Double Crust Apple Pie
Here’s the classic American apple pie! This is the pie to make if you have a standard (not deep-dish) pie plate. I found my ideal in a blend of sweet and tart apples piled between fantastically flaky ...
This is my grandmother’s adaptation of a recipe from 1945, which she passed along to me. Now I make it in summer or fall, filling it with whatever’s fresh and a simple, sweet biscuit topping drizzled the butter and sprinkled with cinnamon.
Recipe by Amy Traverso from The Apple Lover's Cookbook: Revised and Updated.
Ingredients
SERVINGS: 10-12
For the Filling
- 5 large tender-tart apples (about 2½ pounds), peeled, cored, and cut into ¼-inch-thick rings or slices
- 5 large firm-sweet apples, (about 2½ pounds), peeled, cored, and cut into ¼-inch-thick rings or slices
For the Topping
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons kosher salt
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 8 tablespoons salted butter, melted and cooled
- 2 teaspoons ground cinnamon
Instructions
Preheat the oven to 350° and set a rack to the middle position. Arrange the sliced apples in an even layer in a 9x13 baking dish (no need to grease it).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the eggs and, using a fork, work in until crumbly. The mixture will look like streusel, with a mix of wet and dry bits. Have no fear; the eggs and butter will hold it together.
Spread the topping evenly over the apples, then drizzle all over with the melted butter. Sprinkle with cinnamon and bake until the topping is golden brown and apple juices are bubbling, 45 to 55 minutes. Let cool 20 minutes, then serve warm from the pan with a scoop of ice cream, a drizzle of heavy cream, or no topping at all.
Apple Notes: For the perfect texture, I like to mix tender-tart apples, such as McIntosh or Jonathan, with firm-sweet ones, such as Pink Lady or Baldwin. The tender apples cook down and create a thick sauce in which the firmer slices are suspended—a mixture of smoothness and texture.
Recipe from the Apple Lover's Cookbook: Revised and Updated. Copyright 2020 by Amy Traverso. Used with permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.
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