This apple pie recipe is sliced apples in a double crust. Apple crisp is the oat-topped bake already on Yummy. This URL is the pie.
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Apple Pie
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
Description
Apple pie with a double crust. From Alissa at Yummy Dishes.
Ingredients
- 2 pie crusts for a 9-inch double-crust pie
- 2 1/2 pounds (1.1kg) apples, peeled and sliced
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, dotted
- 1 egg, beaten, for the top
Instructions
- Heat the oven to 400°F (200°C). Fit one crust into a 9-inch pie pan.
- Toss apples with sugars, flour, spices, salt, and lemon. Pile them into the crust. Dot with butter.
- Cover with the second crust. Crimp, cut vents, and brush with egg.
- Bake 20 minutes. Lower to 350°F (175°C) and bake 35 to 45 minutes more until the filling bubbles and the crust is deep gold. Cool at least 2 hours.
Notes
Use a mix of firm apples. All soft apples collapse. Tent the edge with foil if it browns before the filling bubbles.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Pie, not crisp
Apple crisp wears oats. This wears pastry on the top and the bottom.
Substitutions
A store crust is fine. Allspice can replace nutmeg.
Mistakes to avoid
Skipping the flour leaves a watery slice. The juices should thicken in the oven.
Storage
Room temperature the first day, then refrigerate 3 days.
Nutrition (estimated)
About 380 calories per slice. Estimate only, not a lab test.
FAQ
Which apples?
A mix of tart and sweet, such as Granny Smith and Honeycrisp.
Why is the filling runny?
It was sliced hot, or the flour was left out. Cool it fully.
Lattice or full crust?
A full top crust is this page. A lattice uses the same filling.
Blind-bake?
No. Both crusts bake with the apples.