Apples are the shining star of these incredibly tasty pie!
Double Crust Apple Pie
Yields: One 9-inch Pie
Total Time: 2 hrs.
Prep Time: 1 hr. 15 min (includes time to make pie dough)
Cook Time: 45 min
- Pie dough for one 9-inch pie with top crust
- ½ tsp nutmeg, freshly grated
- 1 ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1.25 oz. all-purpose flour (approximately ¼ cup)
- 6 oz. granulated sugar (approximately ¾ cup)
- 23 oz. apples, peeled and thinly slice (approximately 6 medium sized apples or 6 cups)
- 2 oz. water
- 1 Tbsp. unsalted butter, chilled and cut into small cubes
- Prepare the pie dough.
- Create the bottom crust by rolling out ½ of the dough until it is an 1/8-inch thick circle. Place into a 9-inch pie pan and set aside in the refrigerator.
- Create the top crust by rolling out the remaining dough until it is a circle that is 1/8-inch thick with cutouts/slits and set aside in the refrigerator.
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl stir together the nutmeg, cinnamon, kosher salt, flour, and sugar.
- Gently stir in the apples and water.
- Transfer the apple mixture to the pie shell and dot the top with the unsalted butter cubes.
- Top the pie with the remaining pastry that has the cutouts. Trim and crimp the edges.
- Cover the outside edge of the crust with a pie shield and bake for 45 minutes. The crust should be golden brown and a knife should insert easily into the center of the pie.
- Place on a wire rack to cool. Store in the refrigerator.
It is officially November (aka. time to start planning Thanksgiving)! One of the best parts about Thanksgiving? Copious amounts of pies, of course!
Here are the main ingredients for this pie: sugar, kosher salt, nutmeg, cinnamon, all-purpose flour, and apples! You’ll also need a little bit of water and some unsalted butter (not pictured).
I used McIntosh and Cortland apples in this pie. You could also use Honeycrisp, Braeburn, Granny Smith, Jonagold, Pink Lady or a combination.
The first step is preparing the pie dough! You can find my crust recipe here. This will make enough for the top and bottom. Roll out half of the dough and place in the bottom of a 9-inch pie pan.
Then roll out the remaining dough:
I use these fun fall cutouts – but you can use anything you have or just cut some large slits in the top. This will allow the steam to escape as the pie bakes and will help prevent it from exploding. Store these in the refrigerator while you prepare the filling.
In a large bowl stir together the dry ingredients – nutmeg (freshly ground!), cinnamon, salt, flour, and sugar.
Then prepare the apples. They will need to be peeled and sliced – I like to use this awesome peeler/corer/slicer:
You just push the apple onto the device, turn the crank, and boom! Completely perfect apples ready for baking.
Stir the apples into the dry mixture with 2 oz. water.
As you stir in the apples, they will break up into smaller bits.
Now it’s pie assembly time!
Pour the apples into the bottom crust and smooth out.
Then dot the top with some unsalted butter.
And add the top crust with the cutouts or slits and crimp the edges.
Bake at 425 degrees Fahrenheit for 45 minutes. The crust should be golden brown and the filling should start to bubble. If you insert a knife into the pie, it should cut through easily.
Golden brown and delicious!
Let cool slightly on a wire rack. This pie is best served warm with ice cream – leftovers can be stored in the refrigerator.
Hope you enjoy this fall favorite!