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Slice of double-crust apple pie on a small white plate showing tender apple pieces in a thick golden filling under a flaky crust, the rest of the pie in a glass pie plate behind

Perfect Apple Pie

A double-crust apple pie with an all-butter crust and a precooked filling that stays tall and sliceable, with no gap under the top crust.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Cooling Time 5 hours
Total Time 7 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

For the all-butter crust
  • 2 1/2 cups all-purpose flour 300 g
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter 226 g, cut into 1/2-inch cubes
  • 8 to 10 tbsp ice water
For the apple filling
  • 4 lb firm baking apples about 1.8 kg or 8 large, peeled, cored and sliced 1/2 inch thick
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup packed light brown sugar 50 g
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 2 tbsp unsalted butter
For the top
  • 1 large egg
  • 1 tbsp milk
  • 1 tbsp coarse or granulated sugar

Method
 

Crust
  1. Whisk the flour, sugar and salt. Work in the cold butter until most pieces are pea-sized. Add ice water a tablespoon at a time until the dough holds together when squeezed.
  2. Divide into two disks, one slightly larger. Wrap and refrigerate at least 1 hour, or up to 2 days.
Filling
  1. Toss the apples with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice and zest. Let sit 10 minutes.
  2. Melt the butter in a wide heavy skillet or Dutch oven over low heat. Add the apples and juices, cover and cook about 20 minutes, stirring every few minutes, keeping them steaming but not bubbling (below 160°F / 71°C if using a thermometer).
  3. Uncover, raise the heat to medium-high and cook about 10 minutes, stirring gently, until the juices are thick and glossy.
  4. Spread the filling on a rimmed baking sheet and cool completely, about 1 hour.
Assemble and bake
  1. Place a rimmed baking sheet on a rack in the lower third of the oven and heat to 425°F (220°C).
  2. Roll the larger disk into a 12-inch circle and ease it into a 9-inch glass pie plate. Add the cooled filling and press it into an even mound.
  3. Roll the second disk into an 11- to 12-inch circle and lay it on top. Trim to 1/2 inch past the rim, fold under, crimp and cut 4 or 5 vents. Chill 15 to 20 minutes if the dough is soft.
  4. Brush with the egg beaten with milk and sprinkle with sugar. Bake on the hot sheet for 20 minutes, then lower to 375°F (190°C) and bake 30 to 35 minutes more, until deep golden and the juices bubble through the vents. Shield the edges with foil if needed.
  5. Cool on a rack at least 4 hours before slicing.

Notes

Storage: keep loosely covered at room temperature up to 2 days, then refrigerate. Rewarm slices in a 350°F (175°C) oven for 10 to 15 minutes. Wrap the cooled pie well to freeze; thaw overnight in the refrigerator.
Make ahead: the dough and the cooked, cooled filling each keep up to 2 days in the refrigerator.
Substitutions: use two store-bought refrigerated crusts instead of homemade; all granulated sugar instead of part brown sugar; a metal pie plate instead of glass (watch the browning).
Without a thermometer: keep the apples at a steady steam, never a bubble, during the first 20 minutes.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.