Deep-Dish Apple Pie with Buttery Double Crust

Why You’ll Love This Recipe

• Overflowing with tart-sweet apples that stay tender, not mushy.
• A deeply flaky, buttery double crust with a burnished, sugar-sparkled top.
• Reliable bake: thick, glossy juices and a crisp bottom crust thanks to a preheated sheet pan.
• Approachable steps and exact measurements for stress-free, bakery-quality results.

Grocery List

• Produce: 3 1/2 lb apples (mix of Granny Smith + Honeycrisp/Braeburn/Pink Lady), 1 lemon
• Dairy: Unsalted butter (1 cup + 2 tbsp), 1 large egg, milk or cream (1 tbsp)
• Pantry: All-purpose flour, light brown sugar, granulated sugar, turbinado sugar, cornstarch, ground cinnamon, ground nutmeg, ground allspice (optional), fine sea salt, apple cider vinegar, vanilla extract (optional)

Full Ingredients

Double-Crust Pie Dough

• 3 1/4 cups (390 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 1/4 tsp (7 g) fine sea salt
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup (160 ml) ice water, mixed with 1 tbsp apple cider vinegar (add just enough to bring dough together)

Apple Filling

• 3 1/2 lb (1.6 kg) firm apples, half tart and half sweet (e.g., Granny Smith + Honeycrisp/Braeburn/Pink Lady), peeled, cored, sliced 1/4-inch thick
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (28 g) cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice (optional)
• 1/2 tsp fine sea salt
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract (optional)
• 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)

To Finish

• 1 large egg beaten with 1 tbsp milk or cream (egg wash)
• 1–2 tbsp turbinado sugar, for sprinkling

Step-by-Step Instructions

Step 1: Make the all-butter double crust

In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until most pieces are pea-sized with some larger hazelnut bits. Sprinkle in about 1/2 cup of the ice water-vinegar mixture and toss with a fork. Add more a tablespoon at a time just until the dough holds together when you press it in your hand; it should look shaggy, not wet.

Turn out, gently bring into a mass, and divide into two discs (one slightly larger for the bottom). Wrap each tightly and chill at least 1 hour (or up to 2 days).

Step 2: Mix the apple filling

In a large bowl, toss the sliced apples with lemon juice and zest. In a separate bowl, whisk brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice (if using), and salt. Sprinkle over the apples along with the vanilla (if using) and toss until every slice is evenly coated. Let stand 10–15 minutes to draw out juices.

Step 3: Roll out and line the pan

On a lightly floured surface, roll the larger dough disc into a 13-inch circle, rotating and dusting lightly as needed. Ease it into a 9-inch deep-dish pie plate (about 2 inches deep), letting excess overhang. Chill the lined pan 15 minutes while you roll the top crust into a 12-inch circle on a parchment sheet; keep it chilled.

Step 4: Fill generously and dot with butter

Give the apples a final toss and scrape them into the chilled bottom crust, stacking high in the center (they’ll cook down). Dot the top evenly with the 2 tbsp butter.

Step 5: Add the top crust, crimp, and vent

Drape the top crust over the apples. Trim excess so both crusts overhang by about 1 inch. Fold edges together to seal, then tuck under and crimp decoratively. Cut 5–6 vents in the top to release steam (or add a small center “X”).

Step 6: Chill, preheat, and glaze

Freeze the assembled pie 15 minutes (or refrigerate 20–30 minutes) to firm up. While it chills, place a heavy, rimmed baking sheet on the lower-middle oven rack and preheat to 425°F (220°C). Brush the chilled pie with egg wash and sprinkle generously with turbinado sugar.

Step 7: Bake until the juices bubble thick

Set the pie on the preheated baking sheet. Bake at 425°F (220°C) for 25 minutes. Without removing the pie, reduce the oven to 375°F (190°C) and continue baking 45–55 minutes, until the crust is a deep golden brown and thick, syrupy juices bubble steadily through the vents. If the edges brown too quickly, shield them with a foil ring after about 20 minutes.

Step 8: Cool completely before slicing

Transfer the pie to a rack and cool at least 3 hours so the juices set. Slice with a sharp, serrated knife. Serve plain or with vanilla ice cream.

Pro Tips

• Cold is key: keep butter, dough, and even your rolling pin chilled for maximum flake.
• Preheated sheet pan + lower rack = crisp bottom crust and better heat transfer.
• Bake for bubbling: only pull the pie when you see thick, glossy bubbles through the vents—this ensures the filling is properly set.
• Mix apple varieties for balance and texture; slice 1/4-inch thick so they hold their shape.
• If your kitchen is warm, pop rolled dough back in the fridge for 5–10 minutes before fitting or crimping.

Variations

• Salted Caramel Apple Pie: Drizzle 1/2 cup warm salted caramel over the apples before adding the top crust. Reduce brown sugar by 2 tbsp and finish with a pinch of flaky sea salt.
• Cranberry-Apple: Add 1 cup fresh or frozen cranberries; increase sugar by 2 tbsp and cornstarch by 1 tbsp to balance tartness and extra juice.
• Cheddar Crust: Add 1 cup (100 g) coarsely grated sharp cheddar to the flour when making the dough; reduce dough sugar to 1 tsp for a savory edge.

Storage & Make-Ahead

Pie dough discs keep 2–3 days in the fridge or 2 months frozen (thaw overnight in the fridge). The assembled, unbaked pie can be wrapped well and frozen up to 2 months; bake from frozen on a preheated sheet at 425°F (220°C) for 30 minutes, then 375°F (190°C) for 55–70 minutes, until juices bubble. Baked pie keeps 1 day at cool room temperature or up to 4 days refrigerated. Rewarm slices at 350°F (177°C) for 10–15 minutes.

Nutrition (per serving)

Approximate for 1 of 8 servings: 580 calories; 27 g fat; 78 g carbohydrates; 5 g protein; 4 g fiber; 420 mg sodium. Values will vary based on apple varieties and exact crust thickness.