Double Crust Apple Pie
An all butter double crust filled with cinnamon and nutmeg apples, baked until golden and bubbling.
Equipment
- pie dish
- Rolling Pin
- Pastry brush
- Plastic wrap
Ingredients
Main Ingredients
- 8 cup peeled apples sliced 1/4 inch thick, 6 to 8 apples (3.5 lb)
- 1 tsp vanilla extract
- ¼ cup all purpose flour for the filling
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt for the filling
- 2 ¼ cup all purpose flour for the crust
- 1 tbsp granulated sugar for the crust
- ½ tsp salt for the crust
- 1 cup cold unsalted butter 16 tbsp, cut into small cubes
- 7 tbsp ice cold water
- 1 tbsp milk for brushing
- 2 tbsp coarse turbinado sugar for sprinkling, optional
Instructions
Cooking
- Filling. Toss the apples with vanilla, flour, both sugars, spices and salt and set aside. Dough. Cut the butter into the flour, sugar and salt to coarse crumbs, then stir in the ice water until the dough just holds together.
- Chill. Split in two, wrap the discs and chill at least 1 hour.
- Assemble. Heat the oven to 425 degrees F. Roll one disc into a pie dish, fill, cover with the second disc, seal and cut vents.
- Glaze. Brush with milk and sprinkle with turbinado sugar.
- Bake. Bake 20 minutes at 425 degrees F, then 30 to 35 minutes at 375 degrees F, until deep golden and bubbling.
- Cool. Let the pie cool before slicing.
Notes
Substitutions: Use any mix of sweet and tart apples. Coarse turbinado sugar on top is optional.
Tips: Keep the butter and water cold, vent the top and cool the pie before slicing. Cover the rim with foil if it browns too fast.
Storage: Refrigerate covered 3 to 4 days, or freeze wrapped slices.