Should I cook the apples first?

Not for this method. The apples go into the crust raw and sliced evenly. A filling that has already been cooked behaves differently, so do not add a precooking stage and expect the same timing without adjustment.

Why is the filling runny?

Very juicy fruit, too little thickener, an underbaked filling, or slicing while the pie is still hot can all contribute. Measure the flour, check that the apples are tender, and allow cooling time before deciding the filling has failed.

Do I need to blind-bake the crust?

No. This is an assembled double-crust pie baked from raw pastry. Blind-baking the lower shell is a different method and is not included in the recipe sequence here.

Can I use store-bought dough?

Yes. Choose enough pastry for the bottom and top of a nine-inch pie and follow its handling directions. Keep the filling quantities the same unless your plate size changes.

Homemade Apple Pie with a Golden Double Crust

Name: Homemade Apple Pie with a Golden Double Crust
Cuisine: American
Ingredients: 6 cups peeled, cored apples, sliced about 1/4 inch thick; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1 tablespoon lemon juice; Pastry for a double-crust 9-inch pie; 2–3 tablespoons butter, cut into small pieces; Optional egg wash: 1 egg beaten with 1 tablespoon water or milk; Optional: a little additional sugar for the top crust

Homemade Apple Pie with a Golden Double Crust

Print Recipe

Homemade apple pie brings together tender fruit, warm cinnamon, and a golden double crust. This version starts with uncooked sliced apples, so you can assemble the filling in one bowl while the oven heats. A little flour helps bind the juices, and small pieces of butter sit over the fruit before the top pastry goes on.

Author: Maya Collins
Yield: 8 slices 1x
Method: Baking
Cuisine: American

Ingredients

Scale

6 cups peeled, cored apples, sliced about 1/4 inch thick
3/4 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Pastry for a double-crust 9-inch pie
2–3 tablespoons butter, cut into small pieces
Optional egg wash: 1 egg beaten with 1 tablespoon water or milk
Optional: a little additional sugar for the top crust

Instructions

Heat the oven to 425°F. Fit the bottom pastry into a 9-inch pie plate without stretching it.
Toss the sliced apples with the sugar, flour, cinnamon, salt, nutmeg and lemon juice. Spoon into the prepared crust and dot with the butter.
Lay the second pastry over the filling. Seal and crimp the edges, then cut vents in the top. Brush lightly with the optional egg wash and add a little sugar if desired.
Bake at 425°F for 15 minutes. Reduce the oven to 375°F and continue for approximately 30 minutes, adding time if necessary until the crust is golden and the apples are tender.
Let the pie cool on a rack before slicing so the hot filling has time to settle.

Notes

Baking starts with 15 minutes at 425°F, then approximately 30 minutes at 375°F; judge the final bake by apple tenderness and crust color. Preparation, extra baking if needed and cooling are additional.

The optional egg wash is separate from the apple filling. This double-crust method does not call for blind-baking the bottom crust.

Find it online: https://recipenly.com/delicious-homemade-apple-pie/