Double Crust Apple Pie

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
20 min
Cook:
50 min

Yield:
1 pie, 6 to 8 servings
Level:
Intermediate

Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
  • 1/2 cup sugar plus 1 tablespoon for sprinkling
  • 1/4 cup raisins
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • Basic Pie Dough, recipe follows
  • 1 egg beaten with 2 tablespoons water to make an egg wash
  • Basic Pie Dough:
  • 2 1/2 cups all-purpose flour
  • Fine sea salt
  • 1/4 teaspoon baking powder
  • 1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
  • About 1/3 cup ice-cold water
Directions

Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.

In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.

Preheat the oven to 375 degrees F.

Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.

Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.

Remove the pie from the oven and let cool for 20 minutes before slicing and serving.

Basic Pie Dough:

Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets

Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.

Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.

Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.

Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.

Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.


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    Fantastic recipe!! My first ever apple pie, too. I left out the raisins, didn't have any on hand. My only complaint was that the apples were a bit crunchy for my liking...if you like a softer apple, i would cook them in the skillet until they are pretty much how you would like them in the pie. Mine didn't seem to soften up much at all in the baking process. I ended up putting it back in the oven with foil on top for nearly 30 more minutes. Still came out amazing and the apples ended up just like we like them :)
    This is definitely a "keeper" - Apples were cooked to perfection.
    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!
    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.
    excellent pie!!!! loved the filling! making again tonight :)
    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.
    Finished the top with "leaves" I cut with a cookie cutter, for effect. Won for best dessert! Love this recipe!
    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.
    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!
    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!!
     
    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.
    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.
    My mother, grandmother, nor myself had ever heard of cooking the apples before placing them in the pie crust. This idea is ingegnious. A result of doing this is no watery slices as you have already cooked out the intial juices. This is by far the best recipe I have ever used for apple pie. When questioned by my mom and grandma as to how I kept the crust so high and the apples so dense (as most apple pies deflate after cooking raw apples between the crusts), they were very shocked - and demanded the recipe. I prefer fruit pies that aren't terribly sweet, and this one fulfills that; however, if you're someone who prefers a sweeter pie, be sure to tast you apples after sauteeing several times and adjust accordingly.
    I made this for Christmas dinner and the entire family loved it. You can't go wrong with this one!
    How can you rate a recipe you haven't even tried to cook, yet along rate a 4. Get a life or get cooking.
    This recipe was superb! I added a teaspoon or so of vanilla extract and omitted the raisins. Also I used a half cup of brown sugar and a half cup of the white sugar (in place of the cup of white sugar).. I tried different recipes for the crust as well. Definitely more time consuming than your average apple pie.. but I thought it was well worth it!
    This recipe said intermediate but I found it quite easy. This is the first time I have ever had perfect pie crust. The pie itself was foolproof and excellent.
    "Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter." HUH? put butter on the top crust? mistake? he must mean put the butter on top of the apples before you add the top crust?
    Oh my gosh...this recipe was just the most fantastically excellent tasting pie I have ever made in 40 years and it looked like it should be in cookbook picture....deeelicious....I did use raw sugar on the top...but I use raw sugar all the time in everything. Thanks for sharing.
    i wanted to try a new recipe so i tried this...i was too full to eat a whole peice but i ate a little and it was actually good...the apple insides was kind of light in color, i guess i'm just used to a golden color apple and glaze. i used a store bought crust rather than making my own due to time but it still came out fab!! i also left out the raisins and i got so many compliments on this pie!! i was nervous because i like to make something then try it to see how it comes out, but i didn;t have the time but thank goodness it came out great!!!
    This was the best apple pie I have ever made. I made it for Thanksgiving this year and it got rave reviews from all who ate it. The highest compliment was given to the wonderful crust. The buttery taste in the filling was also delicious. The only things I changed (because I have tried so many other recipes before this one) were putting only put half the liquid from the apples into the pie and adding a 1/4 cup more sugar in the filling as it was cooking. It came out perfect! This will be my apple pie recipe from now on.
    I was very pleased with how this pie turned out. The crust was easy and delicious. I used a food processor and thought that I had overmixed when I was adding the water, but it turned out fine. The recipe says to keep the motor running while adding water, but I would probably just pulse it next time. I liked the raisins, but would either add less cloves or none at all next time. I thought the cloves left sort of a burning sensation in my mouth after eating the pie (too spicy?).
    This is truly one of the best apple pie recipes I have ever tried. Very easy to make, the results are stunning. I did have to leave the cloves out because I am allergic to them, but I followed the rest of the recipe to the letter and the pie was heavenly. And I have never made a better pie crust than this one!
    I used my own recipe for the filling but this recipe for the crust and it turned out amazing. I usually use the pre packaged crust, but now will never use them again becuase this was so easy and delicious. My whole family loved it and request it all the time.
    I have made it three times for my job and all that they can say is wow they love the crust and they love the filling. The only thing I used in the filling mixture was 1/4 cup of light brown sugar gives it a great taste. Emril I still love the way you cook and everything that you do. Thanks for this wonderful recipe.
    I have never seen an apple pie recipe with cloves. What a great idea ! Emeril rules !! Great pie, btw, very easy to make. I did use my own pastry crust recipe though. It's just that I know it better, doesn't detract from Emerils recipe though.
    I haven't tried it yet but I love apple pie!!
    This is an excellent recipe. I omitted the raisins since the person I made it for does not care for them. Nevertheless the recipe was easy to follow, the pie filling was tasty and the pie crust was the best crust recipe I've ever made.
    I made this recipe without the raisins and I can't tell you how much my husband and I liked the pie. The pie crust recipe included on this Apple Pie recipe is absolutely wonderful!
    must try!
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