Double-Crust Apple Pie


Former F&W editor Grace Parisi uses a mix of Granny Smith, Pink Lady, and Golden Delicious apples for this iconic dessert.

Double-Crust Apple Pie
Photo: © Tina Rupp
Active Time:
40 mins
Total Time:
2 hrs 40 mins
8 servings

Use your favorite combination of sweet and tart apples for a pleasing blend of flavors and textures.


  • 2 3/4 cup all-purpose flour, divided, plus more for dusting

  • 1/2 teaspoon kosher salt

  • 2 sticks plus 1 tablespoon cold unsalted butter, cubed and divided

  • 1/2 cup ice water

  • 6 large apples, peeled, cored, and cut into 1-inch chunks or thinly sliced

  • 2 tablespoons fresh lemon juice

  • 1 cup sugar

  • 1/4 teaspoon cinnamon


  1. In a food processor, pulse 2 1/2 cups of the flour with the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic, and refrigerate until firm.

  2. Preheat the oven to 375°F. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour, and the cinnamon.

  3. On a floured surface, roll a disk of the dough into a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch; fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.

  4. Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.

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