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Close-up of a slice of apple pie topped with a scoop of vanilla ice cream on a white plate with a fork.

Double-Crust Apple Pie

Classic apple pie with tender apples, warm spices, and a flaky homemade crust. A cozy, crowd-pleasing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
resting time 2 hours
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Dough:
  • 2 1/2 cups all-purpose flour.
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter cold and diced
  • ½ cup of Lard
  • 6-8 tablespoons ice-cold water
Apple Filling:
  • 6-7 medium-sized Honeycrisp apples peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
For the Topping:
  • 1 tablespoon unsalted butter cut into small pieces
  • 1 small egg beaten
  • 1 tablespoon sugar

Equipment

  • Large mixing bowl
  • Pastry blender
  • Rolling pin
  • Plastic wrap
  • 9-inch pie dish
  • Sharp knife
  • Pastry brush
  • Wire rack

Method
 

Making The Pie Dough
  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Start by mixing the all-purpose flour and salt in a large bowl. Cut the butter and lard and into the flour using a pastry blender until the mixture looks crumbly, with pea-sized bits of fat.
  3. Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
  4. Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.
  5. Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.
  6. On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.
  7. Preheat your oven to 400°F (200°C).
Making the Filling:
  1. In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning.
  2. In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. Add the sugar mixture to the sliced apples and toss until the apples are evenly coated.
Assembling the Pie
  1. Pour the apple filling into the prepared bottom crust, mounding it slightly in the center.
  2. Dot the top of the filling with small pieces of unsalted butter.
  3. Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.
  4. Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
  5. Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.
  6. Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.
  7. Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.
  8. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
  9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
  10. Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.

Notes

  • Use a combination of butter and lard. Make sure it is well chilled, NOT room temperature!
  • The water should be ice-cold! Add only enough water until the pie dough comes together.
  • Don't overwork the dough, you want to have small chunks of butter in the dough.
  • Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  • Try not to stretch the pie dough as you place it into the pie plate. This will cause it to shrink. 
  • Be sure to cut slits in the top crust, this vents the pie and prevents moisture from building up causing a soggy crust.