Irresistible Double Crust Apple Pie Recipe in Just 6 Steps

Name: Irresistible Double Crust Apple Pie Recipe in Just 6 Steps
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 cup unsalted butter, chilled; 6-8 tbsp ice water; 6 cups thinly sliced apples; 3/4 cup granulated sugar; 1 tbsp lemon juice; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 tbsp unsalted butter, diced

Author: Tessa Bloom

Published: November 23, 2025

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There’s something magical about the smell of a double crust apple pie baking in the oven – that sweet cinnamon aroma mixing with buttery pastry just takes me back to my grandma’s kitchen every time. I remember standing on a stool as a kid, watching her roll out that perfect flaky crust while sneaking slices of tart apples. This recipe is my love letter to those memories, with all the classic flavors you’d expect from a traditional double crust apple pie. It’s the kind of dessert that makes people gather around the table before you’ve even taken it out of the oven!

double crust apple pie - detail 1

Why You’ll Love This Double Crust Apple Pie

This isn’t just any apple pie – it’s the kind that makes people beg for the recipe! Here’s what makes it special:

That flaky, buttery crust that shatters beautifully with each bite (I promise it’s easier than you think!)
A perfectly balanced filling – sweet but not cloying, with just enough tartness from the apples
Endless ways to make it your own – add cardamom, swap in pears, or drizzle with caramel
The ultimate crowd-pleaser that looks impressive but comes together without fuss

Trust me, once you try this version, you’ll never go back to store-bought!

Ingredients for Double Crust Apple Pie

Gathering your ingredients is the first step to pie perfection! Here’s everything you’ll need – I’ve separated them into crust and filling so you can prep like a pro. And yes, that butter must be cold – I’ll explain why later!

For the crust:
2 1/2 cups all-purpose flour (spooned and leveled – no packing!)
1 tsp salt (I prefer fine sea salt for even distribution)
1 cup unsalted butter, chilled and diced into 1/2-inch cubes (that’s 2 sticks, straight from the fridge)
6-8 tbsp ice water (keep your measuring spoon in the glass while you work)
For the filling:
6 cups thinly sliced apples (about 5 medium Granny Smiths – peel left on for texture)
3/4 cup granulated sugar (the golden color gives better flavor than white)
1 tbsp fresh lemon juice (bottled works in a pinch, but fresh is brighter)
1 tsp ground cinnamon (use the good stuff – it makes a difference)
1/4 tsp ground nutmeg (freshly grated if you’re feeling fancy)
2 tbsp unsalted butter, diced small (for dotting the filling – trust me on this)

A quick tip: Measure your apples after slicing – they’ll settle differently in the cup. And don’t skimp on the butter quality – this is where splurging pays off!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this pie! Just grab these basics from your kitchen:

A trusty rolling pin (my wooden one has seen better days, but it works!)
9-inch pie dish (glass shows off that golden crust best)
Large mixing bowls (one for crust, one for filling)
Pastry cutter or two forks (I use my grandma’s old pastry blender)

That’s it! Though I won’t judge if you sneak in an apple corer to speed things up.

How to Make Double Crust Apple Pie

Preparing the Pie Crust

This is where the magic starts! In a large bowl, whisk together the flour and salt – I like to do this by hand to feel any lumps. Now for the butter – toss those cold cubes in the flour mixture and start cutting them in with a pastry cutter (or two forks if you’re improvising). You want pea-sized crumbs with some larger butter pieces remaining – those will create those dreamy flaky layers! Sprinkle ice water over the mixture a tablespoon at a time, gently mixing just until the dough comes together. Pro tip: When you can squeeze a handful and it holds its shape, stop adding water! Divide into two disks, wrap in plastic, and chill for at least 30 minutes. Don’t skip this – cold dough means flaky results!

Making the Apple Filling

While the dough chills, let’s tackle the filling. Slice those apples about 1/4-inch thick – uneven slices mean uneven baking! Toss them with lemon juice immediately to prevent browning. In another bowl, mix sugar, cinnamon, and nutmeg. Now here’s my secret: let the sugared apples sit for 15 minutes – they’ll release juices that we’ll use to thicken the filling later. Drain about half the liquid (save it for brushing the crust if you’re fancy!) and give everything one last gentle stir. Those apples should glisten with just the right amount of spiced syrup clinging to them.

Assembling and Baking

Preheat your oven to 375°F – no cheating on this step! Roll out your first dough disk on a floured surface to about 12 inches round. Carefully transfer to your pie dish – I fold mine in quarters to move it easily. Add the apple filling, mounding it slightly in the center, then dot with those tiny butter pieces. Roll out the top crust, place it over the filling, and crimp the edges together with your fingers or a fork. Cut 4-5 slits in the top – get creative with the pattern! Bake for 45-50 minutes until the crust is deeply golden and you see bubbly juices peeking through the vents. Let it cool completely before slicing – I know it’s hard to wait, but this keeps the filling from running everywhere!

double crust apple pie - detail 2

Tips for the Perfect Double Crust Apple Pie

After making more apple pies than I can count, I’ve learned a few tricks that make all the difference. These are my go-to tips for getting that bakery-worthy pie every single time:

Keep everything cold: Seriously, cold butter, cold water, and chilled dough are non-negotiable. Warm dough = tough crust. I even pop my mixing bowl in the fridge for 10 minutes before starting if my kitchen’s warm.
Use firm apples: Granny Smiths are my favorite, but Honeycrisps or Braeburns work too. Soft apples turn to mush, and nobody wants a soggy pie! Slice them evenly for consistent baking.
Brush with egg wash: Whisk one egg with a splash of milk or water, then brush it over the top crust before baking. It gives that gorgeous golden shine and makes your pie look like it came from a fancy bakery.
Don’t rush the cooling: I know it’s hard to resist cutting into that beautiful pie, but letting it cool completely lets the filling set. Otherwise, you’ll end up with a runny mess (trust me, I’ve learned this the hard way!).

Follow these tips, and you’ll have a pie that’s as stunning as it is delicious!

Common Questions About Double Crust Apple Pie

I’ve gotten so many questions about this pie over the years – let me share the answers to the ones I hear most often! These tips come straight from my trial-and-error (emphasis on the errors) in the kitchen.

What are the best apples for apple pie?

Hands down, Granny Smith apples are my go-to! Their tartness balances the sweet filling perfectly, and they hold their shape during baking. If you want a sweeter pie, mix in some Honeycrisps or Braeburns – just avoid super soft varieties like Red Delicious that turn mushy.

How do I prevent a soggy bottom crust?

Oh, the dreaded soggy crust! Here’s my foolproof method: First, bake your pie on the bottom rack for the first 15 minutes to crisp up that bottom crust. Second, sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom crust before adding filling – they’ll absorb excess juices. And never skip the chilling step for your dough!

Can I make the pie ahead of time?

Absolutely! The unbaked pie freezes beautifully – just assemble it completely, freeze solid, then wrap tightly in plastic. When you’re ready, bake straight from frozen, adding about 15 extra minutes. For storing baked pie, keep it at room temperature for up to 2 days (if it lasts that long!).

Why did my top crust shrink?

This used to drive me crazy! The trick is to leave about an inch of overhang when placing your top crust, then tuck it under the bottom crust before crimping. And don’t stretch the dough when placing it – that tension causes shrinking during baking.

How do I know when the pie is done?

Look for three signs: 1) The crust should be deep golden brown, 2) You should see thick, bubbly juices peeking through the vents, and 3) The apples should be tender when poked with a knife through a vent. If the crust browns too quickly, just tent it with foil!

Serving and Storing Double Crust Apple Pie

Now for the best part – enjoying your masterpiece! My family always fights over who gets the first slice of warm apple pie. For the ultimate experience, serve it slightly warm with a scoop of vanilla ice cream – that hot-cold contrast is pure magic. If you’re feeling fancy, drizzle with caramel sauce or sprinkle with flaky sea salt for a gourmet touch.

Leftovers? Ha! Just kidding – though this pie rarely lasts long in my house. If you do have some left, store it at room temperature covered with a clean towel for up to 2 days (the crust stays crisper this way than in the fridge). To reheat, pop individual slices in a 350°F oven for about 10 minutes – the microwave makes the crust soggy, and we can’t have that!

Pro tip: If you need to store it longer, freeze individual slices wrapped tightly in foil. Then you can have homemade pie anytime the craving hits – just reheat straight from frozen in a 325°F oven for 15-20 minutes. Not that I’ve ever needed an emergency midnight pie snack… okay, maybe once or twice!

Nutritional Information

Here’s the breakdown for one slice of this delicious double crust apple pie. Keep in mind, these are estimates and can vary based on the exact ingredients you use. But hey, we’re talking about pie here – sometimes it’s worth every calorie!

Calories: 320
Fat: 15g (9g saturated, 5g unsaturated)
Carbohydrates: 45g
Fiber: 3g
Sugar: 25g
Protein: 3g
Cholesterol: 35mg
Sodium: 150mg

Remember, this is an indulgent treat, so savor every bite! And if you’re feeling extra virtuous, a scoop of vanilla ice cream somehow makes it feel more balanced… at least that’s what I tell myself!

So what are you waiting for? Grab those apples, roll up your sleeves, and get ready to bake the most amazing double crust apple pie of your life! I promise, once you taste that first bite of flaky crust and perfectly spiced apples, you’ll be hooked. Don’t forget to snap a photo of your masterpiece and share it with me – I love seeing how your pies turn out! Whether it’s for a special occasion or just because, this recipe is sure to become a new favorite in your kitchen. Happy baking!