Classic Double Crust Apple Pie with crisp, golden layers of buttery pastry and a luscious filling of sweet and tart apples. This timeless recipe is a delicious choice for the holidays.
If you love apple desserts, you’ll also love my Fresh Apple Cake!
I believe I’ve baked an apple pie (or two) every holiday season for over 30 years and yet I’ve never gotten around to sharing my recipe with you all. I’m fixing that today!
This classic apple pie recipe has never failed me. The filling is deliciously spiced and thickened just the right amount. It bakes inside my Food Processor Pie Crust until the fork tender apples give up their juices and create the most luscious filling.
Table of contents
Pie crust: My Food Processor Pie Crust recipe yields enough pie pastry for two 9-inch crusts. You can substitute refrigerated store-bought pie crust dough, if you’d like.
Apples: I like to use crisp-sweet apples like Gala and Envy but always throw in a Granny Smith for a nice sweet, tart balance. I don’t recommend using all Granny Smith apples because they are very tart and require a higher ratio of sugar be added to the filling.
Lemon: The sliced apples are tossed with fresh lemon juice which helps to prevent them from browning and to add some bright, tangy flavor.
Dry ingredients: All-purpose flour, granulated sugar, and light or dark brown sugar.
Spices: Cinnamon, ground cloves, and ground nutmeg.
Optional egg wash: Egg and water.
Prep the Apples
This is a task I love assigning to someone else who happens to be nearby, usually my husband.
Peel: Use a vegatable peeler to peel the apples.
Core: Use a chef’s knife to slice the apples in half. Then, use a paring knife to carve out the core and remove the blossom end.
Slice: Cut the halves in thin slices.
How to Make Double Crust Apple Pie
- In a large bowl, toss the sliced apples with the lemon juice. Then, combine the flour, sugars, cinnamon, cloves, and nutmeg in a separate bowl and add the dry mixture to the apples.
- Toss well to combine. Set the filling aside while you preheat the oven to 400 degrees F and roll out your pie crust.
- Roll out one of the chilled pie crusts to a 12-inch circle and transfer it to a 9-inch deep dish pie plate. Pour the apple filling and any accumulated liquids into the crust and press the apples down lightly into the crust, compacting them a bit. The apples will be mounded and the crust will be very full but they will cook down a bit.
- Roll out the top crust to and set it down over the apples. Trim the edges of the crusts to within about ½ -inch of the outside edge of the dish then crimp with a fork or flute as desired.
- Use the tip of a sharp knife to cut 5 or 6 vents on the top. For the optional egg wash, whisk the egg and water in a small bowl. Using a pastry brush, lightly coat the crust, including the edges.
- Bake at 400 degrees F for 15 minutes, then reduce the oven temperature to 375 degrees F and continue to bake for an additional 40 to 50 minutes, or until the apples are tender when pierced with the tip of a sharp knife through one of the vents in the crust. Transfer to a wire rack to cool, uncovered, for 3 hours before serving.
Tips for the Best Classic Apple Pie
Prevent a soggy bottom crust: Bake your apple pie on an oven rack set to the 2nd lowest position of your oven. For addded insurance, I like to bake my pies on top of a foil covered pizza stone or baking steel which helps to radiate heat into the bottom crust as it bakes.
Egg wash: I recommend brushing the top crust with the optional egg wash before baking to create a golden brown crust with a nice sheen that is really appealing. For a very golden crust, beat the whole egg with water and for a lightly golden crust, beat just the egg white with water.
Sugared crust: For a little additional sweetness and to add a nice textural element to the top crust, sprinkle with it with a little sugar after applying the egg wash. Coarse sugar will give a more prominent affect but you can use granulated sugar in a pinch.
Avoid over-browning: Watch the pie closely towards the end of the baking time. If you feel it has browned enough, lightly set a sheet of aluminum foil over the top for the remainder of the baking time.
Cool before slicing: You do not want to slice into a pie hot from the oven. The filling will thicken up as the pie rests and it will slice much more cleanly than a hot pie. I recommend allowing it to cool for at least 3 hours before serving.
Apple pie à la mode: I think it’s pretty much mandatory to serve this classic apple pie with a scoop of vanilla ice cream.
A double crust apple pie can be covered and stored at room temperature for up to two days. For longer storage, I recommend refrigerating it to prevent spoiling. Cover and refrigerate the pie for up to 4 days.
If you enjoy eating warm apple pie, heat individual slices in the microwave for 20 to 30 seconds or just until warm.
More Pie Recipes You’ll Love
- Chocolate Cream Pie
- Sweet Potato Pie
- Old Fashioned Banana Cream Pie
- Fresh Blueberry Pie
- Check out my entire collection of pie recipes for more baking inspiration!
Classic Double Crust Apple Pie
- 1 recipe Food Processor Pie Crust, or 2 refrigerated store-bought pie crusts
- 5 to 6 apples, about 2 ½ pounds, peeled, cored, and sliced thinly
- 1 lemon, juiced
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Egg Wash (Optional)
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sugar or granulated sugar, optional for sugared crust
- If the pie crust pastry has been refrigerated for more than 2 hours, remove it from the refrigerator and allow it to rest at room temperature for about 15 minutes before beginning. It should be chilled but not rock hard before rolling out.
- In a large bowl, toss the apples with the lemon juice. Set aside.
- In a small bowl combine flour, sugars, cinnamon, cloves, and nutmeg. Add the dry mixture to the apples and toss well to combine. Set the filling aside while you preheat the oven and roll out your pie crust.
- Set one oven rack to the 2nd lowest position (baking level). Set the other rack to the lowest position and place a large sheet of foil over it to catch any sticky spills they may come drip down as the pie bakes. Preheat oven to 400 degrees F. If using a pizza stone or baking steel, place it on the rack 2nd from the bottom and place a large sheet of foil over the top before preheating.
- Roll out one of the chilled pie crusts to a 12-inch circle and transfer it to a 9-inch deep dish pie plate.
- Pour the apple filling and any accumulated liquids into the crust and use your hands to press the apples down lightly into the crust, compacting them a bit. The apples will be mounded and the crust will be very full but they will cook down a bit.
- Roll out the top crust to a 12-inch circle and set it gently over the apples. Trim the edges of the crusts to within about ½ -inch of the outside edge of the dish then crimp or flute as desired. Use the tip of a sharp knife to cut 5 or 6 vents on the top.
- For the optional egg wash, whisk the whole egg (for a very golden crust) or just the egg white (for a light golden crust) with the water in a small bowl. Using a pastry brush, lightly coat the crust, including the edges (there will be far more than you need for 1 pie). For a sugared top crust, sprinkle 1 tablespoon coarse or granulated sugar evenly over the top.
- Transfer the pie to the oven, centering it on top of the foil covered pizza stone or baking steel. Alternately, place the pie on a large rimmed baking sheet (to catch any juices) and transfer it to the 2nd lowest rack in the oven. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and continue to bake for an additional 40 to 50 minutes, or until the apples are tender when pierced with the tip of a sharp knife through one of the vents in the crust. Begin checking on the pie about 15 minutes before the end of the baking time and if the crust is getting too brown, lay a sheet of foil lightly over the top.
- Transfer to a wire rack to cool.
- Allow the pie to cool, uncovered, for 3 full hours at room temperature before serving. This time allows the filling to thicken up. If making a day in advance, allow to cool for 3 hours then cover with foil or plastic wrap and store at room temperature until ready to serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.