American
Old-Fashioned Double-Crust Apple Pie
Flaky all-butter crust wrapped around a thick, cinnamon-spiced filling of tart and sweet apples that slices cleanly once cooled.
- Flaky all-butter crust
- Filling that slices cleanly
- Tart and sweet apple blend
A great apple pie is all about contrast: a shattering, buttery crust and a filling that is juicy but never soupy. We use a mix of tart and sweet apples so the slices hold their shape while the sweet ones melt into a jammy sauce. Letting the sugared apples sit for 20 minutes draws out juice that the cornstarch then thickens in the oven. Starting hot and finishing at a lower temperature gives a crisp bottom crust and a fully bubbling center.
Instructions
Whisk the flour and 1 tsp salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture has pea-sized pieces with some flattened flakes of butter remaining.
Drizzle in 6 tbsp ice water and toss with a fork, adding more water 1 tablespoon at a time just until the dough holds together when squeezed. Divide in half, flatten into disks, wrap and refrigerate for at least 1 hour or up to 2 days.
In a large bowl, toss the apples with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and a pinch of salt. Let stand for 20 minutes while you roll the dough so the apples begin to release their juices.
Place a rack in the lowest position of the oven with a rimmed baking sheet on it, and heat the oven to 425 degrees F.
On a floured surface, roll one disk into a 12-inch round and ease it into a 9-inch pie plate, leaving the overhang. Refrigerate while you roll the second disk into an 11-inch round.
Mound the apples and their juices into the crust, packing them slightly higher in the center. Lay the second round over the top, trim both crusts to a 1/2-inch overhang, fold the edge under and crimp.
Brush the top with the egg wash, sprinkle with coarse sugar and cut 4 or 5 vents. Chill the pie for 15 minutes to firm up the butter.
Bake the pie on the preheated baking sheet for 20 minutes, then reduce the oven to 375 degrees F.
Continue baking for 45 to 55 minutes, until the crust is deep golden brown and thick juices bubble through the vents. Tent the edges with foil if they brown too quickly.
Cool the pie on a wire rack for at least 3 hours so the filling sets before slicing. Serve at room temperature or rewarm slices at 300 degrees F for 10 minutes.
Test kitchen tips
- Keep everything cold: if the butter softens while you work, return the dough to the refrigerator for 15 minutes before continuing.
- The dough disks can be frozen for up to 3 months; thaw overnight in the refrigerator. The baked pie keeps at room temperature, loosely covered, for 2 days.
- Firm pears can replace up to half the apples; add an extra 1 tbsp cornstarch because pears are juicier.
Nutrition per serving
- Calories
- 470
- Protein
- 5g
- Carbs
- 66g
- Fat
- 23g
- Fiber
- 4g
- Sugar
- 32g
- Sodium
- 300mg
Nutrition values are estimates calculated per serving. See our disclaimer.
