Searching for the perfect apple pie recipe? Look no further. This Double Crust Apple Pie is a classic — simple, reliable, and just like Grandma used to make.
We pair tart and sweet apples for a balanced filling and use a small secret: ingredients that help absorb excess juice so the filling sets beautifully.
This double-crust apple pie is dependable and easy to make. The flaky top and bottom crusts sandwich a warmly spiced apple filling, and a light cinnamon-sugar glaze gives the crust a subtle sparkle. With straightforward steps and common pantry ingredients, this pie is approachable for new bakers and satisfying for experienced cooks.
Perfect for holidays, potlucks, or a cozy family dessert, this pie will likely become a go-to. Ready to bake a pie that gets compliments every time? Let’s begin.
Apple pie can feel intimidating, especially when you compare cookbook precision to the casual, perfect-looking pies people make at family dinners. After years of overthinking — trying every tip and trick — I decided to return to the basics.
People baked great pies for generations without specialized gadgets or elaborate techniques. So I put away the notes and made a straightforward pie: no unnecessary fuss, just the fundamentals that work every time.
If you want a double-crust pie, a lattice top, or a streusel topping, the same simple approach applies: choose good apples, keep the filling balanced, and bake until the crust is golden and the filling bubbles.
I hope you’ll make this pie for your family. I think you’ll love it!
Lucy
What you’ll need for apple pie
➡️➡️➡️ The printable recipe card below lists full ingredient amounts and step-by-step instructions. See tips and FAQs after the recipe card for success notes.
Double crust apple pie ingredients
- Pie crusts: two crusts, store-bought or homemade
- Apples: a mix of tart and sweet varieties — I use 4 Granny Smith and 4 Golden Delicious
- Lemon juice: 1 tablespoon, to brighten the filling
- Minute tapioca: 2 tablespoons to help absorb excess juice
- Ground cinnamon: 1 tablespoon
- Nutmeg: 1/4 teaspoon, freshly ground if possible
- Salt: a pinch
- Light brown sugar: 1/2 cup
- Granulated sugar: 1/4 cup
- Graham cracker crumbs: 2 tablespoons (helps absorb moisture)
- Butter: 3 tablespoons, dotted over the filling
- Flour: 1 tablespoon, to help thicken the filling
Glaze
- Milk: 1/2 to 1 tablespoon, for brushing the crust
- Sugar: 1 teaspoon, for sprinkling
- Cinnamon: 1/8 teaspoon, for the glaze
Double-Crust Apple Pie
Ingredients
- 2 pie crusts
- 8 apples – 4 Granny Smith, 4 Golden Delicious
- 1 tablespoon lemon juice
- 2 tablespoons minute tapioca
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons graham cracker crumbs
- 3 tablespoons butter
- 1 tablespoon flour
Glaze
- 1/2–1 tablespoon milk
- 1 teaspoon sugar
- 1/8 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the lower third of the oven and line a baking sheet with foil to catch any drips.
- Roll out the pie crusts. Fit one crust into a 9-inch pie plate. Place the second crust on parchment and chill both crusts in the refrigerator while you prepare the filling.
- Mix the glaze by combining 1 teaspoon sugar and 1/8 teaspoon cinnamon; set aside.
- Peel, core, and thinly slice the apples into a large bowl. Toss with the lemon juice. Add the minute tapioca, cinnamon, nutmeg, salt, brown sugar, and granulated sugar; mix gently to coat the apples.
- Remove the pie plate from the refrigerator. Sprinkle the graham cracker crumbs around the inside of the crust to help absorb moisture. Use a slotted spoon to add half the apples to the crust and dot with half the butter. Add the remaining apples and dot with the rest of the butter. Sprinkle the filling with 1 tablespoon flour.
- Place the top crust over the apples. Trim the edge to about 1/2 inch beyond the rim if necessary, fold the top crust under the bottom crust and seal. Crimp the edges with a fork or your fingers, then cut slits in the top crust for steam to escape. Brush the top crust with milk and sprinkle the cinnamon-sugar glaze over it.
- Put the pie on the prepared baking sheet and bake at 425°F for 25 minutes. Reduce the oven temperature to 375°F (190°C) and bake for another 30–40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
- Cool the pie on a wire rack until the filling has set, at least two hours and preferably longer. Serve at room temperature.
Nutrition
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Calories: 437 kcal
•
Carbohydrates: 73 g
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Protein: 3 g
If you make this pie, please leave a comment and rating below!
Update Notes: This post was originally published September 9, 2017, and updated July 30, 2024 with additional photos, video, and recipe refinements.
How to make double-crust apple pie
- Peel and slice apples: Use a combination of tart and sweet apples. Peel, core, and slice thinly. Toss with lemon juice, minute tapioca, cinnamon, nutmeg, and sugars.
- Build the pie: Sprinkle graham cracker crumbs in the bottom crust, add the apples in layers, dot with butter, and dust with a bit of flour. Top with the second crust, seal and crimp the edges, cut vents, brush with milk, and sprinkle the cinnamon-sugar glaze.
- Bake and cool: Start at a higher temperature to set the crust, then lower the oven to finish baking until golden and bubbling. Cool thoroughly so the filling sets before slicing.
Tip:
Always bake the pie on a foil-lined baking sheet. Even with a well-sealed crust, apple juices can bubble over. The foil makes cleanup quick and prevents sticky oven messes.
If juices escape through a seam or vent, your pie can still be delicious — the filling will thicken as it cools.
If you make this recipe, please leave a comment and a rating below!
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