Desserts
This 10-inch double-crust apple pie recipe delivers the perfect balance of flaky lattice crust and spiced filling that tastes like autumn in every bite. The secret lies in a well-chilled pie dough rolled to precise thickness and a lattice top that creates stunning visual appeal while keeping the filling moist.
I’ve baked countless pies, and this method guarantees a golden, tender crust with a lattice pattern that’s both beautiful and functional.
The recipe begins with a classic pie dough that’s rolled out and fitted into a 10-inch pie dish, then blind-baked to create a sturdy base. The filling combines tart apples with warm cinnamon, nutmeg, and brown sugar, creating a flavor profile that’s rich yet balanced.
The lattice top isn’t just decorative—it allows steam to escape while keeping the edges crispy and the center tender.
By the time it emerges from the oven, you’ll have a pie with a flaky, buttery crust that’s crisp at the edges and tender underneath, paired with a filling that’s perfectly spiced and juicy.
The lattice design adds an elegant touch while ensuring even baking. This is the kind of pie that makes holidays feel special, even when it’s just a weeknight dessert.
Ready in about an hour, this recipe is perfect for beginners and experienced bakers alike—just follow the steps carefully, and you’ll end up with a showstopping pie that tastes even better than it looks. Let’s get started!
Ingredients for 10 inch double crust pie
This classic 10-inch apple pie needs just 13 ingredients for a showstopping dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Unbleached preferred for flakiness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pie dough |
| Granulated Sugar 🍚 | ½ cup | For dough, plus extra |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Tart Apples 🍎 | 6 medium | Granny Smith or Honeycrisp |
| Granulated Sugar (Filling) 🍚 | 1 ¼ cups | For apple filling |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for depth |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Egg 🥚 | 1 whole | For egg wash |
The flour and butter are your foundation—King Arthur flour if you want to splurge, but any all-purpose works. Cold butter is non-negotiable for flaky layers; cut it into 1/2-inch cubes and keep it refrigerated until mixing. Tart apples like Granny Smith or Honeycrisp are essential—they hold up to baking without turning mushy. Buy pre-peeled and sliced from the produce section at Whole Foods or Trader Joe's to save time, but organic is worth it to avoid wax residue. For the spices, Penzeys or bulk bins at natural markets give you the freshest ground cinnamon and nutmeg.
No Granny Smiths? McIntosh or Braeburn work too—just toss them in lemon juice to prevent browning. Running out of cornstarch? Arrowroot powder at half the amount works perfectly. The egg wash is simple but crucial—beat the egg with 1 tbsp water for a glossy finish. For a deeper flavor, add 1/2 tsp vanilla extract to the filling. If you're short on time, pre-made pie dough from Pillsbury or store-bought crust saves 45 minutes, though homemade tastes infinitely better. The lattice pattern? Use 1/4-inch strips for classic look, or 1/2-inch for rustic vibes.
Keep dough wrapped in plastic in the fridge for up to 2 days or freeze for 3 months. Prepped filling can sit in the fridge for 1 day before baking. The finished pie reheats beautifully—350°F for 10 minutes revives any leftover slices. Store leftovers covered at room temp for 2 days or freeze for 2 months. I always bake an extra lattice top—freeze it separately for future pies.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this cold butter method—just cut the dough into discs, chill, and stack. No rolling pin mess, no stress, and that flaky magic still happens. (Yes, even when my hands are full of apple peels.)
- Apple Butter Perfection: The sugar caramelizes just enough to make those tart apples sing—like a hug in dessert form. Honestly? The first bite makes me forget I’m not a pie chef.
- Crowd-Pleaser Any Day: Holiday dinner? Potluck? My kids’ birthday? This pie fits right in—no one questions why you brought it. Bonus: it’s the only thing I bake that disappears faster than my willpower.
- Zero-Waste Leftovers: The crust stays crisp for days, and the filling? Even better reheated with a scoop of vanilla ice cream. Between us, I’ve had this pie cold, warm, and as a breakfast sandwich—no judgment.
Step-by-step instructions for 10-Inch double-crust apple pie
Master the art of flaky crusts and perfect spiced filling with this precise method.
Prepare the Pie Dough for Maximum Flakiness
In a large mixing bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it creates those signature flaky layers when baked.
Add the 0.5 cup granulated sugar and mix until evenly distributed. Gradually pour in the 0.5 cup ice water while stirring with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Divide the dough into two equal portions and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). The cold dough chills the butter properly, preventing it from melting during rolling.
Roll and Assemble the Crusts
On a lightly floured surface, roll out one dough disk into a 12-inch circle (about ⅛-inch thick). Gently transfer it to a 10-inch pie dish, pressing lightly to shape it to the bottom and sides. Trim any excess dough hanging over the edge. Repeat with the second disk for the top crust.
For the lattice top, cut the second disk into 8 strips (about 1-inch wide). Arrange 4 strips horizontally across the pie, spacing them evenly. Fold back every other strip, then unfold and weave the remaining strips through the gaps to create the classic lattice pattern. Trim any overhanging edges neatly. This design allows steam to escape while keeping the filling moist.
Prepare the Spiced Apple Filling
Peel, core, and slice the 6 medium tart apples into ¼-inch thick slices. In a large bowl, toss the apples with the 1.25 cups granulated sugar (filling), 0.25 cup light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 2 tablespoons lemon juice, and 2 tablespoons cornstarch. The cornstarch helps thicken the juices during baking, preventing a soggy bottom crust.
Spread the apple mixture evenly into the pie shell, mounding slightly in the center. Brush the edges of the bottom crust with 1 beaten egg (use the 1 whole egg) and arrange the lattice top over the filling. Trim any excess dough from the edges. Brush the lattice and bottom crust with additional egg wash for a golden finish. The egg wash creates that beautiful caramelized crust while sealing in moisture.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a sheet of aluminum foil on a baking sheet and create a small tent over the pie. This prevents the lattice from over-browning too quickly. Bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles around the edges. The foil can be removed after 25 minutes to allow the crust to brown fully.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the crust from becoming soggy. The pie will continue to release its aroma as it cools—this is when you'll know it's truly ready. Serve warm with vanilla ice cream or whipped cream for the ultimate experience.
Pro Tips For Making 10 Inch Double Crust Pie
- Chill the Dough Properly: I learned this the hard way—rolling out warm dough for a 10-inch pie crust is a recipe for a sad, greasy mess. Wrap the dough tightly in plastic and refrigerate it for at least 1 hour (or up to 2 days) before rolling. Cold butter stays firm, so your crust won’t collapse when you lift it into the pan.
- Cut Butter in Small Pieces: Using cold, cubed butter (about ½-inch chunks) when making the crust gives you far more control than plopping in a whole stick. The butter should look like tiny snowballs when mixed with flour—this ensures even distribution, so every bite of your double crust has that perfect flaky texture.
- Prevent a Soggy Bottom: Skip the direct placement of apples on the bottom crust—it’ll turn mushy. Instead, sprinkle a thin layer of granulated sugar (about 1 tablespoon) between the crust and fruit. The sugar caramelizes slightly, creating a barrier that keeps the bottom crisp while the filling cooks.
- Use a Pie Weight or Dried Beans: If you don’t have a pie weight, fill the bottom crust with dried beans or pie weights before blind-baking. This prevents the crust from puffing up in the oven, which can cause it to crack when you add the hot filling later. Just remove the weights before adding the apples.
Storing and reheating this dish
Refrigerator Storage
Store your freshly baked apple pie in an airtight container at room temperature for up to 2 days—the crust stays crisp and the filling maintains its perfect texture. If you need to refrigerate, place it in a sealed container and keep it for 3-4 days.
The flavors actually deepen overnight, so I often make it a day ahead for gatherings. Just be sure to cover it loosely with plastic wrap to prevent sogginess. 🍎
Freezer Prep Tips
For long-term storage, wrap the entire pie tightly in plastic wrap first, then place it in a freezer bag to remove excess air. Label with the date—it keeps for up to 3 months without losing quality.
Thaw overnight in the fridge before reheating. Alternatively, freeze individual slices on a parchment-lined tray before transferring to a bag for easy single-serving access. 🧊
Reheating Leftovers
Revive slices by warming at 350°F for 10-12 minutes on a baking sheet—this restores crispness to the lattice. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through.
Add a splash of water or apple cider to the filling if it looks dry. I always reheat pie in the oven because it maintains that perfect balance of flaky crust and tender filling. 🔥
Lattice Top Care
If you made an extra lattice top (smart move!), store it separately in the freezer for future pies. To reuse, thaw at room temperature for 30 minutes before assembling.
For a shortcut, bake the lattice separately at 375°F for 8-10 minutes until golden, then place it over the pie in the final 10 minutes of baking to crisp it up. This trick saves time and adds restaurant-quality detail. ✨
Serving Warm vs Cold
While pie is delicious at room temperature, warm slices taste next-level—especially with vanilla ice cream. If serving cold, let it sit at room temperature for 20 minutes before slicing to prevent a crumbly crust.
For a warm presentation, reheat the whole pie (covered) at 325°F for 15 minutes before serving. The lattice will regain its golden hue and the filling will be perfectly warm. 💛
Nutrition facts
Frequently asked questions
Can I use a different fruit instead of apples?
This recipe works beautifully with peaches, cherries, or even berries (like blueberries or raspberries). For stone fruits, reduce the sugar by 0.25 cup since they're naturally sweeter. With berries, use a thickener like 1 tbsp cornstarch mixed with 1 tbsp cold water to prevent a runny filling. Adjust baking time by 5-10 minutes depending on the fruit's moisture content.
Why is my lattice crust getting soggy?
Soggy lattice usually happens from steam buildup or underbaked filling. Always pre-bake the bottom crust for 10 minutes at 375°F before adding filling, and use the foil tent during the first 25 minutes of baking. Another trick: brush the lattice with egg wash and sprinkle with coarse sugar before baking for extra crispness. The lattice should look golden, not wet!
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) plus 0.5 tsp xanthan gum for binding. For the crust, use 6 tbsp cold butter instead of 1 cup to compensate for lower fat content in GF flours. Chill the dough 2 extra hours since GF dough is more fragile. The filling stays the same, but expect a slightly denser texture. Always test with a small batch first!
Can I bake this pie in a glass dish?
Yes, but adjust baking time and temperature carefully. Glass conducts heat differently, so reduce oven temp to 350°F and bake for 60-65 minutes. Watch closely after 45 minutes—glass can cause uneven browning. Line the bottom with parchment paper to prevent sticking, and consider using a pie weight during pre-baking if your glass dish is thin.
What's the secret to a flaky crust?
Cold butter and minimal handling are key! Keep all ingredients refrigerated until mixing, and cut the butter into pea-sized pieces for even distribution. Work quickly when rolling—⅛-inch thickness is ideal. Don't overmix the dough, and let it rest 1 hour before rolling. The secret? Patience—rushing causes tough crusts. A lightly floured surface prevents sticking without adding extra flour.