It’s apple pie season! This is my go to for the Perfect Double Pie Crust Recipe! Fall is meant for baking all of the apple treats and this is a great way to welcome the new season!
You can fill this Perfect Double Pie Crust with your favorite apple variety. It‘s really versatile and so delicious! I personally love to use Granny Smith apples because the tart taste adds a touch of freshness! But whatever you prefer, works! This recipe is simple enough to make throughout the seasons and will never disappoint. I always say, taking the extra step to make homemade dough elevates even the most basic pie recipe.
Making this Perfect Double Pie Crust Recipe is one of my favorite fall traditions – the house smells amazing and it just seems to welcome chillier weather and happy hearts. The whole family loves it! I feel like once I am in the kitchen baking, I can sense the holidays coming and it’s truly the best time of the year! I can’t wait to welcome another little babe into all of our traditions!
The use of this double crust recipe creates the most amazing buttery, flaky crust – you are going to love it! If you can, double the batch and freeze some for later! I always do this so I have pie crust on hand when I’m having a craving.
Look at these layers! The Perfect Double Pie Crust awaits you!
I love to get creative and make festive designs with the crust when I make this pie – it’s a simple way to elevate the whole look – your guests will be in awe! Serve this pie warm, with or without vanilla bean ice cream or you can even sift powdered sugar over the top – make it your own! My favorite way to eat all pies in cold right out of the fridge. What is your favorite way to serve apple pie?
Perfect Double Pie Crust Recipe:
For The Crust
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, diced & refrigerated
- 1/2 cup freezing cold water
For The Pie Filling
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tbsp all purpose flour
- 1/4 tsp fresh ground nutmeg
- 1 tsp cinnamon
- 7-8 thinly sliced, peeled granny smith apples (tart apples are the best)
- 1 tbsp fresh lemon juice
- 1 large egg white
- additional sugar for topping
For The Crust
Dice butter and refrigerate for 15 minutes. Measure out 1/2 cup of water and place in the freezer for 15 min. – I promise this makes all the difference! Grandma’s says…and I listen!
Combine flour and salt in a large bowl or food processor. Cut in cold butter until the mixture resembles coarse crumbs.
The food processor makes this step so much easier if you have one! Do not over mix or it will make your pie crust tough!
Stir in cold water one tablespoon at a time.
Form a dough ball and split the dough into 2 balls. Wrap in plastic. refrigerate for 4 hours or overnight.
Roll 1 ball of dough out to fit a 9 inch pit plate.
Place the crust in the pie plate and press the dough evenly into the bottom sides of the plate. Do not trim excess dough off edges.
Keep the second dough ball in the fridge until the pie filling is ready. If you don't need the full top, you can always freeze it and save it for later.
To Fill The Pie + Bake
Preheat oven to 375 degrees.
Slice apples into thin slices using a food processor or by hand. The thinner the better!
In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture to apples, toss to coat.
Beat egg white until foamy and brush over top crust. This gives it a nice golden color and shine. Sprinkle with sugar and loosely cover edges only with foil.
Bake apple pie at 375 degrees for 25 minutes. Remove the foil and bake until the filing is bubbly and the crust is golden brown. This should take about 20-25 minutes longer. Cool on wire rack.
Cool on wire rack