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
- 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.
Find it online: https://www.eatswithsoul.com/apple-pie-2/