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Double Crust Apple Pie Recipe

Double Crust Apple Pie

Recipe courtesy Michael Lomonaco,

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on November 24, 2012

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    This recipe works really well because you partially cook the apples first which eliminates the sogginess usually found in an apple pie. I left the raisins out since my family wouldn't eat anything with cooked raisins in it but t was still VERY GOOD! I will make this pie again repeatedly!

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  • on November 20, 2011

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    This is my go-to for apple pie pie recipes. The crust is rich, flaky and so delicious and the lemon brightens up the apples nicely. The only adjustment I make is cutting the sugar down to a quarter cup, the apples are sweet enough this time of year.

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  • on July 12, 2011

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    excellent pie!!!! loved the filling! making again tonight :

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  • on April 25, 2011

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    This pie was good not great. I had no runny pie problems as others did, but the flavor was lacking something it was a little on the bland side. Next time maybe more spices like cardamon or nutmeg. It needs a little more zing to it.

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  • on July 04, 2010

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    Finished the top with "leaves" I cut with a cookie cutter, for effect. Won for best dessert! Love this recipe!

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  • on November 16, 2009

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    I did use a different pie crust recipe, but this filling is great. Pre-cooking the apples allows some of the juices to cook out and leave you with a non runny filling. I cooked my pie for a total of 50 minutes. I really just waited for my crust to brown as I knew the apples would be done. Delicious.

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  • on September 05, 2009

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    This is the first home-made pie I ever made and it turned out amazing! I used 1/2 white and 1/2 brown sugar and added applie pie spice. I was suprised how easy it was to make. The crust is awesome, tastes like flaky shortbread. Recommended!

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  • on August 01, 2009

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    Because you pre-cook the filling, first - you don't have to worry if the apples are done and second - you can taste it. I chopped the -yellow- raisons so no one really new they were in the pie, that way I still got the flavor without anyone saying they didn't like it because of raisons. I had to make 2 pies, so Friday night's was done that day, then I completed the 2nd pie filling and refrigerated it, made the pie crust, so Saturday it was simple assembly. The filling was fine made a day ahead. It also was not watery because of cooking the apples first.
    This is a keeper. Thank you and my company thanks you!!

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  • on July 15, 2009

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    I was looking for a crust recipe for a peach pie that I was making for the hubs. Normally I do the regular shortening crust, but didn't have any shortening on hand, so needed a recipe for a butter crust. I WILL NEVER DO THE OLD SHORTENING CRUST AGAIN. This crust was SO GOOD, rich, buttery, not bland at all, but in fact very flavorful.

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  • on March 15, 2009

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    I made this apple pie today and it is the perfect apple pie. The only thing I changed was I ommited the raisins and added 1/4 tsp. of nutmeg along with the other spices listed in the recipe. The dough recipe was very easy to make. My family finished the pie before it even had a chance to completely cool. This is going to be one of the regular pies that I am going to make. Thank you very much for a wonderful pie recipe. Cooking the apples before baking the pie really made a big difference.

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