About This Recipe

Apple pie always makes me think of my dear mom. She made the best apple pie, and her recipe came from her best friend, who was a private chef in Indianapolis. So my childhood is filled with lots of holidays serving apple pie. The funny thing is, no matter how many times I make it, it never quite tastes like hers. I suppose that’s a normal feeling as an adult when you set out to recreate family recipes. There was nothing fancy or complicated about this apple pie recipe… it just worked. And it was comforting. It has cinnamon, sugar and a crumble topping and it was filled with love every single time.

Another childhood treat I loved were those caramel apple suckers dunked in sticky caramel. I ate those every weekend as a kid in October! So I wanted this pie to bring together my mom’s apple pie and my love for caramel apples, and that’s how this recipe was born. Somewhere between my teens and my 30s, I really came to love a good double-crusted or lattice pie but the crust has to be all butter and smothered in coarse sugar (thats the only way I like it!). That’s how this recipe came to life. It’s filled with childhood memories, but with some elevated ahem adult flavors, and I think you all will love it! <3

Key Ingredients

Apples — I personally sweat by Granny Smith apples. The tartness from this varietal works beautifully with the sweetness from the salted caramel. But please note- any apple will work here!

Granulated Sugar — My mom’s apple pie recipe always used granulated sugar, so that is what I am using here. Feel free to use a mixture of granulated and light brown if you choose!

Orange zest — Apple typically calls for lemon juice but I absolutely love orange and the flavor you get from the zest. Lemon zest also works here. I believe the zest improves the flavor of any pie!

Nutmeg & Cinnamon — I used to only use cinnamon, but I love the warm complexities from the nutmeg. Together, they make this pie sing. You can use plain ole ground cinnamon and nutmeg from your local grocery store.

Fine Sea Salt — I only bake with fine sea salt because it brings out the flavor in each additional ingredient. Regular table salt will just make your baked goods taste salty- you can easily find fine sea salt at any grocery!

Unsalted Butter — I love using european butter for my all butter pie crust. Its a little pricier but worth the investment if you can. Regular butter works great too. I prefer the the Euro butter because it has less water and creates more flakiness in your pie layers- YAY!

All-Purpose Flour — Needed for both the pie crust and the binding/thickening agent in the pie filling.

Salted Caramel Sauce — gives the loaf just the right amount of lift. Together, they create a light, fluffy crumb while keeping the pumpkin bread soft and moist.

Coarse (Turbinado) Sugar — The only way I make my pie crust- lotsa coarse sugar. Normal sugar wont cut it- you need that coarse

Eggwash — I use a mix of whisked egg and cream. You can also use milk or water. Helps the crust bake up beautifully golden brown.

FAQ’s

Helpful Tips

• Keep your pie dough cold: Cold butter is key to a flaky crust. If the dough starts feeling soft or sticky while you work, pop it back in the fridge for 10–15 minutes.
• Don’t over-flour your work surface: Use just enough flour to prevent sticking. Too much flour can make the crust tough and dry.
• Lift the dough as you roll: Rotate and gently lift the dough frequently to make sure it isn’t sticking to your work surface. Add a light dusting of flour underneath as needed.
• Use a firm, crisp apple: Apples that hold their shape well while baking will give you a filling with great texture instead of one that turns mushy.
• Don’t skip the vents: A few cuts in the top crust allow steam to escape and help prevent a watery filling.
• Use a glass or metal pie dish. I prefer Pyrex glass or a metal pie pan because they heat efficiently and help the bottom crust bake up golden and crisp.
• Bake on a preheated baking sheet: Placing the pie on a hot baking sheet gives the bottom crust an extra boost of heat, which can help prevent a soggy bottom. It will also catch any juices that ooze from the pie as it bakes.
• Watch the browning: If the crust starts browning too quickly while the center still needs time to bake, loosely cover the pie with foil.
• Let the pie cool completely: Give the pie 2–3 hours to cool before slicing. This allows the caramel and apple filling to set so it doesn’t run everywhere when you cut into it.
• Don’t worry about perfection: A rustic-looking pie is part of the charm! Focus on keeping the dough cold, sealing the edges, and giving the top plenty of room for steam to escape.

More Recipes!

Here are some more recipes you might enjoy!

Apple Cinnamon Roll Cheesecake

Upside Down Caramelized Apple Bread

Chilis Copycat Paradise Pie

Snickedoodle Blondies

Brown Butter Cinnamon Rolls

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)

Sleep ModeCook ModePrevent your screen from going dark

Double Crusted Apple Pie

5 from 1 vote

print recipe

pin recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 25 minutes mins

Wait Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs 30 minutes mins

SERVINGS 8 slices

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• 9 inch pie pan (i prefer metal or clear glass like pyrex)
• Rolling Pin
• Baking sheet
• Mixing bowls (medium & large)
• Measuring cups and spoons
• Kitchen Scale
• Aluminum Foil
• Plastic wrap

Ingredients 

Pie Crust

• 2 + ½ cups (312.5 g) all-purpose flour
• 3 + ½ tsp (14.5 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 1 cup (227 g) cold unsalted butter, cubed
• 1/3 – 1/2 cup (80 – 120 ml) cold water, plus more as needed
• 1 egg whisked + 1 tbsp cream or milk (for brushing the pie before baking)
• coarse sanding (turbinado) sugar (you can find here)

Apple Filling

• 11 -12 cups (1341 g) apples, peeled & sliced (apples should weigh ~1341 g after peeling/slicing)
• 1 + 1/2 cups (300 g) granulated sugar (if you prefer less sweet use 1 + 1/4 (250 g) cups sugar)
• 1/2 tbsp + 1/2 tsp (5 g) cinnamon
• 1/2 tsp (1 g) nutmeg
• 2 1/2 tbsp (20 g) flour
• 1/2 tsp orange zest
• 1/4 tsp fine sea salt
• 1/4 cup (85 g) salted caramel sauce + more for topping (room temperature)

Instructions 

Enable Step-by-Step Mode

Apple Note! I do not recommend apples that are super juicy for this recipe. I do recommend firm tart apples like a granny smith or honeycrisp. Too soft or juicy apples can yield too much liquid and can make the filling soggy.
Pie Dough Note! Always try and keep your pie dough cold. Cold dough = flaky layers once baked. Also, try to remember to gently handle your dough and dont overmix or overwork it as you mix/roll. Overworking and stretching can lead to tough pie crust.
• We will begin with the pie crust. Place flour, sugar and salt in a large mixing bowl. Give everything a gentle mix.
• Cut 1 cup of cold butter into cubes and then add half to flour mix. Make sure every piece of butter is coated in flour. Then pinch each piece so that it flattens. This takes some time, but the end result will be a tender/flaky pie crust! Mix and incorporate every pinched piece of butter. Add second half of butter and repeat the process. The mix will look crumbly and cornmeal like when you're done.
• Add the ice water one tablespoon at a time, mixing gently with your hand after each addition until the flour is evenly moistened. **I typically use about 1/2 cup total, but you may need an extra teaspoon or two to bring the dough together. Once the dough holds together without crumbling, stop adding water.
• Turn the dough out onto a floured surface and press it into a rough rectangle. Cut it into thirds, then stack the pieces on top of each other and press into a rough square. This layering technique is what helps create flaky layers in the baked crust. Wrap tightly in plastic wrap and refrigerate for about 35 minutes.
• While the dough is chilling, lets work on part of the pie filling. Add your granulated sugar and orange zest to a medium bowl. Mix and press the zest into the sugar. Pressing the zest will release oils that will give the apples amazing depth of flavor. Set the bowl to the side for now.
• Back to the crust. On a flat surface, sprinkle a little flour (this helps keep the dough from sticking to the surfance). Remove the chilled dough from the fridge and cut it in half; set one half aside. Roll the other half into a rough 10-12 inch square (it doesn't need to be perfect), then fold it into thirds like a letter, this creates even more flaky layers. Press the folded dough into a rough 12-inch square, wrap in plastic (doesnt have to look perfect), and return to the fridge. Repeat with the second half of the dough. Let both pieces rest in the fridge for another 35 minutes.
• In a large bowl, add the sliced apples, orange sugar, cinnamon, nutmeg, salt and flour. I use my hands to toss everything together. We want all apples to be equally coated. Set the apple mixture to the side.
• Remove both pie dough squares from the fridge. Lightly dust a flat, clean surface with flour again. Place one square of dough on the suface. Using the same rolling pin, begin rolling the dough from the center outward, rotating it a quarter turn after every few rolls. Continue rolling, lifting and turning the dough frequently to make sure it isn’t sticking to the surface. If needed, lightly dust the surface or the dough with a little more flour, but avoid using too much, as excess flour can make the crust tough- we dont want that!
• Continue rolling until the dough is about 12 inches in diameter, or large enough to fit your pie plate with some overhang. Like rolling up a rug, roll the dough up on the rolling pin and then transfer to the pie pan. Evenly position the pie dough. Pour in the apple mixture and arrange evenly. Drizzle with the caramel sauce. Place the pie in the fridge while we work on the second piece of dough.
• Repeat the process with the second piece of dough, starting with a lightly floured work surface and rolling it out to approximately 12 inches in diameter. Be sure to keep the dough moving as you roll, lifting it occasionally to check that it is not sticking.
• Remove the pie from the fridge and gently drape the second piece of rolled-out dough over the top. Tuck and roll the overhanging dough inward, working it around the edges of the pie. This doesn’t need to be perfect, just make sure the dough is tucked in securely so no apples are exposed and no dough is hanging over the edge of the pan. Place pie in the fridge to chill while we preheat the oven.
• Preheat oven to 425°F (220°C). Whisk together the egg and milk or cream. Brush the egg wash evenly over the entire surface of the pie, then generously sprinkle with turbinado sugar. Using a sharp knife, cut a few slits in the top of the crust to allow steam to escape as the pie bakes.
• Place the pie on top of a baking sheet and bake for 20 minutes. Then reduce the oven heat to 375°F (190°C)and baking for the remaining time. Ovens do vary but the pie will take about 60 – 70 additional minutes. Keep in mind there are a lot of apples in this pie so they need time to bake. Note: after about the 45 minute mark, I cover the pie with aluminum foil for the remainder of the bake so it doesn't brown too much or quickly.
• When the pie is done, remove and let the pie rest on a cooling rack for about 2 hours.
• Storage: Cover pie loosely with foil – do not seal and that will soften the crust. Pie can be stored at room temperature for 1 day. Because this pie has caramel sauce, I recommend storing in the fridge after 1 day. To reheat, place in oven at 375 and bake for 15-20 minutes.

Keyword all-butter pie crust, apple caramel pie, apple pie, autumn dessert, caramel apple pie, caramel sauce, classic apple pie, double crust apple pie, fall baking, flaky pie crust, fresh apple dessert, homemade apple pie, salted caramel, thanksgiving dessert, thanksgiving pie, warm apple dessert, warm apple pie