Double Crust Apple Pie

Double Crust Apple Pie


2 Pie Crusts, Rolled out to round shapes

1 Egg, beaten for brushing the crust

2 Tbsp Coarse Sugar, for dusting the crust

6 Granny Smith Apples, peeled, cored, and thinly sliced

6 Honeycrisp Apples, peeled, cored, and thinly sliced

1/2 Cup White Sugar

1 Tsp Ground Cinnamon

1/2 Tsp Ground Allspice

2 Tsp Pure Vanilla Extract

2 Tsp Lemon Juice

2 Tbsp Butter


1. Preheat oven to 375 degree Fahrenheit.

2. Combine the sliced apples, sugar, lemon juice, spices, and pure vanilla extract. Toss so that all of the apples are evenly coated. 

3. Place one of the crusts into a pie plate, then put the apples into crust, piling them up about three inches above the top of the plate. 

4. Cut up the butter and spread around the top of the apples. 

5. Cover the apples with the second crust, crimp the edges of the crusts together, and slice holes in the top of the crust to let out steam. 

6. Brush the pie with the beaten egg and then dust with the sugar. 

7. Place the unbaked pie on a cookie sheet and then bake for 1- 1.5 hours until the apples are extremely soft when pieced with a sharp knife. If crust begins to get too brown, cover with aluminum foil and continue to bake.