Many apple pie recipes are too gooey to me. Yes, I said it and it’s true! They use too much butter and two types of sugar, which is too much for me. My apple pie recipe has most of the butter in the crust rather than mixed in with the apples. And, it uses tart apples that only need a little bit of sugar to bring them back to the sweet side. It’s just perfect, for me!
Couple of quick tips – I make my double-crust for this recipe. Roll the second buttery crust a little smaller than the first and then you can use the extra pieces to decorate the top anyway you like. And, for an extra treat, serve this with a scoop of ice cream on top! It’s seriously the best!
PS – if you’re looking for a single crust, check this one out!
The BEST Double-Crust Apple Pie
- 1 double-crust pie crust
- 1 1/2 lb. granny smith apples, peeled, cored and quartered
- 2 tablespoons lemon juice
- 4 – 6 tablespoons cold water
- 4 oz sugar
- 1 teaspoon ground cinnamon
- 1 oz butter
- 1/4 cup milk (more or less, to glaze)
- Preheat oven to 425 degrees.
- In a medium sized saucepan, simmer the apples with the lemon juice and water until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool until room temperature.
- Once apples have cooled, remove prepped pie crust from fridge and divide into two pieces. Slowly roll one piece out and lay in the bottom of the baking dish. Roll the second piece out slightly smaller – this will be the top piece and the extra ends can be used for decorations.
- Pour the cooled, cooked apple mixture into the bottom prepared pastry. Dampen the edges of the bottom pastry with a little cold water, cover with the lid, and press the edges firmly together. Cut small slices in the top to vent the pie and if you want to decorate the top with the extra pieces of pastry, lay them on top. Brush the top of the pie with milk and bake in the middle of a hot oven for 20 to 25 minutes.
- Remove from oven and let sit for 20 minutes before slicing and eating. Enjoy!