Desserts
This 9-inch double crust pie recipe delivers the perfect balance of flaky lattice perfection and rich, spiced filling that makes every slice worth waiting for. The secret lies in cold butter and precise folding techniques that create layers so delicate they practically melt in your mouth.
I’ve perfected this method over years of baking—no more soggy bottoms or tough crusts here.
What sets this recipe apart is the lattice top, which adds visual appeal while allowing steam to escape for a tender filling.
Whether you fill it with classic apple, pumpkin, or savory chicken pot pie, the technique remains the same: chilled dough, gentle handling, and a hot oven to achieve that golden, crisp finish.
The filling gets just enough time to set without losing its moisture, ensuring every bite is a harmony of textures.
By the time you pull it from the oven, you’ll have a pie with a crisp, flaky crust that holds its shape, a lattice top with perfect diamond patterns, and a filling that’s neither too runny nor too dry.
The aroma alone will have everyone gathering in the kitchen, and the first slice will be met with immediate requests for seconds. This is the kind of pie that makes you feel like a baker worthy of a standing ovation.
Ready to master the art of double crust pies? The process is simpler than you think, and the results are restaurant-quality. Let’s get started on a recipe that will become your new signature dessert.
Ingredients for 9 double crust pie
Cold butter, sifted flour, and thin apple slices—this is all you need for golden, flaky perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | ½ cup | For filling sweetness |
| Apples 🍎 | 4 medium | Peeled, sliced thinly |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🌿 | 1 ½ tsp | For warm spice flavor |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated preferred |
| Allspice 🌶️ | ¼ tsp | Optional for depth |
| Egg 🥚 | 1 whole | For egg wash |
| Coarse Sugar 🍚 | 1 tbsp | For lattice topping |
The butter is non-negotiable here. Crisco or margarine won’t give you that melt-in-your-mouth flakiness. Grab the coldest butter from your fridge—it should be firm enough to hold its shape when cubed. Land O’Lakes or Plugrá are my go-tos, but any unsalted works. The apples? Granny Smiths hold their shape best, but Honeycrisp gets sweeter as it bakes. If you’re using pre-sliced apples from the store, skip the lemon juice—they’re usually pre-treated. For the flour, King Arthur or Gold Medal are my favorites—they’re sifted and consistent.
No apples? Pears or peaches work too, but adjust the sugar to taste. Running low on cinnamon? Pumpkin pie spice at half the amount gives you a similar warm vibe. The nutmeg can be swapped for ginger or cardamom if you’re feeling adventurous. For the dough, if you don’t have ice water, freeze a small ice cube tray for 10 minutes—it’ll work in a pinch. The egg wash is key for that golden finish, but if you’re avoiding eggs, milk brushed on lightly does the trick. Just don’t skip it entirely—your pie will thank you.
This dough keeps for 2 days wrapped in plastic in the fridge, or you can freeze it for up to 3 months. The filling can be prepped ahead and stored in the fridge for 1 day before baking. For the lattice, cut the dough strips 1/4-inch wide—any wider and they won’t weave neatly. If your kitchen gets warm, chill the dough between layers to prevent sticking. And trust me, bake it straight from the fridge if your oven runs hot—it’ll give you that perfect rise.
Why You'll Love This Recipe
- No-Fuss Dough Magic: I swear by this method—just flour, butter, ice water, and salt. No food processor, no stress. The cold butter cuts into the flour like butter (literally), and a few minutes of folding gives you a crust so tender it disappears with the first bite. Honestly, I’ve made this a dozen times, and it’s never failed me.
- Golden Crust Perfection: That crispy, flaky top with a buttery shatter? It’s all in the technique. Cold butter creates pockets of air when baked, while the sugar just ever-so-slightly caramelizes for a touch of sweetness that makes every slice taste like a bakery secret. Between us, my husband licks the pan after I pull it out.
- Fills Any Gap: Need a dessert for Thanksgiving? A showstopper for a potluck? A last-minute birthday treat? This crust works for everything—apple, pumpkin, even savory pies. I’ve used it for holiday gatherings, impromptu dinner parties, and even as a base for mini pies when I’m craving something handheld. It’s my all-purpose hero.
- Leftovers That Last: A double crust pie feeds a crowd, but it also means I get to enjoy seconds (or thirds) over the next few days. The crust stays crisp even reheated, and the filling—whether sweet or savory—holds up beautifully. Plus, it’s budget-friendly: a single batch of dough costs pennies, and I’ve made enough pies to feed my family for weeks. No waste, all flavor.
Step-by-step instructions for apple pie with lattice top
Let's build this classic pie with a perfect flaky crust and aromatic spiced filling.
Make the Pie Dough
In a large bowl, combine the 4 cups of all-purpose flour and 1 teaspoon of salt. Cut in the 1 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures those beautiful flaky layers.
Gradually add the 0.5 cup of ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. Avoid overworking it. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents shrinking and makes rolling easier later.
Prepare the Filling
Peel, core, and slice the 4 medium apples into ¼-inch thick slices. Toss them immediately with 2 tablespoons of lemon juice to prevent browning. In a medium bowl, combine the sliced apples with 0.5 cup of granulated sugar, 1.5 teaspoons of ground cinnamon, 0.25 teaspoon each of ground nutmeg and allspice. Mix gently—just until the spices are evenly distributed.
Let the filling sit for 15 minutes while you roll out the crust. This resting time allows the juices to develop and the flavors to meld beautifully. You'll notice the apples will soften slightly and release their natural juices, which is exactly what we want for that perfect pie texture.
Roll and Assemble the Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edge. Roll out the second dough disc for the lattice top—this will be our decorative pattern.
Cut the second dough disc into 12 strips, about 1½ inches wide. Arrange 6 strips horizontally across the pie, spacing them evenly. Fold back every other strip and place a perpendicular strip on top, then unfold. Repeat with the remaining strips to create the classic lattice pattern. This design allows steam to escape while keeping the filling moist.
Fill and Bake the Pie
Pour the prepared apple filling into the crust-lined pie dish, mounding it slightly in the center. Brush the lattice top with the beaten whole egg for a golden finish. Sprinkle the 1 tablespoon of coarse sugar evenly over the lattice—this will caramelize beautifully during baking, creating that signature pie crust shine.
Place the pie on a baking sheet (to catch any drips) and bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling. The edges should be crisp, and the apples should be tender but not mushy. If the lattice starts browning too quickly, tent it loosely with foil after 30 minutes.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period is essential—it allows the filling to set properly and prevents a runny pie. You'll notice the lattice will crisp up even more as it cools, creating that perfect balance of flaky and tender.
Slice into wedges and serve warm with vanilla ice cream or whipped cream. Each bite should deliver that perfect combination of crisp lattice crust, tender apples, and warm spiced filling. The secret to this pie is patience—the chilling, resting, and proper baking time all contribute to that restaurant-quality result.
Pro Tips For Making 9 Double Crust Pie
- Chill the Dough Longer: I used to roll out the dough straight from the fridge, and it always cracked under the weight of the filling. Let those discs rest in the fridge for at least 30 minutes before rolling—cold butter behaves better, and you’ll get a smoother, sturdier crust without the tears.
- Cut Butter in Small Pieces: Using one big lump of butter in the dough means uneven melting during baking, leading to soggy spots. Dice that unsalted butter into tiny cubes (pea-sized) and work it into the flour until it’s no bigger than a grain of rice—this ensures even distribution and a flakier texture.
- Prevent Overfilling the Crust: Nothing’s worse than a pie bottom that caves under the weight of too much filling. Fill the bottom crust only halfway (about 3 cups for a 9-inch pie) before adding the top. Press the edges together firmly to seal, then crimp with a fork—this keeps the structure intact while baking.
- Brush with Egg Wash: A dry top crust is a sad top crust. Whisk 1 egg with 1 tablespoon water, brush it lightly over the top crust before baking, and sprinkle with a pinch of sugar. The egg creates a golden, glossy finish, and the sugar caramelizes for that classic pie look—no one will guess it’s just a simple wash.
Best sauces and condiments for this 9 double crust pie
Classic Caramel Sauce
Drizzle this rich, buttery caramel over warm slices for an instant upgrade. Start by melting ½ cup unsalted butter in a saucepan over medium heat, then whisk in 1 cup granulated sugar and ¼ cup heavy cream.
Bring to a gentle boil for 3-5 minutes until it turns golden amber—don’t walk away! Cool slightly, then thin with 2 tbsp cream if needed. Store in an airtight container for up to 1 week in the fridge. 🍯
Vanilla Bean Ice Cream
Nothing beats this pie with a scoop of homemade vanilla ice cream. Split 1 vanilla bean, scrape the seeds into 2 cups heavy cream, and add ½ cup sugar and 1 tsp vanilla extract.
Chill the mixture overnight, then churn in an ice cream maker for 20-25 minutes. For extra richness, fold in ¼ cup whipped cream before freezing. Serve immediately after slicing for the creamiest texture. 🍦
Spiced Whipped Cream
Elevate your pie with this aromatic whipped cream. Whip 1 cup heavy cream cold with 2 tbsp powdered sugar, 1 tsp vanilla extract, and a pinch of cinnamon until soft peaks form.
For a kick, add ½ tsp ground cardamom or a dash of rum extract. Pipe or spoon over slices just before serving—it melts beautifully against the warm pie. 🌟
Brown Butter Glaze
This nutty glaze adds depth to any double crust pie. Melt ½ cup unsalted butter in a skillet over medium heat until golden brown (about 5 minutes). Remove from heat, stir in 2 tbsp brown sugar and 1 tsp lemon juice, then drizzle over cooled slices.
The butter’s toasted flavor pairs perfectly with apple or pumpkin fillings. 🥛
Cream Cheese Frosting
For a tangy contrast, blend 8 oz cream cheese, softened, with ½ cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth. Spread over a cooled pie or use as a filling for a cream cheese custard pie.
This frosting stays firm at room temperature, making it ideal for warm climates. 🧀
Honey-Lemon Drizzle
Brighten up your pie with this zesty drizzle. Warm ¼ cup honey with 1 tbsp lemon juice and 1 tsp water in a small saucepan over low heat until smooth (about 2 minutes).
Drizzle over slices just before serving—it cuts through the richness beautifully. Pair with a sprinkle of flaky sea salt for balance. 🍯
Nutrition facts
Frequently asked questions
Can I make this double crust pie without a food processor?
The pie dough can be made entirely by hand using a pastry cutter or even two forks. Cut the cold butter into the flour until you have pea-sized pieces, then gradually add ice water until the dough comes together. The key is to keep everything cold and work quickly to avoid warming the butter.
How do I prevent a soggy bottom crust?
Prevent soggy crusts by blind-baking the bottom crust for 5-7 minutes at 375°F before adding filling. Sprinkle cornmeal or flour in the bottom of the pie dish before adding the crust, and avoid overfilling—leave about ½-inch of space at the top. Chilling the filling for 15 minutes before baking also helps it set properly.
Can I use this recipe for a savory pie like chicken pot pie?
Yes! The same double crust technique works perfectly for savory pies. Use the same dough recipe, but replace the apple filling with cooked chicken, veggies (like carrots and peas), and a creamy sauce. Bake at 375°F for 40-45 minutes until the crust is golden and the filling is bubbly.
What's the best way to store leftover pie?
Store your pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds (cover with a damp paper towel).
Why did my lattice top burn before the filling was done?
This usually happens when the oven runs hot or the lattice strips are too close together. Try tenting the pie loosely with foil after 30 minutes of baking, or reduce the oven temperature to 350°F for the last 10-15 minutes. Also, ensure your strips are evenly spaced—about ½-inch apart—to allow even heat distribution.