Christopher Kimball’s Double-Crust Apple Pie | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

We chat with Jamie Oliver about his youth and what influences his cooking.

We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

Milk Street Recipe

Christopher Kimball’s Double-Crust Apple Pie

2 hours 1 hour active, plus cooling

Christopher Kimball’s Double-Crust Apple Pie

This pie is “doubled” both inside and out. The tender, flaky double crust envelops a filling made with a duo of apples. Granny Smiths add tartness and acidity, plus they retain a good amount of texture when cooked. McIntosh apples, on the other hand, are sweet and flavorful and they break down to an applesauce-like texture with cooking. Though this sounds like a fault, the Macs helps thicken the filling, obviating the need to use a lot of starch, which deadens the fruitiness of the apples. If Macs aren’t available, Cortland or Empire apples are good stand-ins. We like our apple pie to taste of the fruit, not of a mélange of spices, so we add only lemon zest and juice as flavor brighteners, and sometimes just a pinch of cinnamon and nutmeg. Feel free to up the amount of spices to suit your taste. If your apples begin to release moisture the moment they’re combined with the sugar, it’s a good idea to toss in a tablespoon of flour so the baked filling isn’t awash in watery juices. The pie is best served at room temperature, when the filling is set, which makes slicing easier and neater. As with all apple pies, this is delicious served a la mode. And it’s great even on the following day.

Makes one 9-inch

Double Crust Pie

Tip

Don’t assemble the filling until both portions of dough have been rolled out and the pie plate has been lined. If the sugar-tossed apples are allowed to stand for more than just a few minutes, the juices will flow out of the fruit and the mixture will become soupy. This will affect the consistency of the filling as well as the how the bottom crust bakes and browns.

2 hours

1 hour active, plus cooling

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

DECEMBER 2021
MILK STREET BOOK BUNDLE

Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish

$200 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway