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

Christopher Kimball’s Double-Crust Apple Pie

Makes one 9-inch Double Crust Pie

2 hours 1 hour active, plus cooling

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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

113 grams (8 tablespoons) cold salted butter, cut into ½-inch cubes
325 grams (2½ cups) all-purpose flour, plus more for dusting
30 grams (2 tablespoons) white sugar
1/4 teaspoon table salt
68 grams (8 tablespoons) trans fat–free vegetable shortening
10-12 tablespoons ice water
907 grams (2 pounds) Granny Smith apples
907 grams (2 pounds) McIntosh apples (see headnote)
1 teaspoon grated lemon zest plus 1½ tablespoons lemon juice
71 grams (⅓ cup) white sugar
Pinch of table salt
Pinch of ground cinnamon, or to taste
Pinch of freshly grated nutmeg, or to taste
1 tablespoon all-purpose flour, if needed
1 tablespoon white sugar
1 tablespoon milk or water
For the crust
  • 113

    grams (8 tablespoons) cold salted butter, cut into ½-inch cubes

  • 325

    grams (2½ cups) all-purpose flour, plus more for dusting

  • 30

    grams (2 tablespoons) white sugar

  • ¼

    teaspoon table salt

  • 68

    grams (8 tablespoons) trans fat–free vegetable shortening

  • 10-12

    tablespoons ice water

For the filling
  • 907

    grams (2 pounds) Granny Smith apples

  • 907

    grams (2 pounds) McIntosh apples (see headnote)

  • 1

    teaspoon grated lemon zest plus 1½ tablespoons lemon juice

  • 71

    grams (⅓ cup) white sugar

  • Pinch of table salt

  • Pinch of ground cinnamon, or to taste

  • Pinch of freshly grated nutmeg, or to taste

  • 1

    tablespoon all-purpose flour, if needed

For the finishing
  • 1

    tablespoon white sugar

  • 1

    tablespoon milk or water

Directions

Christopher Kimball’s Double-Crust Apple Pie

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Reviews
Cheryl V.
October 16, 2022
Overstuffed Apple Pie
I am still waiting for final pie to finish baking, and think I must have made a mistake because I had enough apples for two pies. I am baking some of them separately so I hope it comes out well. Thought I weighed the apples okay (obviously bought too much) however I would like an idea of how many cups of each because there was no way all would fit. I substituted Envy apples for Macintosh as I was unable to find any of the other suggestions. Macintosh are very difficult to locate. My other substitution was in the filling I substituted the Whole Earth sugar made with monk fruit to reduce sugars. I am experimenting with it some to see how well it will substitute sugar. I still dusted with regular sugar. The crust was very easy to work with as it had more shortening and water than I normally use. I did it by hand rather than a food processor as I think they can make slightly tougher crusts.
Diana L.

I baked it tonight. My store didn't have Mac apples so I chose kiku apples. The feeling was very good with no cinnamon and nutmeg. Delicious. I worried about all the juice that may come out from apples so I have added 2 tablespoons of tapioca. I'm glad I did. There still a little bit of liquid. The crust - apples cooked and went down but the crust on top didn't. When I cut into the pie it has this dome on top. An empty dome then there is apple filling. The crust tastes good but I wish it didn't have this dome (an empty space between the crust and the filling).