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Snack

Double-Crust Apple Pie

Thin-sliced tart and sweet apples with cinnamon and a little lemon, baked in a flaky double crust until the juices bubble thickly through the vents.

⏱ 4 hr 45 min (40 min prep, 1 hr 5 min cooking, 3 hr waiting) 🍽 Serves 8 Β· 1 slice (β…› of a 9-inch pie) make aheadfreezer friendly vegetarian

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

In our collection Christmas baking and holiday dinner: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 2 sheet Refrigerated pie crust, homemade (a double batch) or refrigerated
  • 3 lb Apples, about 7 medium, a mix of tart and sweet, peeled, cored and sliced ΒΌ inch thick
  • ΒΎ cup Granulated sugar, plus 1 tablespoon for the top
  • 3 tbsp All-purpose flour
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon juice (bottled)
  • 1 tsp Ground cinnamon
  • ΒΌ tsp Ground nutmeg
  • ΒΌ tsp Table salt
  • 2 tbsp Butter, unsalted, in small pieces
  • 1 Eggs, large, beaten with 1 tablespoon water, for the top

Make it yourself

Make the butter pie crust yourself β†’ Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-inch pie plate (deep-dish is easiest), large bowl, rolling pin, pastry brush, baking sheet lined with foil.

  1. Heat the oven to 425Β°F with a rack in the lower third and the foil-lined baking sheet on the rack below to catch drips. Line the pie plate with one crust and chill it.
  2. Toss the apples with ΒΎ cup sugar, the flour, cornstarch, lemon juice, cinnamon, nutmeg and salt.
  3. Pile the apples into the crust, mounding them in the center, and pour in any juices. Dot with the butter.
  4. Lay the second crust over the top. Trim, fold the top edge under the bottom one, and crimp. Cut 5 or 6 vents. Brush with the egg wash and sprinkle with the 1 tablespoon sugar.
  5. Bake 20 minutes at 425Β°F, then turn the oven to 375Β°F and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble slowly through the vents. Cover the edge with foil if it darkens too fast.
  6. Cool at least 3 hours so the filling sets before slicing.
Make aheadBake a day ahead and keep it covered at room temperature. Or freeze the unbaked pie and bake it from frozen at 425Β°F for 25 minutes, then 375Β°F for 50 to 60 minutes.
❄️ FreezerFreeze the unbaked, assembled pie, well wrapped, up to 3 months; bake from frozen. Baked pie freezes up to 2 months.
β†Ί LeftoversKeep covered at room temperature up to 2 days, or refrigerate up to 4 days. Warm slices in a 300Β°F oven.
πŸ§’ With kidsKids can toss the apples with the sugar and spice and cut shapes from scraps of dough for the top.
Crumb top swapSkip the top crust and cover with a crumble of ΒΎ cup flour, Β½ cup brown sugar and 6 tablespoons cold butter; bake at 375Β°F for 55 to 65 minutes.

Goes well with

πŸ₯§ Classic Pumpkin PieπŸ₯§ Pecan Pie

Good to know

All-purpose vs. bread flour (and friends) Ceylon vs. Cassia Cinnamon Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.