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Autumn Apple Pie & Double Pastry Crust

Autumn Apple Pie & Double Pastry Crust
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 5 to 7 medium sized tart cooking apples
  • 2 tablespoons all-purpose flour
  • ¾ to 1 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon lemon juice, optional
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • Wash For Crust, milk, sugar
  • PASTRY FOR DOUBLE CRUST PIE : 1 teaspoon salt
  • 2 cups pastry flour or all-purpose flour
  • ? cup shortening
  • 5 to 6 tablespoons cold water



1 Preheat oven to 450°F.
2 Wash apples; core and peel apples and slice thin. In small bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture and apple slices, tossing lightly to combine.
3 Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter. (If apples aren’t tart, drizzle lemon juice over the apples.)
4 Place on the top crust making several cuts or a design in center, for steam vents; adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively.
5 Lightly brush top crust with milk and sprinkle lightly with sugar.Bake in a hot oven for 10 minutes, then reduce heat to 350°F and bake for about 40 to 45 minutes or until apples are tender and crust is golden-brown.
6 PASTRY FOR DOUBLE CRUST PIE : In medium bowl, sift together flour and salt. Add shortening; cut in with pastry blender or fork until the pieces are the size of small peas.
7 Add cold water by teaspoonfuls, toss with a fork until all the flour is barely dampened. Turn mixture into a square piece of waxed paper or pastry cloth.
8 Press the mixture until a complete ball is formed. Divide in half for bottom and top crusts. Wrap crust in waxed paper and chill ½ hour for easier handling.

Source: Wheat Foods Council