Learn how to become a true “pie-boss” with my top tips for making the Best Apple Pie. Seriously, your Apple Pie will be the talk of the Thanksgiving table! I also think this pie looks extra special in this cast-iron pie plate. There’s something so sweet and homey about it. It also provides even heat for a nicely crisp crust! (this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
Watch My Video Demo of this Apple Pie Recipe Below!
Apple pie can go really right, or really wrong! I find it all starts with a great homemade pie crust. But make sure it is well-chilled before it hits the oven.
Refrigerate pie dough at least 3 hours
After the dough is made, separate it into 2 balls, and wrap in parchment paper.
The magic number for pie dough refrigeration is really 3 hours, or overnight is even better!
A well-chilled dough will prevent the dough from shrinking in the oven and becoming too misshapen.
What are the Best Apples for Apple Pie?
The most popular apple for apple pie is a Granny Smith Apple. Granny Smith apples are the best apples for apple pie because they are a tart and don’t omit too much juice when baked. This will help avoid “soggy bottom syndrome” when baked.
But if you are in a pinch and need another alternative I think Gala apples work really well too for this pie and my French Apple Tart too!
How Do You Make Apple Pie Not Runny?
There are a lot of choices for thickeners. Flour. Tapioca. Cornstarch. But I find the most foolproof method is cornstarch. This will prevent your apple pie from being runny and allow it to set.
Toss it in with the apples while preparing the filling and it will create the most delicious apple filling that has just the right amount of syrupy texture.
It also helps your pie set so you get a clean slice with structure and not a “flopsy, mopsy” pie slice with apples spilling out of it.
How Do You Avoid a Soggy Bottom?
Adding a little cornstarch to the bottom of your crust, before filling the pie with apples, will create a barrier to moisture and will ensure a crisp bottom crust!
It’s the simplest trick that I learned from my Aunt Nancy, the “original” pie boss of my family!
When you slice into the pie after it’s baked you’ll see, no runny center!
The other thing that helps the center become syrupy instead of runny is the butter! You’ll add at least 1 tablespoon of butter diced into cubes on top of your apples just before adding the second crust.
Once your crust is secured on top, trim the edges so they are even all around, then tuck them under into the pie plate and then crimp. This will prevent any of those delicious juices from seeping out!
Once the pie is fully crimped it also helps to pop it in the freezer for 10 minutes to firm up the dough. You want your pie dough to be very cold before it hits the hot oven. This will help keep it’s shape!
For a beautifully even golden brown crust, use egg white instead of egg wash (yolk mixed with water) or a full egg. The egg white does’t burn like the yolk can and creates a really nice even color to your pie crust.
I also think it’s best to bake this pie the day before and let it sit out at room temperature. This also allow time for the pie to set and for those juices to congeal.
Then to re-heat before serving, place it in a 300F oven for just 15 minutes and serve with vanilla ice cream!
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- 2 ½ cups (300g) all-purpose flour
- 3 tbsp (38g) sugar
- ½ tsp (2.5ml) salt
- 1 cup (240g) butter, diced
- ½ cup (120ml) ice water
- 7 cups (1050g) sliced Granny Smith apples
- ¾ cup (150g) white sugar
- ½ tsp (2.5ml) cinnamon
- ¼ tsp (1.25ml) nutmeg
- 1 tbsp (15ml) fresh lemon juice
- 2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
- 1 tbsp (15g) butter, diced
- 1 Egg white
- A sprinkle of raw turbinado sugar
- Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.
- Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.
- For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.
- Preheat oven to 375F (190C)
- Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.
- Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.
- Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.
- Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.
THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener. Better than flour!
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white (not yolk!) for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling) so let it do its thing!
TIP#10: Make pie the day before serving to allow to rest 24 hours to set. This will allow pie to fully set and congeal. To serve, place in a 300F oven for 15 minutes to serve warm, top with vanilla ice cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 61 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 1g