Classic Homemade Apple Pie with a Double Crust is an easy apple pie recipe made with tender and juicy apple filling spiced with cinnamon and wrapped in a buttery flaky crust.
Classic Apple Cinnamon Pie is an iconic dessert that evokes feelings of warmth, comfort, and nostalgia. With its flaky crust and sweet, cinnamon-spiced apple filling, it’s a timeless classic dessert loved by many around the world.
Whether enjoyed as a cozy treat on a chilly evening or served up for a special occasion, apple pie never fails to delight both the young and the young at heart.
Classic Homemade Apple Pie Recipe:
This absolutely scrumptious old fashioned apple pie recipe has a deliciously spiced apple, sugar and cinnamon filling. The aroma of freshly baked apple pie with its lovely lattice crust is simply divine! There will literally be no crumbs left.
- To make Apple Pie, firstly sieve the flour.
- Take flour, butter cubes and salt in a food processor.
- Blend until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time and pulse the mixture a few times until the dough just begins to come together.
- Be careful not to overwork the dough. (If the mixture is too dry, add a little more water, one tsp at a time).
- Divide the dough in half.
- Shape each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Using a vegetable peeler or a paring knife, peel and core the apples and cut into thin slices.
- In a large bowl, combine the sugar, ground cinnamon and corn flour.
- Add the sliced apples.
- Toss until the apples are evenly coated.
- Preheat the oven to 200°C.
- Take the pie discs out of the refrigerator.
- On a lightly floured surface, roll out the discs of the chilled dough into two circles about 11 inches in diameter.
- Lightly spray a 9-inch pie dish with cooking spray.
- Carefully transfer one rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
- Trim the edges and prick the pastry all over with a fork.
- For a flakier crust you can blind bake the pie crust for 10 minutes.
- Then, spoon in the apple mixture into the dough-lined pan. Use the back of the spoon to gently press the filling down.
- Using a sharp knife, pizza cutter, or pastry wheel, cut the second rolled-out dough into about 1-inch-wide strips.
- Place the strips on the filled pie, horizontally and vertically, lattice style.
- Trim any excess dough hanging over the edges of the pie dish. Press the edges of the top crust strips and the bottom crust together to seal. You can crimp the edges for a decorative finish if desired.
- Brush the top crust with beaten egg and sprinkle with brown sugar for a golden finish
- Place the assembled pie on a baking sheet to catch any drips. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust start to brown too quickly, you can cover them with aluminium foil halfway through baking.
- Allow the pie to cool on a wire rack for at least 1 hour before serving to allow the filling to set.
- Serve Classic Homemade Apple Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy your delicious old-fashioned apple pie!
If you are looking for more apple recipes, then do try out Apple Salad
Double Crust Apple Pie Recipe details below:
Apple Cinnamon Pie
Double Crusted Homemade Apple Cinnamon Pie with a buttery lattice style crust will quickly become a go-to family recipe. This cozy, classic apple pie recipe with its deliciously gooey, cinnamon spiced apple filling is too good to pass up!
Servings: 8
Calories: 579kcal
Ingredients
- 3 cups all-purpose flour
- 1 cup butter cold, cut into cubes
- 5 tablespoons ice-cold water
- 2 tablespoons brown sugar
- Pinch of salt
- 1 egg beaten
For the filling:
- 5 medium apples (907 grams)
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons corn flour
Instructions
- In a food processor, mix flour, butter and salt until crumbly.
- Gradually add cold water and pulse until the dough holds together when pressed, but should not be sticky. If it’s too crumbly, add more water, 1 tsp. at a time and pulse twice after each addition.
- Divide the dough in half. Shape each half into a disk and wrap in plastic separately. Refrigerate for 30-40 minutes or until firm.
- For homemade pie filling, peel, core and thinly slice the apples.
- In a large bowl, mix sugar, cinnamon and corn flour. Add sliced apples and toss to coat. Cover and let stand to allow apples to release juices.
- Preheat oven to 200°C.
- Lightly spray the pie plate with cooking spray.
- On a lightly floured surface, roll one half of the dough to a 11-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press the pie dough into the bottom and sides of the pie dish.
- Trim pastry even and prick all over with a fork. If you want a flakier crust you can blind bake the crust for 10 minutes.
- Add the apple mixture into the pie crust and light press down with the back of a spoon.
- Roll remaining dough to a 11-inch circle. Cut it into 1-inch strips. Use the longer strips for the centre of the pie and short strips for the sides.
- Arrange the strips vertically across the pie, about ½ inch apart. Then place the remaining strips in the opposite direction over top of the first layer. Gently press the ends into pie crust edges.
- Brush the top of the crust with the beaten egg, and sprinkle with brown sugar.
- Bake for 45-50 minutes or until crust is golden brown and filling is bubbly. If the crust is turning too dark, cover the edges with aluminum foil.
- Remove the baked pie from the oven and cool on a wire rack.
- Serve Cinnamon Apple Pie with Vanilla Ice Cream or Frozen Custard.
Notes
- For a decorative touch, you can use cookie cutters to cut shapes out of the top crust before placing it over the apples.
- Leftover pie can be stored in the refrigerator for up to 3 days. Simply reheat slices in the microwave or oven before serving.
- You can add spices like ginger, nutmeg, cardamom, cloves and mace or a spice blend of 1 ½ tbsp. ground cinnamon, 1 tsp ground ginger and ¾ tsp of ground nutmeg.
