Apple Pie Recipe: Double-Crust Homemade Pie with a Sliceable, Not Soupy, Filling

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

The two classic apple pie failures are a gap between the crust and a collapsed filling, and a puddle of watery juice that turns the bottom crust soggy. Both come from the apples releasing moisture and shrinking during baking. This recipe handles that by briefly macerating the apples, cooking down the juices into a syrup, and pouring them back over the fruit before the pie goes into the oven. The result is a tall, sliceable pie with tender apples.

It makes one 9-inch double-crust pie, serving 8. Budget about 1 hour for dough and chilling, 30 minutes for prep, and 1 hour 15 minutes for baking, plus cooling time.

Ingredients

All-butter double crust

• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup (2 sticks, 226 g) cold unsalted butter, cubed
• 6 to 8 tablespoons ice water
• 1 egg beaten with 1 tablespoon milk, for the wash
• Coarse sugar for sprinkling

Apple filling

• 3 pounds (1.4 kg) apples, about 7 medium, a mix of Granny Smith and Honeycrisp or Braeburn
• 2 tablespoons fresh lemon juice
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cold butter, cut into small pieces

Instructions

1. Make the dough. Whisk the flour, salt, and sugar. Rub in the butter until you have a mix of pea-size and almond-size pieces. Add 6 tablespoons of ice water, tossing with a fork, then add more a tablespoon at a time until the dough clumps when pinched. Split into two disks, one slightly larger, wrap, and chill for at least 1 hour.
2. Slice the apples. Peel, core, and slice the apples about 1/4 inch thick. Toss with lemon juice in a large bowl.
3. Macerate. Add the sugars, cornstarch, cinnamon, nutmeg, and salt. Toss well and let stand for 30 minutes, stirring once or twice. The apples will release a pool of juice.
4. Cook down the juice. Drain the apples in a colander over a saucepan, collecting the liquid. Boil the liquid over medium-high heat for 4 to 6 minutes until syrupy and reduced by about half. Remove from heat, stir in the butter, and pour back over the apples. Toss and cool for 10 minutes.
5. Preheat. Set a rack in the lower third and put a baking sheet on it. Heat the oven to 425°F (220°C).
6. Roll the bottom crust. Roll the larger disk into a 13-inch circle and fit it into a 9-inch deep-dish pie plate. Leave the overhang. Refrigerate while you roll the top.
7. Fill. Pile the apples into the shell, mounding them in the center. Roll the second disk to 12 inches and drape it over the top. Trim, fold the edges together, and crimp. Cut 5 or 6 steam vents.
8. Wash and sprinkle. Brush the top with the egg wash and sprinkle with coarse sugar.
9. Bake. Place the pie on the hot baking sheet and bake for 20 minutes at 425°F. Reduce to 375°F (190°C) and bake 45 to 55 minutes longer, until the crust is deep golden and the juices bubble thickly through the vents. Tent with foil if the edges darken too fast.
10. Cool. Cool on a rack for at least 3 hours. The thickener sets as the pie cools, so slicing early gives a runny result.

Choosing the Apples

Using at least two varieties gives better flavor. Avoid very soft apples such as Red Delicious or McIntosh as the only apple, since they turn mushy.

Tips

• Keep the dough cold. If it warms and turns greasy while rolling, slide it onto a tray and chill it for 15 minutes.
• Slice evenly. Uniform slices cook at the same rate. A mandoline set to 1/4 inch speeds this up.
• Pile high. Apples shrink as they bake. Mounding them well above the rim produces a pie that still looks full after cooling.
• Use the hot sheet. Starting on a preheated pan jump-starts browning on the bottom.
• Do not skip the wait. The cornstarch needs to cool to reach full thickness.

Variations

• Lattice top: Cut the top disk into 1-inch strips and weave them across the filling.
• Dutch apple pie: Skip the top crust and cover with a streusel of 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 6 tablespoons cold butter.
• Caramel apple: Drizzle 1/4 cup thick caramel sauce between layers of apples.
• Cheddar crust: Work 3/4 cup finely grated sharp cheddar into the flour before adding butter.
• Spice swap: Replace the nutmeg with 1/4 teaspoon cardamom, or add 1/2 teaspoon ground ginger.

Storage

Leave the cooled pie loosely covered at room temperature for up to 2 days, then refrigerate for up to 5 days total. Reheat slices at 350°F for 10 to 15 minutes to refresh the crust. To freeze unbaked, assemble the pie without the egg wash, freeze solid, wrap well, and bake from frozen at 425°F for 25 minutes, then 375°F for another 55 to 65 minutes. Baked pie can be frozen for up to 2 months.

FAQ

Why is there a gap between the apples and the top crust?

Raw apples shrink as they cook. Macerating them first releases that moisture ahead of time, and mounding the fruit high keeps the crust supported.

Can I use flour instead of cornstarch?

Yes. Use about 1/4 cup of all-purpose flour in place of 3 tablespoons of cornstarch. The filling will be slightly more opaque.

Should I peel the apples?

Yes, for classic apple pie. Peels turn tough and curl in the filling.

How do I know when the pie is done?

Look for a deep golden crust and thick, slow bubbles coming through the vents. Thin, quick bubbles mean the juices have not thickened yet.

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