Pie Corps Double Crusted Apple Pie

Pie Corps Double Crusted Apple Pie

Back in May I attended the World Science Festival’s Scientific Kitchen Series on pie, at Pie Corps in Brooklyn, NY. I wrote all about my experience here, and am now sharing their coveted recipe for double crusted apple pie, along with several tips and tricks I learned at the event!


Butter Crust (makes two individual 11 ounce discs)


  • 12 ounces all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 ounces cold unsalted butter (½ stick), grated
  • 5 ounces cold unsalted butter (1 ¼ sticks), cut into small dice
  • 1 teaspoon lemon juice
  • 6 to 12 tablespoons ice water


Combine dry ingredients in the bowl of a standing mixer fitted with the paddle attachment or in a large bowl. Mix well. Add the grated butter and mix until well incorporated (if working dough by hand use a pastry cutter to cut grated butter into flour). Add the diced butter and mix until the butter is just soft, about four to five minutes.

With motor running add lemon juice and enough water so that the crust just holds together. Once a rough dough is formed stop mixing and make two equal sized discs. Wrap each disc in plastic wrap and refrigerate for at least one hour (don’t try to roll fresh dough- it will be too soft and bounce back).


  • Dough may be left in refrigerator for up to three days and frozen for up to one month. For best results, let the dough relax in the refrigerator one – two days before assembling your pie.
  • Keep everything very cold- this includes your ingredients and baking tools.
  • Work the dough as little as possible to avoid over-handling it. Fat (butter) is critical for crust texture. You want fat that is solid when you make the dough; pieces the size of walnuts result in a flaky crust.
  • This dough recipe can be used for both sweet and savory pies. If you would like to sweeten the dough, you can add 3-4 tablespoons of sugar.


Apple Filling for Double Crusted Apple Pie (makes one nine-inch pie)


  • 2 pounds Granny smith apples, peeled, cored and thinly sliced
  • 1 ¾ teaspoons lemon zest, using a micro-plane (from 1 lemon)
  • 4 teaspoons lemon juice
  • 2/3 cup sugar
  • ½ teaspoon cinnamon
  •  ¼ teaspoon salt
  • ½ ounce unsalted butter (1 tablespoon)
  • ¼ teaspoon almond extract (or Kirsch; gives floral depth)
  • 3 tablespoons cornstarch
  • 1 egg, lightly beaten
  • 2 teaspoons turbinado sugar


Combine apples, lemon zest, lemon juice, sugar, cinnamon, and salt in a medium bowl and let sit for 30 to 60 minutes at room temperature.

Place a colander over a large bowl. Transfer apples to a colander, and reserve strained liquid.

Pour strained liquid into a small saucepan, add butter, and reduce liquid over medium heat until reduced by half and thickened slightly. Set aside to cool a bit. Add the cooled, reduced liquid to the apples and toss with extract and cornstarch.


  • If your strained liquid cools to long, it will harden. You can reheat it again, back to a liquid state.


To assemble pie

On a lightly floured surface, roll out butter crust into two 1/8-inch-thick circles to a diameter slightly larger than that of a 9-inch pie plate (about one inch over edge of pan). Press one pastry circle into the pie plate (press dough into corners to avoid air pockets from forming). Place the other circle on parchment paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

Spoon apples into prepared pie pan with all accumulated juices, cover with remaining pastry circle. Cut several steam vents across top (so moisture can escape). Seal by crimping edges as desired or with a fork. Brush with beaten egg, and sprinkle with additional sugar as desired.

Place pie back in the refrigerator for 30-45 minutes maximum to firm before baking (optional, but recommended).

Bake in a 350 degree oven until crust is brown and juices are bubbling, about one hour. Let cool on wire rack before serving.


  • Roll dough on a sheet of very lightly floured parchment paper in case you need to chill it and start again.
  • A black pie tin can cause your pie to burn. Foil or clear Pyrex pie tins are preferred.

I recently decided to bake this pie for a BBQ I was attending. Unfortunately, the day I decided to whip it up, my pie dish was nowhere to be found and the handle of my rolling pin fell off mid-roll. Undeterred, I used a foil pan and did the best I could with my broken rolling pin. The photo below is what I ended up with. Although the pie looks funny, the guests at the BBQ said it was the best apple pie they have ever had!


I served the pie with homemade vanilla whipped cream and vanilla ice cream.

Thank you Pie Corps for sharing your delicious recipe!


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