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+ servings

Triple Crusted Apple Pie

This delicious apple pie tastes like it's from a bakery, and has the perfect crust to apple filling ratio! A buttery, flakey crust with caramel-like apple filling, and a streusel crumble topping, all sealed under a beautiful, but easy, lattice crust. The BEST apple pie I've ever had!
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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Servings 1 pie

Ingredients
  

Pie crust

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons butter (I used salted)
  • 2/3 cup shortening (about 10 tablespoons)
  • 6-8 tablespoons cold water

Streusel crumble

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons room temperature butter (I used salted)

Apple filling

  • 8 tablespoons butter (I used salted)
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 pounds apples, cored, peeled and thinly sliced (about 8 apples)
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

Pie crust

  • In a large bowl, whisk together the flour, salt and sugar.
  • Add the flour and shortening to the bowl, and use a pastry cutter or two forks to work the butter and shortening into the flour mixture until the mixture resembles coarse meal, about the size of peas.
  • Add 6 tablespoons of the cold ice water and mix together with a sturdy spoon. Add 1-2 more tablespoons of cold ice water, if needed, until the dough starts to stick together. I used 8 tablespoons of water). If you grab a handful of dough and squeeze it, it should hold together but it should not stick to clean hands. If that dough sticks to your hands, you added too much water. If the dough doesn't stick together, you need to add more water. Add more flour or water one tablespoon at a time until you reach the right consistency.
  • Transfer the bowl to a clean surface and form into a ball. Tightly wrap with plastic wrap, and place in the refrigerator while you make the streusel crumble and apple filling.

Streusel Crumble

  • In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and use a fork to work the butter into the dry mixture until it resembles a coarse meal, about the size of peas. Some larger clumps are OK. Set aside.

Apple filling

  • Melt the butter in a small saucepan over medium heat. Whisk in the flour until combined; let cook for one minute. Add in the water, granulated sugar and brown sugar; whisk again to combine. Let simmer for 2 minutes, whisking frequently. Remove from heat.
  • Meanwhile, in a large bowl, mix together the apples, lemon juice, cinnamon, and salt.
  • Pour the butter sugar mixture over the apples and mix together.

Roll out crust

  • Preheat the oven to 400 degrees F.
  • Unwrap the pie crust, and cut into 2 equal parts.
  • Flour your work surface and roll out one pie crust into 11-12" circle.
  • Wrap the pie crust around your rolling pin and transfer to a 9" pie plate. Add the apple filling, mounding slightly. Sprinkle the apple filling with the streusel crumble, reserving 1/4 cup.
  • Roll out the second crust into another 11-12" circle and cut into 8 even strips. Arrange strips into a woven lattice pattern over the top. Cut off any excess crust hanging over the pie pan, and seal together the edges of the two pie crusts.
  • Beat together the egg and 1 tablespoon of water. Brush the top of the pie with the egg wash. Sprinkle with remaining streusel crumble and coarse sugar, if desired.

Bake

  • Bake at 400 degrees F for 15 minutes, then reduce the heat to 350 for 45-50 minutes until apples are soft and filling is bubbling through the lattice top. If crust is browning too fast, tent a piece of foil over the top of the pie for the last 10-15 minutes. Let rest for one hour before serving.
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