All-Butter Double-Crust Classic Apple Pie

Ingredients

• 2 rounds all-butter pie dough (chilled, top and bottom)
• 3 pounds apples (about 6 to 7 medium: 3 Granny Smith, 3 Honeycrisp), peeled, cored, and sliced 1/4-inch thick
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 tablespoons freshly squeezed lemon juice
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 2 tablespoons cornstarch (or instant tapioca flour)
• 2 tablespoons unsalted butter, cut into small cubes
• 1 large egg beaten with 1 tablespoon milk (egg wash)
• 1 tablespoon coarse turbinado sugar, for sprinkling

• 2 sheets all-butter shortcrust pastry, chilled
• 1.4kg apples (Granny Smith and Honeycrisp), peeled and sliced 6mm thick
• 100g granulated sugar
• 70g soft light brown sugar
• 30ml fresh lemon juice
• 4g ground cinnamon
• 1g ground nutmeg
• 1g ground allspice
• 3g kosher salt
• 20g cornflour
• 30g unsalted butter, cubed
• 1 egg beaten with 15ml milk for wash
• 15g demerara sugar, for sprinkling

Instructions

1. Macerate the Apples

   In a large bowl, toss sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice, and salt. Let sit at room temperature for 30 minutes. The apples will soften slightly and release about 1/2 cup of fragrant amber juice.

   Texture Cue Apples are glossy and swimming in spiced liquid.

2. Reduce the Juices

   Drain apple juices through a colander into a small saucepan (reserve apples). Simmer juices over medium heat for 4 to 5 minutes until reduced by half into a bubbling, syrupy caramel. Pour syrup back over apples and toss with cornstarch.

   Texture Cue Apples are coated in a thick, spiced glaze.

3. Roll Crust and Fill

   Preheat oven to 425°F (220°C / 200°C fan). Place a rimmed baking sheet on the lowest oven rack. Roll bottom pie dough into a 12-inch circle; fit into a 9-inch deep-dish pie plate. Mound the glazed apples tightly into the crust. Dot the top of the apples with the cubed butter.

   Visual Cue High mound of apples packed tightly to prevent sinking.

4. Top Crust & Crimp

   Roll top dough into a 12-inch circle. Place over apples (or weave a lattice). Trim edges to 1/2-inch overhang, fold under bottom crust edge, and crimp decoratively. Cut 5 steam vents in center.

   Visual Cue Neat crimped border with visible steam vents.

5. Glaze and Bake

   Brush top pastry with egg wash and sprinkle generously with turbinado sugar. Place pie onto the preheated baking sheet on the bottom oven rack. Bake at 425°F (220°C) for 20 minutes.

   Visual Cue Crust begins to brown and set.

6. Reduce Heat and Finish

   Reduce oven temperature to 375°F (190°C / 170°C fan). Bake for another 40 to 45 minutes, until the crust is deep golden brown and the juices are bubbling actively and thickly through the vents (shield edges with foil if browning too fast).

   Visual Cue Deep amber-gold crust with thick, syrupy juices bubbling through vents.

7. Cool Completely (3 to 4 Hours)

   Cool on a wire rack for at least 3 to 4 hours before slicing. The fruit starches must set fully so slices hold their shape cleanly.

   Texture Cue Firm, clean slices with juicy, tender apples and flaky crust.