Grandma's Delightful Double-Crust Apple Pie
Experience the perfect blend of sweet and tart in this scrumptious double-crust apple pie, a beloved classic that has been passed down through generations. With a flaky, buttery crust encasing tender, spiced apples, every bite is a delightful adventure. This recipe combines sweet apples like Spartan and Golden Delicious with tart Granny Smith or Pippin apples for a balanced flavor profile that is sure to impress. Ideal for family gatherings, holidays, or simply to satisfy your apple pie cravings, this pie can be made ahead of time and served warm or at room temperature. The aromatic cinnamon and hint of vanilla elevate the flavors, making this pie irresistible. Use your food processor to save time and keep the prep simple!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (sifted)
salt
1/2 teaspoon (added to flour)
chilled unsalted butter
10 tablespoons (cut into 1/2 inch pieces)
chilled vegetable shortening
1/2 cup (cut into 1/2 inch pieces)
ice water
4 tablespoons (about, added gradually)
sweet apples (such as Spartan or Golden Delicious)
1 3/4 lbs (peeled, cored, thinly sliced (about 5 1/2 cups))
tart apples (such as Granny Smith or Pippin)
1 3/4 lbs (peeled, cored, thinly sliced (about 5 1/2 cups))
sugar
3/4 cup (for filling)
sugar
1 tablespoon (for topping)
fresh lemon juice
1 teaspoon (for filling)
cinnamon
1/2 teaspoon (for filling)
ground cinnamon
1 pinch (for topping)
vanilla extract
1/2 teaspoon (for filling)
all-purpose flour
1 tablespoon (for filling)
unsalted butter
3 tablespoons (diced for filling)
whole milk
1 tablespoon (for brushing on top)
Instructions
1
Prepare the crust by whisking together the flour and salt in a large bowl until well combined.
2
Incorporate the chilled butter and vegetable shortening by rubbing the mixture with your fingertips until it reaches a coarse meal consistency.
3
Gradually sprinkle 3 tablespoons of ice water over the mixture and toss just until moist clumps form, adding more water by the teaspoon if necessary.
4
Form the dough into a ball, divide it in half, and flatten each half into a disk shape. Wrap them in plastic wrap and refrigerate for at least 1 hour. You can also prepare the dough a day in advance and let it chill in the refrigerator.
5
Preheat your oven to 400°F (200°C) and spray a 9-inch deep-dish glass pie dish with cooking spray.
6
In a large bowl, combine the sliced sweet and tart apples with 3/4 cup of sugar, lemon juice, 1/2 teaspoon of cinnamon, and vanilla extract. Mix well and let it sit for about 15 minutes until the juices start to form.
7
After 15 minutes, sprinkle the flour over the apple mixture and toss to coat.
8
On a lightly floured surface, roll out one disk of dough into a 12-inch round. Carefully transfer it to the prepared pie dish and fill it with the apple mixture. Dot the filling with diced butter.
9
Roll out the second disk of dough into a 13-inch round. Use a small bottle cap or cutter to cut out ten 1/2-inch circles from the dough; these will be used for decoration.
10
Cover the pie filling with the second dough round and seal the edges by crimping them together, trimming any excess dough to a 1/2-inch overhang. Fold the overhang under and crimp decoratively.
11
Brush the top of the pie with whole milk and sprinkle the remaining tablespoon of sugar mixed with a large pinch of cinnamon over the pie.
12
Place the pie on a baking sheet and transfer it to the preheated oven. Immediately reduce the oven temperature to 375°F (190°C) and bake for about 1 hour, or until the crust is golden brown, the apples are tender, and the filling is bubbling thickly. Cover the edges with foil if they begin to brown too quickly.
13
Allow the pie to cool for 30 minutes before serving warm or at room temperature. This pie can also be made a day ahead—just cover it loosely and store it at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of apples should I use for Grandma's Delightful Double-Crust Apple Pie?
The recipe recommends a combination of sweet apples like Spartan or Golden Delicious and tart apples such as Granny Smith or Pippin for a balanced flavor profile.
How long should I refrigerate the pie dough?
The dough needs to be refrigerated for at least 1 hour, but it can also be prepared a day in advance.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C) before you begin baking.
What is the actual baking temperature for the pie?
Immediately after placing the pie in the oven, the temperature should be reduced to 375°F (190°C).
How long does the pie need to bake?
The pie should bake for about 1 hour until the crust is golden brown and the filling is bubbling thickly.
Should I let the apple mixture sit before putting it in the crust?
Yes, mix the sliced apples with sugar, lemon juice, cinnamon, and vanilla, and let them sit for about 15 minutes until juices start to form.
When do I add the flour to the apple filling?
Sprinkle the flour over the apple mixture and toss to coat after it has sat for 15 minutes.
What size pie dish is required for this recipe?
The recipe calls for a 9-inch deep-dish glass pie dish.
How do I prepare the pie dish?
Spray the 9-inch deep-dish glass pie dish with cooking spray before adding the dough.
What size should I roll out the bottom crust?
The bottom disk of dough should be rolled into a 12-inch round.
What size should I roll out the top crust?
The second disk of dough for the top should be rolled into a 13-inch round.
How do I decorate the top crust?
Use a small bottle cap or cutter to cut out ten 1/2-inch circles from the dough for decoration.
How do I seal the edges of the pie?
Crimp the edges together, trim any excess dough to a 1/2-inch overhang, fold the overhang under, and then crimp decoratively.
What is used to brush the top of the pie?
The top of the pie should be brushed with one tablespoon of whole milk.
What is the topping for the crust?
The topping is a mixture of one tablespoon of sugar and a large pinch of ground cinnamon.
How do I know the pie is finished baking?
The pie is done when the crust is golden brown, the apples are tender, and the filling is bubbling thickly.
What should I do if the crust edges are browning too fast?
If the edges brown too quickly, cover them with foil during the baking process.
How long should the pie cool before serving?
Allow the pie to cool for 30 minutes before serving.
Can I serve the pie at room temperature?
Yes, the pie can be served either warm or at room temperature.
Can this pie be made in advance?
Yes, the pie can be made a day ahead; just cover it loosely and store it at room temperature.
What fats are used in the crust?
The crust uses a combination of chilled unsalted butter and chilled vegetable shortening.
How should the butter for the filling be prepared?
The 3 tablespoons of unsalted butter for the filling should be diced and dotted over the apples before covering with the top crust.
How much ice water should I add to the dough?
Gradually sprinkle 3 tablespoons of ice water, adding more by the teaspoon if necessary, until moist clumps form.
What is the purpose of the lemon juice in the filling?
Fresh lemon juice is used to enhance the flavor and balance the sweetness of the apples.
Can I use a food processor for this recipe?
Yes, the description suggests using a food processor to save time and keep the preparation simple.
How do I combine the butter and shortening into the flour?
Rub the chilled butter and shortening into the flour and salt mixture with your fingertips until it reaches a coarse meal consistency.
What spices provide the aroma in this pie?
The pie features aromatic cinnamon and a hint of vanilla extract.
How many apples are needed in total?
You will need approximately 1 3/4 lbs of sweet apples and 1 3/4 lbs of tart apples, totaling about 11 cups of sliced apples.
How much sugar is in the filling?
The filling uses 3/4 cup of sugar.
Is the salt added to the flour or the filling?
The 1/2 teaspoon of salt is whisked together with the flour for the crust.