Double Crust Apple Pie

double crust apple pie

I couldn’t apple season go on any longer without making a double crust apple pie. I tried being a little adventurous with the apple bread pudding and apple pie biscuits, but sometimes, it’s nice sticking with the classics.

My goal in life (one of many), is to make a flakey, buttery crust using a food processor. I grew up in a house where you either used a fork or your hands to blend the butter into the flour. My favorite crust recipe so far has been Martha’s pate brisee.

double crust apple pie 1

For the apples, I decided to go with a four-apple blend of gala, granny smith, honey crisp and jazz. I also decided to play around with the top crust and tried an egg wash on top.

As soon as the pie came out of the oven, I cut a slice, put it in a cup and threw a scoop of ice cream on top and went to my happy place.

double crust apple pie 2

Double Crust Apple Pie

for the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

for the filling

  • 4-5 apples of your choice (, peeled and sliced to ¼ in thick)
  • 1/3 cup light brown sugar
  • 1 tablespoon flour
  • ¼ – ½ teaspoons cinnamon
  • pinch ground clove
  • 2 tablespoons cold unsalted butter cut into small pieces
  • egg wash (, optional)

make the filling

  1. In a large bowl combine apples, sugar, flour, cinnamon and cloves. Put in microwave on high power for 2 minutes. Cover the bowl with plastic wrap and set aside while you make the crust.

make the crust

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

assemble the pie

  1. Preheat the oven to 375°. Roll the one dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Add the apple filling and sprinkle the butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round and lay on top of the filling. Cut off any excess with knife. Crimp the edges decoratively, and cut a few slits in the top of the pie. Bake for approximately 40 minutes or until bubble appear through the slits in the crust. Let cool before slicing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s