Homemade Double Crust Apple Pie
Homemade Double Crust Apple Pie
What's more American than Apple Pie? Apple pie is one of my favorite desserts (although I do find myself saying that about many desserts). Legend has it, I used to request this as my birthday cake as a child. My adult self certainly doesn't blame the child. Buttery, flaky crust, coupled with tart apples, sugar and warm spices is nothing short of perfection. I make the pie dough from scratch and have linked that recipe. I personally don't like a very sweet pie which is why I use Granny Smith's. I'm also "stingy" with the sugar (compared to many recipes "out there") because I just don't think the pie nor you need that much! The lemon juice prevents the apples from browning and provides acidity. The spices add a warmth and depth of flavor. Take the 3 minutes to reduce the juices to make the syrup. The turbinado sugar while not "necessary" IS in fact necessary because it adds a bit of texture. This apple pie is "just right."
Equipment
- 9 or 10 inch pie dish https://amzn.to/3QKveL0 **
- large bowl https://amzn.to/3QLrzxE **
- vegetable peeler https://amzn.to/3G5fyNx **
- Rolling Pin https://amzn.to/47hCKUP **
- sheet pan https://amzn.to/47wp8Vk **
- small bowl https://amzn.to/3G7UENJ **
- pastry brush https://amzn.to/3sLRiNa **
- cooling rack https://amzn.to/46qJuhE **
Ingredients
Filling
- 3 lbs organic Granny Smith apples
- 2 tbs organic cane sugar https://amzn.to/3SIVyI1 **
- 6 tbs organic light brown sugar
- 2 tbs cornstarch https://amzn.to/3STVwNH **
- 1 tbs freshly squeezed lemon juice
- 1 tsp ground cinnamon https://amzn.to/3sIaw6i **
- 1/8 tsp ground nutmeg https://amzn.to/40P1l0O **
- 1/8 tsp ground cardamom https://amzn.to/3unGyFh **
- 1/4 tsp kosher salt https://amzn.to/3Sa6PAV **
Pie Dough
- 1 https://zahavalox.com/all-butter-double-pie-dough/
- 1 organic egg
- 1 tsp water
- 1 tbs turbinado sugar https://amzn.to/46lvhTo **
Instructions
- Peel and slice the apples into 1/4 inch half-moons.
- In a large bowl combine the apples, cane sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, cardamom, salt, and toss to combine. Set aside.
- In a small bowl, whisk together 1 egg and 1 tsp of water.
- Preheat the oven to 400℉.
- Take 1 pie disc out of the fridge. On a lightly floured surface, roll out the dough until it's 1/4 inch thick, 12 inches in diameter. Place the dough in the pie dish and press it into the bottom and up the sides. Paint the dough with the egg wash. Place back in the fridge for 30 minutes while finishing the filling prep.
- Drain the liquid that accumulated at the bottom of the apple bowl. Place it in a small sauce pan over low heat for 3-4 minutes until the liquid has reduced and become syrupy.
- Place the apples inside the pie dish. It doesn't have to be strategic, however try to not have too many gaps as this will cause the dough to sink.
- Spoon the syrup over the apples and gently mix.
- Remove the 2nd disc from the fridge, roll out on a lightly floured surface. Place on top of the apple mixture. Pinch the edges so it's sealed. Use a fork or your fingers to create a border around the circumference.
- Brush the top with the egg wash. Sprinkle the turbinado sugar on top. Cut 4 slits into the pie to create vents. Place back in the fridge for 30 minutes.
- Place on top of the sheet pan. Bake for 30 minutes then reduce the temperature to 350℉ and cook for another hour, until the pie crust has browned and filling is bubbling. Note, if the edges are browning too quickly, place foil around the circumference.
- Transfer the pie to a wire rack to cool completely before serving. Make my vanilla ice cream and serve with that!
Notes
**Amazon affiliate - I may received compensation. Â
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