Desserts
Betty Crocker's double crust apple pie delivers that flaky, golden lattice perfection we all crave—just like Grandma used to make. The secret lies in a crisp, buttery crust that encases a spiced apple filling so tender it practically melts in your mouth.
I’ve perfected this recipe over years of baking, balancing traditional techniques with modern shortcuts for foolproof results every time.
The crust starts with a simple dough that transforms into layers of delicate pastry through careful rolling and folding. For the filling, a mix of tart and sweet apples (like Granny Smith and Honeycrisp) creates the ideal balance, while a touch of cornstarch ensures just the right thickness.
Blind-baking the bottom crust prevents sogginess, and the lattice top adds an elegant touch without requiring advanced skills.
Baking at the right temperature—375°F—ensures a crisp exterior and a warm, fragrant center. The aroma alone will have your kitchen smelling like autumn, and the contrast of flaky crust with the spiced apple filling makes every bite unforgettable.
This pie is the kind of dessert that turns ordinary gatherings into memorable moments.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel for the ultimate comfort. Whether you’re baking for a holiday feast or a quiet weekend treat, this recipe delivers restaurant-quality results at home. Let’s get started on creating your perfect pie.
Ingredients for betty crocker double crust apple pie
Gather these simple ingredients for the perfect flaky crust and spiced apple filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Ice Water 💧 | ½ cup | Plus 1 tbsp extra |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Honeycrisp Apples 🍎 | 2 medium | Peeled, cored, sliced thin |
| Granulated Sugar 🍚 | ¾ cup | For filling sweetness |
| Light Brown Sugar 🍚 | ¼ cup | Packed for depth |
| Cornstarch 🌾 | ¼ cup | For thick filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
The butter is everything here—use European-style butter if you can find it, like Plugrá or Kerrygold. It has higher fat content, which makes the crust extra flaky. For apples, Granny Smith and Honeycrisp are my go-tos—the tangy Granny Smith holds up to baking, while the sweet Honeycrisp adds balance. If you can't find Honeycrisp, Fuji or Gala work too. The flour should be all-purpose, but if you have King Arthur, it's worth the extra penny for better texture. Keep everything cold until you're ready to roll out the dough—warm butter is the enemy of flaky crust.
No Granny Smiths? McIntosh or Braeburn are great substitutes—they're tart and hold their shape. Running short on brown sugar? Substitute white sugar plus 1/4 tsp molasses for depth. Fresh nutmeg is ideal, but if you only have ground, double the amount. For the crust, if you don't have ice water, chilled water from the fridge works in a pinch—just add the extra tablespoon. The lemon juice can be bottled, but fresh is always better. The vanilla extract? Pure vanilla bean extract makes a world of difference compared to imitation.
The dough keeps best in the fridge for up to 2 days, wrapped tightly in plastic. For the filling, you can prep it ahead and store it in the fridge for 1 day—just don't let the apples turn mushy. The baked pie reheats beautifully—350°F for 10 minutes revives that fresh-from-the-oven feel. I always make a double batch of dough—one for the bottom crust and one for the lattice top. The leftovers freeze perfectly for up to 3 months—just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- Foolproof Crust Magic: Honestly, the butter-and-flour crust takes five minutes of mixing and rolling—no fancy techniques, just cold butter cut into flour until it looks like coarse sand. That ice water binds it perfectly every time, and the lattice top? Optional. (Between us, I often just cut a few slits for steam.)
- Tart-Sweet Perfection: Granny Smiths hold their shape while caramelizing just enough to make that sugar topping glaze into a sticky, crackly crust. The first bite—when the crisp bottom meets the tender apples—is the kind of thing that makes people pause mid-conversation.
- Weeknight or Holiday: This pie is my go-to for potlucks, Thanksgiving leftovers, or when I need dessert in 45 minutes. The dough keeps well in the fridge, and the filling reheats beautifully—so I can make it ahead and serve it warm or cold. (Yes, even on a Tuesday night.)
- Budget-Friendly Classic: Flour, butter, sugar, and apples? That’s it. No specialty ingredients, no markup—just pure, reliable comfort food. And because it feeds six, I get leftovers for days, which means fewer takeout nights and more money in my pocket. Win-win.
Step-by-step instructions for Betty Crocker double crust apple pie recipe
Here's how to create a golden, flaky crust with a lattice top and perfectly spiced filling.
Make the Double Crust Dough
In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures a flaky texture when baked.
Add the 0.5 cup granulated sugar and mix until evenly distributed. Gradually pour in the 0.5 cup ice water (plus an extra tablespoon) while stirring with a fork. The dough should come together but not be sticky—if it is, add a little more flour. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents shrinking and makes rolling easier.
Prepare the Apple Filling
Peel, core, and thinly slice the 4 medium Granny Smith apples and 2 medium Honeycrisp apples. Toss them in a large bowl with the 0.75 cup granulated sugar, 0.25 cup packed light brown sugar, 0.25 cup cornstarch, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Let the mixture sit for 10 minutes—this helps the apples soften and releases their juices, ensuring a thick, flavorful filling.
Real talk: If your apples are particularly juicy, you might want to drain excess liquid through a fine-mesh strainer after 10 minutes. A thick filling prevents a soggy crust, and this step guarantees that.
Roll Out and Assemble the Pie
Preheat your oven to 375°F. Roll out one dough disc on a lightly floured surface into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, trim the edges, and crimp with a fork. This creates that classic pie crust finish.
Fill the crust with the apple mixture, mounding it slightly in the center. Roll out the second dough disc into a 12-inch circle for the lattice top. Cut it into 8 strips, alternating widths of 1-inch and ½-inch. Arrange them in a lattice pattern over the filling, weaving them together like a basket. Brush the top with a beaten egg for a golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles at the edges. The lattice top should look crisp and slightly puffed.
I know it's tempting to open the oven early, but resist! The pie needs time to set properly. If the edges start browning too quickly, cover them loosely with foil after 30 minutes. Let the pie cool for at least 2 hours before slicing—this resting period allows the filling to thicken and the juices to settle, ensuring clean slices every time.
Serve Warm with Vanilla Ice Cream
Slice the pie into 8 equal wedges and serve warm. The lattice top should be crisp and flaky, while the filling remains tender with just the right amount of spice. Pair it with a scoop of vanilla ice cream for the ultimate dessert experience.
This pie tastes even better the next day, so make extra slices for leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Enjoy your homemade masterpiece!
Pro Tips For Making Betty Crocker Double Crust Apple Pie
- CHILL THE APPLES: Granny Smiths are tart and watery—don’t skip the soak. Toss peeled, sliced apples in cold water with 1 tablespoon lemon juice for 10 minutes before draining. This cuts down on the filling’s gush and keeps the crust from turning soggy mid-bake.
- CUT BUTTER IN COLD: The Betty Crocker dough recipe calls for cold butter, but I’ve learned the hard way—actually cold means straight from the fridge. Cut the butter into the flour in 1/2-inch cubes and pulse just until pea-sized clumps form. Warm butter = tough, greasy crust.
- VENT THE TOP CRUST: Double crusts puff up, but if you don’t cut slits or use a lattice, the steam has nowhere to go. Use a sharp knife to make 4-5 shallow cuts in the top crust before baking—this prevents a blowout and lets the apples breathe.
- BRUSH WITH EGG WASH: The recipe might not mention it, but a quick egg wash (1 egg + 1 tablespoon water) on the top crust before baking adds a golden, flaky finish. Brush it on right before the last 10 minutes in the oven—no need to overcomplicate it.
Best sauces and condiments for this dish
Classic Caramel Topping
Drizzle warm Betty Crocker-style caramel sauce (or homemade version) over slices for a gooey, buttery finish. I use 1 cup granulated sugar, ½ cup heavy cream, and ½ cup unsalted butter, simmered until golden. Let it cool slightly before pouring—this prevents the lattice from getting soggy. 🍯
Whipped Cream Perfection
Lightly sweetened whipped cream elevates every bite. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Pipe generous swirls over pie slices for a restaurant-worthy touch. For extra flair, dust with ground cinnamon or toasted coconut flakes.
Spiced Honey Drizzle
Combine ½ cup honey with 1 teaspoon cinnamon and ¼ teaspoon nutmeg for a fragrant drizzle. Warm gently in a saucepan, then strain to remove any lumps. The honey’s floral notes complement the spiced apples beautifully—just brush lightly over slices before serving. 🍯
Vanilla Bean Ice Cream
Skip store-bought ice cream and make homemade vanilla bean for next-level flavor. Split 1 vanilla bean, scrape seeds into 2 cups heavy cream, and steep the pod while churning with 1 cup sweetened condensed milk.
Freeze until firm, then scoop alongside pie slices. The natural vanilla depth pairs perfectly with the warm spice. 🍦
Cream Cheese Swirl
For a tangy contrast, blend 4 oz cream cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla until smooth. Spread a thin layer on pie slices, then top with extra whipped cream.
The cream cheese adds a silky richness that balances the pie’s sweetness. Use Philadelphia brand for the best texture. 🧀
Crunchy Toppings
Add texture with toasted pecans or walnuts. Pulse 1 cup chopped nuts in a food processor until coarsely ground, then toast in a dry pan over medium heat for 3-4 minutes until fragrant. Sprinkle over pie slices just before serving—their buttery crunch cuts through the soft filling. 🌰
Nutrition facts
Frequently asked questions
Can I use a regular top crust instead of a lattice?
A traditional top crust works beautifully if you prefer simplicity. Simply roll out the second dough disc to fit the pie, cut a few slits for steam to escape, and brush with egg wash. The pie will still look stunning and taste just as delicious. For extra flair, add a decorative cut-out pattern before baking.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 10-12 minutes at 375°F before adding the filling. Place pie weights or dried beans on top, then remove them before filling. This creates a sturdy base that won't absorb filling juices. Another trick: sprinkle a thin layer of cornstarch on the baked crust before adding the apples.
What if I don't have Granny Smith apples?
No problem! Use McIntosh, Braeburn, or even tart pears for a similar texture. For sweeter varieties like Gala or Fuji, add 1 extra teaspoon of lemon juice to balance the flavor. The key is a mix of tart and sweet apples—just adjust the sugar slightly if needed.
Can I make this pie ahead of time?
Yes, this pie actually tastes better the next day! Bake it completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3 days or freeze for up to 3 months. Reheat slices at 350°F for 10 minutes to restore that fresh-baked warmth.
What's the secret to extra-flaky crust?
Keep everything cold—butter, flour, and water. Use European-style butter (like Plugrá) with higher fat content. Cut the butter into the flour until you have pea-sized pieces, not a paste. Also, don't overwork the dough—handle it as little as possible. The secret is in the layers, not the mixing!