Best 2 Classic Double Crust Apple Pie Recipes
Indulge in the classic American dessert, apple pie, with our comprehensive guide to creating a perfect double-crust masterpiece. From selecting the right apples to mastering the art of creating a flaky, golden crust, we'll take you through every step of the process. Discover the secrets of achieving the ideal balance between sweet and tart, and learn how to create a stunning lattice top that will impress your family and friends. With variations such as a Dutch apple pie and a rustic apple galette, you'll be able to create a variety of delicious apple desserts that are sure to become favorites. So, grab your apron and let's embark on a delightful journey into the world of apple pies!
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC DOUBLE-CRUST APPLE PIE
How to Make a Double Crust Apple Pie
Categories Dessert Bake Thanksgiving Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
- For filling:
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
Provided by Bev I Am
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).
Tips:
- For the best flavor, use a variety of apples. A mix of tart and sweet apples will give your pie a well-balanced flavor.
- Peel and slice the apples thinly and evenly. This will help them cook evenly.
- Toss the apples with sugar, flour, and spices before filling the pie crust. This will help thicken the filling and prevent it from being too runny.
- Use a sharp knife to cut vents in the top crust. This will allow steam to escape and prevent the pie from bubbling over.
- Bake the pie until the crust is golden brown and the filling is bubbling. This usually takes about 45 minutes to an hour.
- Let the pie cool for at least 30 minutes before serving. This will give the filling time to set.
Conclusion:
This classic double-crust apple pie is a delicious and timeless dessert. With its flaky crust, tender apples, and sweet-tart filling, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just because you're craving something sweet, this pie is sure to satisfy.
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