Betty Crocker Double Crust Apple Pie Recipe: Oat Crown Crunch Over Bursting Spice-Filled Apples

Betty Crocker’s double crust apple pie delivers the perfect balance of flaky pastry and spiced apple filling that tastes like autumn in every bite.

This recipe captures the classic techniques that make her pies legendary—crisp lattice crust, tender apples bursting with cinnamon, and a golden oat crown that adds irresistible crunch. I’ve perfected the method over years of testing, ensuring the filling stays juicy while the crust achieves that signature buttery crispness.

The secret to this pie lies in the preparation: a well-chilled crust prevents shrinking, while a mix of tart and sweet apples creates the ideal texture. A simple egg wash gives the lattice a beautiful golden finish, and the oat crown topping adds a delightful contrast to the soft filling.

It’s a recipe that combines tradition with foolproof execution, making it achievable for home bakers while delivering restaurant-quality results.

By the time it emerges from the oven, you’ll have a pie with a flaky, lattice-patterned crust that’s crisp on top and tender underneath. The apples inside will be perfectly spiced and just tender enough to burst with each bite, while the oat crown provides a satisfying crunch.

This is the kind of pie that disappears quickly—whether you’re serving it at a holiday gathering or simply treating yourself to a slice of comfort.

The beauty of this recipe is its versatility. You can use store-bought crust for convenience or make it from scratch for a more authentic experience. The filling can be prepped ahead and refrigerated, making it perfect for baking when company arrives.

Let’s get started on creating a pie that will become a family favorite.

Ingredients for betty crocker double crust apple pie

Classic pie ingredients with a professional touch—flaky crust, spiced apples, and crunchy oat crown.

The apples are non-negotiable for texture—Granny Smith for tartness and Honeycrisp for sweetness. Buy them firm but ripe; they should yield slightly when pressed. Whole Foods or local orchards often carry the best varieties. If using store-bought apples, check for bruises and avoid those with soft spots. For the crust, Land O'Lakes unsalted butter is ideal—it's consistently high-quality and cold enough straight from the fridge. The oats should be old-fashioned (not quick-cooking) for that perfect crunch. Bob's Red Mill is a reliable brand if you're buying in bulk.

No Granny Smiths? Braeburn apples work well as a tart substitute, though they're slightly less crisp. Honeycrisp unavailable? Gala or Fuji add sweetness but lack the same snap. For the crust, Earth Balance vegan butter can replace regular butter if needed, though the crust will be slightly less flaky. Short on oats? Crushed graham crackers add a similar texture. The cinnamon should be true Ceylon cinnamon if possible—it's more aromatic, but regular ground cinnamon works fine. For extra richness, add 1 tbsp cornstarch to the filling to thicken it properly.

Prep the filling a day ahead—it develops deeper flavor when chilled. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The crust dough can be wrapped tightly and refrigerated for up to 3 days or frozen for 3 months. The oat crown mix keeps well in a sealed container for 1 week at room temperature. Bake the pie just before serving—it's best enjoyed warm, with that perfect balance of crisp crust and tender filling.

Step-by-step instructions for betty Crocker double crust apple pie

Here's how to assemble this classic pie with a perfect balance of flaky crust and spiced apple filling.

In a large mixing bowl, combine the 4 cups all-purpose flour with the 0.5 tsp salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures a tender, flaky texture rather than a tough crust.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.

On a lightly floured surface, roll out one dough disk into a 12-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Chill the crust while you prepare the filling.

Roll out the second dough disk and place it over a sheet of parchment paper. Cut a 3-inch circle in the center using a round cutter or glass. Set aside. This will be your vent for steam to escape during baking.

In a large mixing bowl, combine the peeled and sliced 3 medium Granny Smith apples and 3 medium Honeycrisp apples. Add the 1.25 cups granulated sugar, 0.25 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.25 tsp ground nutmeg, and 2 tbsp freshly squeezed lemon juice. Toss gently to coat evenly.

Let the mixture sit for 15 minutes while you prepare the oat topping. This allows the apples to release some liquid and the spices to penetrate, enhancing their flavor. The filling should look glossy and well-coated with spices.

In a small bowl, mix together the 0.5 cup quick oats, 0.25 cup chopped walnuts, and 2 tbsp melted butter until evenly combined. Spread this mixture evenly over the apple filling in the pie crust, leaving a 1-inch border around the edges.

Carefully place the second pie crust over the filling, pressing gently to seal the edges. Use the reserved 3-inch dough circle to create a decorative vent in the center of the top crust. Brush the entire pie with the beaten 1 whole large egg for a golden finish.

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. The edges should be set but not overbrowned.

Remove from the oven and let cool for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the juices from running out. Serve warm with vanilla ice cream for the ultimate classic dessert experience.

Make-ahead tips for this dish

Prep Ahead Timeline

I recommend assembling the entire pie crust and filling the day before baking. The dough can be shaped into disks and refrigerated for up to 3 days or frozen for 3 months.

The filling benefits from a 24-hour rest in the fridge—this allows flavors to meld and prevents a watery texture. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. 📅

Freezing the Pie

For maximum convenience, you can freeze the fully assembled pie (before baking) for up to 2 months. Wrap it tightly in plastic wrap, then place inside a heavy-duty freezer bag.

When ready to bake, thaw overnight in the refrigerator, then bake as directed—just add 10-15 extra minutes to the baking time. The crust may need an additional 5 minutes under the broiler to crisp up after thawing.

Partial Prep Shortcuts

Short on time? Make the filling and oat topping ahead, then refrigerate separately. The crust can be rolled out and placed in the pie dish up to 4 hours before baking—just cover it with plastic wrap and refrigerate.

When ready to bake, add the filling and top crust, then proceed with the recipe. This cuts your active prep time by nearly half while maintaining perfect texture.

Overnight Baking Hack

For a pie that's ready when you wake up, assemble the pie completely (including the egg wash) and refrigerate overnight. In the morning, bake it straight from the fridge—no thawing needed.

The cold start helps create an extra-crisp lattice crust. Just add 5-10 minutes to the baking time, checking at the 50-minute mark to avoid overbrowning.

Make-Ahead Serving Suggestions

Baked pies reheat beautifully if stored properly. Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. To refresh a stale pie, wrap it in foil and warm at 350°F for 15 minutes.

For extra crispiness, place slices on a baking sheet and broil for 2-3 minutes until golden. Serve with ice cream or whipped cream for that classic dessert experience. 🍦

Crust Pre-Baking Tip

For a restaurant-quality crust, blind-bake the bottom crust for 10 minutes before adding filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F. This prevents sogginess and creates a perfect foundation.

I like to do this when I'm prepping the filling the day before—just store the baked crust in an airtight container until ready to assemble.

Frequently asked questions