Session 241 — Apple Pie (Double Crust)
← Block 47–48: Pastry — Doughs & Custards Overview
Skill: Flaky pie dough; cold butter technique; lattice or full top crust; fruit filling balance Read first: The Best Apple Pie
What you're learning: American pie dough is the other great pastry tradition — different from French pâte sucrée. Here you want visible butter flakes (cold, cut into flour), minimal water (added a tablespoon at a time), and zero overworking. The fruit filling is about controlling moisture: toss the apples with sugar, let them macerate, reduce the juices separately, then reassemble. This prevents the gap between crust and fruit that ruins lesser pies.
Full Meal: Apple Pie with vanilla ice cream after a sheet-pan roast of chicken thighs and root vegetables — cheddar on the side is the New England way, and it's correct
🎥 Compare Notes: How to Make a Double Crust Pie — King Arthur Baking — King Arthur's definitive guide to rolling, fitting, crimping, and venting a double-crust pie.