What’s better than some delicious homemade pie? With fall around the corner, apple pies are a must, and we’ve got just the recipe for you. This 2 crust apple pie recipe is sure to impress any dinner guest.
2 Crust Apple Pie Recipe
Ingredients:
- 2 store bought pie crusts
- 8 cups peeled and thinly sliced apples (Granny Smith works great)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbsp all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup unsalted butter, cut into small pieces
Instructions:
- Preheat oven to 375°F. Roll out one pie crust and place it in a 9-inch pie dish.
- In a large bowl, mix together the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
- Pour the apple mixture into the pie dish, and sprinkle the diced butter on top.
- Roll out the second pie crust and cover the apple mixture with it. Use a knife to create a few slits in the top crust to allow the steam to escape.
- Place the pie on a baking sheet and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 2 hours before serving.
Looking for something a little different? Try this unique take on a classic coconut pie. This chocolate coconut pie with coconut crust is the perfect dessert for any occasion.
Pie Crust Dinner Ideas – Chocolate Coconut Pie with Coconut Crust
Ingredients:
For the crust:
- 1 cup sweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
For the filling:
- 1 1/2 cups heavy cream
- 8 oz semisweet chocolate, chopped
- 1 1/4 cups sweetened shredded coconut
- 3 large eggs
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
Instructions:
For the crust:
- Preheat the oven to 350°F.
- Mix together the coconut, flour, and powdered sugar in a medium bowl.
- Use a pastry cutter or your hands to cut in the cold butter until the mixture is crumbly.
- Press the mixture into a 9-inch pie dish, being sure to press it firmly against the sides and bottom.
- Bake for 12-15 minutes, or until the crust is lightly golden. Allow it to cool while you prepare the filling.
For the filling:
- In a medium saucepan, heat the cream over medium-high heat until it just begins to steam.
- Remove the cream from the heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
- In a separate bowl, whisk together the eggs, sugar, flour, and vanilla until well combined.
- Add the chocolate mixture to the egg mixture in a slow, steady stream, whisking constantly until everything is well combined.
- Stir in the shredded coconut.
- Pour the mixture into the cooled crust and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Allow the pie to cool completely before slicing and serving.
Now that you’ve got two delicious new recipes in your arsenal, break out your apron, and get to baking!