Pastry chef Joanne Chang’s classic double-crust apple pie recipe is a flavorful take on the classic, fall-favorite dessert. Learn how to make double-crust apple pie at home.

Joanne Chang’s Double-Crust Apple Pie Recipe

Joanne Chang is a Boston-based pastry chef and the co-owner of Flour Bakery. The award-winning pastry chef has a degree with honors in applied mathematics and economics from Harvard University in Cambridge, Massachusetts. Passionate about baking since her college days, Joanne left her consulting job to work in restaurants, eventually opening Flour Bakery in 2000. Since then, she expanded the bakery to eight more locations, opened a Taiwanese-inspired restaurant, won a reality TV cooking competition and a James Beard Award, and wrote five cookbooks.

Despite her long list of accolades, Joanne still delights in the alchemy of baking: simple ingredients that, when combined with the right techniques, transform into something magical. Learn to [bake like a pro](https://www.masterclass.com/sessions/classes/bake-like-a-pro) with Joanne Chang.

A double-crust apple pie incorporates a warm-spiced apple filling inside of a closed crust. This dish involves baking an apple mixture on top of a flaky [pâte brisée](https://www.masterclass.com/articles/how-to-make-pate-brisee) (or pie dough) shell, topped with an extra layer of dough. Home bakers traditionally cut a few slits in the top of the crust for decoration and ventilation. 

Follow these tips to make the best double-crust apple pie possible. 

1. __Make the dough ahead of time__. Prepare your pie crust in advance to cut down on day-of prep time. The plastic-wrapped dough will keep in the refrigerator for up to 4 days and in the freezer for up to 1 month. Thaw frozen pie dough in the refrigerator for 24 hours before rolling it out and baking it. 
2. __Work the dough sparingly__. Minimize the amount of time you’re working with the dough—the more you work with it, the more gluten will develop, and the tougher and less flaky the crust will be. As you roll your dough out, avoid running your pin back and forth over it. If the dough sticks to your work surface, flick more flour onto the surface (and if it sticks to the rolling pin, flick more flour onto the dough itself). 
3. __Let the pie rest__. Let this pie cool to room temperature after it comes out of the oven, which should take about 3 to 4 hours. The longer you let it set, the more “together” the apple filling will be. If you cut into it when it’s still warm, the pie filling will be runny. 
4. __Store the pie in the fridge__. Allow your pie to cool to room temperature, then store it in an airtight container in the refrigerator for up to 2 days. Bring the pie back to room temperature before serving.

Pastry chef Joanne Chang’s classic double-crust apple pie recipe is a flavorful take on the classic, fall-favorite dessert. Learn how to make double-crust apple pie at home.

Joanne Chang is a Boston-based pastry chef and the co-owner of Flour Bakery. The award-winning pastry chef has a degree with honors in applied mathematics and economics from Harvard University in Cambridge, Massachusetts. Passionate about baking since her college days, Joanne left her consulting job to work in restaurants, eventually opening Flour Bakery in 2000. Since then, she expanded the bakery to eight more locations, opened a Taiwanese-inspired restaurant, won a reality TV cooking competition and a James Beard Award, and wrote five cookbooks.Despite her long list of accolades, Joanne still delights in the alchemy of baking: simple ingredients that, when combined with the right techniques, transform into something magical. Learn to <a href='https://www.masterclass.com/sessions/classes/bake-like-a-pro' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/sessions/classes/bake-like-a-pro","linkCopy":"bake like a pro","category":null}'>bake like a pro</a> with Joanne Chang.

About Joanne Chang

A double-crust apple pie incorporates a warm-spiced apple filling inside of a closed crust. This dish involves baking an apple mixture on top of a flaky <a href='https://www.masterclass.com/articles/how-to-make-pate-brisee' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-pate-brisee","linkCopy":"pâte brisée","category":null}'>pâte brisée</a> (or pie dough) shell, topped with an extra layer of dough. Home bakers traditionally cut a few slits in the top of the crust for decoration and ventilation.

What Is a Double-Crust Apple Pie?

Follow these tips to make the best double-crust apple pie possible. <ol class="mc-m-4"><li class="mc-my-4"> 1. Make the dough ahead of time. Prepare your pie crust in advance to cut down on day-of prep time. The plastic-wrapped dough will keep in the refrigerator for up to 4 days and in the freezer for up to 1 month. Thaw frozen pie dough in the refrigerator for 24 hours before rolling it out and baking it. </li><li class="mc-my-4"> 2. Work the dough sparingly. Minimize the amount of time you’re working with the dough—the more you work with it, the more gluten will develop, and the tougher and less flaky the crust will be. As you roll your dough out, avoid running your pin back and forth over it. If the dough sticks to your work surface, flick more flour onto the surface (and if it sticks to the rolling pin, flick more flour onto the dough itself). </li><li class="mc-my-4"> 3. Let the pie rest. Let this pie cool to room temperature after it comes out of the oven, which should take about 3 to 4 hours. The longer you let it set, the more “together” the apple filling will be. If you cut into it when it’s still warm, the pie filling will be runny. </li><li class="mc-my-4"> 4. Store the pie in the fridge. Allow your pie to cool to room temperature, then store it in an airtight container in the refrigerator for up to 2 days. Bring the pie back to room temperature before serving. </li></ol>

4 Tips for Making a Double-Crust Apple Pie

Pastry chef Joanne Chang’s classic double-crust apple pie recipe is a flavorful take on the classic, fall-favorite dessert. Learn how to make double-crust apple pie at home.

Pastry chef Joanne Chang’s classic double-crust apple pie recipe is a flavorful take on the classic, fall-favorite dessert. Learn how to make double-crust apple pie at home.
