Mom's Double Crusted Apple Pie
Submitted by Andrea Greenway on Feb 12, 2019
This classical American Apple Pie recipe is called "Mom's Double Crust Apple Pie" because I typed my recipe for my children who were asking for Mom's apple pie recipe. Enjoy! Andrea
Servings:
6
Complexity:
Medium
Total Time:
Preparation time 30 minutes; cooking time 45 to 60 minutes
Ingredients:
1 package of Pillsbury pie crust or homemade for two crusts
¼ cup of whipping cream
1 Tablespoon sparkling sugar or granulated sugar
2 ½ pounds of apples (Mitsu, Granny Smith or a mixture with a tart apple) or 6 cups of peeled, sliced apples
½ of a lemon juiced (1 Tablespoon)
¼ cup of brown sugar, packed
¼ cup of granulated sugar
¼ teaspoon of salt
½ to 1 teaspoon of cinnamon (I used ½ of teaspoon but you can use more)
1/8 teaspoon of nutmeg
¼ teaspoon of vanilla
1 Tablespoons of all-purpose flour
1 Tablespoon of cornstarch
2 Tablespoons of butter
Directions:
Preheat oven to 375 degrees.
Prepare apples. Peel, core and slice apples and measure to make sure that you have at least 6 cups of sliced apples. Place in a large bowl. Toss the apple slices with the lemon juice. This will prevent browning. Then add the rest of the ingredients except for the vanilla and toss around until all of the apple slices are coated. Let the apple sit while you prepare the crust.
Select a 9 inch pie dish and spray the inside. Then add one crust .
Now add the apple slices on top of the bottom crust. Mix vanilla into the juices left in the bowl. Scrape all juices into the pie. Dot apple filling with small pieces of butter.
Now cover with the second crust. Cut off the over hang or extra pie dough. Fold the pie crust under and shape the edge with fingers or fork.
Brush the top crust with whipping cream. Cut leftover pie dough into shapes (I did leaves) and place on top of the top dough. Brush with cream and now sprinkles with sugar. Poke some holes in the top for the steam to escape.
Bake at 375 for 15 minutes and then reduce oven temperature to 350 degrees and bake for 30 to 45 minutes longer. If the crust starts to brown too much, cover with aluminum foil tented.
Let cool for at least an hour before cutting. It cuts better that way. Serve with vanilla ice cream or whipped cream.
Enjoy!
