Here you have a homemade best double-crusted apple pie recipe that is made with a double pie crust, fresh sliced apples, ground cinnamon, nutmeg, and more for a flavorful and perfect apple pie. Serve up your double-crusted apple pie with a big scoop of vanilla ice cream.
What is going to stand out with this recipe is you will use fresh sliced apples that offer a thick homemade apple pie filling. Then you add that double crust, and this dessert is taken to a whole new level of goodness.
Just like a classic pumpkin pie or even peach pie, you will find this apple pie is a classic pie recipe that you can’t stray from. I have used this same apple pie recipe for so many years, everyone knows exactly what to expect when I say I am bringing apple pie to events.
Table of Contents
What is apple pie?
Apple pie is an American pie that has always been a dessert that is served all year round. From the classic summer cookouts, taking to potlucks or holiday feasts. A buttery crust that is filled with sliced apples, warm spices, and a thick glaze that is perfectly sweet.
This dessert with apples has been around for so long and has become a staple for all the yearly celebrations.
This Apple Pie Is…
- Made with real apples that are thinly sliced so each bite is bursting with rich apple flavor.
- I used a homemade pie crust so it offers that light and flaky texture to go with the sweetness of the pie filling.
- You can make this apple pie a day in advance of when you want to serve it up.
- Freezer-friendly if you want to make and store for later on.
- Versatile in adding a caramel sauce, changing up the flavors to fit exactly your preference.
Ingredients for this Pie
- Crust – Homemade or store-bought pie crust.
- Butter – Unsalted.
- Flour – All Purpose flour.
- Brown Sugar – Dark brown sugar that is loosely packed.
- Apples – Pink Lady, Jonagold, Braeburn, or a mix of apples.
- Lemon Juice – Freshly squeezed.
- Spices – Cinnamon, nutmeg, and allspice. Or use our apple pie seasoning.
- Turbinado Sugar – for the topping
- Egg – large egg.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How To Make the Best Apple Pie
- To prepare the apple pie, start by making sure you have a double pie dough recipe ready. Refrigerate the dough for at least 1 hour or up to 3 days in advance. Take one dough out of the refrigerator and roll it into a 12-inch diameter circle on a floured surface. (Photo 1)
- Transfer the rolled dough into a 9-inch pie pan, ensuring it covers the bottom and sides of the pan. Trim any excess dough hanging outside the pan. Chill the prepared pie crust in the refrigerator for 30 minutes while you prepare the apples and filling. (Photo 2)
- Preheat the oven to 425℉. In a small saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk for 1 minute until it starts bubbling. Mix in the water, brown sugar, and granulated sugar, allowing it to come to a boil. Reduce the heat to a low simmer and stir to prevent burning. (Photo 3)
- Remove the saucepan from the heat and whisk in the vanilla extract. Set it aside to cool before adding the apples. Peel, core, and slice the apples if you haven’t already done so. Coat the apple slices with lemon juice in a large mixing bowl. (Photo 4)
- In a small bowl, combine the spices and salt, then sprinkle the mixture over the sliced apples. Carefully mix the apples and spices with a rubber spatula until evenly coated. Add the cooled sauce to the apples and mix again until evenly coated. (Photo 5)
- Take the second dough out of the refrigerator and roll it into a 12-inch diameter circle. For a lattice top, use a knife to cut the dough into strips about 1 ¼” wide, totaling 8-10 strips. Fill the prepared pie crust with the coated apple slices, pressing them down lightly to remove air pockets. (Photo 6)
- Place 4-5 strips of pie dough vertically over the apples, evenly spacing them out. Then, weave another strip of dough horizontally across the alternating strips, going over and under to create a lattice pattern. Repeat this process with the remaining strips of dough, ensuring even spacing. (Photo 7)
- Trim off any excess dough and crimp the edges with a fork or by folding the excess dough from the outer edges of the crust together with the bottom dough and lattice top, pressing to seal. Create an egg wash by whisking an egg with a little milk, then brush it over the top crust. Sprinkle Turbinado sugar on top. (Photo 8)
- Bake the pie at 425℉ for 15 minutes, then rotate it for even baking and reduce the heat to 350℉. Continue baking for another 45 minutes, checking and rotating midway to prevent excessive browning. If needed, tent the pie with aluminum foil to protect the top. (Photo 9)
- Allow the pie to cool for at least three hours before serving for neater slices. Serve with vanilla ice cream for a delightful treat.
Expert Tips
- Make sure when you are going to use apples you reach for a baking apple. Some apples break down way too much and become mushy. Here are some great varieties: Golden Delicious, Honeycrisp, McIntosh, Braubum, etc.
- Aim to slice all the apples to the same thickness so that the apples all bake up evenly.
- I created a lattice look for the top pie crust, you are welcome to do a different design if you need. Just make sure that there is an air hole for steam to release.
- Use a pie shield if the outside crust is browning too quickly in the oven. This way it doesn’t burn the crust.
- You can add fewer or more spices to elevate or lessen the flavor of the recipe.
- If you mix and match two varieties of apples it will add more flavor to the pie. Just do half and half on apples and enjoy the flavors.
- Letting the pie cool before serving is going to allow the filling to thicken a bit. So when you slice the pie doesn’t fall apart once you go to cut it.
- You can add some caramel sauce to the filling, chopped nuts, or even raisins for added flavor to the pie filling.
- Serve with a dollop of ice cream or even whipped cream for added sweetness.
Storing Tips
Refrigerator
I recommend making sure you refrigerate apple pie in a sealed container in the fridge. You want the pie to cool to room temperature first after baking. Then place in a proper container and refrigerate.
The pie will last around 3-4 days in the fridge. Slice and serve as you want.
Freezing
You can freeze per slice or a whole pie. Simple place pie in a freezer container and freeze for 2-3 months. Then thaw in the fridge overnight before you eat or reheat the apple pie.
Reheating
Warm up by the slice in the microwave. Place on a plate and heat for 30 seconds to a minute or until the pie reaches desired warmth. Or place in the oven and heat for a few minutes until the pie is warmed through.
What to Serve with your double crusted apple pie
Serve up your apple pie with a big scoop of vanilla bean ice cream. Or you can drizzle some caramel sauce on top of the pie for added sweet. Or go a step farther and reach for a sea salt caramel sauce.
Now you could also reach for some whipped cream to add a dollop on top of the pie. Feel free to serve up your pie from scratch or opt for adding your favorite toppings.
Recipe FAQs
Blind baking the bottom crust can help the apple pie filling to not cause the bottom crust to become soggy. This is when you bake the bottom crust for a few minutes in the oven to help it be somewhat cooked before you pour in the pie filling.
Adding a little lemon juice to the sliced apples will help the apples from browning. The acid in the juice is what does the trick.
Your pie is done when the crust is nice and golden brown. Then you will find the filling of the pie if bubbl, and the apples are tender when poked.
Need more sweet recipes? Try these:
- Frosted Chocolate Chip Cookies
- Apple Oat Bars
- Caramel Apple Dump Cake
- See all our homemade treat recipes!
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Double Crusted Apple Pie
Equipment
- Glass Baking Pie Pan (9-inch )
- Peeler or paring knife for removing apple skin
Ingredients
- Double pie crust recipe
- 8 tablespoons 1 stick unsalted butter
- 5 tablespoons all purpose flour
- ¼ cup water
- ½ cup dark brown sugar loosely packed
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 6-8 Pink Lady Jonagold, or Braeburn apples (about 2.75 lbs), peeled, cored, and sliced into ⅓” thick slices
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon salt
- 1 egg + 1 tablespoon milk lightly whisked (for egg wash)
- Turbinado sugar for topping
Instructions
- Begin by having a recipe ready for double pie dough. Refrigerate the dough for at least 1 hour (or up to 3 days in advance). Take out one dough from the refrigerator and roll it into a 12-inch diameter circle on a floured surface.
- Transfer the rolled dough into a 9-inch pie pan, ensuring it covers the bottom and sides. Trim any excess dough hanging outside the pan. Place the prepared pie crust back into the refrigerator to chill for 30 minutes while you prepare the apples and filling.
- Preheat the oven to 425℉. In a small saucepan over medium heat, melt the butter. Stir occasionally to prevent burning.
- Add the all-purpose flour and whisk it for 1 minute until it starts bubbling.
- Mix in the water, brown sugar, and granulated sugar. Let it come to a boil, then reduce the heat to a low simmer. Stir to prevent burning.
- Remove the pan from the heat and add the vanilla extract, whisking it together. Set the pan aside (off the heat) and allow it to cool before adding the apples.
- If you haven’t already, peel, core, and slice the apples to about ⅓” thickness, aiming for a slightly crisp texture. Transfer the sliced apples to a large mixing bowl and coat them with the juice of half a lemon.
- In a small bowl, combine the spices and salt, then sprinkle the mixture over the sliced apples. Gently mix with a rubber spatula to ensure each slice is coated with spices.
- Pour the cooled sauce over the apples and mix them together with a rubber spatula until evenly coated. Set aside as you prepare the dough for the top crust.
- Remove the second dough from the refrigerator and roll it into a 12-inch diameter circle on a floured surface. For a lattice top, use a knife to cut the dough into strips about 1 ¼” wide, totaling 8-10 strips.
- Take the prepared pie crust from the refrigerator and fill it with the coated apple slices, arranging them carefully and lightly pressing down to remove any air pockets.
- Take 4-5 strips of pie dough and place them vertically over the arranged apples, spacing them evenly.
- Now, take another strip of dough and weave it horizontally, going over and under the alternating vertical strips already on the pie. Repeat the process with the remaining strips of dough until the pie is covered. Aim for even spacing.
- Trim off any excess dough. You can crimp the edges with a fork or, for a thicker crust, arrange the excess dough pieces back onto the outer edges of the crust, folding them together with the bottom dough and lattice top. Press to seal the edges.
- Make an egg wash by lightly whisking an egg with a little milk, then brush it all over the top of the crust. Sprinkle Turbinado sugar evenly on top.
- Bake the pie at 425℉ for 15 minutes. After 15 minutes, rotate the pie to ensure even baking, then reduce the heat to 350℉ and continue baking for another 45 minutes. Check midway to rotate and ensure it’s not browning too quickly. If needed, loosely tent with aluminum foil and continue baking. Allow the pie to cool for at least three hours before serving for neater slices.
- Serve the apple pie with a topping of vanilla ice cream and enjoy!
Notes
- Pie Crust – You can use homemade pie crust or store bought for this recipe. It is up to you.
- Apples – Use one type or two types to enhance the flavor of the pie even more. I like to do part Granny Smith and then anther part with a sweet apple.
- Refrigerate – Make sure to refrigerate the pie after baking to allow the filling to set up. Then slice and serve.
- Freeze – You can also freeze any of the pie you do not plan to eat right away. Freeze for 2-3 months in a freezer container.
Nutrition Information
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