Betty Crocker Double Crust Apple Pie Recipe: Golden Crust, Spiced Filling, Perfect Every Time

Betty Crocker's double crust apple pie recipe delivers the perfect balance of golden, flaky pastry and spiced apple filling that tastes like autumn in every bite. This classic dessert combines a foolproof crust technique with a tender filling that stays juicy even after baking.

The secret lies in proper spice blending—cinnamon, nutmeg, and allspice—to create that signature warm, aromatic flavor that makes this pie unforgettable.

What sets this recipe apart is the double-crust design, where a lattice top adds visual appeal while keeping the filling moist. Betty Crocker's method ensures the crust remains crisp yet tender, never soggy, while the apples break down just enough to create a thick, fragrant filling.

The 30-minute prep makes it manageable, and the 50-minute bake transforms your kitchen into a cozy pie shop.

By the time it emerges from the oven, you'll have a pie with a golden brown crust, a lattice pattern that looks like it came from a bakery, and filling that's perfectly spiced and tender.

The aroma alone will have everyone gathering around the table, and the first slice will prove why this pie is a timeless classic. Serve warm with vanilla ice cream for the ultimate dessert experience.

This recipe works equally well for holidays or weeknight treats, and the leftovers reheat beautifully. Whether you're baking for a crowd or just craving a slice of nostalgia, this pie delivers restaurant-quality results every time. Let's get started on creating your perfect apple pie.

Ingredients for betty crocker double crust apple pie

Golden crust, spiced apples, and that perfect lattice top—here's everything you need for a showstopping pie.

The apples are non-negotiable—Granny Smith for tartness and Honeycrisp for sweetness. Local farmers markets often have the best selection, but any grocery store with a produce section will work. Aim for firm, unblemished apples—no soft spots. If you can't find Honeycrisp, Fuji or Gala are great swaps. The butter? Cold and cubed is key—never softened. I grab Land O'Lakes or Plugrá for consistency, but any good-quality unsalted butter works. Sift that flour—no lumps in your crust, please!

No Granny Smith? McIntosh or Braeburn add a similar tang. The spices can be adjusted—double the cinnamon if you love it bold. Short on vanilla? Vanilla bean paste or even almond extract at half the amount works in a pinch. The lattice pattern? Use a pizza cutter or knife to slice the dough strips—keep them even for that bakery-style look. And that heavy cream for brushing? Half-and-half in a bind, but it won't be quite as golden. Don't skip the lemon juice—keeps the apples from browning while you prep.

This pie reheats beautifully—350°F for 10-15 minutes until warm. Store leftovers in an airtight container for 4 days in the fridge. For freezing, wrap tightly in plastic and freeze for up to 3 months. I always make a second pie—leftovers disappear fast. The crust stays crisp if you reheat it covered, then uncover for the last 2 minutes. Trust me, the first slice out of the oven is worth every minute of prep!

Step-by-step instructions for Betty Crocker double crust apple pie

Here's how to create a showstopping apple pie with a flaky crust and perfectly spiced filling.

In a large bowl, combine the 4 cups sifted all-purpose flour and 1 tsp salt. Add the 1 cup cold cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for a flaky crust.

Next, gradually add the 0.5 cup ice water, 1 tbsp at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling firms up the dough for easier rolling and prevents shrinking during baking.

While the dough chills, peel, core, and slice the 8 medium apples (Granny Smith & Honeycrisp mix) into ¼-inch thick slices. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 0.75 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground allspice, 1 tsp vanilla extract, and 1 tsp salt. Mix gently but thoroughly to distribute the spices evenly.

Here's the thing—don't skip the lemon juice. It brightens the apples and keeps them from turning mushy during baking. The spice mixture should look like it's coating each apple slice, ensuring maximum flavor in every bite.

Preheat your oven to 375°F. 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 up the sides. Trim any excess dough hanging over the edge. This is your bottom crust.

Fill the crust with the spiced apple mixture, mounding it slightly in the center. For that classic lattice look, roll out the second dough disc and cut it into 12 strips, about ½-inch wide. Arrange 6 strips horizontally across the top, spacing them evenly. Fold back every other strip and place a perpendicular strip over them, then unfold. Repeat until the lattice is complete. This creates beautiful windows while keeping the filling contained.

Sprinkle the 0.25 cup granulated sugar evenly over the lattice top. Brush the entire pie with the 2 tbsp heavy cream, focusing on the edges and lattice strips. This creates a beautiful golden finish. For extra shine, you can also brush the edges with egg wash if you have it.

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 is bubbling through the lattice. The edges should be crisp, and the filling should smell irresistibly spiced. If the lattice starts browning too quickly, tent the pie with foil to prevent burning while it finishes baking.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set and the juices to redistribute, ensuring each slice is perfectly balanced between crisp crust and tender apples. The pie will continue to release its aroma as it cools—this is your signal that it's working its magic.

Slice into wedges and serve warm with vanilla ice cream or whipped cream. Each bite should deliver that perfect harmony of flaky crust, spiced apples, and buttery richness. And here's the best part—this pie tastes even better the next day, so you'll have leftovers to enjoy!

Regional styles of this dish

Classic Midwest Style

The original Betty Crocker apple pie recipe was born in the heart of the Midwest, where apple orchards and buttery crusts became synonymous with home baking. Here, the focus is on a generous lattice top with wide strips (about ¾-inch) for maximum rustic charm.

The filling relies on a 50/50 mix of tart and sweet apples—think Granny Smith and Jonathan—tossed with just enough brown sugar (¾ cup) to let the natural flavors shine.

The crust gets its signature flakiness from cold butter cut into the flour using a pastry blender, and the edges are always crimped high to prevent shrinking. 🍂

New England Crisp

Up north, apple pies take on a crispier crust thanks to the addition of cornmeal (about ¼ cup) in the dough for extra texture. The filling here leans tart and spicy, often using McIntosh or Cortland apples, with a boost of ½ tsp ground cloves for warmth.

A key New England trick? Baking the crust blind (pre-baking the bottom crust alone) to ensure it stays crisp even when loaded with juicy filling.

The lattice here is tighter, with strips about ½-inch wide, and the pie is often brushed with egg wash before baking for a glossy finish. ❄️

Southern Sweet Twist

Southern apple pies embrace richer flavors with a touch of pecan streusel on top—a mix of ½ cup chopped pecans, ¼ cup brown sugar, and 2 tbsp flour sprinkled over the lattice.

The filling uses sweeter apples like Gala or Fuji, with extra cinnamon (2½ tbsp) and a splash of bourbon (1 tbsp) for depth. The crust here is thicker, almost like a shortbread texture, achieved by replacing ¼ cup of the flour with powdered sugar.

Serving with vanilla ice cream or whipped cream is a must, but many Southerners love it with a scoop of peach ice cream for a fruity contrast. 🌶️

Pacific Northwest Tart

Out west, the focus is on bold, tangy flavors with apples like Pink Lady or Braeburn, often paired with local honey (2 tbsp) instead of sugar in the filling.

The crust gets a nod to Pacific Northwest baking with a pinch of sea salt (½ tsp) in the dough and a drizzle of honey glaze after baking. The lattice here is asymmetrical, with some strips cut into wavy patterns for visual interest. A signature touch?

Adding a handful of fresh rosemary sprigs to the filling for an earthy aroma that pairs beautifully with the apples. 🌿

Modern Minimalist

For a cleaner, contemporary take, skip the lattice entirely and opt for a solid top crust with a single decorative cut (like a leaf or star) in the center.

The filling uses just 6-7 apples, sliced ⅛-inch thick, and is spiced with only cinnamon and nutmeg—no allspice or cloves—to keep flavors bright. The crust is thinner (⅛-inch) and brushed with olive oil (1 tbsp) instead of butter for a lighter texture.

Serve with coconut yogurt or mascarpone cream for a modern twist that still feels nostalgic. ✨

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