For National Pie Day, try this recipe for a pie that has two flavors in one! Evite visited with baker Flower Williams in Los Angeles to learn the secret and the story behind the mythical double pie. Watch the video below to learn more.

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To Get Started:
– 2 batches of your favorite pie crust
– 1 egg
– 4 tbsp. of butter

Apple Filling:
– 6 Granny Smith apples
– 3/4 cup of brown sugar
– 1/4 cup of all-purpose flour
– 1 tsp. of cinnamon
– 1/2 tsp. of nutmeg
– 1 tbsp. of lemon juice

BlackBerry/Blueberry Filling:
– 1 1/2 cup of blackberries
– 1 1/2 cup of blueberries
– 1 tbsp. of lemon juice
– 1/4 cup of sugar
– 2 tbsp. of brown sugar
– 1 tbsp. of corn starch
– 1/4 tsp. of cinnamon
– 1/4 tsp. of salt


  • 1

    Preheat oven to 400°.

  • 2

    Peel apples and cut into thin slices.

  • 3

    In a large bowl, combine apples, brown sugar, cinnamon, nutmeg, flour, and lemon juice.

  • 4

    In a separate bowl, combine berries, lemon juice, sugar, corn starch, cinnamon, and salt.

  • 5

    Roll pie crust into a ball and line one non-stick pie tin with a pie crust.

  • 6

    Using remaining pie dough, cut out a strip (about two inches wide) that can make the interior wall of the double pie.

  • 7

    Use a ring mold to form a circle in the center of the pie.

  • 8

    Use an egg wash to seal the pie wall to the bottom of the pie crust until no cracks remain.

  • 9

    In the outer layer, add the apple filling.

  • 10

    In the interior layer, add the berry filling.

  • 11

    Cut up butter and place throughout pie.

  • 12

    Place on a baking sheet and bake for 10 minutes uncovered.

  • 13

    Remove pie from oven and top using remaining pie crust with whatever design your heart desires!

  • 14

    Brush with an egg wash.

  • 15

    Cover edges of the pie with tin foil or pie protectors to stop it from browning too quickly.

  • 16

    Lower oven to 350° and bake for another 35-45 minutes.

  • 17

    Let cool before serving!