Q1: What are the absolute best apples to use for an apple pie?

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, Braeburn, or Pink Lady ) and a firm-sweet apple that will soften a bit more and create a nice sauce (like Golden Delicious, Honeycrisp, or Jonagold ). Using a mix provides a much more complex and interesting flavor and texture.

Q2: What is the real secret to a flaky pie crust?

The secret is cold fat . It is absolutely crucial that your butter and your water are very cold . The goal is to keep small, pea-sized pieces of solid butter intact throughout the dough. When the pie bakes, these pieces of butter will melt and create steam, which is what creates the separate, flaky layers in the crust.

Q3: How does this recipe guarantee that my apple pie won't have a soggy bottom crust?

The brilliant technique of pre-cooking the apples and reducing their juices is the key. By cooking the apples on the stovetop first, you are releasing a significant amount of their water before the filling ever goes into the pie crust. By then reducing that juice down to a thick syrup, you are concentrating the flavor and removing even more water. This results in a thick, jammy filling that won't make your bottom crust soggy.

Q4: How do I know for sure when my apple pie is fully baked?

There are two key visual cues for a perfectly baked fruit pie. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the vents in your top crust. Seeing that thick, bubbly filling is the sign that the pie is cooked through and the filling will set up perfectly as it cools.

Q5: Why do I have to let the pie cool completely before I slice it?

This is the most important rule of fruit pie baking, but also the hardest to follow! The filling is like molten lava when it comes out of the oven. It needs several hours in the cooler, room-temperature air 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. Patience is the key to a perfect slice!

The Best Perfect & Classic Apple Pie Recipe (From Scratch)

A from-scratch recipe for a classic double-crust apple pie. The recipe includes instructions for making a rich, buttery pastry dough either by hand or in a food processor. A key feature is the filling method, where sliced baking apples are pre-cooked on the stovetop to release their juices. These juices are then strained off and reduced into a thick, lightly caramelized syrup before being tossed back with the apples and spices. This technique creates a deeply flavorful filling and helps prevent a soggy bottom crust. The pie is finished with a full top crust and baked until golden.

Author: Grace
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours (includes chilling and cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Dough:
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
For the Filling:
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples (like Golden Delicious, Cortland, or Mutsu)
2/3 cup sugar, plus more for sprinkling
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten (for egg wash)

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Instructions

Make the Dough: In a medium bowl (or a food processor), combine the flour, sugar, and salt. Work in the cold, diced butter with your fingers or by pulsing until the mixture resembles coarse cornmeal with some bean-sized bits of butter remaining. Add the egg-water mixture and bring the dough together by hand until it just forms.
Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling: Peel, core, and slice the apples. Toss them in a medium bowl with the lemon juice and 2/3 cup of sugar.
In a large skillet, melt the butter over medium-high heat. Add the apple mixture and cook for about 2 minutes until it simmers. Cover, reduce the heat, and cook for about 7 minutes until the apples soften.
Strain the apples in a colander set over a bowl, catching all the juices. Return the juices to the skillet and simmer over medium heat for about 10 minutes, until thickened and lightly caramelized.
In a bowl, toss the cooked apples with the reduced juice and the spices. Let the filling cool completely.
Assemble and Bake: Preheat the oven to 375°F with a rack in the lower third.
On a lightly floured surface, roll one half of the chilled dough into an 11 to 12-inch disc. Line a 9-inch pie pan with the dough, trimming it to leave a 1/2-inch overhang.
Fill the pan with the cooled apple filling, mounding it slightly in the center. Brush the top edge of the dough with the beaten egg wash.
Roll out the second disc of dough. Place it over the top of the pie. Fold the top layer under the bottom layer and press to seal, then flute the edge as desired.
Brush the top crust with the egg wash and sprinkle with sugar. Cut several vents in the top to allow steam to escape. Refrigerate the assembled pie for at least 15 minutes.
Place the pie on a baking sheet and bake for about 50 minutes, until the crust is golden and the filling is bubbly.
Cool on a wire rack completely before serving.

Notes

This recipe includes two methods for making the pie dough: by hand or with a food processor.
The technique of pre-cooking the apples and reducing their juices is crucial for creating a thick, flavorful filling and preventing a soggy bottom crust.
Chilling the dough at multiple stages (after mixing, after rolling, and after assembly) helps to create a flaky crust.
Baking the pie on a baking sheet will catch any potential drips from the bubbling filling.

Nutrition

Serving Size: 1 slice
Calories: 550-650
Sugar: 40-50 g
Sodium: 300-400 mg
Fat: 28-35 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 70-80 g
Fiber: 4-6 g
Protein: 5-7 g
Cholesterol: 80-100 mg

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