Ohio State Fair
Ohio Expo Center
Home > About Us > Recipes > Double Crust – Nuts About Apple Pie

Double Crust – Nuts About Apple Pie

Recipe by Cheryl Bater, Dublin, Ohio
First place, Baked Pies (Apple) 2017

Baking temperature: 400, 375 degrees
Baking time: 15 minutes, 40-50 minutes
Yield: One 9-inch pie



  • 7 c peeled, cored and sliced Granny Smith and Braeburn apples
  • ½ c packed light brown sugar
  • 1 T lemon juice
  • 2 T granulated sugar
  • 1 ½ T clear gel
  • ½ t ground cinnamon
  • ½ t vanilla extract
  • Seeds scraped from ½ vanilla bean pod
  • 1 ½ T apple butter
  • 1/3 c chopped pecans
  • 1 ½ T unsalted butter cut into pieces


  • 2 ½ c flour
  • ½ c unsalted butter
  • ½ c Leaf lard
  • ¾ t salt
  • 6 T water
  • 1 T vodka
  • 2 tsp sugar
  • 1 egg yolk
  • Egg white to brush on bottom crust
  • 1 egg and 1 T milk to brush on top crust
  • Sanding sugar to sprinkle on top of crust


  • Combine apples, brown sugar and lemon juice. Set aside for 5 to 10 minutes to juice.
  • In a small bowl, mix granulated sugar, clear gel, cinnamon, and vanillas
  • Combine with apples, mix well
  • Add apple butter and pecans
  • Brush bottom crust with egg white
  • Scrape filling into chilled pie shell. Dot with butter and cover with top crust
  • Brush top crust with egg and whipping cream mixture, then dust with sanding sugar
  • Cover crust with pie shield
  • Bake at 400 degrees F for 15 minutes. Reduce heat to 375 and bake for 40-50 minutes until filling is thick and bubbly
  • Combine flour, sugar, salt in large mixing bowl
  • With pastry blender, cut butter and lard into dry ingredients until pieces are pea-sized or slightly smaller
  • In small bowl, whisk egg yolk, vodka and ice water
  • Add egg-water mixture to dry ingredients tossing with a pastry fork to blend
  • Form into two dough discs- 2/3 dough and 1/3 dough
  • Wrap in wax paper and chill in refrigerator for 1 hour

To prepare pie shell:

  • On floured surface, roll out larger disc of dough into 10-inch circle
  • Transfer dough to pie pan, trim edges and chill
  • Roll out 1/3 portion disc into 10-inch circle. Cut decorative cut outs as desired
  • Turn filling into chilled pie shell and smooth the fruit with a spoon
  • Dot the top with butter. Lightly moisten the rim of pie shell
  • Invert the top pastry center of the filling
  • Press the top and bottom pastries together along dampened edge
  • Trim the pastry, leaving an even ½ inch overhang all around, then sculpt
  • Poke several steam vents, brush crust with egg/milk mixture then sprinkle with sanding sugar
Back to
Tickets & Deals