I am about to reveal my best kept secret 🤫. Here is a recipe that is not just an ordinary apple pie. The crust is what makes this apple pie irresistible!
If you follow my blog you will find the specific variations I use to make this secret crust irresistible no matter what recipe calls for a pie crust, including savory pot pies.
Ingredients:
- 3 pounds Granny Smith apples (peeled, cored, and sliced thinly)
- 1 tablespoon lemon juice
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Pinch salt
- 2 tablespoons (14 g) cornstarch
- 2 tablespoon fresh apple cider, (3/4 cup for reserve)
- 2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Directions:
- In a large pot add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Stir together. Set aside at room temperature for about 15 minutes.
- Add ¾ cup of apple cider to the bowl, and stir the apples one more time.
- Over medium heat place the pot with the apple mixture on the stove. Cook until the apples have softened, (stirring occasionally to ensure even cooking) about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add ⅓ cup more apple cider (from the reserve) to the pot.
- whisk together the cornstarch and 2 tablespoons apple cider (from the reserve) together in a small bowl. This will help thicken the filling.
- Pour the thickening mixture into apples and stir together until dissolved. Continue cooking until the filling is thick, about 2-3 minutes.
- Remove from heat and stir in the vanilla and butter.
- Transfer apples to an uncooked prepared pie crust/shell. Fill to the very top. Place the top crust over the filling and pinch the edges to create a good seal. Any unused pie filling can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.
- Cover just the edges of the crust with foil. Bake at 375 degrees for 20 min. Remove the foil and continue baking for an additional 20-25 min. Until the crust edges are golden brown.
The Secret Crust: Check out my irresistible pie crust recipe in the desert section of my blog.
Cook’n Anytime 