Irresistible Double Crust Apple Pie Recipe You’ll Crave Forever

Name: Irresistible Double Crust Apple Pie Recipe You'll Crave Forever
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: Carry

Published: November 18, 2025

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There’s something magical about pulling a golden-brown double crust apple pie from the oven – that moment when the scent of cinnamon and butter fills your kitchen, and you just know it’s going to be perfect. I’ve been baking this classic American dessert for years, ever since my grandma taught me her secret for that impossibly flaky pastry and juicy, spiced apple filling that never turns soggy.

This double crust apple pie holds a special place in my heart. Every Thanksgiving, my cousins would beg me to bring “THE pie” – the one with the tender apples that somehow stay perfectly crisp-tender under that shatteringly crisp top crust. The secret? Using a mix of tart and sweet apples, keeping the butter ice-cold (I’ll show you how!), and that little trick with lemon juice that keeps the filling vibrant. Don’t let the double crust intimidate you – I’ve simplified the process so you can nail it on your first try.

double crust apple pie - detail 1

Why You’ll Love This Double Crust Apple Pie

Trust me, this isn’t just any apple pie – it’s the kind that makes people close their eyes and sigh after the first bite. Here’s what makes it special:

That perfect flaky crust – Using my grandma’s trick of keeping the butter ice-cold creates layers so delicate they practically shatter when you cut into them.
Sweet-tart apple filling – The combo of cinnamon, nutmeg, and that splash of lemon juice makes the apples sing without being overly sweet.
Easier than it looks – I’ve simplified the steps so even first-time bakers can nail this double crust apple pie (no fancy equipment needed!).
That nostalgic magic – One bite transports you right back to childhood Thanksgivings and cozy fall afternoons.
Crowd-pleaser guaranteed – I’ve served this to pie skeptics who became instant converts after tasting the perfect balance of crisp crust and tender apples.

Seriously, once you try this double crust version, you’ll never go back to single-crust pies again. The way the top and bottom crusts sandwich that spiced apple filling is absolute perfection.

Ingredients for Double Crust Apple Pie

Gathering the right ingredients makes all the difference between a good pie and a knock-your-socks-off double crust apple pie. Here’s exactly what you’ll need:

2 1/2 cups all-purpose flour – Spooned and leveled, please! No packing it down.
1 teaspoon salt – Just enough to make the flavors pop without tasting salty.
1 cup (2 sticks) unsalted butter – Chilled is key here – I pop mine in the freezer for 15 minutes before using.
6-8 tablespoons ice water – Literally ice cubes floating in the water – keeps everything cold.
6 cups thinly sliced apples – About 5 medium apples (I use a mix of Granny Smith and Honeycrisp).
3/4 cup granulated sugar – Adjust up or down by 1/4 cup depending on your apples’ sweetness.
1 tablespoon lemon juice – Fresh squeezed if possible – keeps apples from browning.
1 teaspoon ground cinnamon – The soul of any good apple pie.
1/4 teaspoon ground nutmeg – Just enough to whisper “hello” without overpowering.
2 tablespoons unsalted butter, diced – Tiny cubes dotted over the filling make it extra rich.

See? Nothing fancy – just quality ingredients handled right. That cold butter is your secret weapon for flaky layers, and those apples? Thin slices mean perfect texture in every bite.

Equipment You’ll Need

You don’t need fancy gadgets to make the perfect double crust apple pie – just these trusty basics from your kitchen:

Large mixing bowl – For bringing that dreamy pie dough together.
Pastry cutter or two forks – To work that cold butter into the flour (though clean hands work too in a pinch!).
Rolling pin – My well-floured wooden one has seen hundreds of pie crusts.
9-inch pie dish – Glass or ceramic works best for even baking.
Sharp knife or apple slicer – For getting those apples perfectly thin.
Measuring cups and spoons – Because baking is science, people!
Oven – Obviously – set it and forget it while the magic happens.

That’s it! No stand mixers or specialty tools required – just good old-fashioned baking the way Grandma did it.

How to Make Double Crust Apple Pie

Alright, let’s roll up our sleeves and make some pie magic happen! I’ll walk you through each step of creating this double crust apple pie – from that perfect flaky pastry to the bubbling spiced filling. Don’t worry if you’re new to pie-making; I’ve included all my little tricks to make this foolproof.

Preparing the Pie Dough

This is where the magic begins! In a large bowl, whisk together your flour and salt. Now grab that chilled butter (cold hands make good pastry!) and cut it into small cubes. Work the butter into the flour using a pastry cutter or two knives until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining – those little butter pockets are what’ll create our flaky layers.

Here’s my secret: add the ice water one tablespoon at a time, mixing gently with a fork. Stop when the dough just starts to come together – you want it to hold when pinched, but not be wet. I usually need about 7 tablespoons. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes (up to 2 days). This resting time relaxes the gluten and makes the dough easier to roll.

Making the Apple Filling

While the dough chills, let’s prep those gorgeous apples. Peel and core them, then slice about 1/4-inch thick – consistent thickness means even cooking. Toss the slices with lemon juice immediately to prevent browning. In a large bowl, mix the sugar, cinnamon, and nutmeg, then add the apples and toss until evenly coated.

Here’s a pro tip: let this mixture sit for 15 minutes. The sugar will draw out some apple juices, which we want – but if it seems too watery, drain off about half the liquid before filling the pie. This prevents a soggy bottom crust while keeping the apples perfectly moist.

Assembling and Baking the Pie

Preheat your oven to 375°F (190°C). Roll out one dough disc on a floured surface to about 12 inches in diameter – lift and rotate the dough occasionally to prevent sticking. Gently transfer it to your pie dish, letting the edges hang over. Add the apple mixture, mounding it slightly in the center, and dot with those tiny butter cubes.

Roll out the second dough disc and place it over the filling. Trim the edges to about 1 inch beyond the pie plate, then fold the top crust under the bottom crust and crimp the edges together decoratively. Cut several slits in the top crust – these are essential for steam to escape! You can learn more about the science behind perfect pie crust.

Bake for 45-50 minutes until the crust is golden brown and juices bubble through the vents. If the edges brown too quickly, cover them with foil. Let the double crust apple pie cool for at least 2 hours before slicing – I know it’s hard to wait, but this lets the juices set properly. The aroma filling your kitchen will be absolute torture, but trust me – it’s worth the wait!

Tips for the Perfect Double Crust Apple Pie

After baking more double crust apple pies than I can count, I’ve picked up some foolproof tricks that’ll take yours from good to “can I have your recipe?” status:

Keep everything cold, cold, cold – I even chill my flour and bowl sometimes! Warm butter = tough crust, so work quickly and pop the dough back in the fridge if it gets sticky.
Firm apples are non-negotiable – Soft apples turn to mush. My perfect mix is 2/3 Granny Smith for tartness and 1/3 Honeycrisp for sweetness, all sliced evenly.
Egg wash magic – Brush the top crust with a beaten egg mixed with 1 tbsp water before baking for that gorgeous golden shine.
The lemon juice trick – Just a tablespoon keeps apples bright and adds the perfect tang to balance the sweetness.
Bake on the bottom rack – This ensures your bottom crust gets nice and crisp instead of staying doughy.

Oh, and don’t skip that resting time after baking! Letting the double crust apple pie sit for at least 2 hours means you’ll get clean slices instead of apple soup – patience is the secret ingredient.

Serving and Storing Double Crust Apple Pie

There’s an art to serving this double crust apple pie that makes all the difference. I always let mine cool for at least 2 hours before slicing – I know, the wait is torture! But that patience gives the juices time to set so you get picture-perfect slices instead of a delicious mess. When it’s finally time, run a sharp knife under hot water and wipe it clean between cuts for those pristine wedges.

Leftovers? (As if!) Store any uneaten pie at room temperature under a cake dome for up to 2 days. For longer storage, wrap individual slices in foil and freeze for up to 3 months. To reheat, pop a slice in a 350°F oven for about 10 minutes – it’ll taste just-baked with that crispy crust. My favorite way to serve it? Still slightly warm with a scoop of vanilla ice cream melting over the top. The contrast of cold ice cream and warm spiced apples is absolute heaven!

Ingredient Substitutions and Notes

Don’t stress if you’re missing something or want to tweak this double crust apple pie to your taste – I’ve got you covered with some easy swaps and notes:

Apples: No Granny Smiths? No problem! Try Braeburn, Pink Lady, or Fuji for sweetness, or mix in some tart Jonagolds. Just avoid Red Delicious – they turn to mush.
Sugar: Swap granulated sugar for brown sugar if you want a deeper, caramel-like flavor. Reduce it slightly if your apples are super sweet.
Spices: Not a nutmeg fan? Skip it or add a pinch of allspice or cardamom instead. For a warm kick, try a dash of ginger or cloves.
Butter: If you only have salted butter, omit the extra salt in the dough. For a dairy-free version, use vegan butter, but keep it super cold.
Lemon juice: Out of lemons? A splash of apple cider vinegar works just as well to keep apples from browning.

Remember, baking is about making it work for you – so feel free to experiment and make this double crust apple pie your own!

Nutritional Information

Now, let’s be real – when you’re digging into a slice of warm double crust apple pie, nutrition facts are probably the last thing on your mind! But since you asked, here’s what you should know:

All nutritional values are estimates that can vary based on your specific ingredients and portion sizes. That gorgeous flaky crust comes from good old-fashioned butter (worth every calorie, if you ask me!), while the apples pack fiber and natural sweetness. The sugar content will depend on how tart your apples are and whether you serve it à la mode (which, let’s be honest, you totally should).

This homemade double crust apple pie is definitely a special occasion treat rather than an everyday snack – but isn’t that what makes it so special? My philosophy? Enjoy every delicious bite without guilt, then go for an extra walk tomorrow!

FAQs About Double Crust Apple Pie

I’ve gotten so many questions about this double crust apple pie over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use store-bought pie dough?
Sure, in a pinch! But homemade really makes a difference in texture and flavor. If you must use store-bought, look for the rolled kind (not the pre-formed shells) and keep it chilled until ready to use. The extra effort for homemade dough is totally worth it, promise!

How do I prevent a soggy bottom crust?
Ah, the eternal pie-maker’s dilemma! My tricks: 1) Bake on the bottom rack, 2) Drain some apple juice after macerating, 3) Brush the bottom crust with egg wash before adding filling (creates a moisture barrier), and 4) Make sure your oven is fully preheated.

Why did my top crust shrink?
This happens when the gluten gets overworked. Handle the dough gently, don’t stretch it when placing in the pan, and let it rest in the fridge before baking. Also, leave about 1/2-inch overhang when trimming – it’ll shrink a bit naturally.

Can I make this pie ahead?
Absolutely! The dough can chill for 2 days, or freeze for 3 months. Assemble the pie up to 1 day ahead and refrigerate before baking. You can also freeze the baked pie – just thaw and reheat at 350°F for 15 minutes.

My apples turned mushy – what went wrong?
You probably used apples that were too soft to begin with. Stick with firm varieties like Granny Smith, and don’t slice them too thin. Also, don’t overmix the filling – gentle tossing is all you need!

Let’s Bake Together

Alright, now it’s your turn! I can’t wait for you to try this double crust apple pie and experience that magical moment when you pull it out of the oven. Trust me, there’s nothing quite like the pride of slicing into a pie you made from scratch. Leave a comment below to let me know how it turned out, or share your results on social media – I’d love to see your creations! Whether it’s your first pie or your hundredth, this recipe is sure to become a favorite. Let’s bake together and keep the tradition alive!