Have you ever baked a beautiful, homemade apple pie, only to cut into it and find a huge, empty gap between the top crust and the shrunken, soupy filling? Or even worse, a dreaded soggy, undercooked bottom crust? This is the recipe that will solve those two biggest pie-baking problems forever. This is your ultimate guide to a perfect, towering, deep-dish apple pie with a thick, jammy filling and a perfectly crisp crust, every single time.
This isn’t just another apple pie recipe; it’s a complete masterclass in the simple but crucial techniques that guarantee a flawless result. We’ll show you why a simple step of pre-cooking the filling is the game-changing secret that professional bakers use to create a stable, full filling and a perfectly crisp crust. Get ready to bake the most impressive and delicious apple pie of your life with total confidence.
Table of Contents
Table of Contents
Recipe Overview: Solving the Two Biggest Apple Pie Problems
What makes this Apple Pie recipe truly “the best” is its brilliant, technique-driven approach that ensures a picture-perfect result. The from-scratch pie crust, made with a classic blend of both butter for flavor and shortening for ultimate flakiness, is wonderfully tender and easy to work with. But the real magic lies in the filling. By pre-cooking the apples on the stovetop, we pre-shrink them (eliminating the dreaded gap!) and cook off their excess water (eliminating the soggy bottom!). It’s a foolproof method for a truly perfect, bakery-worthy pie.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
The Essential Ingredients for a Perfect Pie
This recipe uses a handful of simple, classic ingredients where quality makes all the difference.
- The Perfect Flaky Pie Crust: The sturdy, yet tender foundation of our pie.
- The Fats (Butter & Shortening): This recipe uses a classic, foolproof blend for the best of both worlds. Cold unsalted butter provides a rich, delicious, savory flavor, while chilled vegetable shortening has a higher melting point, which creates an incredibly tender and extra-flaky texture that is very easy to work with.
- Ice Water & an Egg: It is absolutely essential that the water you use is ice-cold. The egg adds richness and structure to the dough, making it sturdy enough for a deep-dish pie.
- The “No-Soggy-Bottom” Apple Filling:
- The Apples: For the best pie with a complex flavor and a texture that is tender but not mushy, it’s essential to use a mix of different firm baking apples, as the recipe suggests. A combination of a firm-tart apple (like Granny Smith) and a firm-sweet apple (like Gala, McIntosh, or Golden Delicious) is a fantastic choice.
- Lemon Juice: A squeeze of fresh lemon juice not only adds a bright, tart flavor that balances the sweetness but also prevents the apples from browning as you prepare them.
- The Thickener & Spices: A little bit of all-purpose flour is tossed with the apples to help thicken their juices into a beautiful, jammy sauce. A classic and comforting blend of cinnamon, cloves, and freshly grated nutmeg provides the perfect warm spice notes.
Step-by-Step to the Perfect Deep-Dish Apple Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Flaky, No-Fail Pie Dough
Step 1: In the bowl of a food processor, pulse the 2 1/2 cups of all-purpose flour, the 1/4 cup of sugar, and the 1 teaspoon of salt to combine.
Step 2: Add the 1/4 cup of chilled shortening and pulse about 30 seconds, until it disappears. Add the 1 stick of cold, cubed butter and pulse 8-10 times, until you have pea-sized pieces of butter remaining.
Step 3: In a small bowl, beat 1 large egg with 1/4 cup of ice water. Add this mixture to the food processor and pulse just once or twice, until the dough begins to come together.
Step 4: Turn the dough out onto a piece of plastic wrap, divide it in half, and gently pat each half into a disc. Wrap each disc tightly and refrigerate for at least 1 hour.
Part 2: The Secret Weapon – The Cooked Apple Filling
Step 1: In a large bowl, peel, core, and cut your 3 pounds of apples into 1/2-inch thick wedges. Toss the apples with the 2/3 cup of sugar and the 2 tablespoons of fresh lemon juice.
Step 2: In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add the apple mixture to the pan.
Step 3: Cook, stirring occasionally, for 8 to 9 minutes, until the firmer apples have just begun to soften but are still holding their shape.
Step 4: Sprinkle the 1 tablespoon of all-purpose flour, the 1/2 teaspoon of ground cinnamon, the pinch of cloves, and the pinch of nutmeg over the apples. Toss everything together and cook for 1 more minute, until the juices have thickened into a glossy sauce.
Step 5: Remove the skillet from the heat and let the filling cool completely.
Part 3: Assembling Your Perfect Deep-Dish Pie
Step 1: Preheat your oven to 375°F (190°C). Place a baking sheet on a rack in the lower third of the oven to preheat as well.
Step 2: On a lightly floured surface, roll out one of your chilled dough discs into a 12-inch round. Ease the dough into a 9 1/2-inch deep-dish glass pie plate.
Step 3: Add the completely cooled apple filling to the pie shell, mounding it slightly in the center. Dot the top of the filling with the remaining 2 tablespoons of cold butter.
Step 4: Roll out the second disc of dough. Brush the top edge of the bottom pie crust with your prepared egg wash. Place the second disc of dough over the top of the pie.
Step 5: Trim the edges of the dough to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and use your fingers to crimp the two layers together to form a tight seal.
Step 6: Brush the entire surface of the top crust with the egg wash and then sprinkle it generously with some extra sugar. Use a small, sharp knife to cut 4 or 5 slits in the top crust to allow steam to escape.
Step 7: Refrigerate the assembled pie for at least 30 minutes to chill the pastry one last time.
Part 4: Baking and the All-Important Cool-Down
Bake the chilled pie on the preheated baking sheet for 55 to 60 minutes. The pie is perfectly done when the crust is a deep golden brown and the filling is thick and bubbling vigorously up through the steam vents.
Pro Tip: If the edges of your crust begin to brown too quickly, you can cover them with a pie shield or strips of aluminum foil.
Let the pie cool on a wire rack for at least 2 to 3 hours before slicing. This crucial step allows the hot, jammy filling to cool down and set up properly, which is the secret to a perfect, clean slice.
The Best No-Soggy-Bottom Apple Pie (with a Full Filling!)
A from-scratch recipe for a classic, deep-dish apple pie with a homemade double crust. The recipe includes instructions for a flaky pie dough made with a combination of butter and shortening. A key feature of the recipe is the pre-cooked filling, where a mix of baking apples is sautéed with butter, sugar, and spices until tender and the juices have thickened. This ensures a flavorful, not-too-watery pie. The pie is assembled with a full top crust, brushed with an egg wash, and baked until the crust is golden and the filling is bubbly.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 20 minutes (includes chilling and cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Filling:
- 3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)
- 2/3 cup sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- For the Dough:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar, plus more for sprinkling
- 1 teaspoon salt
- 1/4 cup vegetable shortening
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 2 large eggs
Instructions
- Make the Dough: In a food processor, pulse the flour, 1/4 cup sugar, and salt. Add the shortening and pulse until it disappears. Add the cold butter and pulse until pea-sized pieces form.
- In a small bowl, beat 1 egg with 1/4 cup of ice water. Add this to the processor and pulse until the dough just begins to come together.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling: Peel, core, and slice the apples. Toss them in a bowl with 2/3 cup of sugar and the lemon juice.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring, for 8 to 9 minutes, until the apples soften but hold their shape.
- Sprinkle with the flour, cinnamon, cloves, and nutmeg and toss for 1 minute until the juices thicken. Remove from heat and let the filling cool completely.
- Assemble the Pie: Preheat the oven to 375°F. Roll out one disk of dough and fit it into a 9 1/2-inch deep-dish glass pie plate.
- Add the cooled filling to the crust and dot with the remaining 2 tablespoons of butter.
- Roll out the second disk of dough and lay it over the filling. Trim and crimp the edges to seal.
- In a small bowl, beat the remaining egg for an egg wash. Brush the top crust with the egg wash and sprinkle with sugar. Cut a few slits in the top for steam to escape.
- Chill the assembled pie for 30 minutes.
- Bake: Place the pie on a baking sheet and bake for 55 to 60 minutes, until the crust is golden and the filling is bubbly. Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Notes
- This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
- Pre-cooking the apple filling on the stovetop is a crucial step that helps to control the texture of the apples and prevent a soggy bottom crust.
- Baking the pie on a baking sheet helps to ensure a crisp bottom crust and catches any potential drips from the bubbling filling.
Nutrition
- Serving Size: 1 slice
- Calories: 550-650
- Sugar: 40-50 g
- Sodium: 350-450 mg
- Fat: 30-38 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 65-75 g
- Fiber: 4-6 g
- Protein: 5-7 g
- Cholesterol: 90-110 mg
Storage and Make-Ahead Tips
An apple pie is a fantastic dessert to make ahead for a holiday or special occasion.
- Make-Ahead: The pie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator. The apple filling can also be made completely up to 2 days in advance and stored in an airtight container in the refrigerator. You can even assemble the entire unbaked pie, wrap it tightly, and refrigerate it for up to 24 hours before baking.
- Storage: Store the finished, cooled pie, covered loosely, at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days.
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Creative Recipe Variations
- Classic Lattice Top: For a beautiful, traditional presentation, you can cut the second disc of dough into strips and weave a lattice top over the filling instead of using a solid top crust.
- Add a Festive Cranberry Twist: For a beautiful color and a delicious sweet-tart flavor combination that is perfect for the holidays, you can add 1 to 1 1/2 cups of fresh or frozen cranberries to the skillet to cook along with the apples.
- Make it a Crumble Top Pie: If you’re not a fan of a double crust, you can skip the second crust. Instead, top the pie with a classic oat and brown sugar crumble topping for a delicious Apple Crumble Pie.
Enjoy a True American Classic!
You’ve just created a truly special, from-scratch dessert that is the very definition of American comfort food. This perfect deep-dish apple pie, with its incredibly flaky all-butter crust and its thick, jammy, and intensely flavorful filling, is a rewarding baking project that is guaranteed to be a massive hit. It’s the kind of timeless dessert that creates lasting memories.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to prevent a soggy bottom crust in an apple pie?
This recipe uses the number one professional secret: pre-cooking the filling. By cooking the apples on the stovetop first, you are releasing a significant amount of their water and thickening their juices into a jammy sauce before the filling ever goes into the pie crust. This is the foolproof way to prevent a soggy bottom. Baking the pie on a preheated baking sheet also helps to crisp up the bottom crust.
Q2: Why does my apple pie always have a big, empty air gap under the top crust?
This common and frustrating problem is also solved by pre-cooking the filling! Raw apples shrink a huge amount as they bake and release their water. By cooking and tenderizing the apples first, you are “pre-shrinking” them. This means that the volume of the filling you put into your pie is the same volume it will be after baking, completely eliminating that dreaded sunken gap.
Q3: Can I use a store-bought pie crust for this recipe?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. You will need one box, which contains two crusts for a deep-dish, double-crust pie.
Q4: What are the best apples to use for a pie that won’t turn to mush?
The secret to the best apple pie filling is to use a combination of apples. You want a mix of a firm-tart apple that will hold its shape (like Granny Smith or Braeburn) and a firm-sweet apple that will soften a bit more and create a nice sauce (like Golden Delicious, McIntosh, or Gala).
Q5: How long should I really let my apple pie cool before slicing into it?
It is absolutely essential to let the pie cool for at least 2 to 3 hours. This is the hardest part, but it is crucial! The filling is like molten lava when it comes out of the oven. It needs this long cooling time for the thickeners and the natural pectins to fully set up and create a firm, sliceable, jammy filling. If you cut into a warm pie, all that delicious filling will come pouring out in a runny mess.