Desserts
Creating a Betty Crocker-style double crust apple pie with a flaky lattice crown and spiced filling is the ultimate dessert project for autumn gatherings. This recipe delivers that perfect balance of tender apples, warm cinnamon notes, and a buttery crust that flakes apart at the first bite.
I’ve refined the technique over years of baking—no shortcuts, just proven methods for restaurant-quality results at home.
The secret to this pie lies in two key elements: a well-chilled pie dough that develops flaky layers and a filling with just the right texture—soft enough to melt in your mouth but firm enough to hold its shape.
You’ll start with a classic bottom crust, then layer spiced apples in a lattice pattern that creates a stunning visual while keeping the filling warm and gooey. The lattice also allows for even baking, preventing soggy spots.
By the time it emerges from the oven, you’ll have a golden-brown masterpiece with a crisp, flaky crust and a filling that’s perfectly spiced and tender. The aroma alone will have everyone gathering around the table, and the first slice will be worth every minute of effort.
This isn’t just dessert—it’s the centerpiece of any celebration.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. Whether it’s Thanksgiving, a family dinner, or just a cozy weekend treat, this pie delivers the kind of comfort that feels like a hug in food form.
Let’s get baking—your kitchen will thank you.
Ingredients for betty crocker double crust apple pie
Eight ingredients transform into a golden, flaky masterpiece perfect for autumn celebrations.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Crust Dough 🥧 | 1 package | Refrigerated, Betty Crocker style |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Honeycrisp Apples 🍏 | 2 medium | Peeled, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred for depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
The dough is everything—Betty Crocker refrigerated crust is my go-to for foolproof results. If you're making it from scratch, use all butter and chill the dough for at least 2 hours. For apples, Granny Smith and Honeycrisp give the best balance of tart and sweet. Buy organic if you can—they peel easier and taste fresher. I always test apples by cutting one open; if it's too soft, skip it. The brown sugar adds depth that regular sugar can't match, so don't skimp here. For the best pie dough, King Arthur flour is my secret weapon—it creates that perfect flaky texture.
No Granny Smith? Fuji or Braeburn work in a pinch, but they won't hold up as well. Running short on brown sugar? White sugar plus 1/2 tsp molasses gets you close. The cinnamon and nutmeg are non-negotiable for that classic apple pie flavor, but if you're feeling adventurous, add 1/4 tsp cardamom for a Middle Eastern twist. For the lattice, use cold butter—it helps hold the strips together better. If your butter is soft, chill it for 20 minutes. The lemon juice keeps the apples from browning while you prep, and it brightens up the whole filling. Fresh vanilla extract makes a huge difference over imitation, so if you're using the cheap stuff, double the amount.
This pie tastes even better the next day, so bake it a day ahead if you can. Store leftovers covered at room temperature for 2 days, or in the fridge for 4 days. For freezing, wrap tightly in plastic wrap and foil, then thaw at room temperature before serving. The lattice crust stays crisp for about 3 days if kept in an airtight container. I always make a double batch—one for now, one for later. The smell alone will have your whole house craving dessert.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the Granny Smith and Honeycrisp combo—tart meets sweet without any guesswork. Just slice, toss with sugar, and let the crust do the magic.
- Crust Perfection: That Betty Crocker dough? It’s my shortcut to flaky, buttery layers that actually hold their shape. No rolling pins or stress—just press, bake, and admire.
- Leftovers Win: A whole pie? Perfect for breakfast next day—sliced warm with ice cream or cold in lunches. Honestly, I make this just to have pie for days.
- Budget Crowd-Pleaser: A few apples, a bag of sugar, and store-bought dough stretch to feed six (or more if you’re like me). Plus, the flour thickens the filling just right—no gummy slices here.
Step-by-step instructions for Betty Crocker double crust apple pie
Here's how to assemble a showstopping pie with that perfect flaky lattice crown and spiced filling.
Prepare the Filling with Perfect Balance
In a large mixing bowl, combine the peeled and sliced 6 medium Granny Smith Apples and 2 medium Honeycrisp Apples. The Granny Smith adds tartness while the Honeycrisp brings natural sweetness—this balance is key. Sprinkle over the 0.75 cup Granulated Sugar, 2 tbsp All-Purpose Flour, 2 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.25 tsp Salt. Toss gently with your hands until every apple slice is evenly coated.
Add the 1 tbsp Lemon Juice and 0.5 tsp Vanilla Extract, then toss again. The lemon brightens the apples while the vanilla adds depth. Let the mixture sit for 10 minutes at room temperature—this allows the juices to release slightly, creating a thicker filling that won't leak through the crust during baking.
Assemble the Double Crust with Precision
Preheat your oven to 375°F. Roll out one package of the Pie Crust Dough on a lightly floured surface to fit a 9-inch pie dish, leaving a 2-inch overhang all around. Gently press it into the dish, trimming any excess dough. This creates a sturdy base that won't shrink during baking.
Transfer the apple mixture to the prepared crust, spreading it evenly. The filling should come up to about ½ inch from the top edge—this ensures a good seal when you add the top crust. Cut 0.5 cup Unsalted Butter into small cubes and arrange them on top of the filling in a decorative pattern. This butter will melt and create pockets of golden, flaky lattice.
Create the Signature Lattice Top
Roll out the second package of Pie Crust Dough to about 12x12 inches. Use a sharp knife or pizza cutter to cut the dough into 1-inch wide strips, keeping them attached at one end. This creates a lattice pattern that allows steam to escape while keeping the filling contained.
Arrange the strips in a crisscross pattern over the filling, alternating directions like a basketweave. Press gently at the intersections to seal, but don't press too hard or the lattice will lose its structure. Fold the 2-inch overhang of the bottom crust up and over the lattice, then crimp the edges together with a fork or your fingers. Brush the top with 0.25 cup Heavy Cream for a golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and the edges should be set. If the edges brown too quickly, cover them loosely with aluminum foil after 20 minutes.
Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny center. The contrast between the flaky, buttery crust and the warm, spiced apples will make every bite worth the wait.
Pro Tips For Making Betty Crocker Double Crust Apple Pie
- Pre-Cook the Apples: DESCRIPTION: Slice your Granny Smith and Honeycrisp apples right before assembling the pie, then toss them in lemon juice and a sprinkle of flour. This keeps them from turning brown and soggy while you roll out the dough—no last-minute scrambling to peel or chop when the crust’s ready.
- Blind-Bake the Bottom Crust: DESCRIPTION: Pop the bottom crust into the oven for 8–10 minutes before adding the filling. Sprinkle it with pie weights or dried beans, then bake until the edges are just starting to golden. This stops the filling from making a gummy mess—trust me, I’ve seen the aftermath.
- Vent Those Crusts: DESCRIPTION: Cut a few slits in the top crust before baking, but don’t go overboard—3 or 4 small ones let steam escape without letting the filling ooze out. I used to skip this and ended up with a puffed, uneven top that looked like it lost a fight with gravity.
- Chill the Dough: DESCRIPTION: Roll out the pie crusts cold—keep them in the fridge until you’re ready to assemble. Warm dough shrinks like a scared cat, and your edges will pucker into a sad little mess. Give it 15–20 minutes to firm up, and your pie will hold its shape.
Best sauces and condiments for betty crocker double crust apple pie
Classic Vanilla Sauce
Warm vanilla ice cream with a drizzle of homemade vanilla sauce elevates this pie to restaurant-level perfection. Simmer 1 cup heavy cream, ½ cup granulated sugar, and 1 tsp vanilla extract until thickened (about 5 minutes).
Let it cool slightly before serving over each slice. The creamy, sweet contrast to the spiced apples is unbeatable. 💛
Caramel Drizzle
A rich salted caramel drizzle adds a decadent touch that pairs beautifully with the pie’s warmth. Use store-bought caramel sauce (like Smucker’s) or make your own by cooking 1 cup sugar until amber, then adding ½ cup heavy cream and 1 tbsp butter.
Drizzle over slices just before serving for a gooey, sweet finish. Sprinkle with flaky sea salt for balance.
Whipped Cream Variation
Light, airy whipped cream is a classic pairing that cuts through the pie’s richness. Whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until stiff peaks form.
Fold in a dollop of Nutella or chocolate hazelnut spread for a twist. Serve in a small bowl alongside the pie for guests to customize their slices.
Spiced Maple Glaze
For a sophisticated twist, brush the warm pie with a spiced maple glaze before serving. Mix ½ cup pure maple syrup, 1 tbsp butter, ½ tsp cinnamon, and ¼ tsp nutmeg, then simmer for 3 minutes until slightly thickened.
Drizzle over slices for a glossy, autumnal finish. The maple’s earthiness complements the apples beautifully. ✨
Cheddar Cheese Sauce
Unexpected but delicious: a sharp cheddar cheese sauce adds a savory contrast to the sweet pie. Melt 1 cup shredded sharp cheddar with ½ cup heavy cream and 1 tbsp butter over low heat until smooth.
Drizzle lightly over slices for a tangy, creamy balance that surprises and delights. Perfect for guests who love bold flavors.
Caramel Apple Butter
Combine two favorites with caramel apple butter—a hybrid of the pie’s filling and a drizzle. Simmer 1 cup apple butter (like Mott’s) with 2 tbsp caramel sauce and ½ tsp cinnamon until warm.
Spoon over slices for a double dose of apple flavor with a sticky, sweet-savory twist. This works especially well with a scoop of vanilla ice cream. 🍎
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh for this recipe?
Yes, but you'll need to thaw and drain them first. Use 10-12 ounces of frozen apples (about 3-4 medium apples) and squeeze out excess moisture with a clean towel. The texture will be slightly softer than fresh, but the flavor remains excellent. For best results, add 1 extra tablespoon of flour to help thicken the filling.
How do I prevent a soggy bottom crust?
Prevent soggy crusts by using a thickener and pre-baking the bottom crust. First, sprinkle 2 tablespoons of sugar and 1 tablespoon of flour on the bottom crust before adding filling. Then, bake the crust alone for 8-10 minutes at 375°F before adding the filling. This creates a barrier that prevents moisture from seeping in.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (without baking) and refrigerate for up to 24 hours. Bake it directly from the fridge—just add 5-10 extra minutes to the baking time. For fully baked pies, store at room temperature for 2 days or refrigerate for 4 days. Freeze for up to 3 months by wrapping tightly in plastic and foil.
What's the best way to reheat leftover slices?
Warm slices gently in the oven for 5-7 minutes at 350°F to restore crispness. Place them on a baking sheet and cover loosely with foil to prevent drying. For microwave reheating, wrap slices in a damp paper towel and heat for 20-30 seconds—this keeps the crust from getting rubbery.
Can I substitute the lattice crust with a full top crust?
Yes, but the lattice adds visual appeal and allows steam to escape for even baking. For a full top crust, cut a 9-inch circle, place it over the filling, and crimp the edges. Use a fork to poke 5-6 small holes in the center to release steam. Brush with cream and bake as directed. The texture will be slightly denser than the lattice version.