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Baking Molten Cakes

Classic Double-Crust Apple Pie

Prep 45 min Cook 1 hr 10 min Total 5 hr 55 min Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Visible pea-size butter chunks in the dough create steam pockets, which is what makes the crust flaky.

Ingredients

  • Crust

Method

  1. 01

    Pulse flour, salt and sugar; pulse in butter to pea-size pieces. Add ice water until it just holds. Form 2 discs and chill 1 hour.

  2. 02

    Toss apples with sugar, flour, lemon and spices; rest 20 minutes and drain off excess liquid (simmer it to a syrup and pour back).

  3. 03

    Heat oven to 425°F. Roll one disc into a 9-inch plate, fill high, dot with butter, top with the second crust; crimp and cut vents.

  4. 04

    Brush with egg wash and sugar. Chill 15 minutes.

  5. 05

    Bake on a sheet 20 minutes, lower to 375°F and bake 45–50 minutes until the juices bubble through the vents.

  6. 06

    Cool at least 4 hours.

Notes & swaps

  • Visible pea-size butter chunks in the dough create steam pockets, which is what makes the crust flaky.

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