (204°C).
- Combine sliced apples, both sugars, flour, spices, lemon juice, and salt in a large bowl. Mix well and let stand 15 minutes.
- Roll bottom crust to a 12-inch circle. Should be 1/8 inch thick.
- Transfer crust to pie dish, letting excess hang over edges.
- Spoon apple mixture into crust. Leave excess liquid in bowl.
- Roll top crust and place over filling. Cut 4-5 slits for venting.
- Trim and crimp edges to seal.
- Whisk egg with milk and brush over crust. Sprinkle with coarse sugar if desired.
- Bake at 400°F for 25 minutes.
- Reduce temperature to 375°F (190°C). Continue baking 30-35 minutes until golden and bubbly.
Crucial Tips
- Let apples release juice before filling pie.
- Don’t skip the egg wash for golden crust.
- Cover edges with foil if browning too quickly.
- Cool completely (at least 3 hours) before cutting.
Storage & Variations
Storage:
– Room temperature: 2 days
– Refrigerated: 5 days
Scaling:
– Recipe works best as written for 9-inch pie
– Don’t overfill or crust may break
Common Mistakes:
– Adding hot filling to raw crust
– Not venting top crust
– Cutting while hot
Variations:
– Add 1/2 cup caramel for Caramel Apple Pie
– Mix in 1/2 cup cranberries for holiday version
– Create lattice top instead of solid crust
Recipe Success Indicators
- Crust should be golden brown.
- Filling should bubble at edges.
- Apple slices tender but not mushy.
- Clear, thickened juices (not watery).
