Double Crust Apple Pie

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Double Crust Apple Pie - Golden Barrel

As promised in last week’s Coconut Oil Pie Crust blog post, I’m back today with the recipe for this Double Crust Apple Pie. This recipe was adapted from a favorite on allrecipes.com, called Grandma Ople’s Apple Pie and is one you’ll definitely want to try. So if you haven’t made a pie in a while (or even if you crank out pies left and right), grab that apron and dust off the ol’ rolling pin because this pie must be made.

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First, make up your pie crust–Coconut Oil Pie Crust is the one I used. Of course you may use a pre-made crust if you’re pressed for time, but I HIGHLY recommend making the coconut oil one! 🙂

Coconut oil pie crust

Next, one tip my Mom taught me when baking with apples–always use an assortment, that way you have both tart and sweet all in one tasty bite. Use whichever apples you prefer, but definitely be sure to have some Granny Smiths in the mix. I used Granny Smith and Pink Lady. Mine were on the smaller side so I used quite a few (plus I wanted a well-mounted pie). After they were peeled and cut into chunks, I added fresh lemon zest and the juice of that lemon then sprinkled the apples with cinnamon.

Apples to make Double Crust Apple Pie

Cut Up Apple and Lemon

The next few steps were done on the stove. I melted a stick of butter and added flour, sugar, brown sugar, and vanilla to it to make a delicious caramel for the apple filling. After the caramel was finished cooking (about 5 minutes), I mixed it with the apples and poured it into my dough-lined pie pan. Laying my other crust on top, I cut slits, brushed it with a beaten egg and sprinkled the top with some sugar. (I used sanding sugar, which is more coarse than regular sugar, but use whatever you have on hand.)

Homemade Apple Pie

Because of the caramel sauce, this pie is on the runnier side. Think: runny, gooey, delicious. Balanced with the flaky crust, it really is an awesome pie.

Cutting a Double Crust Apple Pie

Inside of Double Crust Apple Pie

Double Crust Apple Pie - Golden Barrel

Double Crust Apple Pie - Golden Barrel Baking ProductsAdd a scoop of vanilla ice cream or whipped cream, and you’ve got a double crust apple pie recipe that will have people talking (and begging you for the recipe)!Double Crust Apple Pie with Ice Cream

Inside of Double Crust Apple Pie
Double Crust Apple Pie
Print Recipe
Servings
1 9" pie
Servings
1 9" pie
Inside of Double Crust Apple Pie
Double Crust Apple Pie
Print Recipe
Servings
1 9" pie
Servings
1 9" pie
Instructions
  1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, and vanilla extract, bringing to a boil. Reduce temperature and let simmer. (Mixture may appear clumpy...don't worry--it'll be fine once baked.)
  2. Mix caramel mixture in with apples until evenly coated. Place the bottom crust in your pan. Brush bottom with beaten egg. Fill with apples, mounded slightly. Cover with top crust. Seal bottom and top crusts together and add crimping to edges. Brush the top and edges with beaten egg. Sprinkle with course sugar.
  3. Place foil-lined cookie sheet on lower rack to catch juices. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. You may need to cover with foil to prevent burning, so keep an eye on it! Continue baking for 35 to 45 minutes, until apples are soft.
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