Double-Crust Apple Pie

Double-Crust Apple Pie

Serves 8

This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for the apples to be exceptionally tender. Brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking for a beautiful crust.

  • 2 tablespoons all purpose flour
  • 3/4 cup natural brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 Fuji apples, cored, peeled and sliced
  • 3 Granny Smith apples, cored, peeled and sliced
  • 2 (9-inch) pie crusts (1 in pie pan, 1 top crust)
  • 1 tablespoon butter, cut into small pieces
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Preheat oven to 350°F.

Mix together flour, sugar, cinnamon, nutmeg and salt in a large bowl. Add apples and toss well to coat. Transfer to prepared pie pan, piling the apples high, if needed, to get them all to fit. Dot apples with butter and top with remaining pie crust. Using your fingers, seal and flute the edges of the pie. Make 3 slits in the top of the pie to allow steam to escape, then transfer pie to a baking sheet and bake for 1 to 1 1/4 hours, or until golden and bubbly. Set pie aside to cool until warm, then slice and serve.

Nutritional Info: 
Per Serving:310 calories (160 from fat), 18g total fat, 5g saturated fat, 5mg cholesterol, 320mg sodium, 36g carbohydrate (3g dietary fiber, 10g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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