There’s nothing quite like pulling a classic double-crust apple pie from the oven – that golden-brown crust, the sweet cinnamon scent filling your kitchen, and that first perfect slice revealing tender spiced apples. I’ve baked hundreds of pies over the years (some better than others, if we’re being honest!), but this traditional version is the one my family begs for every fall. What makes it special? That flaky, buttery crust that shatters just right against the sweet-tart filling. It’s the kind of pie that disappears fast at potlucks, the sort that makes neighbors suddenly remember they “just happened to stop by.” Trust me, once you master this classic double-crust apple pie, it’ll become your signature dessert too.
Why You’ll Love This Classic Double-Crust Apple Pie
Listen, I know everyone claims their apple pie is the best, but let me tell you why this one hits all the right notes:
- That crust! Flaky, buttery layers that practically sing when you take a bite – no sad, soggy bottoms here.
- The spice blend is absolute perfection. Just enough cinnamon to warm things up, with nutmeg whispering in the background.
- It tastes like childhood. This is the pie your grandma would approve of – no fancy twists, just honest-to-goodness traditional flavor.
- The ultimate crowd-pleaser. I’ve never brought this to a gathering without someone asking for the recipe.
Seriously, bake this once and you’ll understand why it’s my most requested dessert!
Classic Double-Crust Apple Pie Ingredients
- 6 cups thinly sliced peeled tart apples (about 6 medium apples)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 package (typically 14.1 oz) double pie crusts
- 1 egg white, lightly beaten
- 1 tablespoon coarse sugar
Pro Tip: Granny Smith apples are my go-to for this pie – their tartness balances the sweetness perfectly!
Ingredient Notes & Substitutions
Need to tweak things? No problem! You can swap granulated sugar with brown sugar for deeper flavor, or use coconut sugar for a less refined option. Salted butter works fine too – just skip the extra salt. If you’re gluten-free, grab your favorite gluten-free pie crust (seriously, they’ve come a long way!). And while I adore Granny Smiths, Honeycrisp or Braeburn apples work beautifully too. The key is using tart apples – they hold their shape better and won’t turn mushy in the oven. Trust me, it’s worth the extra peeling time!
How to Make Classic Double-Crust Apple Pie
Now for the fun part! Making this pie is easier than you think, but a few key steps make all the difference between good and “oh-my-goodness” amazing. I’ll walk you through each stage so you’ll have that perfect pie on your table in no time.
Preparing the Apple Filling
First, let’s talk apples – slice them about 1/4-inch thick (no thicker than a pencil!) so they cook evenly without turning to mush. Toss them in a big bowl with all those gorgeous spices, sugar, and flour. The lemon juice? It’s not just for flavor – it keeps those apples from browning while you work. Mix gently but thoroughly – you want every slice coated in that sweet, spiced goodness!
Assembling the Classic Double-Crust Apple Pie
Roll out your bottom crust and drape it lovingly into your pie plate (no stretching!). Pile in those apples – they’ll mound up, but don’t worry, they’ll settle. Dot with butter – little pea-sized bits scattered evenly make magic happen. Now the top crust – roll it out, drape it over, and crimp those edges like you’re sealing a love letter. My trick? Use your knuckle on one side, thumb on the other to make those perfect fluted edges.
Baking & Finishing Touches
Here’s where the transformation happens! Brush that top crust with egg white (it’ll shine like a sunset) and sprinkle with coarse sugar for crunch. Don’t forget to cut steam vents – I make little slashes in a star pattern, but get creative! Bake until the crust is golden and you see thick bubbles peeking through the vents – that’s your sign the filling’s perfectly cooked. Let it cool (I know, it’s hard!) for those juices to set up properly.
Expert Tips for Perfect Classic Double-Crust Apple Pie
Want to take your pie game to the next level? Here are my tried-and-true secrets for pie perfection:
- Chill those crusts! Cold dough equals flaky layers. If your kitchen’s warm, pop the crusts in the fridge for 10 minutes before rolling.
- Use a baking sheet. Place your pie plate on one before baking – it catches drips and makes transferring in and out of the oven way easier.
- Don’t skip the cooling time. I know it’s tempting, but letting the pie sit for 2 hours lets the filling set up beautifully.
- Extra pro tip: Brush the bottom crust with egg white before adding the filling – it creates a barrier that keeps the crust crisp!
- Another favorite: Add a pinch of cardamom to your spice mix for a subtle, unexpected warmth.
Follow these, and you’ll be the pie hero of every gathering!
Classic Double-Crust Apple Pie Serving Suggestions
Oh, the possibilities! This pie shines whether served warm from the oven or at room temperature – though let’s be real, that first barely-cooled slice with melting vanilla ice cream is pure magic. For a classic touch, try it à la mode with a scoop of rich vanilla. Want to surprise your guests? Offer sharp cheddar slices on the side – the sweet-salty combo is unexpectedly delicious! Personally, I love it slightly warm so the crust stays crisp but the filling oozes just enough. Leftovers (if you have any!) make an amazing breakfast with a dollop of Greek yogurt. Really, there’s no wrong way to enjoy this beauty!
Storing Your Classic Double-Crust Apple Pie
This pie keeps beautifully at room temperature for about 2 days – just cover it loosely with a clean tea towel. Need longer storage? Pop it in the fridge for up to 5 days. To reheat, a quick 10 minutes in a 350°F oven brings back that fresh-baked magic. For freezing, wrap cooled pie tightly in plastic then foil – it’ll keep for 3 months! Just thaw overnight in the fridge before reheating. Pro tip: freeze individual slices for instant dessert emergencies!
Classic Double-Crust Apple Pie Nutrition Information
Nutrition info is always an estimate, but here’s what you can expect per serving of this classic double-crust apple pie: about 420 calories, 64g carbs (32g sugar), 18g fat (7g saturated), and 4g protein. Remember – these numbers can vary slightly based on your exact ingredients. But hey, we all know the real measure is how much joy each slice brings!
Classic Double-Crust Apple Pie FAQs
Can I use pre-made crusts? Absolutely! I use them all the time when I’m short on time (or energy). Just make sure to let them come to room temperature so they roll out smoothly. They work like a charm and still give you that flaky texture we all love.
How to prevent a soggy bottom? My go-to trick is brushing the bottom crust with a thin layer of egg white before adding the filling. It creates a barrier that keeps things crisp. Also, make sure your oven is fully preheated – that initial blast of heat helps set the crust quickly. For more baking tips, check out this guide on how to prevent a soggy pie crust.
Best apples besides Granny Smith? Honeycrisp and Braeburn are fantastic options – they’re tart and firm, just like Granny Smiths. If you want a sweeter pie, try mixing in some Fuji or Pink Lady apples. Just steer clear of overly soft varieties like Red Delicious – they’ll turn to mush!
Irresistible Classic Double-Crust Apple Pie in 5 Easy Steps
A traditional apple pie with a flaky double crust and spiced apple filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups thinly sliced peeled tart apples
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 package double pie crusts
- 1 egg white, lightly beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 425°F (220°C).
- Combine apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice in a large bowl.
- Line pie plate with one crust and fill with apple mixture.
- Dot filling with butter and cover with top crust.
- Crimp edges and cut slits in top crust for steam.
- Brush crust with egg white and sprinkle with coarse sugar.
- Bake for 40-45 minutes until crust is golden and filling bubbles.
- Cool on wire rack for 2 hours before serving.
Notes
- Use firm apples like Granny Smith for best texture
- Chill crusts before rolling for flakier results
- Place pie on baking sheet to catch drips
- Test doneness with knife through steam vent
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
