Amish Apple Pie with a double crust
I grew up eating lots of delicious Amish pies. My mom baked pie quite frequently, and we often had pie for Sunday church dinner as well.
For our Sunday church dinner, we were usually served apple Schnitz pie (click here for the recipe) or regular Amish apple pie.
I also love Dutch apple pie with a crumb topping, and I will be sharing that recipe too.
But today I decided to share a traditional double-crusted Amish apple pie recipe. It is very easy to make and it won't take very long to put it together.
The Amish do a lot of canning
We used to do a lot of canning all summer long. And by the end of the summer, we had shelves upon shelves full of all kinds of canned goods. It was a beautiful sight, to see all the jars full of food that we labored so long and hard for.
We had rows of canned pickles, pickled beets, chow chow, canned dried beans, green beans, vegetable soup, ketchup, tomato juice, stewed tomatoes, pasta sauce, salsa, jellies, apple sauce, apple butter, apple pie filling, grape juice, peaches, pears, sweet cherries, cherry pie filling, and probably more things that I can't think of right now.
Then we froze lots of fruits and vegetables too. So we spent many hours, all summer long, growing, harvesting, and preserving food.
If you want to can a lot of peaches, you may appreciate a few tips on how to make peeling peaches an easy job. (Click here for tips).
Canned Apple Pie Filling
We canned lots of apple pie filling, so my mom usually made apple pie with homemade canned pie filling. It's very quick to assemble a pie with ready-made filling.
But this recipe with fresh apples is also very quick and easy to make. Making the crust and cutting the apples is the only thing that's time-consuming.
How to make an Easy Lancaster County Amish Apple Pie
You will need two 9" pie crusts, a bigger one for the bottom and a smaller one for the top. (Flaky Amish pie crust recipe here)
Peel, core, and chop five or six apples (depending on their size). Granny Smiths are great apples to use for baking, but you can use a variety of tart, crisp apples for more flavor.
In a large bowl, mix sugar, cornstarch, lemon juice, cinnamon, and salt. Add chopped apples and stir till they are all coated.
Pour apple mixture into the crust (you want to pile it full, as the apples will shrink when baked), and lay thin slices of butter over the top.
Using cold water, wet the edges of the crust with your fingers (this helps to seal the edges). Now put the top crust on, and lightly press the edges together. Using a knife, trim off extra crust around the edges. Now you can crimp the edges for a neat finish.
You will need to make a few slits in the top crust to allow steam to escape. And brush the top of your pie with egg yolk or cream and sprinkle with a bit of sugar for a beautiful color and shine.
Bake in the middle of the oven, at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and continue to bake for another 50 minutes. Cool on rack.
This is an easy and traditional American Apple Pie Recipe.
More Amish pie recipes:
Items you may need:
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Amish Apple Pie Recipe
- 2 (9") pie crust pastries for a double crust
- 4 - 6 apples (depending on size) Granny smith, or a variety of crisp apples
- 1/2 c. white sugar
- 1/4 c. brown sugar
- 1 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 1 1/2 Tbs. cornstarch
- 1 1/2 tsp. lemon juice
- 1 1/2 Tbs. butter
- Preheat oven to 400°.
- Peel, core, and chop apples.4 - 6 apples (depending on size)
- Mix sugars, cinnamon, salt, cornstarch, and lemon juice. Add to apples and stir to coat.1/2 c. white sugar, 1/4 c. brown sugar, 1 1/2 tsp. cinnamon, 1/8 tsp. salt, 1 1/2 Tbs. cornstarch, 1 1/2 tsp. lemon juice
- Pour the apple mixture into the crust. Dot with thin slices of butter.1 1/2 Tbs. butter, 2 (9") pie crust pastries for a double crust
- Wet the edge of the crust with cold water, and put your second crust on the top. Lightly press the edges to seal. Using a knife, trim off the extra crust (you can use this to make a tiny personal pie crust). Crimp the edges.
- Cut a few slits into the top crust to allow steam to escape.
- Brush cream or egg yolk on the top crust and sprinkle it with sugar for an extra shine and beautiful browning.
- Bake in the middle of the oven for 10 minutes at 400°. reduce the temperature to 350°, and continue baking for another 50 - 55 minutes.
- Loosely cover and refrigerate any leftovers.