By Betty Crocker and adapted by Milk Lady Markets - April 22, 2025

A timeless recipe for cozy days, crisp crusts, and sweet, spiced apple filling. Simple ingredients. Flaky perfection.

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🧈 Double-Crust Pastry

• 2 cups unbromated all-purpose flour
• 1 tsp salt
• ⅔ cup + 2 tbsp butter
• 4–6 tbsp cold water

🍎 Apple Pie Filling

• ⅓ to ½ cup sugar (to taste)
• ¼ cup unbromated all-purpose flour
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp salt
• 8 cups thinly sliced, peeled tart apples (about 8 medium)
• 2 tbsp butter (for dotting)

🔪 Step-by-Step Instructions

1. Make the dough
In a medium bowl, mix flour and salt. Cut in butter using a pastry blender (or two knives) until the mixture resembles small peas. Gradually add cold water, 1 tbsp at a time, tossing with a fork until dough comes together.

2. Chill the dough
Divide dough in half and shape into two flattened rounds. Wrap each in plastic wrap and refrigerate for 45 minutes. (If chilling longer, let it soften slightly before rolling.)

3. Prepare the crust
Preheat oven to 425°F (220°C). Roll out one dough round into a circle 2 inches larger than an upside-down 9-inch glass pie plate. Fold dough into quarters, transfer to the pie plate, unfold, and gently press into place.

4. Make the filling
In a large bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Stir in sliced apples until coated. Pour filling into the crust and dot with butter. Trim crust edge to about ½ inch from the plate’s rim.

5. Add the top crust
Roll out the second dough round. Cut a few slits to vent steam. Place over filling. Trim edge to 1 inch beyond rim, fold top crust under bottom crust edge, and flute or crimp. Cover edge with foil to prevent over-browning.

6. Bake
Place a foil-lined baking sheet on the lower oven rack to catch drips. Bake at 425°F for 40–50 minutes, until crust is golden brown and juices bubble. Remove foil in the last 15 minutes. Let cool slightly and serve warm, if desired.

💡 Tips for Pie Perfection

• Foil tip: Use a 3-inch foil strip or a pie crust shield to protect the edges from browning too quickly.
• Crust choice: Butter offers rich flavor and a flakier crust due to the steam released as it melts.
• Golden top: Brush with milk or cream, sprinkle sugar, or cut out fun shapes before baking.
• Defined crimp: Press top crust firmly over bottom, fold together, then use a wooden spoon handle to mark even ridges to pinch.
• Pie hack: Short on time? Betty Crocker™ pie crust mix just needs water—ready in 5 minutes!

🍏 Best Apples for Pie

You really can’t go wrong, but try these favorites for flavor and texture:

• Braeburn
• Bramley
• Gala
• Cortland
• Empire
• Granny Smith
• McIntosh
• Northern Spy

Use local or seasonal varieties for a truly unique pie with hometown charm.

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