Classic Double Crust Apple Pie

Classic double crust apple pie with a buttery, flaky crust and spiced apple filling. This homemade apple pie recipe is perfect for holiday desserts, family gatherings, or Thanksgiving meals. Made with cinnamon, nutmeg, and cloves, it delivers a warm, comforting fruit pie that pairs well with ice cream, whipped cream, or coffee.

Ingredients (Serves 8–10)

Pie Crust:

• 1 recipe Food Processor Pie Crust, or 2 refrigerated store-bought pie crusts

Filling:

• 5–6 apples (about 2 ½ pounds), peeled, cored, and thinly sliced
• 1 lemon, juiced
• ¼ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup light or dark brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Optional Egg Wash:

• 1 egg
• 1 tablespoon water
• 1 tablespoon coarse or granulated sugar, for a sugared crust

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Instructions

Prepare the Apples

1. If using refrigerated pie crust, allow it to rest at room temperature for 15 minutes before rolling.
2. In a large bowl, toss sliced apples with lemon juice.
3. In a small bowl, combine flour, granulated sugar, brown sugar, cinnamon, cloves, and nutmeg. Add to apples and toss until evenly coated.

Assemble the Pie

1. Preheat oven to 400°F (200°C). Place a large sheet of foil on the lowest oven rack to catch drips.
2. Roll out one pie crust to a 12-inch circle and place in a 9-inch deep-dish pie plate.
3. Add apple filling, gently pressing down to compact slightly. The filling will be mounded above the crust.
4. Roll out the second pie crust to a 12-inch circle and place over the apples. Trim edges to within ½ inch of the plate, then crimp or flute. Cut 5–6 vents in the top crust.

Optional Egg Wash

1. Whisk egg (or egg white) with water and brush over the crust.
2. Sprinkle sugar on top if desired for a golden, sugared finish.

Bake the Pie

1. Place the pie on the second lowest rack or on a pizza stone. Bake 15 minutes at 400°F, then reduce heat to 375°F (190°C) and bake 40–50 minutes more.
2. Check crust color 15 minutes before finishing; cover with foil if it browns too quickly.
3. Transfer to a wire rack and allow to cool uncovered for at least 3 hours for the filling to set.

Storage

• Cover with foil or plastic wrap if making ahead. Store at room temperature until ready to serve.

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Why You’ll Love This Recipe

• Classic, timeless apple pie with a buttery double crust and perfectly spiced filling.
• Balanced sweetness with cinnamon, nutmeg, and cloves for warm, comforting flavors.
• Crispy, golden crust with soft, tender apples inside.

Tips

• Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn for the best texture.
• Partially cool pie crusts before baking if using homemade dough to avoid shrinking.
• Check the pie periodically during baking to prevent over-browning.

Variations and Substitutions

• Sugar: Reduce or replace with coconut sugar or maple syrup for a different sweetness profile.
• Spices: Add cardamom or allspice for extra flavor.
• Pie Crust: Use a whole wheat or gluten-free crust if desired.
• Toppings: Sprinkle oats or nuts on top for a crunchy twist.

FAQs

Q: Can I make this pie ahead of time?
A: Yes, bake and cool completely, then store at room temperature or refrigerate for up to 2 days.

Q: How do I prevent a soggy bottom crust?
A: Use a preheated baking sheet or pizza stone under the pie, and toss apples with flour to absorb excess moisture.

Q: Can I freeze this pie?
A: Yes, assemble the pie unbaked, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra 10–15 minutes.

Serving

• Serve slices warm or at room temperature.
• Pair with vanilla ice cream, whipped cream, or caramel sauce for added richness.

Suggestions

• Use a mix of apple varieties for a more complex flavor and texture.
• Serve with a cup of tea or coffee for a cozy dessert experience.
• Garnish with fresh cinnamon sticks or a light dusting of powdered sugar before serving.