two crust pie recipe

Written BySheba G Updated On
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The Best two crust pie recipe

I’m so excited to share with you one of my favorite recipes that never fails to impress: a classic two crust pie. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours as well. The first time I made this pie, I was amazed at how easy it was to put together and how delicious it turned out. My family loved it, and we’ve been making it regularly ever since.

The two crust pie is a classic American dessert that originated in the early 20th century. It’s a simple yet elegant dessert that consists of a filling placed between two layers of pastry dough. The pastry dough is typically made from flour, butter, and water, and is rolled out to form two circles that are then placed on top of each other with the filling in between. The edges are sealed by crimping or pressing them together, creating a beautiful and flaky crust.

One of the things I love about this recipe is how versatile it is. You can use any type of filling you like, from traditional fruits like strawberries or blueberries to more modern options like Nutella or peanut butter. The pastry dough is also incredibly easy to work with, making it perfect for beginners or those who are short on time. As for the taste, the two crust pie is a perfect combination of sweet and savory.

The flaky pastry crust gives way to a rich and flavorful filling that’s sure to satisfy any sweet tooth. And let’s not forget about the presentation – the pie looks stunning when served straight from the oven, with the golden-brown crust glistening in the light. In terms of technique, making a two crust pie requires some basic skills with pastry dough. You’ll need to roll out the dough to the right thickness, place it in a pie dish, and then fill it with your chosen filling.

But don’t worry if you’re new to working with pastry – practice makes perfect, and this recipe is a great place to start. Another thing I love about this recipe is how healthy it can be made. By using fresh fruits and nuts as fillings, you can create a dessert that’s not only delicious but also packed with nutrients and fiber.

Classic Two Crust Apple Pie

4.6 from 542 votes

A classic double crust pie filled with spiced apples and baked until golden. The flaky, buttery crust perfectly complements the sweet, tender fruit filling.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

For the Filling

6 cups peeled and sliced apples (such as Granny Smith)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces

For the Topping

1 large egg, beaten
1 tablespoon granulated sugar

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt.
2Cut in 1 cup cold cubed butter using a pastry blender or fork until the mixture resembles coarse meal with pea-sized butter pieces.
3Sprinkle 6-8 tablespoons ice water over the mixture, one tablespoon at a time, tossing with a fork until the dough holds together when pressed.
4Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
5Meanwhile, preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.
6In a large bowl, combine 6 cups sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice.
7Toss gently to coat the apples evenly.
8On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick.
9Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
10Trim the overhanging dough to about 1/2 inch beyond the rim.
11Pour the apple filling into the crust and dot with 1 tablespoon of butter pieces.
12Roll out the second dough disk into a 12-inch circle and place it over the filling.
13Trim the overhang to 1 inch, then fold the edges under and crimp with your fingers or a fork to seal.
14Cut several slits in the top crust to allow steam to escape.
15Brush the top crust with beaten egg and sprinkle with 1 tablespoon sugar.
16Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 35-45 minutes more until the crust is golden brown and the filling is bubbly.
17Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
18This allows the filling to set properly.
19Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry blender or fork
Rolling pin
9-inch pie dish
Sharp knife or pastry wheel
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 290mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a flakier crust, ensure all ingredients are very cold and handle the dough as little as possible. You can substitute a mix of apple varieties for more complex flavor. If the edges brown too quickly, cover them with foil halfway through baking.

Watch Video Of How Classic Two Crust Apple Pie Works

This two crust pie recipe is always a good idea for any occasion because it is simple, reliable, and delicious. Whether you are hosting a holiday dinner or just want a comforting dessert on a weeknight, this pie fits the bill.

My family loves it, and I know yours will too. For storage, keep the pie covered at room temperature for up to two days, or refrigerate it for up to five days.

To reheat, place slices in a 350 degree oven for about 10 minutes, or microwave for 20 seconds. Serve it warm with ice cream or cold with a cup of coffee.

This recipe works well for family gatherings because you can make it ahead and it always tastes fresh.

❓ Frequently Asked Questions About Two Crust Apple Pie

Q1: What type of flour should I use for the pastry dough?

The best type of flour for making pastry dough is all-purpose flour with a high protein content (around 12%). This will give your dough strength and structure.

Q2: Can I use frozen fruit for the filling?

Yes, you can use frozen fruit for the filling, but make sure to thaw it first and pat dry any excess moisture before using.

Q3: How do I prevent the pastry crust from becoming too brown?

To prevent the pastry crust from becoming too brown, you can cover the edges with foil or a pie shield during baking.

Q4: Can I make this recipe ahead of time?

You can make the pastry dough ahead of time and store it in the fridge for up to 2 days or freeze for up to 3 months.

Q5: How do I know if my filling is cooked through?

To check if your filling is cooked through, insert a knife or skewer into the center of the pie; if it comes out clean, your filling is done.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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