A delicious double crusted apple pie with step-by-step instructions from our friends at Savor the Best!
- 6 Apples Peeled, cored, and sliced (*See note #1)
- 1 Fresh Lemon Juiced
- 3/4 cup Granulated Sugar
- 3 tablespoons Einkorn All Purpose Flour
- 1/2 teaspoon Sea Salt
- 2 teaspoons Ground Cinnamon
- 1/8 teaspoon Freshly Grated Nutmeg
- 1 tablespoon Butter
- 1 Egg White Whisked with 1 tbsp of Water
- Sugar Sprinkles See note #2
- 2 1/2 cups Einkorn All Purpose Flour
- 3/4 teaspoon Salt
- 1 cup Cold Unsalted Butter
- 6-7 tablespoons Ice Water
This recipe and photo are courtesy of Dahn and Pat from Savor the Best.
For the Apple Filling:
- Add the prepared apples to a large bowl and toss with the lemon juice. The lemon juice will prevent the apples from browning as well as adding a nice tart taste to the pie. Reserve.
- Combine the sugar, flour, salt, cinnamon and grated nutmeg in a small dish and whisk to combine. Reserve.
For the Einkorn Crust:
- Preheat the oven to 425°F
- Add the einkorn flour and salt to the bowl of a food processor and pulse several times to combine.
- Cut the butter into small pieces, or grate on a box-grater, add to the flour and pulse for 30 seconds or until only small pea-size bits of butter remain. Sprinkle the mixture with 6 or 7 tablespoons of ice water and pulse the processor for about 30 seconds or until the flour mixture comes together in a mass. Do not over-process, any remaining crumbs in the processor bowl can be worked into the dough on the work surface.
- Transfer the dough to a work surface that has been dusted with flour. Shape the dough (incorporating any of the remaining flour mixture crumbs) into a ball. Divide the pastry ball into two sections, one a little larger than the other and flatten each into a disk.
- Roll the larger pastry disk into a large circle about 13-inches in diameter. Use a bench scraper or firm flat spatula to turn the dough and work flour underneath as you roll it. Transfer the pastry to a 9-inch deep-dish pie plate with about 1-inch draped over the edge of the pie plate.
- Sprinkle the crust with 2 tablespoons of the flour/sugar mixture and arrange slices of apples in one layer over the flour mixture. Sprinkle another 2 or 3 tablespoons of the flour/sugar mixture over the apples. Continue the process ending with the flour/sugar mixture on the top. Dot with the butter.
- Roll the second disk of pastry for the upper crust to a circle of 11-inches in diameter. Transfer to the top of the apples.
- Turn the bottom edge of the crust up and over the top crust, pinch with your fingers to seal the two edges together, fluting for a decorative edge. *See Note #3
- Brush the top of the pie with the egg wash, cut the steam vents and sprinkle with sugar.
- Place the pie in the oven with a baking sheet or sheet of foil on the rack underneath to catch any drips.
- Bake the pie for 20 minutes, remove from the oven and cover the crust edge with foil or pastry crust guard so it doesn’t brown too much. Return the pie to the oven and bake for an additional 30 minutes. Check the color of the crust occasionally and cover with foil if necessary to prevent over-browning. *See Notes #4 and #5
- Transfer the pie to a cooling rack and cool before slicing. *See Note #6
2. –I used Wilton’s White Sparkling Sugar Sprinkles but plain granulated sugar will also work—Sprinkling the upper crust with sugar will give the pie a pretty sparkle and help with the browning
3. –A fork makes a fast and decorative rim on the crust and looks beautiful.
4. —Baking times may vary depending on the type of apples used. Older, stored apples will require less baking time than freshly picked apples.
5. —Bake until juices are visible bubbling up from under the crust. Be sure to add a baking sheet or foil on the rack beneath the pie to catch any bubble-over and save oven cleaning time.
6. —Apple pies thicken up as they cool and will slice neater.