Classic Apple Pie with Double Crust
This homemade apple pie is baked with a buttery double crust and filled with tender apples cooked in a spiced brown sugar sauce. The filling is thickened on the stovetop first, ensuring it sets beautifully once baked. With its golden crust and warm cinnamon–ginger flavor, this apple pie is a timeless dessert perfect for gatherings or a cozy treat at home.
Ingredients
Pie crust
- 150 g butter if unsalted, add ½ tsp salt
- 240 g all-purpose flour
- 30 g caster sugar
- 2 tsp vanilla sugar
- 1 medium egg
- 1-2 tsp cold water
Filling
- 10 apples Granny Smith or another tart variety
- Juice of 1 lemon
- 70 g butter
- 1 tbsp all-purpose flour
- 4 tbsp brown sugar or caster sugar
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 2 tsp vanilla sugar
Optional for finishing
- 1 egg for egg wash
- 1 tbsp icing sugar for sprinkling
Instructions
Prepare the dough:
- Mix flour, caster sugar, vanilla sugar, and salt (if needed) in a bowl.
- Cut cold butter into cubes and mix with the dry ingredients until crumbly.
- Stir in the egg and cold water just until the dough holds together.
- Divide into two pieces, one slightly larger for the base. Wrap and chill for at least 30 minutes.
Cook the filling:
- Peel, core, and cut the apples into cubes, then toss them with lemon juice.
- In a large pan, melt the butter and stir in the flour until smooth. Add the sugars, cinnamon, ginger, cardamom, and vanilla sugar.
- Mix in the apples and cook gently until the fruit softens and the sauce thickens, about 10–15 minutes.
- Allow to cool completely before filling the pie.
Assemble the pie:
- Preheat the oven to 190°C (375°F).
- Roll out the larger dough portion and fit it into a pie dish.
- Spread the cooled apple filling evenly inside.
- Roll out the remaining dough, place it on top, and seal by crimping the edges. Cut small vents in the center.
Bake:
- Brush the crust with beaten egg.
- Bake for 35-40 minutes until golden brown.
Cool & serve:
- Rest for 30 minutes before cutting to let the filling set.
- Serve warm with ice cream, cream, or custard.
Notes
Apple choice: Granny Smiths are ideal for their tartness, but you can mix in a sweeter apple variety for a more balanced flavor.
Make ahead: The pie crust can be made a day ahead and kept chilled. The filling can also be cooked in advance and stored in the fridge.
Storage: Leftover pie keeps well for up to 3 days in the fridge. Warm slices in the oven for the best flavor.
Freezing: The baked pie can be wrapped and stored in the freezer for up to 2 months. Defrost and then reheat before serving.
Crust tips: For extra flaky pastry, keep the butter very cold and avoid overworking the dough.
Bake for about 35–40 minutes, but keep an eye on the last few minutes in the oven. Temperatures can vary.