155 minutes
A delicious apple pie made with a mix of Granny Smith and Golden Delicious apples, encased in a flaky double-crust pie dough.
Foolproof Double-Crust Pie Dough
0 recipe
Granny Smith Apples, peeled, cored, and sliced ¼ inch thick
0 lb
Golden Delicious Apples, peeled, cored, and sliced ¼ inch thick
0 lb
0 oz
Light brown sugar, packed
0 oz
Lemon Zest, grated
teaspoons
tablespoons
teaspoons
teaspoons
Egg White, lightly beaten
each
1. Prepare Bottom Crust
Roll out one disk of your pie dough into a 12-inch circle. Carefully fit this into a 9-inch pie plate, letting the excess dough hang over the edges. Place the pie plate in the refrigerator and let it chill for 30 minutes.
2. Prepare Top Crust
While the bottom crust chills, roll out the second disk of dough into another 12-inch circle. Lay this one on a parchment-lined baking sheet and refrigerate it for 30 minutes as well.
3. Cook Apples
Combine your Granny Smith and Golden Delicious apples in a Dutch oven with ½ cup granulated sugar, the brown sugar, grated lemon zest, salt, and cinnamon. Cover the pot and cook the apples over medium heat for 15-20 minutes, stirring occasionally, until they are tender but still hold their shape.
4. Cool Apples
Transfer the cooked apples to a rimmed baking sheet to cool for about 30 minutes.
5. Preheat Oven
Preheat your oven to 425°F, adjusting the oven rack to the lower-middle position.
6. Drain and Add Lemon Juice
Once the apples are cool, drain them in a colander set over a bowl to catch the juices, then stir the lemon juice into the reserved liquid.
7. Assemble Pie
Spread the cooled apples evenly into the chilled bottom crust, then drizzle the reserved juice over the apples. Place the chilled top crust over the apples, trimming any excess dough to leave a ½-inch overhang. Pinch the edges of the top and bottom crusts together, tucking them under to form a neat edge, and crimping as desired.
8. Brush and Sprinkle
Brush the top crust with the beaten egg white and sprinkle with the remaining 1 tablespoon of granulated sugar.
9. Bake Pie
Place the pie on a rimmed baking sheet to catch any drips, and bake at 425°F for 25 minutes. After 25 minutes, reduce the oven temperature to 375°F, rotate the baking sheet, and continue baking for an additional 30-40 minutes, until the crust is golden brown and the filling is bubbling.
10. Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving.
Add a salted caramel sauce drizzled over the apple filling before baking for a rich, indulgent twist.
Swap out the apples for pitted cherries (sweet or tart), and consider adding almond extract to the filling for a classic flavor combination.
Replace apples with fresh, ripe peaches. Adjust sugar as needed, since peaches can be sweeter than apples.
Instead of a traditional crust, try a cheddar cheese crust, or add toasted nuts or seeds to the dough for a nutty flavor. Alternatively, you can brush the crust with a flavored glaze such as apricot jam or maple syrup before baking.
Use ripe pears and fresh grated ginger in the filling. You might reduce the sugar slightly as pears can be quite sweet.
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