Double Crust Apple Pie Recipes

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CLASSIC TWO CRUST APPLE PIE



Classic Two Crust Apple Pie image

Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.

Provided by sugarpea

Categories     Pie

Time 1h30m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 8

6 cups firmly textured tart apples
1 tablespoon lemon juice (optional)
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 dash nutmeg
2 tablespoons butter
2 (9 inch) pie crusts

Steps:

  • Preheat oven to 425°F.
  • Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
  • Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
  • Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
  • Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
  • If necessary remove foil last 10 minutes to brown edges.

DOUBLE CRUST APPLE PIE



Double Crust Apple Pie image

Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 10 to 12

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for rolling out dough
Test Kitchen's Favorite Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples (such as Granny Smith, Jonagold, Fuji, Rome, and Empire), peeled, cored, and cut into 1/4-inch wedges
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Best-quality vanilla ice cream (optional)

Steps:

  • On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
  • Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
  • In a large bowl, toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
  • Roll out the remaining disk of piecrust as in step one. Brush rim of bottom crust with egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck dough under, and crimp edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
  • Remove pie from the refrigerator, brush with egg wash, and sprinkle generously with sugar. Cut five vents in top to allow steam to escape as the pie bakes.
  • Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.

DOUBLE CRUST APPLE PIE



Double Crust Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 1 pie, 6 to 8 servings

Number Of Ingredients 15

6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
1/2 cup sugar plus 1 tablespoon for sprinkling
1/4 cup raisins
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Basic Pie Dough, recipe follows
1 egg beaten with 2 tablespoons water to make an egg wash
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water

Steps:

  • Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
  • In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
  • Preheat the oven to 375 degrees F.
  • Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
  • Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
  • Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
  • Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
  • Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
  • Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
  • Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
  • Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
  • Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts :

DOUBLE-CRUST APPLE PIE



Double-Crust Apple Pie image

Make and share this Double-Crust Apple Pie recipe from Food.com.

Provided by Jen Robinson

Categories     Pie

Time 1h50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1 large egg yolk
1 teaspoon water (for egg wash)
3 lbs assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch-t
2 tablespoons fresh lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar, plus more for sprinkling
3 tablespoons all-purpose flour, plus more for rolling out dough
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
2 pie crusts (1 package store bought pie circles)

Steps:

  • On a lightly floured surface, roll out 1 piece of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
  • Heat oven to 425 degrees F.
  • Whisk together the egg yolk and cream; set aside.
  • In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
  • Dot with butter.
  • Roll out the remaining sheet of dough.
  • Brush the rim of the bottom crust with the egg wash.
  • Place second piece of dough on top, and trim so 1-inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers.
  • Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
  • Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with brown sugar.
  • Cut 4 vents in the top, allowing the steam to escape.
  • Bake until crust begins to turn light brown, about 25 minutes.
  • Reduce temperature to 350 degrees and bake until golden brown and the juices are bubbling, 25 to 30 minutes.
  • Transfer to a wire rack to cool.
  • Serve pie with vanilla ice cream, if desired.

Nutrition Facts : Calories 578.7, Fat 23.2, SaturatedFat 6.6, Cholesterol 35.8, Sodium 367.8, Carbohydrate 92.4, Fiber 10.2, Sugar 50.6, Protein 5.4

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