apple pie

This is the “blue ribbon” version of the Classic American Apple Pie. We’re talking about a flaky, buttery crust filled with tart, tender apples that aren’t mushy, held together by a caramel-like sauce.

The secret to a non-soggy bottom is pre-cooking the filling just slightly to release the excess juices.

Classic Deep-Dish Apple Pie

1. The Crust

• 2 Pre-made Pie Crusts (or your favorite homemade double-crust recipe)

• 1 Egg + 1 tablespoon Water (for egg wash)

• 1 tablespoon Turbinado or Granulated Sugar (for the top)

2. The Filling

• 6 to 7 Large Apples (mixture of Granny Smith and Honeycrisp)

• 3/4 cup Sugar

• 2 tablespoons All-Purpose Flour

• 1 tablespoon Lemon Juice

• 1 ½ teaspoons Ground Cinnamon

• 1/4 teaspoon Ground Nutmeg

• 2 tablespoons Butter (cubed)

Step-by-Step Instructions

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