Double Crust Apple Pie

apple pie with a bite taken out of it and ice cream dripping down the front

5 from 4 votes

This caramelized apple pie is like no apple pie recipe you've tried before. Going the extra step to pan fry the apples in butter and brown sugar takes the flavor to a whole new level. Use a flaky double crust to seal in all the flavor and texture, then serve slightly warm with ice cream or as is.

Prep Time25

Bake Time1

Total Time1 25

Recipe Author Lynn April

Servings: 10 servings

Ingredients

▢ homemade pie crust
▢ 3 pounds (1360g) apples¹ peeled, cored, and sliced
▢ ½ cup (100g) firmly packed light brown sugar
▢ ½ teaspoon ground cinnamon
▢ ¼ teaspoon salt
▢ ¼ cup (57g) unsalted butter divided
▢ EGG WASH: 1 large egg yolk + 2 teaspoons water

Instructions

Prepare a homemade pie crust² and be sure it is fully chilled before you begin. Line a pie plate with one disc of the crust (the other disc can stay in the fridge for now). Place in the refrigerator to chill while you prepare the filling.
homemade pie crust
In a large bowl, combine the apples, sugar, cinnamon, and salt. Toss to coat completely.
3 pounds (1360g) apples1, ½ cup (100g) firmly packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
In a large saucepan over medium-high heat, melt 2 Tablespoons of the butter. Add half of the apple mixture, then fry the apples until golden and caramelized around the edges, about 5 minutes. Transfer the cooked apples to a large bowl.
¼ cup (57g) unsalted butter
Repeat the same process with the remaining butter and apples, then transfer to the same bowl with the previously cooked batch of apples. Allow cooked apple mixture to cool completely³at room temperature.
When your apples are cool enough to work with, move a rack in the oven to the bottom position, then preheat the oven to 375°F (191ªC).
Roll out the second disc of pie crust⁴ to about a 12" circle. Set aside.
Spoon the cooled apples evenly into the prepared pie crust. Brush the rim of the bottom crust with a little water, then carefully drape the top crust over the apples.
Press down lightly on the top crust to seal, but don't trim any excess. Instead, gather and pinch the crust together, then crimp the edges. Brush the top with the egg wash, then cut a small cross in the center of the top of the crust with a sharp knife to vent. Sprinkle with coarse sugar, if desired.
EGG WASH: 1 large egg yolk + 2 teaspoons water
Place the pie on a large baking sheet, then bake until the crust is golden brown and crisp, 50-60 minutes. Allow to cool at least 30 minutes before serving, or allow to cool completely to room temperature. Leftovers can be stored at room temperature up to 3 days, or in the refrigerator up to 5 days. Unbaked pie freezes well, up to 3 months. Thaw in the refrigerator overnight, then bake cold.

Notes

Apples: I used 7 medium size apples, and a mix of tart and sweet. I used 4 Granny Smith apples and 3 Pink Lady.
Homemade pie crust: you can absolutely use a store-bought pie crust, but homemade is always better. You will need to chill your homemade pie crust at least 2 hours before using it, so make sure you plan ahead.
Cooled apple mixture: you can speed this process up by putting the cooked apples on a large platter or baking sheet. It will take about 15-20 minutes for them to cool in a bowl.
Top pie crust: if you prefer, you can lattice top the pie crust.

Adapted from Hell's Kitchen Recipes

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.