Classic Double-Crust Apple Pie Recipe

A timeless Double-Crust Apple Pie made with Honeycrisp and Granny Smith apples, spiced with cinnamon, nutmeg, cardamom & clove, in a flaky all-butter crust.

this recipe!

There's something magical about a golden, flaky apple pie baking in the oven-the scent of apples and warm spices wafting through the kitchen feels like a gentle hug from autumn itself! As a chef, I love how a well-made pie combines the simplest of ingredients to create something comforting, nostalgic, and utterly irresistible. Save this for a slow, cozy fall weekend where you have time to enjoy the process.

Why You’ll Love This Apple Pie Recipe

Using a mix of Honeycrisp and Granny Smith apples gives the filling the perfect balance of sweet and tart, a tip I learned from a friend ages ago.

The golden, all-butter crust cradles each tender slice; the texture is just heavenly. And of course, you can always use store-bought crust in a pinch, no judgment.

The combination of spices is subtle and irresistible, letting the apples’ flavor shine.

Ingredients

• Apples: Use a combination of Granny Smith apples and Honey Crisp apples for the right balance of sweet and tart.
• Pie crusts: Make our pie dough recipe or use store-bought.
• Sugar: You’ll use both cane sugar and brown sugar.
• All-purpose flour: Helps bind and thicken the apple filling.
• Lemon juice: Balances sweetness, enhances flavor, and prevents the apples from browning.
• Spices: Cinnamon, cardamom, nutmeg, ground clove, and a pinch of salt.
• Egg wash: Make an egg wash for the crust with an egg and either water or milk.
• Coarse sugar: Use coarse Demerara sugar for sprinkling over the top.

Best Apples for Apple Pie

For the best flavor and texture, pick 2-3 varieties, always including Granny Smith apples.

• Granny Smith - tart, firm. Holds shape well, adds brightness and tang to balance sugar. Can be very tart on its own; best combined with sweeter apples.
• Honeycrisp - sweet-tart, crisp. Maintains texture in the oven; adds aromatic sweetness. Can be pricey; not as uniformly firm as Granny Smith.
• Golden Delicious - sweet, mellow. Softens nicely while keeping shape; balances tart apples. Softer, so if overbaked, it may get a bit mushy.
• Braeburn - sweet-tart, firm. Great baking apple; keeps shape, adds complex flavor.
• Jonathan or Jonagold - tart-sweet, aromatic. Adds depth and classic apple pie flavor. Can soften faster, so slice thicker.

Equipment

• 9-inch pie pan (2 inches deep)
• Rolling pin
• Pie shield
• Sharp knife
• Baking sheet

How to Make Classic Apple Pie

1. Prepare the pie dough. Follow our recipe for homemade pie crust to prepare two pie doughs. Let them chill in the fridge for at least 45 minutes. It’s best to do this step the day before.

2. Preheat the oven. Place your oven rack in the lower third position and preheat to 400°F.

3. Place the bottom crust. Remove one of your pie crusts from the fridge and use a rolling pin and roll it out 12 inches wide over a lightly floured surface. Carefully place it in a 9-inch pie pan, allowing the edges to hang over. Place the pan in the fridge.

4. Filling. Peel and core the apples, then cut into 1/4-inch slices. Place the apple slices in a large bowl along with the sugar, flour, lemon juice, spices, and salt. Mix, then let sit for 10 minutes.

5. Pre-cook the filling. Bring a large skillet to medium heat. Add the apple mixture and stir for 5 minutes until just softened.

6. Assemble the pie. Remove the second pie crust and the pie pan from the fridge. Roll out the second pie crust to 12 inches wide. Transfer the pie filling to the pie pan and shake once to help them spread evenly. Place the top pie crust over the top. Use a sharp knife (or scissors) to trim the excess dough around the edges, then fold the edges under and press to seal, rotating as you go and crimping with your fingers. Then, with your knife, slice 5 vents into the pie, from the middle outward like a star.

7. Brush with an egg wash. Whisk the egg with a tablespoon of water or milk. Brush it over the top of the crust and sprinkle with coarse sugar.

8. Bake. Place the pie in the center of the oven over a sheet pan, with a pie shield or tented foil. Bake 25 minutes. Lower the heat to 375°F, remove the shield, and bake for 35-50 minutes or until the internal temperature is 200°F and the pastry top is golden brown. If the top is browning too quickly, place tented foil over the top.

9. Cool. When done, transfer the apple pie to a wire cooling rack for 2-3 hours before slicing. This allows the juices to set.

Chef’s Tips

• Use a mix of apples.
  Combine tart and sweet varieties-like Granny Smith and Honeycrisp-for balance and texture.
• Pre-cook the filling slightly.
  Toss the apples with sugar, flour, and spices, then par-cook them in a large saucepan or Dutch oven, just until softened and syrupy. This reduces excess liquid that can make your all-butter crust soggy.
• Start hot, finish moderate.
  Bake at 400°F for 20 minutes to set the crust, then lower the temperature to 375°F, and cook for 30-40 minutes to cook through.
• Use a pie shield or foil.
  If the edges brown too quickly, cover them mid-bake.
• Bake on a lower rack.
  This ensures the bottom crust gets crisp instead of soggy, and the top browns less quickly.
• Cool completely before slicing.
  Wait at least 2-3 hours. This allows the filling to set, giving you clean, picture-perfect slices.

How to Prevent a Soggy Crust

To prevent a soggy crust on the bottom of your apple pie:

1. Add flour to the apple filling. The all-purpose flour helps thicken the apple mixture and prevents it from getting watery.
2. Bake on a low rack. Before preheating the oven, place the oven rack in a lower third position. This allows the bottom crust to crisp up more easily.
3. Place the pie pan on a baking sheet. While the oven preheats, place a sheet pan in the oven, then place the pie pan directly onto the sheet pan while it bakes.

Serving Suggestions

• Serve with ice cream: Nothing beats a warm slice of apple pie with a scoop of vanilla ice cream! Make our Homemade Ice Cream or Dairy-Free Ice Cream.
• Beverage pairings: Chai Tea, London Fog Latte, Maple Ginger Hot Toddy, Old Fashioned
• Toppings: Whipped cream, caramel sauce or salted caramel drizzle, or Greek yogurt

Storage

• Room temperature: The pie can be stored at room temperature (below 70°F), covered, for up to 2 days.
• Refrigerator: You can also store apple pie in the fridge for up to a week.
• To reheat: Reheat the pie in a 350°F oven.
• Freezer: Wrap the pie tightly and freeze for up to 3 months. Thaw overnight before reheating.

This is truly my favorite apple pie recipe, with its flaky pie crust and tender, spiced apple filling. It’s the perfect apple pie for Thanksgiving! Enjoy!

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