Q1: What is the absolute, number one secret to an apple pie that isn't a watery, soupy mess?

The secret is the brilliant pre-cooking and juice-reducing method! By cooking the apples first and then reducing their juices into a thick syrup, you are removing all that excess water before it ever gets into your pie, which is the foolproof key to a perfect, sliceable filling and a crispy bottom crust.

Q2: Can I use a store-bought pie crust?

You can, but for the absolute best, most authentic flavor and the flakiest texture, the homemade, all-butter crust in this recipe is highly recommended and truly worth the little bit of extra effort!

Q3: Can I make this pie with a lattice top?

Yes, absolutely! A beautiful, woven lattice top is a stunning and classic choice for an apple pie. Simply cut your top disc of dough into strips and weave them over your filling.

Q4: How do I keep the edges of my pie crust from burning?

If you notice the delicate, fluted edges of your crust are getting too dark before the rest of the pie is done, you can create a simple "pie shield" by loosely covering the edges with a ring of aluminum foil.

Q5: Why is it so important to let the pie cool completely?

This is a crucial, patient step! A hot apple pie filling is essentially molten. Letting the pie cool for at least 2 to 3 hours is the non-negotiable key that allows the juices and the natural pectins in the apples to cool down and to set up into a perfect, sliceable consistency.

Classic Apple Pie (A Foolproof Holiday Recipe!)

A classic, from-scratch recipe for a double-crust apple pie. This traditional dessert features a flaky, all-butter pie dough and a flavorful filling made with baking apples like Golden Delicious. A key technique involves pre-cooking the apples to soften them and then reducing their juices with butter to create a rich, lightly caramelized sauce. The pie is encased in the buttery crust, finished with an egg wash and a sprinkle of sugar, and baked until golden brown.

Author: Grace

Ingredients

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
2-3 tablespoons cold water
For the Filling:
3 pounds baking apples (e.g., Golden Delicious, Cortland)
2 tablespoons freshly squeezed lemon juice
2/3 cup sugar, plus more for sprinkling
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
For Assembly:
1 large egg, lightly beaten

Instructions

Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Work the cold, diced butter into the flour with your fingers or a pastry blender until it resembles coarse crumbs with some bean-sized bits of butter remaining.
In a small bowl, whisk the egg with 2 tablespoons of cold water. Add this to the flour mixture and stir with a fork until the dough just comes together. Add another tablespoon of water if it seems dry. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: Peel, core, and slice the apples into wedges. Toss them in a bowl with the lemon juice and 2/3 cup of sugar.
In a large skillet, melt the butter over medium-high heat. Add the apples and cook for about 2 minutes. Cover, reduce the heat, and cook for about 7 minutes until the apples soften and release their juices.
Strain the apples in a colander set over a bowl to catch the juice. Return the juices to the skillet and simmer over medium heat for about 10 minutes, until thickened and lightly caramelized.
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. Cut the chilled dough in half. Roll one half into an 11 to 12-inch circle and fit it into a 9-inch pie pan.
Pour the cooled apple filling into the pan. Brush the edges of the bottom crust with a beaten egg.
Roll out the second half of the dough and place it over the top. Trim the dough, fold the top layer under the bottom layer, and press to seal. Crimp the edges as desired.
Brush the surface of the top crust with the beaten egg and sprinkle with sugar. Cut several slits in the top to allow steam to escape.
Bake the pie on a baking sheet for about 50 minutes, until the crust is golden. Cool on a wire rack before serving.

Notes

This is a classic holiday dessert, perfect for Thanksgiving or Christmas.
The key technique of pre-cooking the apples and reducing their juices prevents a soggy bottom crust and creates a rich, concentrated apple flavor.
It is important that the butter for the crust is very cold to achieve a flaky texture.
The filling can be made up to 2 days ahead and refrigerated.

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