looking for a 2 crust apple pie recipe... all the recipes online are 1 crust?

Question

i recently made a 2 crust cherry pie, but misplaced the recipe. i want to make a 2 crust apple pie, does anyone have a good recipe for me to follow, it must be 2 crust

Answer 1

Apple Pie by Grandma Ople

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Answer 2

I actually buy the Pillsbury crust in the market and go with their recipe which is really good. They have a packet inside the box that you can add to your apple mixture and it's also a two crust recipe which most are. By two crust you mean bottom and top, right?

By the way, you can find the crusts where they have the eggs and butter.

Answer 3

Spicy Sweet Potato Pie Ingredients 2 9" Deep Dish Pie Shells 3 Cups Sweet Potato Puree (2 to 3 Large Sweet Potatoes) 4 TBL Melted Butter 2 Tbl Vanilla 4 Eggs 2/3 Cup Heavy Cream 1/3 Cup Maple Syrup 1/3 Cup Brown Sugar 1/4 Cup Spiced Rum 2 tsp Cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp cayenne pepper (or more) (optional) Directions Pre bake the pie shells half way. Heat the oven to 425 degrees. Cut your sweet potatoes in half and lay them flat on a baking dish. Bake for approximately 1 hour or until very tender. Remove, cover and let cool. Peel the skin off of the sweet potato and puree. Do not add water. In a large mixing bowl, add all ingredients and mix well. Turn down the oven to 375 Degrees. Divide the ingredients between both pie shells. Bake for 45 to 50 minutes. Top with pecans after about 15 minutes. You may also drizzle a little maple on top of the pies at that time. Let cool on the counter at room temperature. Once cool, place a small amount of saran wrap on top of the pie to help keep the pie moist and not form a tough skin. Enjoy! (I make mine with 1 tsp. of cayenne powder!)

Answer 4

3 Ideas for you:
1. Just make another one-crust and place over the
top of your pie making a few fancy slits in the top
for steam to escape.
2. Cut a second crust in strips and criss-cross
over the top of your apple pie.
3. In place of pie crust, make a topping to sprinkle
over the top as follows:
1/4 t. salt 3/4 c. flour
1/2 t. cinnamon 1/4 c. sugar
1/4 t. nutmeg 1/4 c. brown sugar
1/3 c. oleo
Mix above ingredients together and
sprinkle over apple mixture.

Answer 5

1 cup all purpose flour
1 tsp. salt
1/3 cup vegetable shortening
2-3 tablespoons ice water

Makes a single 9 inch pie crust, double for two crust pies.

Answer 6

Half a recipe would equal 1 double crusted pie pastry...

OLGA's PIE CRUST

4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg

Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

OLGA's APPLE PIE

6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter

Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening.

In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well.

Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape.

Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown.

Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.