Betty Crocker Double Crust Apple Pie Recipe: Flaky Lattice Crusts With Spiced Filling

Betty Crocker's double crust apple pie delivers the kind of flaky, golden perfection that makes every slice feel like a homecoming. This classic recipe combines two buttery pastry layers—one as a sturdy base, the other as a decorative lattice—with a spiced apple filling that balances sweetness and tang.

I've perfected this version over years of testing, ensuring the crust stays crisp while the filling stays tender and fragrant.

The secret to that signature flaky texture lies in cold butter and minimal handling—keeping the dough chilled prevents it from becoming tough.

For the filling, I use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) with cinnamon, nutmeg, and just enough sugar to enhance their natural flavors. A touch of cornstarch ensures the filling thickens properly, creating that perfect balance between juicy and set.

Baking at the right temperature—375°F—gives you a golden crust with a lattice pattern that looks as impressive as it tastes. The filling bubbles just enough to release its aroma, while the edges develop that classic caramelized crust.

Serve it warm with vanilla ice cream or whipped cream, and you'll have a pie that rivals any bakery's—without the fuss.

Whether you're making this from scratch or using pre-made crusts for convenience, the result is the same: layers of buttery, flaky pastry surrounding a spiced apple filling that tastes like autumn in every bite. Let's get started on creating this timeless dessert.

Ingredients for betty crocker double crust apple pie

Six ingredients for the crust, seven for the filling—simple enough for a classic that feels like home.

The butter is non-negotiable here. Use European-style butter (like Plugrá or Land O'Lakes European) if you can—it has more fat content, which equals flakier crust. Most grocery stores carry it in the dairy section. For the apples, Granny Smith and Honeycrisp give you that perfect tart-sweet balance, but Fuji or Braeburn work too if that's what's on sale. The key is to keep them cold until you're ready to use them—toss them in ice water while you prep the crust. And don't skip the cornstarch in the filling—it's what keeps that filling from turning into soup.

No Granny Smith? McIntosh or Rome apples are close seconds, though they'll be a bit softer. Running out of vanilla? Almond extract at half the amount works in a pinch (but trust me on the vanilla). The brown sugar can be swapped for white sugar if that's what you've got, but the molasses in brown sugar adds depth. For the crust, if you're short on butter, shortening can replace half of it—just know your crust will be slightly less flaky. And if you're making this ahead, prep the filling and crust separately—they keep well in the fridge for up to 2 days before assembly.

This pie tastes even better the next day—honestly, 3-4 days in the fridge is ideal if you can wait. Store it in an airtight container, and slice it straight from the fridge for cleaner cuts. The crust stays crisp for about 2 days, but after that, it starts to soften. Freeze it for up to 3 months if you're not planning to bake it soon. Just thaw overnight in the fridge before serving. And if you're making it for a crowd, double the recipe—it's worth it.

Step-by-step instructions for flaky lattice crust apple pie

Here's how to create a showstopping double-crust apple pie with perfect flakiness and lattice artistry.

In a large bowl, combine the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for flaky layers.

Gradually add the 0.5 cup ice water while stirring gently with a fork until the dough just comes together. Avoid overmixing—just combine until it holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling firms the butter, preventing melting during rolling.

Peel, core, and slice the 3 medium Granny Smith apples and 3 medium Honeycrisp apples into ¼-inch thick slices. Toss them immediately with 1 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 0.5 cup light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 2 tbsp cornstarch, and 1 tsp vanilla extract. Mix gently but thoroughly to distribute the spices evenly.

The cornstarch is key here—it thickens the juices during baking, preventing a soggy bottom. Let the filling sit for 15 minutes while you roll out the crusts. This resting time allows the apples to release some liquid, which helps create a better seal when you pour the filling into the crust.

On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer carefully to a 9-inch pie dish, trimming any excess dough that hangs over the edge. Press the dough gently into the bottom and up the sides, creating a ¼-inch high edge. Chill the pie dish with the crust for 20 minutes while you prepare the lattice.

For the lattice, roll out the second dough disc into a 12-inch square. Cut 12 strips (about 1-inch wide) from the square. Arrange 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, then unfold and weave the remaining strips through the gaps to create the classic lattice pattern. Trim any overhanging dough.

Pour the apple filling into the chilled pie crust, mounding it slightly in the center. Drape the lattice crust over the top, pressing gently to seal any gaps. Brush both crusts with the 1 large egg beaten with 1 tbsp water for a golden finish. Cut a few small slits in the lattice to allow steam to escape.

Bake in a preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling bubbles through the lattice openings. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is thick and the crust sounds hollow when tapped. Let it cool for at least 2 hours before slicing—this resting time ensures clean slices and maximum flakiness.

Pro cooking tips for great betty crocker double crust apple pie

Cold Butter Magic

The key to that signature flaky crust starts with your butter. Use cold, cubed unsalted butter (not softened!) and cut it into the flour using a pastry cutter or your fingers until you see pea-sized butter pieces in the mix.

If you accidentally warm the butter, pop the dough back in the fridge for 15-20 minutes to restore firmness. I swear by Plugrá European-style butter—it has 82% fat content, which gives you that extra layer of flakiness. 🧈

Dough Handling Hacks

Handle the dough as little as possible—overworking it develops gluten, which makes the crust tough. Once your dough comes together, press it just enough to hold its shape when you flatten it into discs.

Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (up to 2 days). For rolling, use a light dusting of flour on your surface and rolling pin, and keep the dough chilled while you work.

If it starts to warm up, stick it back in the fridge for 10 minutes.

Lattice Perfection

The lattice isn’t just for looks—it creates steam vents that let the filling cook evenly while keeping the apples juicy. Roll your second crust into a 12-inch square (about ⅛-inch thick), then cut 12 strips (about 1-inch wide).

Arrange 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, then weave the remaining strips through the gaps to create the classic crisscross pattern. Trim any overhanging dough with scissors for clean edges. 🌟

Filling Prep Secrets

Toss your sliced apples with 1 tbsp lemon juice immediately after cutting to prevent browning, but don’t skip the 15-minute rest before baking. This lets the apples release some liquid, which helps the filling thicken properly and prevents a soggy bottom.

For extra thickness, sprinkle 2 tbsp cornstarch directly over the apples in the crust before adding the rest of the filling. I also like adding ½ tsp ground ginger to the spice mix—it adds warmth without overpowering the cinnamon.

Baking Like a Pro

Preheat your oven to 375°F and place a pie weights or dried beans in the bottom crust before adding filling to prevent sagging. If the edges brown too quickly, cover them with aluminum foil and remove it in the last 10 minutes of baking.

The pie is done when the crust is deep golden brown and the filling bubbles through the lattice. Tap the crust—it should sound hollow. Let it cool for at least 2 hours before slicing, or the filling will run everywhere. 🍏

Shortcut Solutions

Short on time? Use two 9-inch pre-made pie crusts (like Pillsbury Golden Crust) for the bottom and lattice. For the lattice, cut 1-inch strips from the second crust and weave them as directed. If you’re worried about soggy bottoms, blind-bake the bottom crust for 10 minutes before adding filling.

And if you don’t have a pie dish, use a 9-inch cast-iron skillet—it bakes evenly and adds a rustic touch. 💡

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