The Proper Flaky Lattice Apple Pie No Soggy Bottom Secret

The Proper Flaky Lattice Apple Pie No Soggy Bott

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Preparation time:30 Mins

Cooking time:01 Hrs 5 Mins

Servings:8 servings

Ingredients:

• 2 ½ cups All-Purpose Flour (chilled)
• 1 Tbsp Granulated Sugar (for crust)
• 1 tsp Fine Sea Salt
• 1 cup (2 sticks/225 g) Unsalted Butter (cubed, very cold)
• ½ cup Ice Water (approx. 120 ml)
• 4 large Tart Apples (e.g., Granny Smith), peeled, cored, and sliced ⅛-inch thick
• 4 large Sweet Apples (e.g., Honeycrisp or Fuji), peeled, cored, and sliced ⅛-inch thick
• ½ cup Light Brown Sugar (packed)
• ¼ cup Granulated Sugar (for filling)
• 3 Tbsp All-Purpose Flour (or Cornstarch)
• 2 tsp Ground Cinnamon
• ½ tsp Freshly Grated Nutmeg
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Unsalted Butter (for dotting)
• 1 Large Egg (beaten lightly, for wash)
• 1 tsp Milk or Heavy Cream (for wash)
• 1 Tbsp Demerara Sugar (for finish)

Instructions:

• Whisk together flour, sugar, and salt in a large bowl or the bowl of a food processor.
• Add the very cold, cubed butter. Pulse in the food processor (or cut in by hand/pastry blender) until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The butter pieces are essential for flakiness.
• Gradually stream in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together when pinched. Do not overmix.
• Turn the dough onto a lightly floured surface. Divide it into two slightly unequal discs (one larger for the base, one smaller for the top). Wrap tightly in plastic wrap and chill in the refrigerator for at least 90 minutes.
• Peel, core, and slice the apples thinly (⅛ inch). Place in a large bowl.
• Toss the apples with brown sugar, granulated sugar, flour/cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated. Set aside while rolling the dough.
• On a lightly floured surface, roll the larger dough disc into a 12 inch (30 cm) circle, about ⅛-inch thick. Carefully transfer the pastry to the 9 inch pie plate. Trim the edges to a 1 inch overhang.
• Prick the bottom crust all over with a fork (docking). Return the pie plate to the freezer for 15 minutes.
• Spoon the apple mixture into the chilled pie shell, mounding slightly in the centre. Dot the top of the apples with the small cubes of butter.
• Roll out the remaining dough. Either place it over the filling and vent generously, or cut into strips for a lattice top (recommended).
• Trim the top dough, press the edges together with the bottom crust, and crimp or flute the edges firmly to seal.
• Whisk the egg and milk/cream together to create the wash. Brush the entire top crust and edges lightly with the egg wash. Sprinkle generously with Demerara sugar.
• Return the assembled pie to the freezer for 10 minutes before baking to lock in the crust’s structure.
• Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack.
• Place the pie on the hot baking sheet and bake for 15 minutes at 425°F (220°C).
• Reduce the temperature to 375°F (190°C) and continue baking for another 40 50 minutes. If the crust edges begin to brown too quickly, loosely tent them with a foil ring.
• The pie is done when the juices are bubbling thickly in the centre (check through the vents) and the crust is a deep, rich golden brown.
• Transfer the pie to a wire rack. Crucially, let the pie cool for at least 3 hours to allow the thickener to set fully before slicing. This prevents a weeping, runny slice.

Nutrition Facts

Calories	520 kcal
Protein	6 g
Fat	28 g
Carbs	65 g
Fiber	4 g
Sugar	35 g
Sodium	250 mg

Recipe Info

Category	Dessert
Cuisine	American

The Secret to the Ultimate Granny Smith Apple Pie

Who else thinks about their childhood the second they smell baking apples? Seriously, there is nothing quite like biting into that perfect slice.

I’m talking about the Amazing Apple Pie Just Like the one your nan used to pull from the oven.

Did you know the first recorded recipe for a fruit pie appeared way back in 1381? Talk about a classic homemade apple pie ! That history alone proves this dessert is worth mastering.

We are going to make a proper Granny Smith Apple Pie Recipe that will make everyone ask for seconds.

The Great British Battle: Conquering the Crust

For years, I totally struggled with pastry. My fillings were delicious, but the base? Disaster. I had the dreaded best apple pie recipe no soggy bottom syndrome, every single time.

It was a proper culinary nightmare, you know?

But after countless experiments, I finally cracked the code to the perfect, shatteringly flaky all-butter pie crust . That crisp base is everything! This recipe focuses heavily on technique to guarantee that the pie shell is golden, sturdy, and never damp.

A Deep Dish Delight

This isn't just any pie; it’s a generous, deep dish affair, perfect for sharing. We're using firm, sharp Granny Smith Apples alongside a few sweeter types to get that perfect sweet tart contrast.

They hold their shape beautifully.

We load them up with gorgeous, warm spices, creating rich Cinnamon Apples . The aroma while this bakes is pure heaven.

While the prep is only about 30 minutes, the secret to the ultimate flakiness lies in the mandatory dough chilling time.

Honestly, patience is the secret ingredient here!

Why You Need to Bake This Pie Now

The main benefit here is pure, unadulterated happiness. Apples are great for fibre, sure, but mostly, this pie is soul food.

It serves 8 very happy people, making it the ultimate showstopper for Sunday lunch or bonfire night or, frankly, a Tuesday.

This specific Granny Smith Apple Pie is designed to be the recipe you rely on, creating the perfect balance of flavour and texture.

And honestly, if you don't serve it warm with a massive scoop of vanilla ice cream, are you even doing apple pie a la mode right? This is the ultimate edible hug, and now we are ready to gather the goods and get started.

The Essential Shopping List for a True Classic Homemade Apple Pie

Let’s talk ingredients. Honestly, this is where the magic starts for the Amazing Apple Pie Just Like Grandma made. You need good kit, but more importantly, you need the right stuff in your cupboard.

This isn't just about throwing fruit into a basic pie shell . It’s a bit of science, darling, especially if you want that amazing crisp finish.

Getting the Good Stuff: Apples and Butter

The apples are the main event, obviously. We need that sweet tart balance perfected. I swear by using half Granny Smith Apples .

They hold their shape beautifully and keep things sharp. For our deep dish pie, aim for about 600g of those tart Granny Smith Apples and 600g of a sweeter variety like Honeycrisp.

Quality is key here. Look for firm, unblemished fruit, then slice them thinly like paper thin.

Now for the flaky all-butter pie crust . Your butter must be non-negotiable. Use 225g (one cup) of the best unsalted butter, cubed and kept aggressively cold.

I sometimes stick mine in the freezer for ten minutes before I start. Trust me, warm butter equals sad, tough pastry.

We want the opposite of that.

Achieving Perfect Cinnamon Apples

Forget those dusty spice shakers. We are doing real Cinnamon Apples . You need a minimum of 2 teaspoons of ground cinnamon.

But the secret flavour enhancer is freshly grated nutmeg ( ½ tsp ). It adds a warmth you just can’t get from pre-ground stuff.

We also use a tablespoon of fresh lemon juice. This is crucial! It keeps the apples bright and cuts through the sweetness beautifully.

If you run out of light brown sugar, don't panic. You can substitute it with white granulated sugar, but add a tiny splash of molasses for that deep caramel flavour.

The Tools for the Best Apple Pie Recipe No Soggy Bottom

You don't need a professional kitchen, promise. You definitely need a sturdy, 9 inch (23 cm) deep dish pie plate . Ceramic looks pretty, but metal tends to conduct heat better to the bottom.

To achieve the best apple pie recipe no soggy bottom goal, you MUST use a simple baking sheet. Preheat it! Placing the pie onto a hot sheet ensures immediate heat hits the base.

This is non-negotiable science. A rolling pin is essential for that gorgeous deep dish lattice apple pie look, and if you don't own a food processor, a simple pastry blender works wonders to cut in the fat.

Keep it simple; keep it cold! This results in a superior classic homemade apple pie .

I once forgot to preheat my baking sheet and the bottom crust was basically soup. Never again. Learned that lesson the hard way!

Time for the Good Stuff: Assembly and the Secret to a Crisp Bottom

Honestly, this is where the fun begins. We’ve done the hard graft chilling the dough (seriously, if you skip the chill, we can't be friends).

Now we turn those perfect ingredients into that amazing, steaming classic homemade apple pie . I remember the first time I made this, I was so worried about the filling being too runny.

My nan told me, "You have to trust the oven, dear." And she was right!

Mise en Place Magic: The Cold Front

First, let’s talk about those Granny Smith Apples . You need them thinly sliced. If they are chunky, they won't soften up in time.

Aim for ⅛-inch slices. Once you toss them with the sugar and cinnamon apples spices, don’t let them sit for too long.

They release moisture fast.

Roll out that big disc of your flaky all-butter pie crust gently! Get it nestled into your 9 inch deep dish pie plate.

This is your foundation for the Amazing Apple Pie Just Like the ones we dream about. Prick the bottom crust with a fork.

It stops it from puffing up like a balloon.

The Critical Baking Steps (No Soggy Bottom Guarantee!)

1. Fill ‘Er Up: Pour the Granny Smith Apple Pie filling right into that pie shell . Heap it up slightly in the centre. Don't forget to dot the top with those small cubes of butter. That butter melts and creates the most divine sauce.
2. Lattice Time: Roll out the smaller dough disc. Cut strips for a gorgeous deep dish lattice apple pie . It lets steam escape perfectly! Crimp those edges tight.
3. Prep the Shine: Brush the crust all over with the egg wash (egg mixed with milk). Sprinkle it with Demerara sugar for maximum crunch and sparkle.
4. The Pro Move: Pop a sturdy baking sheet into the oven and preheat to 425° F ( 220° C) . This is my absolute number one tip for the best apple pie recipe no soggy bottom .
5. High Heat Blast: Place the pie directly onto that hot sheet. Bake at 425° F ( 220° C) for 15 minutes .
6. Slow and Steady: Reduce the heat immediately to 375° F ( 190° C) . Continue baking for another 40 to 50 minutes .

Killer Pro Tips

Keep an eye on the edges. If they are browning too fast, loosely shield them with a foil ring. Trust me, burnt pastry is heartbreaking.

How do you know it’s ready? Listen for it! The juices should be bubbling thickly through the lattice vents. It should look like slow, heavy lava.

If it's just barely simmering, it needs longer.

And the hardest part? Cooling. You must let this Granny Smith Apple Pie Recipe cool for at least 3 hours .

I know, it’s torture. But if you cut it hot, the sauce runs everywhere. Patience equals a perfect slice, ready for a scoop of apple pie a la mode !

Your Essential Pie Playbook

Okay, you’ve completely conquered the deep dish lattice apple pie ! Honestly, achieving that perfect flaky all-butter pie crust is a major win.

I swear baking is cheaper than therapy, especially when pie is involved. Now for the easy bit: enjoying this classic homemade apple pie and dealing with the inevitable leftovers.

This section is me giving you the real lowdown, the tips you only learn after burning a few crusts (which, yes, I have definitely done).

The Grand Unveiling: Serving This Masterpiece

You simply must serve this Amazing Apple Pie Just Like it’s the star of the show. The heat releases the unbelievable fragrance from those Cinnamon Apples .

For a truly proper British feel, lashings of thick, warm vanilla custard (Crème Anglaise) are mandatory. Oh my gosh, I love custard!

If you’re leaning American style, nothing beats apple pie a la mode . That combination a cold scoop of premium vanilla bean ice cream against the hot pie is heavenly.

Want presentation points? Dust the entire plate with a light snowfall of icing sugar. It looks so professional, you know?

Keeping That Crust Crispy: Storage Secrets

If you happen to have leftovers (and that’s a huge "if" in my house!), cover them loosely with foil or a breathable cloth.

Keep the pie in the fridge for up to four days . To save that glorious crust, do not store it in an airtight container immediately.

It traps moisture and ruins the crunch.

Crucially, never microwave a cold slice. That is a cardinal sin! It turns the bottom doughy and sad. To reheat, place slices on a small baking tray.

Heat them in the oven at 300° F ( 150° C) for about 10 minutes. This revives the crust and helps us keep our best apple pie recipe no soggy bottom promise.

Quick Swaps and Smart Adaptations

Need a dietary tweak for this Granny Smith Apple Pie Recipe ? It’s surprisingly simple. For a gluten free option, swap the wheat flour for a quality 1:1 gluten free baking blend in your Pie Shell .

Just ensure the dough stays extra cold during rolling.

For the filling, we use Granny Smith Apples because they hold their shape and tartness perfectly. If you can't get them, Braeburns or Jonagolds are excellent substitutes.

Or, try mixing in some seasonal stone fruit like sliced peaches during the summer months.

Nutrition Basics (Simple Breakdown)

Yes, this Granny Smith Apple Pie has sugar and butter. It’s dessert! But look on the bright side. Those cooked apples are a fantastic source of fiber, which is great for digestion.

Making this pie yourself means you control the ingredients, avoiding nasty hidden additives often found in store bought options. It's a slice of pure, nourishing comfort.

You’ve mastered this incredibly satisfying bake. Go on, slice that beautiful deep dish lattice apple pie . You earned every single crumb!