Triple Crusted Apple Pie Recipe

I absolutely love this apple pie recipe because it combines the nostalgic comfort of sweet, spiced apples with the satisfying challenge of crafting a beautiful homemade crust. There’s something so rewarding about creating a pie from scratch, especially when you get to enjoy the heavenly aroma that fills your kitchen and the delicious, flaky results that perfectly pair with a scoop of ice cream.

There are three levels of crust layered in the apple pie I make. The crust has a heavenly richness and a fantastic flakiness.

The 3 cups of all-purpose flour and the 1 cup of unsalted butter make a crust that has a very pronounced apple flavor. My favorite filling has a combination of 3/4 cup of brown sugar and 6 cups of apples in it.

I also use a hint of cinnamon and a touch of nutmeg to warm the filling up a bit.

Ingredients

Flour all-purpose: Supplies form and carbs, crucial for a delicate, flaky crust.

Sugar that has been granulated: Sweetness is added, and the crust’s browning is aided.

Butter that has not been salted: Provides richness, taste, and flakiness to the pie crust.

Apples: Full of fiber and natural sweetness, essential for a succulent filling.

Brown sugar: Sweetens the filling, flavors it with molasses, and deepens the flavor profile.

Cinnamon: Contributes a spicy-sweet and warm depth to the apple filling.

Nutmeg: Offers a suggestion of nutty spiciness that heightens the flavor of the apple.

Lemon juice: Together with its sister juice, lime, it most certainly is in the running to take the prize for the most unfairly maligned fruit juice of all time.

Although many people now know that enzymatic browning can be prevented with lemon juice, not so long ago, the common view was that it was just good for preserving fruit like apples.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled and diced
• 1/2 cup ice water
• 6 to 7 cups apples, peeled, cored, and sliced
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 tablespoon milk
• Sugar for sprinkling (optional)

Instructions

1. In a large mixing bowl, blend together 3 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Add to the mixture 1 cup of unsalted butter that has been diced and chilled until firm.

2. With a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture looks like coarse crumbs. Add 1/2 cup of ice water, and mix just until the dough holds together.

3. The dough should be divided into three equal parts. Each part should be shaped into a disk and then wrapped in plastic wrap. The wrapped disks should be placed in the refrigerator for a minimum of 30 minutes before the dough is used.

4. Set your oven to 375°F (190°C). In a separate large bowl, combine the peeled, cored, and sliced apples (6 to 7 cups) with 3/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of allspice, 2 tablespoons of all-purpose flour, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Toss to combine thoroughly.

5. On a surface lightly dusted with flour, roll out the initial disk of dough into a 12-inch circle. Move the dough into a 9-inch pie dish. Do this carefully, so the dough doesn’t stretch or tear, and let the edges hang over the side of the dish.

6. Transfer the prepared apple filling to the pie dish lined with dough, and pile it up a bit in the center.

7. Take the second disk of dough and roll it out into a circle to cover the apple filling. Trim the rolled-out dough so that it matches the bottom dough circle, yet leave enough dough overhanging around the edges—about 1 inch. Ensure that the overhang is not taut but is also not so loose that you can’t tuck it under. After you’ve nestled the overhang nicely in the way you want it, give it a few good presses, and seal it to the bottom crust.

8. The third disk of dough needs to be rolled out and cut into strips for a lattice top, if that is the look desired. Use the third disk to cut shapes for a full crust top if you want that look. Either way, the top needs to be placed over the filling. If using a full crust top, cut slits in the crust. Use a pizza wheel or sharp knife to cut the slits. Doing this serves two purposes: slits allow hot air and steam to escape during baking and slits keep the top from puffing up and looks nice, too.

9. In a small bowl, combine the beaten egg with 1 tablespoon of milk. Use this mixture to brush the top crust, then sprinkle with additional sugar if desired.

10. Put the pie on a baking sheet to catch any drips, and place it in the preheated oven. Bake for 50 to 60 minutes or until the crust is a nice golden brown and the apples are tender. Once it comes out of the oven, allow it to cool a bit before diving in. This recipe makes a delightful pie—one with three different layers of crust, no less!

Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Large mixing bowl (2)
4. Pastry cutter or fork (for cutting butter)
5. Plastic wrap
6. Rolling pin
7. Sharp knife or pastry wheel
8. 9-inch pie dish
9. Baking sheet
10. Small bowl (for egg wash)
11. Pastry brush
12. Oven
13. Refrigerator

FAQ

• Can I use a different type of apples?You may use any apples at your disposal, but tart varieties like Granny Smith are best. They not only hold their shape well in a pie but also provide a balance to the pie’s sweetness.
• How do I prevent the crust from getting soggy?To prevent a wet crust, the bottom pastry can be pre-baked (blind baked) for about 10 minutes before the filling is added.
• Is it necessary to chill the butter for the crust?Absolutely, using cold butter is vital if you want a flaky crust because it ensures that steam is produced as the crust bakes.
• Can I make the dough ahead of time?The dough can absolutely be made a day in advance and kept refrigerated, or you can freeze it for up to a month.
• Can I omit the nutmeg and allspice?Certainly! The spices can be adjusted to your liking, although they contribute a warm, aromatic depth to the flavor of the pie.
• What are some alternative ways to top the pie?In addition to a classic lattice top, you can use a crumb topping or even decorative pastry cutouts for a distinctive presentation.
• How do I know when the pie is done?The pie is finished when the filling is bubbling through the vents or edges and the crust is a perfect golden brown.

Substitutions and Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Use coconut sugar or an equal amount of honey or maple syrup instead of granulated sugar.
To make it dairy-free, use the same amount of coconut oil or vegan butter instead of the unsalted butter called for in the recipe.
To replace brown sugar, use coconut sugar or a mixture of regular sugar and molasses.

Pro Tips

1. Chill the Dough Thoroughly After mixing the dough, ensure it is chilled for at least 30 minutes, but ideally up to an hour. This prevents the butter from melting before baking, which helps create a flakier crust.

2. Use a Variety of Apples For a more complex flavor and texture, mix different types of apples, such as Granny Smith for tartness and Honeycrisp or Fuji for sweetness. This balance will enhance the overall taste of the pie.

3. Prevent Soggy Bottom Crust To avoid a soggy bottom crust, consider blind baking the bottom crust briefly before adding the filling. Alternatively, you can sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom crust before adding the apples.

4. Taste-Adjust the Filling Before adding the filling to the pie, taste a slice of apple from the mix. Adjust the sugar and spices according to the apples’ natural sweetness and your preference.

5. Protect the Crust Edges During baking, if the edges of the crust are browning too quickly, cover them with aluminum foil or a pie crust shield about halfway through to ensure even baking without burning the edges.