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Double Crust Hudson Valley Apple Pie | Great Performances


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Double Crust Hudson Valley Apple Pie
by Chef Rob Valencia


Pastry for two-crust 9” pie, chilled

3 pounds apples, peeled, cored, and sliced (1/2”-1/4” thick) *See notes for selection

1/4 cup butter

1 tablespoon lemon juice

3/4 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of clove

3 tablespoons flour


*When choosing apples, go for a variety of flavors: tart and crunchy, soft and winey, and crisp and juicy.

Peel, core, and slice apples. Sauté in butter until the outer edge gets slightly soft. Allow the apples to cool.

Measure the filling ingredients out on top of the apples but do not stir them until they are ready to go into the pie or they will get too soupy. Roll out two rounds of dough. Make sure the top crust is rolled big enough to cover the mound of apples and has enough left over to crimp with the bottom crust. Line the tin with the bottom crust. Toss the apples with the other filling ingredients. Place apple mixture in the bottom crust. Mound apples in the center and finish by draping top crust over it. Roll and crimp crust edge. Make four decorative slits on the top of the pie for steam to escape. Sprinkle very lightly with water and dust with sugar.

Bake the pie on a foil wrapped baking sheet in a 400° oven for 10 minutes or until the crust looks dry, blistered, and blonde. (The foil is optional but it helps collect the spills from the pie and helps with clean up). 

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