Double Crusted Apple Pie Recipe

Warm, cinnamon-y, apple-ly pie, it is like giving your tummy a cozy hug.

I always am a coward when it comes to pastry for a number of reasons.

Not over-working the dough – My arms were made for kneading bread and yeast-based doughs, trying to work the gluten as much as possible, not being gentle with fragile pastry.
The amount of butter/ fat – I try to steer clear of recipes which contain a lot of butter or fat so the pastry isn’t really a recipe I would go for.
Soggy bottoms – Will the bottom of the pastry is cooked enough or too much?

But today, everything changed!

I craved pie, apple pie, and nothing could stop me. I wanted soft, saucy apples with cinnamon and flaky pastry. I was time to tackle the fear.

Of pastry

(dramatic music)

Instead of making up a recipe for pastry or pie crust, I visited my favorite blog, “Sally’s Baking Addiction”. There I found it, a flaky, buttery pastry recipe. I had to try it.
The recipe was straight-forward and easy.

The fear has been beaten!

This pie is so good. Plenty of sweet, sticky apples with the perfect pastry, oh wow! The filling is just so simple to make. Just slice your apples and add the rest of the ingredient and mix. In this recipe, I use two different types of apples; Granny Smith and Gala.

The Granny Smith is a tart cooking apple which means there is more ‘pectin’ in them than sweet eating apples.
Pectin in a natural setting agent found in fruit and veggies. Pectin is the magic behind successful jam and jelly making! The pectin helps the filling stay in the pie and run all over the place.

There are hundreds of recipes for apple pie out there on the Internet and in books but I just wanted to come up with my own recipe.

A recipe which would be made how I want my pie to be, a recipe with my taste and preferences. My pie is special to me as it has everything I want in an apple pie.

So comforting and yummy, you just want to eat it warm with proper vanilla ice-cream. It is practically called for it.

Enjoy the pie warm instead of hot to enjoy the maximum flavor.

Just give the pie a go, you will be pleased with the results.

If you make my Double Crusted Apple Pie Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!

How do you make Double Crusted Apple Pie

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Serves: 1 Pie Prep Time: 40 Minutes Cooking Time: 50 Minutes

Ingredients

315g Plain flour
50g Caster sugar
90g Salted butter, chilled
150g Vegetable fat (like Trex or Cookeen), chilled
160ml Very cold water

For the filling

3 Granny Smith apples, peeled
2 Gala apples, peeled
2 tbsp. Cornflour
3 tbsp. Caster sugar
2 tbsp. Soft dark brown sugar
1/2 tsp. Cinnamon
1/2 Grated nutmeg
Old-fashioned porridge oats

To finish

1 Egg, lightly beaten

Instructions

1. First, make the pastry.
2. Put the flour and sugar into a large bowl and cube in the chilled butter and vegetable fat.
3. Using your hands, rub the fats into the flour until evenly dispersed and it looks like breadcrumbs.
4. Add the water, a tablespoon at a time, mix throughout with a spatula until the pastry just comes together.
5. Split the pastry in half and put each half into a sandwich bag.
6. Flatten with your hands and put into a freezer for 20-30 minutes until much firmer.
7. Make sure the pastry doesn’t freeze!
8. Meanwhile, prepare the filling.
9. Core the apples and slice into 1/2 cm slices.
10. Put into a large bowl and add the rest of the ingredients except the porridge oats.
11. Preheat the oven to 200c/ 190c fan/ gas mark 6.
12. Roll out one half of the pastry on a well-floured surface until 1cm thick.
13. Place into a 21cm round pie plate.
14. Press into the corners.
15. Scatter the pastry with the porridge oats until the base of the pastry is just covered.
16. Pile on the apple filling on top of the oats.
17. Roll out the other half of the pastry to 1cm thick and top the apples.
18. Press the pastry onto the edge of the plate and using a knife, trim away the excess pastry hanging over the side of the plate.
19. Brush the pastry with the beaten egg and make a slit for the steam to escape.
20. Use the leftover pastry to make decorations if you like.
21. Bake for 20 minutes then turn down the oven to 170c/ 160c fan/ gas mark 3 and continue to cook for another 25-30 minutes.
22. Cool for 2-3 hours before serving.

Notes

Try out our Double Crusted Apple Pie recipe and post your results below in the comments…