Double-Crust Apple Pie

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The classic apple pie.


  • 6 Apples
  • 2 tablespoons Lemon Juice
  • 1 cup Sugar (granulated)
  • .25 teaspoons Cinnamon
  • 1 each Double Pie Crust
  • 1 tablespoon Butter

Cooking Instructions

1. Preheat oven to 375 degrees. Set a baking sheet on bottom rack. In a bowl, toss apples, lemon juice, sugar, remaining 1/4 cup flour, and cinnamon.

2. On a floured surface, roll a disk of dough into a 13-inch round; fit it into a deep 10-inch glass pie plate and brush overhang with water. Spoon in apples and top with 1 tablespoon cubed butter. Roll out second disk of dough to a 12-inch round and center over filling. Press edges of dough together and trim overhang to a scant 1 inch, fold overlay under itself, and crimp. Cut a few slits in top crust for steam to escape.

3. Bake pie in center of oven 1 hour and 10 minutes, until crust is golden. Cover edge of pie if begins to darken. Let pie cool at least 4 hours before serving.

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