Double Crust Apple Pie Recipe
Double-crust pie is a fancy name for a pie that has a very thick crust on the bottom, but has a thinner crust on the top. This is a classic dessert that is a staple in any family’s kitchen.
Ingredients
For The Pie
- 6 tablespoons butter (unsalted)
- 2 1/2 pounds firm, tart apples (peeled, cored, and sliced into 1/4-inch wedges)
- 1/2 cup sugar (plus 1 tablespoon for sprinkling)
- 1/4 cup raisins
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground cloves
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons cornstarch
- 1 egg beaten with 2 tablespoons water to make an egg wash
For The Pie Dough
- 2 1/2 cups all-purpose flour
- Fine sea salt
- 1/4 teaspoon baking powder
- 1/2 pound cold unsalted butter, cut into cubes, plus more for greasing
- 1/3 cup ice-cold water
Instructions
For The Pie Dough
- Pulse the flour and baking powder together in a food processor. Add the cold butter cubes, pulse a few times until the mixture becomes mealy and the butter resembles pea-sized chunks.
- Add 1/2 teaspoon salt to the water and dissolve it. Mix the dough just until it pulls together while the motor is running. Make sure the dough is not overmixed. Add a few more tablespoons of water if it appears dry.
- Roll the dough into a ball, flatten it, wrap it in plastic wrap, and refrigerate until ready to use.
- Unwrap the dough and lightly flour a pastry board and a rolling pin. Make two equal pieces of dough and keep the second piece in the refrigerator.
- Roll out the dough evenly in one-eighth turns by tamping it down with the rolling pin and rolling it evenly into a circular pie shape.
- When the dough is rolled out to about 1/8-inch thickness and 12 inches in diameter, it can be transferred to a 10-inch pie pan.
- Roll the dough up on the rolling pin, center it in the dish, and unroll it. Butter the dish lightly, then lift the dough with the rolling pin. Use a fork to pierce the dough several times.
- Roll out the second half of the dough into a circle that is slightly bigger than the pie dish. Fill the bottom crust with the filling of your choice. Put the top half of the dough on top of the filling.
- To seal the crusts, crimp their edges together with both hands. Slit the top crust several times with a sharp knife.
- Spray with egg wash and bake at 375 degrees for 35 to 40 minutes. Cool for 20 minutes after removing from the oven
For The Pie
- In a large, heavy-bottomed saute pan, melt 3 tablespoons of butter over medium heat.
- Sauté the apple wedges for 3 to 4 minutes, until slightly softened but keeping their shape.
- Stir in the 1/2 cup of sugar. Stir in the raisins, cinnamon, and cloves.
- Combine the lemon juice and cornstarch in a bowl. Add the mixture to the apple mixture and remove the pan from the heat. Allow to cool completely.
- Preheat the oven to 375 degrees fahrenheit. Spread the apple filling over an unbaked bottom crust and dot the remaining butter over the top crust.
- Roll out the top crust and place it on top of the pie. To allow steam to escape, cut 1/2-inch vents in a round-the-clock pattern into the top crust. Lightly brush the top with egg wash and sprinkle with the remaining tablespoon of sugar.
- To prevent spills, place the pie on a cookie sheet or other low-sided baking tray. On the middle rack of the oven, place the dish and bake it for about 20 minutes, checking periodically to ensure that the top is evenly browned.
- Rotate the pie 180 degrees, move the front edge to the back, and bake for 15 to 20 minutes more until golden brown.
- After removing the pie from the oven, let it cool for 20 minutes before cutting and serving it. Enjoy!
Nutrition
Calories: 333kcal