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Double Crust Apple Pie


Units Scale

For Pie Crust:

  • 2 1/2 c flour
  • 2 T sugar
  • 1/2 t salt
  • 16 T (cubed and cold) butter
  • 1/2 c and 2 T ice water

For Apple Pie Filling:

  • 3/4 c sugar
  • 2 T flour
  • 12 T apple pie spice (to make it yourself, see ingredients below)
  • 67 peeled and sliced apples

For Apple Pie Spice:

  • 4 T ground cinnamon
  • 1 1/2 t ground nutmeg
  • 1/2 t ground allspice
  • 1 t ground ginger
  • 1 1/2 t ground cardamom


Make the Pie Crust:

  • Pulse in food processor: 2 ½ c flour, 2 T sugar, ½ t salt
  • Add: 16 T (cubed and cold) butter. Pulse 5-7 times.
  • Add: ½ c and 2 T ice water. Pulse 5-7 times.
  • Divide the dough in half, wrap in plastic wrap and refrigerate until you’re ready to roll out your dough.

Make the Apple Pie Filling:

  • Combine: ¾ c sugar, 2 T flour, 1-2 T apple pie spice* (I have a recipe for that as well, see below.)
  • Mix sugar, flour, apple pie spices with sliced apples. Fill the pie shell and add top crust.
  • Bake at 425 degrees Fahrenheit for 15 minutes then at 350 for 35 minutes. (Send someone out to buy the ice cream and serve this pie warm with a scoop of vanilla bean ice cream.)

*For Apple Pie Spice:

  • Combine: 4 T ground cinnamon, 1 ½ t ground nutmeg, ½ t ground allspice, 1 t ground ginger and 1 ½ t ground cardamom.
  • Store in an airtight container. This can be used for applesauce, apple crisp or other apple desserts.


I’m a little lazy, and rather than using a pastry blender, I like to use the food processor. Just remember to keep everything cold and don’t over process the dough. This is one time when chunks of butter are a very good sign. This is enough dough to make one double crust pie.

Keywords: desserts, pies, apple