Desserts
Betty Crocker’s double crust apple pie delivers that perfect balance of flaky, golden pastry and spiced apple filling that tastes like autumn in every bite.
The secret lies in a precise crust technique—whether you make it from scratch or use pre-made dough—and a filling thickened just enough to hold its shape while staying juicy.
I’ve perfected this recipe over years of baking, ensuring the lattice crown stays crisp while the apples inside stay tender and fragrant.
What sets this pie apart is the lattice crust, which creates a stunning visual while allowing steam to escape, preventing a soggy bottom. The filling combines tart apples with cinnamon, nutmeg, and a touch of lemon juice for brightness, all thickened with cornstarch for that classic pie texture.
Whether you’re baking for a holiday gathering or a cozy family dinner, this pie delivers restaurant-quality results with minimal fuss.
The baking process is where the magic happens—golden brown edges, a caramelized filling, and that unmistakable apple aroma filling your kitchen. With one hour in the oven, you’ll have a pie that’s crisp on the outside, tender on the inside, and worth every minute of prep.
The best part? It reheats beautifully, making it perfect for leftovers or serving warm with vanilla ice cream.
For those short on time, pre-made crusts work just as well—just follow the same assembly and baking steps. Store leftovers in the fridge for up to five days or freeze for longer storage. This pie isn’t just a dessert; it’s a centerpiece that brings people together. Let’s get baking!
Ingredients for betty crocker double crust apple pie
Flaky crust, spiced apples, and that perfect lattice top—just eight ingredients for a pie that tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted, plus extra for dusting |
| Granulated Sugar 🍚 | 1 ¼ cups | Divided for crust and filling |
| Ice Water 💧 | ½ cup | For dough binding |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus extra for dusting |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Egg 🥚 | 1 large | For egg wash |
The butter is non-negotiable—unsalted, cold cubes create the flakiest crust. Kirkland Signature or Land O’Lakes work perfectly, but avoid European-style butter if you want that classic American flakiness. The flour matters too: King Arthur or Gold Medal are my go-tos, but any all-purpose will do. For the apples, Granny Smiths—tartness balances the sweetness—but Honeycrisp or Braeburn work too. Buy pre-peeled if you're short on time, but fresh apples give the best texture. The cinnamon should be ground fresh if possible—pre-ground loses flavor fast.
No Granny Smiths? Fuji or Pink Lady apples add sweetness that pairs well with the brown sugar. Short on cornstarch? All-purpose flour at half the amount works, but the filling might be slightly thinner. The vanilla extract can be imitation, but pure extract makes a noticeable difference. For the lattice crust, cut strips about 1/2-inch wide—any wider and they won’t weave properly. No food processor? Use a sharp knife and your hands—just keep the butter cold and work fast. The egg wash? One large egg is perfect—beat it with a splash of water for extra shine.
Assembled pie keeps 3-4 days in the fridge, fully wrapped. For longer storage, freeze the unbaked pie for up to 3 months—just thaw overnight before baking. The lattice crust reheats beautifully, so warm slices for 10 minutes if serving cold. Leftovers? Slice and freeze individual portions for quick apple pie sandwiches later. The aroma alone will have everyone gathering in the kitchen.
Why You'll Love This Recipe
- No-Fuss Dough Magic: I swear by that cold butter cut into flour—it’s the secret to flaky layers without rolling or stress. Ten minutes of mixing, chilling, and you’re done. Honestly, I’ve made pies where the crust turned out tough, but this? Every time.
- Tart-Sweet Perfection: Granny Smiths + cinnamon + just enough sugar? That’s the combo that makes this pie dangerously good. The apples stay crisp, the filling’s not too syrupy, and the top crust gets that golden crackle I can’t resist. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Every Time: Bring this to a potluck or Thanksgiving, and no one will ask what’s in it—just seconds. It’s the kind of pie my dad’s friends request by name, and my kid picks out the apples for the filling. (She’s picky, but she’ll eat this.)
- Leftovers That Last: One pie feeds six, but it’ll still taste amazing reheated the next day—warm slices with vanilla ice cream or cold for a snack. Between us, I’ve had this pie for breakfast after a late-night shift, and it’s still spot-on. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for betty Crocker double crust apple pie recipe
Here's how to create that perfect golden lattice crown over spiced apple filling—every slice will be buttery, flaky, and bursting with flavor.
Make the Perfect Pie Dough
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed) with the 3.5 cups all-purpose flour and 1 teaspoon salt. Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs with some flour still visible. This ensures your crust stays flaky.
Next, gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—you're looking for a soft, slightly sticky dough that holds its shape when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Spiced Apple Filling
Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with 1 tablespoon lemon juice to prevent browning. In a large bowl, combine the apple slices with 0.75 cup light brown sugar, 0.25 cup cornstarch, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 0.25 cup granulated sugar (reserved from the total 1.25 cups). Mix gently but thoroughly—this ensures even distribution of spices and prevents a sugary bottom layer.
Let the filling sit for 15 minutes while you roll out the crust. This resting time allows the juices to begin releasing, making the filling more cohesive when you assemble the pie. If the filling looks too wet after resting, sprinkle in an extra 1-2 tablespoons cornstarch to help thicken it during baking.
Roll Out and Assemble the Crusts
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Roll out the second dough disc into another 12-inch circle for the lattice top.
Cut the top crust into 12 strips, about 2 inches wide. Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip, then lay a perpendicular strip over the folded sections. Unfold and press down gently. Repeat with remaining strips, creating a classic lattice pattern. Brush both crusts with the 1 large egg beaten with 1 tablespoon water for a golden finish.
Bake to Golden Perfection
Preheat your oven to 375°F. Fill the pie with the prepared apple mixture, mounding it slightly in the center. Sprinkle the top lattice crust with a pinch of ground cinnamon for extra flavor. Place the pie on a baking sheet to catch any drips, then bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles gently at the edges.
Here's the key: the pie is done when the filling is thick and glossy, and the crust is firm to the touch. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes. Let the pie cool for at least 2 hours before slicing—this resting time allows the juices to set, ensuring clean slices every time.
Serve Warm with Vanilla Ice Cream
Slice the pie into 8 equal wedges using a sharp knife dipped in hot water and wiped dry between cuts. Serve warm with a scoop of vanilla ice cream to balance the warm, spiced apples with cool creaminess. The contrast of temperatures makes every bite unforgettable.
This pie keeps well in the refrigerator for 3-4 days, though I doubt any slices will make it that long. For an extra-special touch, dust the top with powdered sugar right before serving—it adds a beautiful finish and complements the warm spices perfectly.
Pro Tips For Making Betty Crocker Double Crust Apple Pie
- CHILL THE DOUGH: After rolling out the top crust, pop it in the fridge for 15 minutes while you prep the filling. I learned this the hard way—skipping it makes the crust soggy when the apples release juice, and nobody wants a mushy top. Even 10 minutes helps, but 15 guarantees it holds its shape.
- PEEL THOSE APPLES: Granny Smiths are tart and thick-skinned, but peeling them first makes a noticeable difference. The recipe calls for "peeled, sliced apples," and skipping this step leaves you with a pie that tastes more like apple skin than dessert. Use a vegetable peeler—it’s faster than a knife and leaves cleaner slices.
- VENT THE TOP CRUST: Cut a few small slits (about 1/4-inch wide) in the top crust before baking, or it’ll puff up like a balloon and crack. I used to forget this, and the results were always a sad, lopsided mess. Do it while the crust is still in the pan—no need to fuss with it later.
- USE COLD BUTTER FOR CRUST: The recipe likely calls for softened butter, but I swear by cutting the cold butter into the flour first. It creates flakier layers because the butter stays in chunks, melting into steam during baking. If the dough feels too crumbly, add just a splash of ice water—no more than 1 tablespoon. Trust the process.
Perfect pairings for this recipe
Classic Ice Cream
Nothing beats the contrast of warm apple pie with cool vanilla ice cream. I recommend Breyers Vanilla or Ben & Jerry's Phish Food for that creamy, dreamy texture that melts just enough to complement the spiced filling.
For a gourmet twist, try Häagen-Dazs Vanilla Bean—its rich, swirled flavor elevates the pie to restaurant-level perfection. 🍦
Creamy Whipped Topping
For a lighter option, Cool Whip or homemade whipped cream sweetened with 2 tablespoons powdered sugar adds a fluffy cloud to each slice. I like to fold in ½ teaspoon cinnamon for extra warmth.
Top with a sprinkle of toasted pecans for crunch and texture. This pairing feels nostalgic and works well for casual gatherings.
Coffee or Tea
A cup of hot black coffee cuts through the richness of the pie beautifully. I prefer a medium-roast dark coffee like Starbucks Sumatra or Peet’s Major Dickason’s Blend—the bold flavors balance the sweetness.
For tea lovers, Earl Grey or chamomile adds a soothing contrast. Serve with a splash of heavy cream for extra indulgence. ☕
Spiced Apple Cider
Warm spiced apple cider is the ultimate autumnal companion. Simmer 4 cups apple cider with 2 cinnamon sticks, 1 star anise, and 2 slices orange peel for 15 minutes.
Strain and serve warm—it enhances the pie’s flavors while keeping the meal cozy. For a boozy twist, add ½ cup bourbon or apple brandy per quart of cider. 🍎
Cheese Pairings
For a savory contrast, serve slices with sharp cheddar or aged Gouda. The tanginess of Cabot Clothbound Cheddar or Beemster Gouda cuts through the sweetness, creating a delightful balance. Pair with crackers or sliced baguette for a sophisticated dessert course. This combo works especially well for holiday gatherings. 🧀
Seasonal Fruit
Add a side of fresh berries—raspberries or blackberries—to brighten the plate. Their tartness complements the pie’s sweetness, while the vibrant colors make the presentation pop. For extra indulgence, drizzle with honey or maple syrup. This pairing feels fresh and seasonal, perfect for summer or fall. 🍓
Nutrition facts
Frequently asked questions
Can I use pre-made pie crust instead of homemade dough?
Pre-made crusts save time without sacrificing quality. Use two 9-inch discs (one for bottom, one for lattice top) and follow the same assembly steps. Just be sure to chill the crusts for 20 minutes before baking to prevent shrinking. Brushing with egg wash before baking ensures that golden finish.
What's the best way to prevent a soggy bottom?
Prevent soggy bottoms by pre-baking the crust for 10 minutes at 375°F before adding filling. Another trick is to sprinkle 1 tablespoon cornstarch over the bottom crust before filling. For extra insurance, blind-bake with pie weights or dried beans for 15 minutes before filling.
How do I make a lattice crust if I'm not confident with weaving?
No problem! Start with a solid top crust instead. Cut a few decorative slits (like a window or crisscross pattern) to let steam escape. For a simpler look, use 6-inch wide strips spaced 1 inch apart—just fold alternating strips over each other to create a rustic pattern without perfect weaving.
Can I bake this pie in a glass pie dish?
Yes, but watch the baking time closely. Glass conducts heat differently, so reduce oven temp to 350°F and bake for 45-55 minutes. The edges may brown faster, so cover them with foil after 25 minutes. Glass dishes often give a prettier presentation, but metal retains heat better for even baking.
What's the best way to reheat leftover pie slices?
Reheat slices in a 350°F oven for 10-12 minutes on a baking sheet with foil underneath. For microwave reheating, cover with a damp paper towel and heat for 20-30 seconds. The lattice crust reheats beautifully—just avoid high heat to prevent drying out.