Double Crusted Apple Pie

This apple pie crust is super flaky, and the filling has the perfect balance of sugar and cinnamon. My favorite way to eat it is with a bit of vanilla ice-cream.






  • 2 1/2 cups all purpose flour
  • 2 sticks cold butter
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 5-9 tablespoons ice cold water (the less water you have to use, the better)

Apple Filling:

  • 6 cups apples, peeled, cored, and sliced into thin wedges
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons flour
  • 1 tablespoon lemon juice


  1. To make your pie dough, add the dry crust ingredients (flour, sugar, salt) to a medium mixing bowl.
  2. Cut your cold butter into small pieces. I slice it into tablespoons then quarter that. Keep it cold.
  3. Add half your butter to the flour, place the rest of the butter back in the refrigerator.
  4. Pinch cold butter through flour to thoroughly combine until it has a crumb type texture.
  5. Add ice water, 1 tablespoon at a time until your dough just forms. It will be kind of dry and crumby in spots but the less you work the dough, the better.
  6. Shape dough into disk and cover in plastic wrap. Refrigerate 2 hours.
  7. Remove cold dough from refrigerator and roll out on lightly floured surface to about 1/2 inch thickness.
  8. Place hal of the cold butter pieces on half the rolled dough and fold dough over butter.
  9. Place the remaining butter on half of the once folded dough, and sprinkle with a light later of flour. Fold dough in half again over butter.
  10. Shape into disk again and refrigerate 1 hour.
  11. Cut finished dough in half and roll each half into round big enough to fit your pan (9″).
  12. Place one round inside the pie dish, and set aside. Cover the top disk with plastic wrap until you are finish the apples.
  13. Peel, core and slice apples into thin wedges or whatever shape/size you prefer. Place in bowl.
  14. Sprinkle lemon juice over apples and stir to coat. This will also keep them from browning as you work.
  15. Next sprinkle the flour over the apples, and toss to coat all of the apples. If you need a bit more flour to be sure each apple slice is lightly coated, just add a sprinkle at a time until you get an even and light coat.
  16. Add remaining filling ingredients and stir to combine.
  17. Pour apple mixture into prepared pie dish.
  18. Place the second rolled disk of dough evenly on top of apples and lightly press apples with dough to make it even.
  19. Trim each dough edge so that the each have 1 inch overlap on the pan.
  20. Fold top edge of dough behind the top edge of the bottom crust and pinch between your finger and thumb to crimp entire edge of pie.
  21. Beat an egg with 2 tablespoons water and brush the top of dough.
  22. Poke some vent holes in the top of the dough.
  23. Place pie in preheated 350 degree F oven for about 1 hour or until crust is browned.
  24. If the edges of your crust darkens too quickly, cover the edges with aluminum foil to slow browning.
  25. Half way through baking, brush the crust with egg again and sprinkle with a light coat of sugar if desired.
  26. Let stand at least 20 minutes before serving. Store in refrigerator after cutting.

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