Classic Double Crust Apple Pie
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.
Servings: 8
Calories: 545kcal
Ingredients
- 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
Instructions
- 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.
Notes
Storage
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.
Reheating
If you enjoy eating warm apple pie, heat individual slices in the microwave for 20 to 30 seconds or just until warm.
Nutrition
Serving: 1slice | Calories: 545kcal | Carbohydrates: 76g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 50mg | Sodium: 308mg | Potassium: 220mg | Fiber: 6g | Sugar: 38g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 3mg