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Freshly baked apple pie with golden crust and sliced apples on top

Double-Crust Apple Pie

A classic apple pie featuring a buttery, flaky crust and tender spiced apples, perfect for holidays and cozy gatherings.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter, chilled and diced Use shortening for a less buttery but flakier crust
  • 6 to 8 tablespoons ice water
For the filling
  • 6 to 8 pieces apples, peeled and sliced Use a mix of tart and sweet apples for best flavor
  • 3/4 cup sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp lemon juice
  • 2 tbsp butter, cut into small pieces To dot the filling

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together the flour, salt, and sugar.
  3. Add the chilled, diced butter and cut it into the flour until the mixture looks like coarse crumbs.
  4. Sprinkle ice water over the mixture gradually, tossing gently until a dough forms.
  5. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 4 hours.
Assembling the pie
  1. Roll out one disk on a floured surface to fit a 9-inch pie plate and ease the dough into the plate.
  2. In a bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice.
  3. Mound the apple mixture into the crust and dot with butter.
  4. Roll out the second disk, place over the filling, trim edges, crimp to seal, and vent the top.
  5. Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for 35–45 minutes until bubbly and golden.
Cooling and serving
  1. Let the pie cool for at least 2 hours before slicing.

Notes

Serve warm with vanilla ice cream or pair with cheddar cheese. For a firmer filling, toss apples with cornstarch. Store covered at room temperature for up to 2 days or refrigerated for 3–4 days.