Recipes Double-Crust Apple Pie 5.0 (146) 1 Review Former F&W editor Grace Parisi uses a mix of Granny Smith, Pink Lady, and Golden Delicious apples for this iconic dessert. By Grace Parisi Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 40 mins Total Time: 2 hrs 40 mins Yield: 8 servings Use your favorite combination of sweet and tart apples for a pleasing blend of flavors and textures. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print