Classic Double-Crust Apple Pie Recipe

There's something truly comforting about the aroma of a freshly baked apple pie wafting through the kitchen.

 

This classic double-crust apple pie combines a buttery, flaky crust with a perfectly spiced apple filling, making it an ideal treat for any occasion.

 

Ingredients:

 

For the crust:

 

• 2 ½ cups all-purpose flour

 

• 1 teaspoon salt

 

• 1 cup unsalted butter, chilled and cut into small pieces

 

• 6 to 8 tablespoons ice water

 

For the filling:

 

• 4 large Granny Smith apples, peeled, cored, and sliced

 

• 4 large Honeycrisp apples, peeled, cored, and sliced

 

• ¾ cup granulated sugar

 

• ¼ cup brown sugar

 

• 3 tablespoons all-purpose flour

 

• 1 tablespoon lemon juice

 

• 1 ½ teaspoons ground cinnamon

 

• ¼ teaspoon ground nutmeg

 

• ¼ teaspoon ground cardamom

 

• ⅛ teaspoon ground cloves

 

• Pinch of salt

 

• 1 tablespoon unsalted butter, cut into small pieces

 

For the egg wash:

 

• 1 egg, beaten with 1 tablespoon water

 

• Coarse sugar for sprinkling

 

Instructions:

 

1. **Prepare the crust:**

 

- In a large bowl, combine the flour and salt.

 

- Add the chilled butter pieces and cut them into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.

 

- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

 

- Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

 

2. **Preheat the oven:**

 

- Position the oven rack in the lower third of the oven and preheat to 400°F (200°C).

 

3. **Prepare the filling:**

 

- In a large bowl, toss the sliced apples with lemon juice.

 

- In a separate bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, cardamom, cloves, and salt.

 

- Sprinkle the sugar-spice mixture over the apples and toss to coat evenly.

 

4. **Assemble the pie:**

 

- On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan, allowing for a slight overhang.

 

- Transfer the rolled-out dough to the pie pan and gently press it into the bottom and sides.

 

- Fill the crust with the apple mixture, mounding slightly in the center.

 

- Dot the filling with small pieces of butter.

 

- Roll out the second disc of dough and place it over the filling.

 

- Trim any excess dough, fold the edges under, and crimp to seal.

 

- Cut several slits in the top crust to allow steam to escape.

 

5. **Apply the egg wash:**

 

- Brush the top crust with the beaten egg and water mixture.

 

- Sprinkle with coarse sugar for a decorative touch.

 

6. **Bake the pie:**

 

- Place the pie on a baking sheet to catch any drips.

 

- Bake in the preheated oven for 20 minutes.

 

- Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

 

- If the edges of the crust brown too quickly, cover them with foil to prevent over-browning.

 

7. **Cool and serve:**

 

- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.

 

- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.

 

Enjoy this classic double-crust apple pie, a delightful blend of sweet and tart apples encased in a buttery, flaky crust.

 

Perfect for gatherings or a cozy night in.