Two-crust Apple Pie

Two-crust Apple Pie is a traditional American recipe for a classic double pastry crust apple pie with a filling of apples, sugar, lemon juice and cinnamon that makes an excellent dish for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Two-crust Apple Pie.

prep time

25 minutes

cook time

70 minutes

Total Time:

95 minutes

Serves:

8–10

Rating: 4.5 star rating

Tags : Baking RecipesUSA Recipes


Ingredients:

For the Pastry:
360g plain flour
240g butter
4 tbsp (about) iced water
1 tbsp caster sugar
1 tsp sea salt

For the Filling:
1.4kg apples
150g brown sugar
juice of 1 lemon
1/2 tsp ground cinnamon

1 egg, lightly beaten, to glaze

Method:

Begin with the pastry. Sift together the flour and salt into a bowl. Stir in the sugar to combine then finely dice the butter, add to the bowl and rub into the flour and sugar mix until the mixture resembles fine breadcrumbs. Now add just enough of the ice bold water to bring the mixture together as a dough. Cover this with clingfilm (plastic wrap) and set aside in the refrigerator.

Wash, peel and core the apples then cut into thick slices. Place these in a bowl then sprinkle over the lemon juice, cinnamon and most of the sugar (reserve a little to dust the top of the pie). Toss to combine and coat the apple pieces completely then set aside.

Remove the pastry from the refrigerator and divide into two pieces (one slightly large than the other). Take the slightly larger piece and roll out until large enough to cover the base and sides of a 22cm diameter deep pie dish. Press in the pastry then trim off any excess. Now layer the apples into the pastry shell, piling more in the centre rather than around the edges.

Roll out the second piece of pastry until large enough to top the pie. Brush the edges of both pieces of pastry with a little water then set the second piece on top. Crimp the edges closed with the tines of a fork then make tow slits in the top of the pastry to form steam holes. Brush the top with the beaten egg to glaze then scatter the reserved sugar over the top.

Transfer to an oven pre-heated to 210°C and bake for about 25 minutes then turn the oven temperature down to 175°C and bake for a further 45 minutes. Remove the pie from the oven when the pastry is golden brown all over and set aside to cool.

The pie can be served warm or cold and can be accompanied by cream, custard or ice cream.

Find more classic Thanksgiving recipes here.