Best Double-Crust Macintosh Apple Pie

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There’s nothing quite like a homemade apple pie, especially one made with Macintosh apples. This double-crust Macintosh apple pie is a true classic. The flaky crust pairs perfectly with the tender, slightly tart apples, creating a dessert that’s both comforting and delicious. The blend of warm spices like cinnamon, nutmeg, and ginger adds depth to the flavor, making each bite a treat. It’s simple to make and uses ingredients you probably already have in your kitchen.

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This double-crust Macintosh apple pie is an absolute classic. The tart Macintosh apples work great in pies because they hold their shape when baked but still get nice and soft. The crust is flaky and buttery, giving you that perfect contrast with the tender apples inside.

What makes this pie special is how simple it is. You don’t need any fancy ingredients or techniques. It’s just good, honest baking. The spices – cinnamon, nutmeg, and a touch of ginger – bring out the best in the apples without going overboard.

Making pie from scratch might seem tricky if you’ve never done it before, but it’s actually pretty straightforward. The dough is just flour, butter, salt, and water. And for the filling, you just toss the sliced apples with sugar and spices. Even if your crust isn’t picture-perfect, it’ll still taste amazing.

This pie works for all sorts of occasions. It’s great for holidays, but it’s also perfect for a random Tuesday when you’re in the mood to bake something tasty. Serve it warm with some vanilla ice cream, or have a slice with your morning coffee. Either way, it’s bound to put a smile on your face.

How to Make Double Crust Apple Pie with Macintosh Apples

Pie Dough Ingredients

• All-purpose flour: This forms the base of the crust.
• Sea salt: A small amount enhances the flavor of the crust.
• Unsalted butter: Cold butter is key for a flaky crust. It creates layers as it melts in the oven.
• Ice-cold water: This brings the dough together without melting the butter.

Macintosh Apple Pie Filling Ingredients

• Macintosh apples: These are the star of the pie. They’re tart and soften nicely when baked.
• Lemon juice: This prevents the apples from browning and adds a bit of brightness to the filling.
• Granulated sugar and brown sugar: These sweeten the filling. The brown sugar adds a subtle caramel flavor.
• All-purpose flour: It helps thicken the filling as it bakes.
• Spices (cinnamon, nutmeg, ginger): These warm spices complement the apples and add depth to the flavor.
• Salt: A small amount balances the sweetness of the filling.

Apple Pie Topping Ingredients

• Unsalted butter: Dotting the filling with butter adds richness.
• Egg: Brushing the top crust with beaten egg gives it a golden color when baked.
• Granulated sugar: This is sprinkled on top for a bit of sparkle and crunch.

Kitchen Essentials Needed

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Pastry cutter or two forks
• Plastic wrap
• Rolling pin
• 9-inch pie dish
• Paring knife
• Cutting board
• Pastry brush
• Wire cooling rack

Double-Crust MacIntosh Apple Pie Tips & Tricks

• Keep your butter and water ice-cold for the flakiest crust.
• Don’t overwork the dough – mix just until it comes together.
• Let the dough rest in the fridge for at least 30 minutes before rolling.
• Use a mix of slice thicknesses for your apples – it creates a better texture.
• Toss the apples with lemon juice right after slicing to prevent browning.
• Mound the filling slightly higher in the center – it will settle as it bakes.
• Brush the edges of the bottom crust with water before adding the top crust for a better seal.
• Make sure your vents are large enough to let steam escape.
• Place the pie on a baking sheet to catch any drips.
• If the edges are browning too quickly, cover them with foil.
• Let the pie cool for at least 2 hours before cutting for cleaner slices.
• Serve warm for the best flavor, but not hot – the filling needs time to set.
• This pie freezes well – make two and save one for later.
• For added flavor, try mixing in a handful of raisins or chopped walnuts to the filling.

More Delicious Pie Recipes

• Glazed Apple Hand Pies
• Classic Strawberry Pie
• The Best Coconut Cream Pie
• Apple Crumb Pie
• Heart Shaped Cherry Hand Pies
• Quick and Easy Key Lime Pie

This Double-Crust Macintosh Apple Pie is a classic dessert that brings together the best of fall flavors. The flaky crust and soft, spiced apples create a comforting treat that’s hard to resist. It’s perfect for sharing with family and friends or enjoying a quiet evening at home. The aroma of this pie baking will fill your kitchen with warmth, and its taste will remind you why homemade desserts are so special!

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Yield: 8

The Best Double-Crust MacIntosh Apple Pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

There's nothing quite like a homemade apple pie, especially one made with Macintosh apples. This double-crust Macintosh apple pie is a true classic. The flaky crust pairs perfectly with the tender, slightly tart apples, creating a dessert that's both comforting and delicious.

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Ingredients

• For the Pie Dough:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 6-8 tablespoons ice-cold water
• For the Apple Filling:
• 6-7 medium-sized MacIntosh apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• For the Topping:
• 1 tablespoon unsalted butter, cut into small pieces
• 1 small egg, beaten
• 1 tablespoon granulated sugar

Instructions

For the Pie Dough:

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour mixture. Mix with your hands until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.
5. Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.
6. On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.

For the Filling:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning.
3. In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.
4. Add the sugar mixture to the sliced apples and toss until the apples are evenly coated.

Assemble the Pie:

1. Pour the apple filling into the prepared bottom crust, mounding it slightly in the center.
2. Dot the top of the filling with small pieces of unsalted butter.
3. Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.
4. Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
5. Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.
6. Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.
7. Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.
8. Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
10. Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream

Notes

Add more depth of flavor to the pie filling by using a mix of apple varieties.

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