23 heavenly pies

Stir It Up! has collected 23 pie recipes – wonderful in every way – for any occasion. 

Old fashioned double crust apple pie

  • close
    Old-fashioned apple pie.
    In Praise of Leftovers
    View Caption
  • About video ads
    View Caption

By Sarah Murphy-Kangas, In Praise of Leftovers 
Serves 12 if you have a steady hand and you’ve waited until the pie is completely cool before cutting it.

For dough

2-1/2 cups all-purpose flour
teaspoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 1 to 4 tablespoons ice water

1. Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.

3. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

For filling

3 tablespoons flour
1 teaspoon finely grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
3/4 cup plus 1 tablespoon sugar
1-1/2 lbs. tart apples (such as Granny Smith), peeled, cored, and each cut into 10 wedges (about 5 cups)
1-1/2 lbs. sweet apples (such as Golden Delicious), peeled, cored, and each cut into 10 wedges (about 5 cups)
1 tablespoon fresh lemon juice
1 egg, lightly beaten, for egg wash

1. Put a large baking sheet on middle oven rack and preheat oven to 425 degrees F.

2. Whisk together flour, zest, cinnamon, nutmeg, salt and 3/4 cup sugar in a large bowl. Gently toss with apples and lemon juice.

3. Roll out one piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13 inch round. Fit into a 9 inch pie plate. Trim edge, leaving a 1/2 inch overhang.

4. Spoon filling into shell.

5. Roll out remaining piece of dough on lightly floured surface into an 11-inch round. Cover pie with pastry round and trim with kitchen shears, leaving a 1/2 inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining 1 Tb. sugar. (the pie pictured has cinnamon and sugar on top). With a small sharp knife, cut 3 steam vents in top crust.

6. Bake pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie on a rack to warm or room temperature, 2 to 3 hours.

Click here to read the full Stir It Up! blog post

2 of 23
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.




Save for later


Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items


Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items


Failed to save

You have already saved this item.

View Saved Items