Desserts
Betty Crocker's double crust apple pie delivers that timeless harmony of flaky pastry and spiced apples we all crave. The secret lies in a precise balance of cinnamon, nutmeg, and brown sugar that transforms ordinary apples into something extraordinary.
I've perfected this recipe over years of baking, ensuring the crust stays crisp while the filling remains tender and aromatic.
This classic recipe begins with a foolproof double crust technique—whether you choose store-bought or homemade, the layers must be rolled evenly to prevent shrinking during baking. The filling combines tart apples with a spice blend that creates a rich, caramelized flavor as it bakes.
What makes this version special is the lattice top option, which allows steam to escape while keeping the crust golden and crisp.
By the time it emerges from the oven, you'll have a pie with a perfectly golden crust, tender yet slightly caramelized apple filling, and that signature Betty Crocker flair.
The aroma alone will have everyone gathering in the kitchen, and the first slice reveals layers of texture and flavor that taste like nostalgia. This is the kind of dessert that becomes a family tradition.
Serve it warm with vanilla ice cream or whipped cream for the full experience. The beauty of this recipe is its versatility—it works for holidays, potlucks, or just because. Let's get baking this classic pie that never goes out of style.
Ingredients for betty crocker double crust apple pie
Classic apple pie starts with these essential ingredients for a perfect balance of flaky crust and spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| Granulated Sugar 🍚 | ¼ cup | Plus 2 tbsp for filling |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Medium Tart Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Allspice 🌶️ | ¼ tsp | Optional for depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ice Water 💧 | ½ cup | For pastry dough |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on top |
| Egg 🥚 | 1 large | For egg wash |
The apples are the heart of this pie, so choose medium tart varieties like Granny Smith or Honeycrisp—they hold their shape during baking. Local farmers markets often have the freshest selection, but grocery stores carry reliable options too. Peel and slice them uniformly for even cooking. For the crust, store-bought pie crusts save time, but homemade yields superior flakiness. If using homemade, chill the dough for at least 30 minutes before rolling to prevent shrinking. The butter should be cold but workable—if it's too soft, the crust will be tough.
No cinnamon? Ginger or pumpkin pie spice can substitute, though the flavor profile shifts slightly. For a deeper spice blend, toast the cinnamon and nutmeg in a dry pan for 30 seconds to enhance their aroma. Short on apples? Pears or rhubarb work well, though cooking times may vary. The egg wash adds shine and crispness—beaten egg plus 1 tsp water works if you're out of milk. For a lattice top, cut strips from a single sheet of dough and weave them like a basket. This allows steam to escape while keeping the crust golden.
Store the pie at room temperature for up to 2 hours before serving to let the filling set. Leftovers keep for 4-5 days in the fridge, though the crust loses crispness. For best results, reheat slices in a 350°F oven for 5-10 minutes. Freeze unbaked pies for up to 3 months—thaw overnight in the fridge before baking. The aroma alone will bring everyone to the kitchen, making this a dessert worth the effort.
Why You'll Love This Recipe
- No-Roll-Out Crust: I swear by this shortcut—just mix flour and cold butter until it crumbles, then press it in. No rolling pin, no stress, and the flaky layers still shine through. (Yes, even when my hands are sticky from apple peels.)
- Caramelized Apple Magic: That brown sugar in the filling? It’s the secret weapon. While the pie bakes, the apples soften into a sticky, spiced mess—like a hug in dessert form. Honestly, the first time I tasted it, I nearly skipped dinner.
- Weeknight Crowd-Pleaser: One pie feeds six, and it’s the only dessert that gets my picky teenage nephew nodding. Serve it warm with vanilla ice cream, or let it cool for a no-fuss office potluck. (Pro tip: Double the crust dough—you’ll want seconds.)
- Budget-Friendly Pantry Staples: Flour, sugar, butter, apples—these are things I already have. No fancy ingredients, no last-minute grocery runs. The crust uses just 2 cups of flour and a stick of butter, so I can make one pie and still have leftovers for days. (Or, let’s be real, a second pie.)
Step-by-step instructions for Betty Crocker double crust apple pie
Here's the method to create a classic double crust apple pie with a perfect balance of flaky pastry and spiced filling.
Prepare the Pastry Dough
In a large bowl, combine the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together.
Divide the dough into two equal portions and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step is crucial—it prevents the dough from shrinking during baking and ensures a flaky texture. If you're short on time, freeze the dough for 20 minutes before rolling.
Roll and Assemble the Crusts
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disk into a 12-inch circle, about 1/8-inch thick. Transfer the rolled dough to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough, leaving about 1/2-inch overhang. Set aside.
Roll out the second dough disk into another 12-inch circle. This will be your top crust. Keep it refrigerated until ready to use. In a small bowl, whisk together the 1 large egg with 1 tablespoon water to make an egg wash. Brush this mixture over the edges of the bottom crust—this will help create a golden, sealed crust when baked.
Prepare the Apple Filling
In a large bowl, combine the 6 medium tart apples (peeled, cored, and sliced), 0.5 cup brown sugar, 0.25 cup granulated sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp allspice, and 1 tbsp lemon juice. Toss the apples gently to coat them evenly with the spiced sugar mixture. The lemon juice helps prevent browning and adds a bright contrast to the warm spices.
Transfer the apple mixture to the prepared bottom crust, mounding it slightly in the center. Sprinkle the remaining 0.25 cup granulated sugar evenly over the top of the apples. This extra sugar will caramelize during baking, adding a beautiful gloss and sweetness to the pie.
Assemble and Bake the Pie
Roll out the second dough disk and place it over the apple filling. Trim the excess dough to match the shape of the bottom crust, leaving a 1-inch overhang. Fold the overhang under itself to create a decorative edge. Cut 4-5 small slits in the center of the top crust to allow steam to escape—this prevents a soggy pie.
Brush the top crust with the remaining egg wash. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is deep golden brown and the filling is bubbling. If the crust begins to brown too quickly, loosely cover it with aluminum foil to prevent over-browning while the filling finishes cooking.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate classic dessert experience.
For best results, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for 10-15 minutes to restore their warmth and crispiness.
Pro Tips For Making Betty Crocker Double Crust Apple Pie
- Pre-Cook the Apples: DESCRIPTION:
- Chill the Dough: DESCRIPTION:
- Vent the Top Crust: DESCRIPTION:
- Brush with Egg Wash: DESCRIPTION:
Regional styles of this recipe
Classic Midwest Style
In the heartland of America, apple pies often feature a thicker, heartier crust that stands up to the region's love for generous portions. I've found that adding ½ teaspoon baking powder to the dough creates a slightly lighter texture while maintaining that satisfying thickness.
The filling here often includes ½ cup chopped walnuts for crunch, and I like to sprinkle 1 tablespoon cornstarch over the apples to help thicken the juices during baking. This version is perfect for potlucks and family gatherings where hearty portions are appreciated. 🍂
New England Crust Variations
New England bakers take their crusts seriously, often using 100% butter instead of the traditional butter-flour ratio. I recommend replacing ¼ cup of the all-purpose flour with ¼ cup cornmeal for a nuttier flavor and improved texture.
The filling in this region often incorporates 1 teaspoon ground cloves alongside the cinnamon and nutmeg, adding a warm, aromatic depth. For an authentic touch, brush the baked pie with 1 tablespoon melted butter while still hot for extra richness. This style is especially popular during fall harvest festivals. 🌰
Southern Lattice Top
The Southern approach often features a lattice crust that allows steam to escape while keeping the filling tender. To create this, roll out one dough sheet and cut 1-inch strips (about 12 strips total). Weave them over the filled pie in a basket pattern, leaving the center open.
I like to add 1 tablespoon honey to the filling for a subtle sweetness that complements the warm spices. This variation is perfect for summer picnics and outdoor events where pies need to stay fresh longer. The lattice also creates beautiful visual contrast against the golden crust. 🌸
Pacific Northwest Twist
West Coast bakers often incorporate local ingredients like 1 teaspoon orange zest in the filling to brighten the flavors. I've also seen successful variations using 1 cup diced pears mixed with the apples for added complexity.
The crust here sometimes includes 1 tablespoon black pepper (yes, pepper!) which might sound unusual but adds a subtle depth that pairs beautifully with the sweet filling. This style works wonderfully with local apples like Fuji or Gala, which hold their shape beautifully during baking. 🍎
Modern Minimalist Approach
For those who prefer a cleaner look, the modern minimalist style often features a single crust with a crustless top that's simply brushed with egg wash and sprinkled with coarse sugar.
The filling here might include 1 teaspoon vanilla extract and 1 tablespoon apple cider instead of lemon juice for a more complex flavor profile. This version is perfect for contemporary dessert menus and works beautifully with store-bought pie crusts for convenience.
The result is a pie that's visually stunning yet still packed with that classic apple pie flavor. ✨
Nutrition facts
Frequently asked questions
Can I make this pie with store-bought crust instead of homemade?
Store-bought crusts work beautifully and save time. Use two 9-inch pre-made pie crusts, one for the bottom and one for the top. Just brush the edges with egg wash before baking to create that golden seal. For extra flakiness, blind-bake the bottom crust for 5 minutes at 375°F before adding the filling.
What's the best way to prevent a soggy bottom crust?
Prevent sogginess by creating a thin cornstarch barrier. Sprinkle 1 tablespoon cornstarch over the apples before adding the top crust. Also, cut 4-5 small slits in the top crust to let steam escape. For extra insurance, chill the pie in the fridge for 20 minutes before baking to help the filling firm up slightly.
Can I substitute different apples for this recipe?
Yes, but choose tart varieties that hold their shape when baked. Granny Smith or Honeycrisp work perfectly. For sweeter apples like Gala, reduce the brown sugar to ¼ cup and add ½ teaspoon lemon zest to balance flavors. Avoid overly soft apples like McIntosh, which can turn mushy.
How do I make a lattice crust instead of a solid top?
Roll out one dough sheet and cut 12 strips (about 1-inch wide). Weave them over the pie in a basket pattern, leaving the center open. Brush with egg wash and bake as directed. The lattice allows steam to escape while keeping the crust crisp. For a decorative touch, cut strips at a 45-degree angle for a diamond pattern.
Can I bake this pie ahead of time for Thanksgiving?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For best results, bake it 1-2 days before serving and store at room temperature in an airtight container. Reheat slices at 350°F for 10 minutes to restore crispness. The flavors actually improve overnight as the filling sets.