Foolproof Apple Pie
At its core apple pie should be simple, but there are so many things that can go wrong with it! From tough crusts to mushy apples, runny centers, and soggy bottoms.
If any of these issues have happened to you, then it's time to hit "reset on your go-to apple pie recipe" and give it a makeover! Seriously, your Apple Pie will be the talk of the table thanks to these Top Ten Apple Pie-making tips!
2 1⁄2 cups All-Purpose Flour
3 tbsps Sugar
1/2 tsps Kosher Salt
1 cups Unsalted Butter, very cold, diced
1/2 cups Ice Water
7 cups Granny Smith, peeled and sliced
3/4 cups sugar
1/2 tsps Ground Cinnamon
1/4 tsps Ground Nutmeg
1 tbsps Fresh Lemon Juice
2 tbsps cornstarch, for pie filling mixture
2 tsps cornstarch, for sprinkling on bottom of pie
1 tbsps Unsalted Butter, diced for top of filling
1 medium egg white
1 pinch turbinado sugar, for sprinkling on top of pie
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 it into disks and wrap in parchment paper. Refrigerate for 3 hours or overnight.
Combine apples, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to combine.
Preheat oven to 375F (190C)
Select an 11" inch Pie Plate.
Roll out 1st dough ball into a large circle, using your pie plate as a guide. The circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep-dish pie. Fit dough into the bottom of the plate. Sprinkle the bottom of the crust with 2 teaspoon 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.
Cut the 1 tablespoon of butter into quarters, tuck the butter on top of the apples, distributing it well.
Roll out 2nd dough to an equal-sized circle. Place on top of the pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch overhang remains. Fold edges under ½ inch (13mm). Crimp the dough to seal.
Place pie in the 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 the 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 the pie is golden brown and juices are bubbling.
THE 10 FOOLPROOF TIPS!TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while bakingTIP#2: Use cornstarch as your thickener. Better than flour!TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too wateryTIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndromeTIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkageTIP#6: Brush very lightly with egg white (not yolk!) for best color, before bakingTIP#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 shieldTIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browningTIP#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