Double-Crust Apple Pie
A flaky all-butter double crust wrapped around tender, cinnamon-scented apples in a thick, glossy filling that slices cleanly.
By Priya Hollis, Head of Shop & Product
Published February 7, 2026
- Prep
- 1 hr
- Cook
- 1 hr 10 min
- Total
- 2 hrs 10 min
- Servings
- 8
- Level
- Medium
This is the apple pie you picture at a harvest table: tall, golden and flaky, with a filling that holds together when you cut it. The all-butter crust is simple to make by hand, and a mix of tart and sweet apples gives both bright flavor and tender bites.
The key is baking long enough. Start hot to set the crust, then lower the heat until the juices bubble thickly through the vents, which means the cornstarch has done its job.
Let it cool for a few hours before slicing. Serve with vanilla ice cream, or do it the old New England way with a thin slice of sharp cheddar cheese.
- Flaky all-butter crust
- Filling that slices cleanly
- Great with sharp cheddar
Ingredients
Directions
Whisk the flour, 1 tbsp sugar and 3/4 tsp of the salt in a large bowl. Add the cold butter cubes and rub them in with your fingertips until the pieces range from coarse crumbs to flattened peas.
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