Double Crust Apple Pie

Total Time:
1 hr 25 min
15 min
20 min
50 min

1 pie, 6 to 8 servings

  • 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

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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4.9 50
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 :) item not reviewed by moderator and published
This is definitely a "keeper" - Apples were cooked to perfection. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
excellent pie!!!! loved the filling! making again tonight :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
Finished the top with "leaves" I cut with a cookie cutter, for effect. Won for best dessert! Love this recipe! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published

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