There’s something incredibly nostalgic about a classic apple pie, especially when it’s made with a buttery double crust and filled with spiced, tender apples. Whether it’s the holidays, a family gathering, or a cozy weekend treat, this Double Crust Apple Pie brings comfort and flavor to any occasion.
Honeycrisp apples add a touch of sweetness and crispness that balances beautifully with the warm spices. With its golden crust and bubbly, fragrant filling, this pie is truly a timeless dessert.
Why Honeycrisp Apples?
Choosing the right apple is key to achieving the perfect balance of sweetness and tartness in your pie. Honeycrisp apples are naturally sweet with a firm texture, making them an ideal choice for baking.
Their sturdy flesh holds up well in the oven, ensuring that your filling doesn’t turn mushy. Plus, their natural sweetness means you can use less added sugar, letting the apple flavor shine through.
Tips for a Perfectly Flaky Crust
The pie crust is essential to creating that irresistible, melt-in-your-mouth texture. Here are a few tips to ensure your crust comes out beautifully every time:
- Keep Ingredients Cold: Cold butter and ice water are essential for a flaky texture. The chilled butter creates layers in the dough as it bakes, resulting in a light and flaky crust.
- Don’t Overwork the Dough: Mix just until the dough holds together. Overworking the dough will develop gluten in the flour, leading to a tougher crust.
- Refrigerate the Dough: After forming the dough, chilling it helps prevent shrinking and maintains its shape when baking. The extra time in the refrigerator also enhances the dough’s flavor.
The Right Spices
The apple filling is enhanced by a mix of cinnamon, nutmeg, and a hint of ginger, creating a warm, aromatic flavor that pairs wonderfully with the sweetness of the apples. Lemon juice keeps the apples fresh and bright, while the combination of granulated and brown sugar adds depth. A touch of salt balances the sweetness, making each bite flavorful without being overpoweringly sweet.
Serving Ideas
This apple pie is versatile and can be served in various ways depending on the occasion:
- With Ice Cream: A scoop of vanilla ice cream complements the warm spices and brings a creamy, cooling contrast to the pie.
- With Yogurt: Serve with a dollop of vanilla yogurt for a lighter alternative that’s still creamy and delicious.
- With Whipped Cream: Lightly whipped cream adds an airy finish to each slice, perfect for an elegant dessert at holiday dinners or special gatherings.
Storage Tips
If you’re lucky enough to have leftovers, this pie stores beautifully. You can keep it at room temperature, covered, for up to two days. For longer storage, refrigerate the pie for up to five days, making sure to cover it with plastic wrap or foil. To store it even longer, freeze the baked pie for up to three months.
When you’re ready to serve, let it thaw overnight in the refrigerator, then reheat in the oven at 350°F until warmed through.
Enjoy the Comfort of Homemade Apple Pie
Nothing beats the comfort of a warm, homemade apple pie. From the flaky, buttery crust to the soft, spiced apple filling, this dessert brings a taste of nostalgia to any table. Enjoy it fresh out of the oven, or let it cool for a beautifully set pie that slices easily. No matter how you serve it, this Double Crust Apple Pie is sure to be a crowd-pleaser.
Double Crust Apple Pie
Ingredients
For the pie dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter cold and diced
- 6-8 tablespoons ice cold water
For the filling:
- 6-7 medium-sized Honeycrisp apples peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the topping:
- 1 tablespoon unsalted butter cut into small pieces
- 1 small egg beaten
- 1 tablespoon granulated sugar
Instructions
For the pie dough:
- In a large mixing bowl, combine the flour and salt.
- Add the cold, diced butter to the flour mixture. Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough begins to hold together. Avoid overworking the dough.
- Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, remove one dough portion and allow it to sit at room temperature for a few minutes. On a lightly floured surface, roll the dough into a circle to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it against the bottom and sides.
For the filling:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sliced apples with lemon juice to prevent browning.
- In another bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix thoroughly.
- Add the sugar mixture to the apples and toss until evenly coated.
Assemble the pie:
- Pour the apple filling into the prepared pie crust, mounding it slightly in the center.
- Dot the filling with small pieces of butter.
- Roll out the second dough portion on a lightly floured surface into a circle large enough to cover the pie.
- Carefully place the rolled dough over the apple filling. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under the bottom crust edge, then crimp the edges with your fingers or a fork to seal.
- Use a sharp knife to cut several small slits or decorative vents in the top crust for steam to escape.
- Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.
Bake:
- Place the pie in the preheated oven and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling and thickened.
- Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing.
Wow. What a delicious looking double crusted pie. Just the right size for me. Thank you,