Perfect Apple Pie
About this recipe
This Perfect Apple Pie recipe is all about achieving that ideal slice without the soggy bottom or runny filling. The creator, Barb from The Daily Bake, shares her updated method that incorporates a unique precooked caramel juice technique, ensuring your apples hold their shape and the filling has the perfect consistency.
With a tender, flaky all-butter crust and Granny Smith apples, this pie is designed for success. The step-by-step instructions guide you through the process, making it approachable even for those who might feel intimidated by pie-making.
Ingredient notes
- Use cold, cubed unsalted butter for the crust to achieve the best texture.
- Granny Smith apples are recommended for their ability to hold shape during baking.
Tips from The Daily Bake’s video
- The shingling technique for mixing butter into the flour helps create a flaky crust without shrinking.
- Macerating the apples with sugar and cinnamon before cooking the juices into a caramel sauce prevents a runny filling.
- Cooling the caramel sauce to about 70°F before mixing it back into the apples is crucial to avoid a soggy bottom.
Good to know
- How long does it take to make this apple pie?
- The total time for this recipe is about 4 hours.
- What type of apples should I use for this pie?
- The recipe specifically calls for Granny Smith apples.
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- What is the purpose of macerating the apples?
- Macerating the apples with sugars draws out their juices, which are then cooked into a caramel sauce to prevent a runny filling.
No life story here — the video and the recipe are the whole point. All credit to The Daily Bake: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the pie crust by combining flour, cold cubed butter, granulated sugar, brown sugar, and salt in a bowl.
- 2
Use the shingling technique to mix the butter into the flour until it resembles coarse crumbs.
- 3
Add ice water gradually and mix until the dough holds together. Do not overmix.
- 4
Divide the dough into two discs, shape them, and chill in the refrigerator for at least 30 minutes.
- 5
Peel, core, and slice the Granny Smith apples into thin pieces.
- 6
Macerate the apple slices with granulated sugar, cinnamon, and lemon juice for about 30 minutes to draw out juices.
- 7
Drain the juices from the apples and set aside.
- 8
In a saucepan, combine the drained juices with flour and cook over medium heat until it thickens into a caramel sauce.
- 9
Allow the caramel sauce to cool to about 70°F before mixing it back into the macerated apples.
- 10
Roll out one disc of dough and line a 9-inch pie pan with it, trimming the excess.
- 11
Fill the pie crust with the apple mixture and pour the cooled caramel sauce over the apples.
- 12
Roll out the second disc of dough and place it over the filling, trimming and crimping the edges to seal.
- 13
Freeze the assembled pie for about 30 minutes to set the crust.
- 14
Cut vents in the top crust to allow steam to escape.
- 15
Preheat the oven to 400°F and bake the pie for 20 minutes, then reduce the temperature to 375°F and bake for an additional 30-40 minutes until golden brown.
- 16
Remove the pie from the oven and let it cool for 3-4 hours to set before slicing.
Heads up — we had to guess a little:
- The quantity of Granny Smith apples is inferred based on typical pie recipes.
Credit where it’s due: this recipe was transcribed from The Daily Bake’s original video on YouTube. Follow them there — it’s their dish.
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