Classic Apple Pie with Double Crust

Classic Apple Pie Submitted by Clara Harris Latoff
Classic Apple Pie Submitted by Clara Harris Latoff
Cuisinart original


No servings information available


1 double crust pastry recipe 3 pounds firm apples, peeled, cored and quartered 2 tablespoons freshly squeezed lemon juice, divided 4 tablespoons unbleached all-purpose flour ¼ cup granulated or brown sugar 1½ teaspoons vanilla ½ teaspoon cinnamon ¼ teaspoon ground ginger ⅛ teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, cut in ¼-inch pieces optional - ½ cup raisins, dried cherries or dried cranberries

Nutritional information

No nutrition information available


Preheat the oven to 400º F. Roll out one of the disks to fit a 10 - inch deep-dish pie plate, leaving a ½-inch overhang. Refrigerate until ready to use. Insert the medium (4mm) or thick (6mm) slicing disc. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Repeat until all the apples are sliced. Transfer to a bowl and toss gently with lemon juice, flour, sugar, vanilla, and spices. Transfer apple mixture to pastry-lined pie pan and dot with butter. Roll out the remaining pastry dough about ⅛-inch thick to fit the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate, crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters, such as apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the crust in a decorative fashion. Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling rack at least an hour before serving. Best Apples for pies: Apples that will hold their shape when baked and not become mealy. A mixture of sweet and tart apples will make a very good pie. • Good Pie Apples – Jonathan, Stayman-Winesap, Cox’s Orange Pippin, Jonagold (these are all sweet-tart and will hold their shape) • Sweet Apples – Braeburn, Fuji, Golden Delicious, Mutsu (Crispin), Pink Lady, Suncrisp, Rome Beauty, Empire • Tart Apples – IdaRed, Macoun, Newton Pippin, Northern Spy, Granny Smith