Betty Crocker Double Crust Apple Pie Recipe: Spiced Filling Hugged by Golden Lattice

Betty Crocker's double crust apple pie recipe delivers the perfect balance of flaky pastry and spiced apple filling that tastes like autumn in every bite.

The secret lies in a foolproof crust technique that creates both a sturdy bottom and an elegant lattice top, while the filling's cinnamon-sugar blend transforms ordinary apples into something extraordinary.

I've perfected this recipe over years of baking, ensuring the crust stays golden and crisp while the filling remains tender and aromatic.

What sets this recipe apart is the two-stage baking approach—first blind-baking the bottom crust to prevent sogginess, then layering the spiced apple filling with precision. The lattice crust isn't just decorative; it creates perfect air pockets for even baking and that signature pie-shop appearance.

Every element comes together to create a dessert that's both impressive and comforting, perfect for holidays or family gatherings.

By the time it emerges from the oven, you'll have a pie with a crisp, flaky crust that holds its shape, a filling that's perfectly spiced with cinnamon and nutmeg, and a lattice top that's both beautiful and functional.

The aroma alone will have everyone gathering around the kitchen, and the first slice will deliver that perfect combination of tender apples, warm spices, and buttery crust.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience. This recipe makes enough for a crowd, so you'll have leftovers to enjoy for days—though I can't promise they'll last that long. Let's get baking!

Ingredients for betty crocker double crust apple pie

Eight ingredients for the crust, seven for the filling—simple but spectacular.

The apples are everything here. Granny Smith for tartness, Honeycrisp for sweetness—peel, core, and slice them uniformly. Trader Joe's or your local orchard are great spots for fresh, firm apples. If using pre-sliced, pat them dry first to avoid a soggy crust. The cinnamon should be freshly ground—pre-ground loses its punch fast, and that's where the magic happens. For the lattice, grab a sharp knife and keep your cuts straight—it's more about looks than function, but it makes the pie look like it came from a bakery.

No Granny Smith? Fuji or Braeburn hold up well too. The brown sugar can be swapped for white, but it'll taste less complex. Short on vanilla? Vanilla bean paste adds depth. The coarse sugar for the lattice? Turbinado or raw sugar works perfectly. For the butter, if it's too soft, chill it for 15 minutes—cold cubes are key for flaky layers. And if you're nervous about the lattice, practice on a separate dough scrap first. It's easier than it looks!

This pie keeps beautifully. Store at room temperature for up to 2 days—the crust stays crisp, and the filling gets even more flavorful. For longer storage, wrap tightly in foil and refrigerate for up to 5 days. Reheat slices in a 350°F oven for 5-10 minutes to restore that golden, flaky perfection. Leftovers? Freeze individual slices wrapped in plastic for up to 3 months. Trust me, they'll taste like you just baked them.

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

Here's how to create a showstopping apple pie with a golden lattice crust and spiced filling that melts in your mouth.

In a large bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers later.

Add the 0.5 cup ice water gradually, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). The cold rest is crucial for preventing shrinking during baking.

On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer carefully to a 9-inch pie dish, trimming any excess. Press the edges to create a 1/2-inch rim—this prevents filling from bubbling over. Chill the crust in the fridge while you prepare the filling.

Roll out the second dough disc into another 12-inch circle. For the lattice, cut 8 strips about 1/2-inch wide from the rolled-out dough. You'll weave these later. Keep both dough pieces chilled until ready to use—warm dough shrinks when it hits the oven.

Peel, core, and slice the 6 medium large apples into 1/4-inch thick slices. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the apples with 1.5 cups granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Mix gently—just until the spices are evenly distributed.

Pour the filling into the chilled pie crust, mounding it slightly in the center. Sprinkle the top crust with the 0.25 cup coarse sugar—this creates those beautiful caramelized patterns when baked. Arrange the 8 dough strips in a lattice pattern over the filling, alternating directions for a classic look.

Brush the lattice crust with a beaten egg (just the 1 large egg, no yolk separation needed) for a golden finish. Cut 4 small slits in the lattice to allow steam to escape. Place the pie on a baking sheet (to catch drips) and bake at 375°F for 30 minutes. This pre-baking step prevents a soggy bottom crust.

After 30 minutes, remove the pie from the oven and sprinkle any juices that have bubbled up back over the filling. Return to the oven and bake for an additional 30-40 minutes, until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and the lattice should have caramelized spots.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set and the juices to redistribute, ensuring clean slices every time. Serve warm with vanilla ice cream or whipped cream for the ultimate experience.

Here's the thing—this pie tastes even better the next day as the flavors meld. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The crust stays crisp, and the filling develops deeper apple flavor with time.

Pro cooking tips for this recipe

Crust Perfection

For a foolproof crust, keep your butter ice-cold when cutting it into the flour—this creates those signature flaky layers. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces.

Overmixing turns the dough tough, so stop as soon as it holds together when pressed. Chill the dough for at least 1 hour before rolling—this prevents shrinking during baking. 🧈

Blind Baking Secret

The key to a crisp bottom crust is blind baking it before adding the filling. Line your chilled bottom crust with parchment paper, fill it with dried beans or pie weights, and bake at 375°F for 15 minutes.

This pre-baking step prevents a soggy bottom when the juicy filling goes in. Remove the weights and parchment before adding your spiced apples. This step is non-negotiable for that perfect texture.

Lattice Mastery

Creating a lattice top is easier than it looks—just cut 8 strips about 1/2-inch wide from your rolled-out dough. Start by placing one strip across the top, then weave the next strip under and over it, alternating directions.

Keep the strips taut but not stretched—they should overlap slightly at the edges. Sprinkle with coarse sugar before baking for those beautiful caramelized patterns. 🌟

Filling Consistency

Your apple filling should be thick but not dry—think of it like thick applesauce. If it's too watery after mixing, let it sit for 10 minutes before pouring into the crust to allow excess liquid to evaporate.

For extra tenderness, toss your sliced apples with 1 tablespoon cornstarch before adding the sugar and spices. This helps thicken the filling as it bakes, preventing a runny pie.

Baking Temperature

Don't rush the baking process—your pie needs time to develop those deep, golden flavors. Bake the lattice crust at 375°F for 30 minutes before adding the filling, then continue baking for another 30-40 minutes until the crust is deep golden brown.

The internal temperature should reach 190°F in the center of the pie. A meat thermometer inserted through the lattice gives you an accurate reading without cutting into your pie. 🌡️

Resting Matters

Resist the urge to slice into your pie immediately after baking—it needs time to set properly. Let it cool completely on a wire rack for at least 2 hours. This resting period allows the filling to firm up and the juices to redistribute, ensuring clean slices every time.

If you're impatient, chill the pie in the fridge for 1 hour to speed up the process, but don't skip this step entirely.

Frequently asked questions