The Classic Flaky Crust Apple Pie Not a Soggy Bottom in Sight

The Classic Flaky Crust Apple Pie Not A Soggy Bo

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Preparation time:30 Mins

Cooking time:01 Hrs

Servings:8 servings

Ingredients:

• 2 ½ cups All-Purpose Flour
• 1 Tablespoon Granulated Sugar (for crust)
• 1 teaspoon Fine Sea Salt (for crust)
• 1 cup (2 sticks) Unsalted Butter, VERY Cold, cut into ½ inch cubes
• ½ cup Ice Water (approx.)
• 1 Large Egg Yolk (for wash)
• 1 Tablespoon Milk or Heavy Cream (for wash)
• 6–8 medium Mixed Apples (e.g., Granny Smith & Honeycrisp), Peeled, cored, sliced ¼ inch thick
• ½ cup Granulated Sugar (for filling)
• ¼ cup Light Brown Sugar, packed
• 3 Tablespoons Cornstarch (or All-Purpose Flour)
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Freshly Grated Nutmeg
• 1 Tablespoon Lemon Juice
• ⅛ teaspoon Pinch of Fine Salt (for filling)
• 2 Tablespoons Unsalted Butter (for dotting)

Instructions:

• Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
• Cut in the Butter: Add the very cold butter cubes. Use a pastry blender, your fingertips, or a food processor (pulsing only) to cut the butter into the flour until the pieces resemble small peas and flat flakes.
• Add Ice Water: Drizzle in the ice water (start with ½ cup) a tablespoon at a time, mixing gently until the dough just comes together. Do not overmix; stop once no dry flour remains.
• Chill and Divide: Divide the dough in half. Shape each half into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 2 hours (or up to 2 days).
• Prepare Apples: Peel, core, and slice the apples into uniform ¼ inch (6mm) slices.
• Toss the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss thoroughly until the apples are evenly coated. Let this mixture sit for 10-15 minutes to draw out moisture.
• Preheat Oven: Preheat oven to 425°F (220°C). Position a baking sheet on the lowest rack to catch any drips and insulate the bottom crust.
• Roll the Bottom Crust: Roll one chilled dough disc into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place in the freezer.
• Fill the Pie: Pour the apple mixture into the chilled bottom crust. Dot the top of the filling with the small butter cubes.
• Roll the Top Crust, Seal and Crimp: Roll the second dough disc into an 11-inch circle. Place it over the apples. Trim excess dough and crimp the edges to seal the top and bottom crusts.
• Vent and Glaze: Cut 4-6 vents (slits) in the top crust. Whisk the egg yolk and milk/cream together to create an egg wash. Brush the entire top crust evenly with the wash, then sprinkle lightly with granulated sugar.
• Initial Bake (High Heat): Place the pie on the preheated baking sheet. Bake for 15 minutes at 425°F (220°C). This sets the crust.
• Lower Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Cover the edges with foil if they brown too quickly.
• Cooling: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Nutrition Facts

Calories	550 kcal
Protein	5 g
Fat	30 g
Carbs	75 g
Fiber	4 g
Sugar	45 g
Sodium	200 mg

Recipe Info

Category	Dessert
Cuisine	American

Forget Soggy Bottoms: The Ultimate Granny Smith Apple Pie Recipe is Here

Right, who among us hasn't been heartbroken by a pie? I’m talking about that sad, damp base. Honestly, nothing ruins a beautiful Apple Pie faster than a wet bottom.

It’s a tragedy! I swore I would master this challenge years ago. I finally cracked the code on How to prevent soggy apple pie bottom .

I remember my first attempt at baking pie. It looked perfect until I sliced it. It was basically apple soup in a floury bowl.

Oh my gosh, I learned so much from that failure! This recipe is the culmination of all those kitchen battles.

We are aiming for perfect pastry every single time.

This isn't just any pie, you know? It is the truly classic, satisfying deep dish apple pie recipe . We focus on the ultimate texture contrast.

That means crisp pastry meeting soft, perfectly spiced fruit inside.

We achieve this using a specific technique and the absolute best apples for baking pie . That means using lots of tart Granny Smith Apples .

They hold their shape beautifully in the oven. The tanginess of the Granny Smith Apple Pie balances the sweetness perfectly.

This recipe uses my signature All-butter flaky pastry recipe . Seriously, it makes the best Pie Shell . It doesn't chew; it literally shatters when you slice it.

Achieving this flaky texture is the biggest hurdle for beginners. But trust me, we keep the process simple.

This is a medium-difficulty recipe. You need patience and very cold butter. That’s the secret. The total time is about three and a half hours, mostly chilling time.

Don't rush the chilling! It yields eight generous, proper portions.

The major win here is flavor and texture control. Not only do we nail the crust, but the filling is pure magic.

We use precise thickeners so the Cinnamon Apples are gooey, not watery. The fiber content from the fruit is a bonus!

This pie is perfect for any occasion, honestly. But it shines brightest after a hearty Sunday roast. Serve it warm with the mandatory scoop of vanilla ice cream.

You absolutely need the full Apple pie a la mode experience.

Ready to bake the very best Granny Smith Apple Pie Recipe you've ever tasted? Let's talk ingredients and get that pastry chilling!

Gear Up for the Best Granny Smith Apple Pie Recipe

Honestly, making a truly amazing classic Apple Pie isn't about being a fancy chef. It’s about respect for two things: really cold butter and choosing the right apples.

Before we even talk technique, let's nail the shopping list. Quality ingredients make a huge difference here. If you start with rubbish, you’ll end up with.

.. well, soggy rubbish.

The Foundation: Your All-Butter Flaky Pastry Recipe

For that perfect, shattering Pie Shell , we are using all-butter. No compromises! Seriously, if you want that proper golden crispness, you need the right ratio.

You will need 2 ½ cups (315 g) of plain flour and 1 cup (225 g) of very cold unsalted butter.

Cut that butter into neat little cubes and get it back in the fridge immediately. I once tried making this dough on a boiling hot August day, and the result was more of a buttery paste than pastry.

Lesson learned: keep it icy! We also need about ½ cup of ice water. Use just enough to bring the dough together.

Filling Secrets: Getting the Granny Smith Apples Right

The best apples for baking pie are always a mix, you know? You need structure and flavour. My go-to is a hefty amount of Granny Smith Apples (around 1.

2 kg ). They hold their shape beautifully and give that essential tart kick. This makes a true Granny Smith Apple Pie .

Balance those tart apples with some sweetness, like Honeycrisp. Slice them all about ¼ inch thick. Uniformity is key for even cooking.

For seasoning, grab 1 teaspoon of ground cinnamon. We want proper Cinnamon Apples , not just vaguely spiced ones. A touch of freshly grated nutmeg just elevates the flavour profile so much.

Thickeners and Troubleshooting

To combat that dreadful moment when you cut the pie and watery sludge pours out, we need thickener. Use 3 Tablespoons (25 g) of cornstarch.

This is crucial for avoiding a weep-y filling and helps prevent a soggy apple pie bottom . A tiny splash of lemon juice ( 1 Tablespoon ) brightens everything up.

Did you know that 85% of people prefer Apple Pie a la mode (with ice cream)? That stat is why we aim for maximum texture contrast!

The Necessary Kit for a Deep Dish Apple Pie Recipe

You don't need industrial gear. Just make sure you have a proper 9-inch (23 cm) deep-dish pie plate . The deep dish is essential to hold all those amazing apples.

If you don't have a pastry blender, don't worry. Your fingers, working quickly, or even a food processor (just pulse!), will work for the dough.

The one essential item, though? A good rolling pin. And remember the golden rule: preheat a baking sheet at the bottom of your oven to 425° F ( 220° C) .

That heat blast helps set the crust immediately!

My Top Secrets for a Truly Flaky Apple Pie

Right, let’s talk about the crunch. A perfect slice of Apple Pie should never, ever wobble at the base. My grandma used to say a soggy pie bottom was a true culinary crime.

We are mastering the classic Granny Smith Apple Pie Recipe today. We want that crisp Pie Shell that shatters when you cut it.

This requires speed and planning.

Getting Organized: The Crucial Cold Start

Before you even think about the pastry, everything needs to be arctic cold. Seriously! Get those tiny butter cubes back in the freezer.

Get the water iced up. This is essential mise en place for our All-butter flaky pastry recipe . Warm hands are the enemy here.

If your butter melts, you failed. I learned this the hard way once. The dough looked like scrambled eggs. Always use a mixing bowl straight from the fridge if your kitchen is hot.

It saves so much stress, honestly. Also, take 10 minutes to peel and slice your Granny Smith Apples uniformly. Uniformity means even cooking.

Baking Genius: How to Prevent the Dreaded Soggy Bottom

Okay, assembly time is fast. But first, the secret weapon! My biggest tip for How to prevent soggy apple pie bottom ? It is two distinct steps.

First, after you toss the sliced Granny Smith Apples with the sugar and Cinnamon Apples mix, let them sit. They release tonnes of liquid.

I call it the apple sweat. Drain that excess juice off. If you do not, that liquid steam-cooks the bottom crust.

Next, heat is your best friend. Preheat your oven way up high to 425° F ( 220° C) . Shove a sturdy metal baking sheet onto the lowest oven rack while it heats.

This is key. It delivers immediate, intense heat. Place your assembled pie right on that hot tray. Bake for the initial 15 minutes there.

This intense heat sets the crust instantly. Then, drop the temperature down to 375° F ( 190° C) . Continue baking until the pie is deep golden brown.

Pro Techniques for the Perfect Slice

A common mistake? Slicing too soon! The filling is still liquid hot magma. You have to let it cool for at least 2 hours .

Seriously. This allows the cornstarch to fully set up the filling. I know you want that scoop of ice cream for proper Apple pie a la mode , but patience is everything here.

Another tip: always use a mixture of the Best apples for baking pie . The crisp ones like Granny Smiths hold their shape.

The softer ones add sweetness and complexity. Don't be shy about shielding the edges with foil if they get too brown too early.

You want gorgeous, deep colour, not charcoal edges! This Deep dish apple pie recipe is worth the effort, trust me.

Recipe Notes: Making Your Masterpiece Last

Okay, so you nailed the All-butter flaky pastry recipe and your house smells absolutely divine. Seriously, that’s half the battle won right there! Now, before you dive into slicing this incredible Deep dish apple pie recipe , let's chat about a few essential finishing details.

Serving Up Happiness (and the perfect Apple pie a la mode )

Honestly, nothing beats serving this warm. I tried to get fancy once with edible flowers (don’t ask), but this pie loves simplicity.

A massive wedge is all you truly need. If you are serving it warm—which you absolutely should—you MUST add ice cream.

Vanilla bean is the classic choice. That hot/cold contrast, that’s what makes Apple pie a la mode pure heaven. I also love adding a dollop of thick clotted cream if I want a slightly less sweet kick.

Serve it with a strong cup of English breakfast tea for a perfect afternoon treat.

Keeping the Crunch: Storage Secrets (and How to prevent soggy apple pie bottom )

This is the most crucial part for keeping your perfect Granny Smith Apple Pie intact! Baked pie keeps best on the counter for about two days, covered loosely.

I mean loosely . Do not seal it in an airtight container immediately. That traps moisture and leads straight to the dreaded soggy bottom.

Trust me, I learned that the hard way during a rainy summer. If you need to store it longer, wrap slices individually and refrigerate for up to four days.

To reheat, pop a slice into the oven (never the microwave!) at 350° F ( 175° C) for 10 minutes.

This little crisping step is vital!

Mix It Up: Easy Swaps and Dietary Tweaks

If you can’t handle gluten, don't fret. You can easily use a good 1:1 gluten-free flour blend for the Pie Shell .

The texture changes slightly, but the sweet Cinnamon Apples filling still shines brilliantly. For a seasonal change, swap out half the Granny Smith Apples for firm peaches in late summer.

They cook down beautifully. Or try a pear and Granny Smith Apple Pie Recipe in the autumn. I made one last October, and it was ridiculously cozy.

We are focusing on using the Best apples for baking pie , but a little seasonal cheating is fine!

A Little Bit of Goodness: Nutrition Notes

Look, this is Apple Pie . We aren't pretending this is a salad. But here’s the thing: homemade means you control the ingredients.

You are getting tons of fiber and Vitamin C from those fresh Granny Smith Apples . Plus, homemade is always better than store-bought, which is often packed with weird stabilizing gums.

Enjoy the butter and sugar; they are part of the joy. Food should make you happy, you know?

You absolutely smashed this bake! Now go enjoy the incredible fruits of your labour. You deserve every flaky, cinnamon-spiced bite!