Traditional recipes

80 Desserts: Apple Pie

80 Desserts: Apple Pie

In Around the World in 80 Desserts, The Daily Meal unveiled some of the most scrumptious and sugary sensations from across the globe. For those hungry for more after-dinner delights, we're dishing out even more delicious details on some of our favorite desserts from our Around the World in 80 Desserts list. Here is a go-to guide on what and where to indulge your sweet tooth's most sinful cravings.

See Around the World in 80 Desserts Slideshow

What is apple pie: Apple pie has been America's signature dessert since the Pilgrims carried the recipe over from England in the 17th century. Originally, apple pie was made with unsweetened apples and an inedible shell before becoming the sumptuous treat enjoyed today.

What's in apple pie: Apple pie consists of a pastry pie crust and a sweetened apple filling. Ingredients for the filling usually include sugar, nutmeg, cinnamon, and ginger. As a delicious bonus, add a scoop of vanilla ice cream to your dessert for a slice of apple pie à la mode.

Where you can get apple pie: Just because apple pie is a classic American dessert doesn't mean travelers can't indulge in a piece when taking trips outside the U.S. Check out our list of six delicious destinations to get your apple pie fix around the world:

1. The Apple Pie Ambleside (Ambleside, United Kingdom)

The Apple Pie Ambleside on Rydal Road bakes all of their pastries and cakes from scratch. Try their "famous" apple pie, which comes in plain or mixed spice and sultana flavors and topped with either cream or ice cream.

2. The Bridge (Beijing)

At The Bridge Café on Chengfu Lu in Beijing’s Wudaokou neighborhood (成府路华清嘉园12号楼1号), apple pie is filled with spiced, minced apples and topped with a crunchy and crumble brown sugar crust.

3. Pie Face (Sydney)

Pie Face's apple pie recipe includes apple juice, sugar, cinnamon, lemon juice, sultanas, and a handmade sweet pastry. The bakery chain, with 21 stores in Sydney and shops throughout Australia and in New York City, also sells an array of sweet pies, savory meat pies, sausage rolls, baguette sandwiches, and pastries.

4. JW's Steakhouse (JW Marriott Hotel, Dubai)

The apple pie dessert served at JW's Steakhouse on Abu Baker Al Siddique Road comes with a helping vanilla ice cream. Other featured desserts on the menu include a trilogy of chocolate, mango, and rosemary creme brûlées and crepes with Chiboust cream and Jamaica pepper spice apple.

5. My Sweetie Pie Bakery & Cafe (Taipei, Taiwan)

Near the ShiDa Night Market, My Sweetie Pie on ShiDa Road (大安區師大路93巷3號) serves up a deep-dish apple pie with a lattice-work crust and a filling of juicy sliced apples spiced with raisins, cinnamon, and nutmeg. Pie is served by the slice and can be ordered à la mode.

Where have you had the best apple pie in the world? Tell us in the comments section below. Repin your favorite apple pies from around the world using #80Desserts on Pinterest and Twitter.


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!


Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!