Your New Go-To Double Batch Apple Pie (Because One is Never Enough!)
Hey there, pie lover! Isla here from BiteTide, and I’m practically doing a happy dance as I type this because we’re talking about my all-time favorite comfort food: APPLE PIE. But not just any apple pie – we’re making a glorious DOUBLE batch that’ll have your kitchen smelling like a cinnamon-kissed autumn dream. Picture this: flaky, buttery crust hugging tender apples swimming in that perfect sweet-spicy syrup… and you get TWO of these beauties! Why double? Because life’s too short to run out of pie. Share one with neighbors, stash one in the freezer, or (no judgment here) keep ’em both for that 3am slice with vanilla ice cream. This recipe is my grandma’s secret weapon with a few of my stress-free tweaks – no fussy techniques, just maximum flavor and cozy vibes. Ready to make some magic? Grab your rolling pin and let’s ride this flavor wave together!
That Time Grandma’s Pie Saved Thanksgiving
Every time I smell apples and cinnamon bubbling away, I’m instantly 8 years old again, standing on a wobbly stool in my grandma’s seaside kitchen. One stormy Thanksgiving, the turkey was dry, the gravy lumpy, and Uncle Phil was complaining about the Patriots. Then Grandma winked, pulled two golden apple pies from the oven, and the whole mood shifted. As she sliced that first piece, steam rising like edible happiness, everyone went quiet. The buttery crust shattered, the apples were tender but held their shape, and that sweet-spicy aroma? Pure magic. My cousin blurted, “Who needs turkey?!” and we all cracked up, sticky forks clinking as we passed plates. That’s when I learned: pie isn’t just dessert. It’s a warm hug, a peace treaty, and the ultimate happy ending. Making two pies? That’s Grandma’s rule: “One for now, one for later… or for desperate neighbors who smell it.” Wise woman.
Your Pie-Building Toolkit (Double the Fun!)
- 12 cups apples (about 12 medium) – Peeled, cored, sliced ¼-inch thick! Mix tart Granny Smiths and sweet Honeycrisps for perfect balance. No Honeycrisps? Fujis work too! Chef’s tip: Slightly thicker slices = less mush!
- 1½ cups sugar – Yes, it’s a lot – but we’re making TWO pies! Use 1 cup white + ½ cup brown sugar for caramel notes. Reducing sugar? Try 1¼ cups max, but your apples must be tart.
- 4 Tbsp all-purpose flour – The unsung hero that thickens your filling! Swap with cornstarch if needed (use 2 Tbsp). Gluten-free? Arrowroot powder works great!
- 1½ tsp ground cinnamon – Non-negotiable cozy vibes. Add a pinch of cardamom for a floral twist! Freshly ground? Even better.
- ½ tsp salt – Makes flavors POP! Sea salt or kosher – just not iodized (it’s harsh).
- ¼ tsp ground nutmeg – Warmth and depth! Freshly grated nutmeg? *Chef’s kiss*
- 2 Tbsp lemon juice – Brightness that cuts the sweetness! No lemons? 1 Tbsp apple cider vinegar works.
- 2 double pie crusts (top & bottom for each pie) – Homemade or store-bought – zero shame! My hack? Use frozen crusts but brush tops with cream + sprinkle sugar before baking.Print
The Best Apple Pie
- Yield: 2 pies (16 slices) 1x
Description
Golden, flaky crust filled with tender, cinnamon-spiced apples—this classic apple pie is pure comfort and fall flavor in every bite. Made to share, made to impress.
Ingredients
Scale12 cups apples (about 12 medium), peeled, cored, sliced ¼-inch thick
1½ cups sugar
4 Tbsp all-purpose flour
1½ tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
2 Tbsp lemon juice
2 double pie crusts (top and bottom for each pie)
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss apples with lemon juice. Add sugar, flour, cinnamon, salt, and nutmeg. Stir to coat.
Line two 9-inch pie pans with bottom crusts. Divide apple filling evenly. Cover with top crusts, seal and crimp edges. Cut small slits to vent.
Bake 45–55 minutes or until crust is golden and filling is bubbling.
Cool before slicing.
- Category: Dessert
Nutrition
- Calories: 320
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 2g
Let’s Build Those Pies! (No Stress, Just Deliciousness)
Step 1: Preheat that oven to 425°F (220°C). Hot tip: Slide a baking sheet onto the lowest rack while preheating – it catches drips AND helps crisp the bottom crust!
Step 2: In your largest bowl (think “big enough to hug 12 cups of apples”), toss sliced apples with lemon juice. This stops browning AND adds zing! Now shower them with sugar, flour, cinnamon, salt, and nutmeg. Toss like you’re mixing confetti – coat every slice! Secret move: Let it sit 15 minutes. The apples soften slightly and create a juicy syrup.
Step 3: Roll out your bottom crusts and line two 9-inch pie pans. Pro move: Spray pans lightly first – helps release slices later! Pile filling high – apples shrink! Dome it in the center. Chef’s truth: Overfilling is better than underfilling!
Step 4: Top with crusts. Crimp edges with fingers or a fork to seal – make it pretty or rustic! Cut 5-6 slits in the top (my grandma made a smiley face!). Game-changer: Brush crusts with heavy cream or beaten egg, then sprinkle with coarse sugar. Hello, golden sparkle!
Step 5: Bake 45-55 minutes. CRUCIAL: At 30 minutes, cover crust edges with foil or a pie shield to prevent burning! Pie is done when filling bubbles THROUGH the slits and crust is deep gold. Trust your nose: If it smells like heaven, it’s close!
Step 6: COOL COMPLETELY (2+ hours). Seriously – rushing = soupy pie! The filling thickens as it cools. I set mine near an open window (cats supervised, obviously!).
Serving Your Masterpiece (The Grand Finale!)
Slide a butter knife around the edge to loosen, then cut generous slices with a sharp chef’s knife – wipe it between cuts for pretty edges! Serve slightly warm (not hot!) on vintage plates or straight from the pan – we’re chill here. Must-do pairing: A scoop of vanilla ice cream melting into the flaky layers. For grown-up flair, drizzle with salted caramel or add a dollop of bourbon-spiked whipped cream. Coffee? Absolutely. Leftovers? (Hah!) Store covered at room temp for 2 days.
Mix It Up! Your Pie, Your Rules
1. Caramel Apple: Swirl ½ cup thick caramel sauce into filling before topping with crust. Top with sea salt flakes after baking!
2. Savory-Sweet: Add ½ cup sharp cheddar to your crust dough OR sprinkle ⅓ cup over filling before adding top crust.
3. Nutty Crunch: Toss ¾ cup toasted pecans or walnuts into the apple filling!
4. Gluten-Free/Dairy-Free: Use GF flour blend + 1 tsp xanthan gum in filling. For crusts, use chilled coconut oil instead of butter.
5. Spice Explorer: Swap nutmeg for ¼ tsp ginger + 2 star anise pods (remove before baking!).
Isla’s Pie-Dentity Confessions
This recipe started as Grandma’s single-pie wonder scrawled on a flour-stained index card. After my “Great Pie Famine of 2017” (when I brought one pie to a potluck and cried because I had none left), I doubled everything. BEST DECISION. Now I always make two – one for now, one for the freezer (bake frozen pie +20 minutes covered!). My chaotic kitchen hack? Use an apple slicer/corer, then slice rings horizontally – faster than pie (pun intended!). Last month, my dog stole a whole pie cooling on the counter… so now I deploy “pie guards” (aka upside-down colanders!). Moral: Laugh, bake another, and share generously. Pie joy multiplies!
Apple Pie SOS: Fixing Common Oopsies
Q: My bottom crust is soggy! Help!
A: Three tricks: 1) Preheat that baking sheet underneath! 2) Brush bottom crust with egg white before adding filling – creates a barrier. 3) Bake pies on the oven’s LOWER rack.
Q: Filling is too runny/too thick.
A: Runny? You might’ve skipped the 15-minute rest (flour needs time to absorb juice!). Thick? Overbaking can turn filling gluey – stick to 55 mins max. Still runny? Thicken leftovers by reheating slices in a skillet with 1 tsp cornstarch slurry.
Q: Apples are crunchy after baking!
A: Uh-oh! Your slices were too thick or apples too firm (looking at you, Granny Smiths!). Next time, simmer filling in a pot for 5 mins BEFORE baking. Or, mix in softer apples like McIntosh.
Q: Can I prep this ahead?
A: YES! Assemble pies (unbaked), freeze solid (2 hours), wrap tightly in plastic + foil. Bake frozen (add 20-25 mins covered!). OR refrigerate filling overnight – drain excess juice before using.
Nutritional Info (Per Slice, Approximate)
Calories: 320 | Fat: 15g | Carbs: 45g | Sugar: 25g | Protein: 2g
Note: Values vary based on crust type/apples. Want lighter? Reduce sugar to 1 cup, skip top crust sugar sprinkle!
Apple pie might be a classic, but that doesn’t mean it’s always smooth sailing—thankfully, a few smart tricks go a long way. From fixing soggy bottoms to mastering the perfect apple texture, these tried-and-true tips will help you bake pies that taste as magical as they smell. Whether you’re prepping ahead for a holiday feast or surprising your crew on a cozy Tuesday, this double batch recipe has your back. With a flaky crust, spiced filling, and a little help from Isla’s kitchen wisdom, your apple pie game just leveled up.
