Spiced Apple Pie Crust (Print Version)

Tender spiced apples in flaky double crust, ideal warm with vanilla ice cream.

# What You Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour (approx. 11 oz)
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed (8 oz)
05 - 6 to 8 tablespoons ice water (3 to 4 fl oz)

→ Apple Filling

06 - 6 to 7 medium apples (mix of Granny Smith and Honeycrisp), peeled and sliced (about 2.2 lbs)
07 - 3/4 cup granulated sugar (5.3 oz)
08 - 1/4 cup packed light brown sugar (1.75 oz)
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour (0.5 oz)
13 - 1 tablespoon lemon juice (0.5 fl oz)
14 - 2 tablespoons unsalted butter, cut into small pieces (1 oz)

→ Assembly

15 - 1 egg, beaten
16 - 1 tablespoon milk (0.5 fl oz)
17 - 1 tablespoon coarse sugar (optional)

# Directions:

01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
02 - Peel, core, and slice apples into 1/4-inch thick pieces. Toss with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer crust to dish, fill with apple mixture, and dot with butter. Roll out second disc and cover filling. Trim and crimp edges, then cut slits on top for steam.
04 - Whisk egg and milk together, brush over crust, and sprinkle coarse sugar if desired. Bake on lower rack for 45 to 55 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
05 - Cool pie on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • That moment when you pull it from the oven and the whole house fills with warm spice and caramel-like apple fragrance is pure comfort.
  • A double crust that actually flakes and shatters under your fork, the way pie is supposed to taste.
  • It's showstopping enough to impress, but honest enough to make for yourself on a Tuesday.
02 -
  • Warm butter ruins pastry—if your kitchen is hot, put your flour and bowl in the freezer for ten minutes before you start, and chill the butter between steps if needed.
  • Don't skip the resting time; it's not just tradition, it's the difference between tough dough and flaky crust.
  • The pie will look underbaked when you pull it out, and that moment of doubt is normal—trust that the filling sets as it cools.
03 -
  • If your filling leaks from under the crust while baking, slide a baking sheet under the pie to catch the drips and save your oven from a mess.
  • Make the dough the day before and refrigerate overnight; flavors develop and you'll have less stress on baking day.
  • A pie shield or strips of foil around the edges protects the crust from overbrowning while the filling finishes cooking.
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