Classic Apple Pie with Double Crust

My grandmother never measured anything when she baked apple pies, and I spent years trying to decode her pinch of this and handful of that into something replicable. The day I finally nailed her technique, I called her immediately only to have her laugh and admit she adjusted based on the weather. Now I understand what she meant about humidity affecting dough, and I've learned to trust my hands as much as the recipe card.

I brought this pie to a Friendsgiving a few years ago, and the host texted me the next morning asking if I'd leave the recipe. Her kids had apparently eaten the last slice cold for breakfast straight from the fridge, which honestly made me prouder than any compliment I could have received at the table. Theres something about a homemade apple pie that makes people feel taken care of, even if youre just feeding them dessert.

Ingredients

• Allpurpose flour: The backbone of both your crust and the thickener for the filling, so keep some extra on hand for rolling
• Cold unsalted butter: Keeping it icecold is what creates those flaky pockets in the crust, so dont let it sit out too long
• Ice water: The colder the better, and add it gradually until the dough just comes together
• Mix of apples: Using both Granny Smith for tartness and Honeycrisp for sweetness gives you the perfect balance
• Both sugars: White sugar creates structure while brown sugar adds caramel notes and helps the apples soften beautifully
• Warm spices: Cinnamon and nutmeg are classics, but a pinch of ginger would be welcome too
• Egg wash: That golden finish makes the difference between homemade and bakeryquality appearance

Instructions

Make the pie crust dough:

Whisk the flour, salt, and sugar in a large bowl, then work in the cold butter until you see pea-sized pieces throughout. Drizzle in the ice water a tablespoon at a time, mixing gently until the dough holds together when squeezed. Divide into two disks, wrap tightly, and let rest in the fridge for at least an hour.

Prep the apple filling:

Peel, core, and slice those apples into even wedges about a quarter inch thick. Toss them with both sugars, spices, salt, flour, and lemon juice until every piece is coated. Let them sit while you roll out your crust so the flavors start mingling.

Assemble the pie:

Roll out one dough disk on a floured surface and gently fit it into your pie dish. Pile in the apple mixture, creating a slight mound in the center, and dot the top with those small butter pieces. Roll out the second disk, place it over the filling, and crimp the edges together. Cut a few decorative slits in the top crust to let steam escape.

Bake to golden perfection:

Brush the top crust with the egg wash mixture and sprinkle with coarse sugar for sparkle. Bake on the lower rack at 400°F until the crust is deeply golden and the filling is bubbling through the vents, about 45 to 55 minutes. If the edges start browning too quickly, tent them with foil.

Let it rest before serving:

Walking away while that incredible smell fills your kitchen is the hardest part, but cooling for at least two hours lets the filling set properly. Serve it slightly warm with vanilla ice cream, or completely room temperature if you prefer cleaner slices.

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Last autumn, my daughter asked to help make our annual apple pie for Thanksgiving, and I found myself teaching her the same feelbased techniques my grandmother showed me. She rolled out the crookedest, most uneven bottom crust I'd ever seen, but we baked it anyway because thats what learning looks like. That imperfect pie disappeared faster than any perfectly crimped one I've ever made.

Making It Your Own

Sometimes I add a handful of golden raisins or dried cranberries to the apple filling for little bursts of sweetness. A splash of vanilla extract or bourbon in the apple mixture creates warmth, especially nice for winter holidays. You could even swap half the white sugar for maple syrup if you want deeper caramel notes.

Getting That Lattice Look

If you want to impress guests, a lattice top is easier than it looks with a little practice. Roll out the top dough and cut it into even strips, then lay half of them parallel across the filling. Weave the remaining strips perpendicular, lifting every other strip to create the classic basket pattern. Brush with egg wash and bake as usual.

Serving Suggestions

This pie is magnificent slightly warm with a scoop of good vanilla ice cream melting into the crevices. A drizzle of salted caramel sauce over the top turns it into something restaurant worthy. For a sophisticated finish, serve with a glass of lightly sweet Riesling or a cup of freshly brewed coffee.

• Leftover pie keeps at room temperature for two days or refrigerated for up to five
• Warm individual slices in the microwave for about 20 seconds before serving
• Freeze unbaked pies for up to three months and bake straight from frozen

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There is nothing quite like the smell of cinnamon apples wafting through the house to make it feel like home. I hope this recipe finds its way into your family's collection and creates memories as sweet as the pie itself.

Recipe FAQs

→ Can I use all one type of apple?

While you can use a single variety, mixing tart Granny Smith with sweet Honeycrisp creates the ideal balance of flavor and texture. The tart apples hold their shape during baking while sweet varieties add natural sweetness.

→ Why must the pie cool for 2 hours?

Cooling allows the filling to set properly. If sliced too soon, the juices will run and you'll lose that beautiful thick consistency. The filling continues to thicken as it cools.

→ Can I make the crust ahead of time?

Absolutely. The dough disks can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.

→ How do I prevent a soggy bottom crust?

Baking on the lower rack position helps the bottom crust cook through. Also, make sure your oven is fully preheated before sliding the pie inside, and don't cut into it until completely cooled.

→ What if my crust edges brown too quickly?

If the edges darken before the center is done, simply cover them with a pie shield or ring of aluminum foil. Continue baking until the filling bubbles visibly through the vents.

→ Can I make this without a lattice top?

Yes. A solid top crust with steam vents works perfectly fine. You can also create a decorative edge by pressing the tines of a fork around the rim or using your fingers to flute the edges.