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Classic Flaky Double Crust Apple Pie Recipe

Close-up of a thick slice of amazing apple pie showing a golden lattice crust and caramelized apple filling.
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Make a traditional, comforting apple pie with a flaky double crust. This recipe simplifies the process while delivering rich, classic flavor perfect for any occasion.

Ingredients

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  • 2 9-inch unbaked pie crusts (store-bought or homemade)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Preheat your oven to 425 degrees F. Place one pie crust into a 9-inch pie plate. Trim the edges if needed.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and pepper. Toss gently until the apples are evenly coated.
  3. Pour the apple mixture into the pie crust. Dot the top of the filling evenly with the small pieces of butter.
  4. Place the second pie crust over the filling. Trim the top crust edges and crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  5. Brush the top crust lightly with the egg wash mixture.
  6. Bake at 425 degrees F for 15 minutes.
  7. Reduce the oven temperature to 375 degrees F. Continue baking for an additional 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them loosely with aluminum foil.
  8. Remove the apple pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • Using a mix of tart apples like Granny Smith provides the best texture and flavor balance for this classic apple pie.
  • The small addition of black pepper subtly brightens the spice notes in the filling without making the pie taste savory.
  • If you prefer a crumb topping over a double crust, substitute the top crust with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter (cut in), and 1/2 teaspoon cinnamon.

Nutrition

Find it online: https://cookingbyfelix.com/classic-apple-pie-recipe-secret-flavor-boost/