This is definitely not a mushy apple pie. If you want a crisp apple pie, then you’ve got to try this one. It’s the perfect fall dessert. Bring this one to a holiday event and you’ll be a hero.

This apple pie recipe uses a combination of two types of apples, one for their tart crispiness and one for their sweetness. The apples are sauteed with sugar and spices before baking in a crust, which surprisingly prevents them from turning mushy when baked.

What you get is a sweet apple pie with bits of tart and slightly crisp apples with no more mushy bits.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

I’m not a huge fan of the mushy, mealy apple pies. Everyone has their own preferences, but for me, I prefer my pies to have a little crispness to them.

I decided I needed to do some research on apples and different methods for pie baking, so I could make an apple pie that came out with crisp apples…not mushy apples.

Without getting too scientific on you, I decided to go with something a little different than the normal Granny Smith apples.

Basically, I found this Deep Dish Apple Pie recipe from Emeril Lagasse. I ended up changing it quite a bit. For one, I don’t like the idea of adding cheese to an apple pie and two, I found that sauteing the apples a bit longer made a big difference.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:

• Ingredient Notes:
• Method Notes:
• Decorating the pie:
• Not Another Mushy Apple Pie

My first thought was that pre-cooking the apples a bit, might actually make the apples even mushier, but in fact, it has the opposite effect. It’s something super scientific, but I won’t bore you with those specifics.

Ingredient Notes:

Let’s talk a little about just some of the ingredients in this pie. (The entire ingredient list will be down in the recipe card below.)

Braeburn apples & Golden Delicious apples: After doing a little research on apples (yeah I’m a nerd), I decided to go with Braeburn apples for their crispness and Golden Delicious for their sweet flavor.

I used two pounds of Braeburn apples and two pounds of Golden Delicious. I just weighed them before I sliced them. You don’t have to get too specific. I also did not add any lemon juice. You don’t need it because the Braeburn apples will have some tartness to them.

Method Notes:

Let’s go through some tips on the method I used. (The detailed instructions are in the recipe card below.)

Slice up the apples. I sliced mine a little thin as you can see below and they still ended up being crisopy and didn’t come out mushy.

After slicing the apples, you’ll melt a half a stick (¼ of a cup) of butter in a large skillet.

You’ll add the apples to the melted butter and saute them for about three minutes.

Next you’ll add the flour, sugar and spices.

Saute the apple mixture for five more minutes.

After you’ve sauteed your apples, they need to cool down. You can either set them in the fridge for a couple of hours, or you can leave them there overnight and finish the pie the next day.

That’s what’s so awesome about this recipe…you don’t have to spend hours out of your day.

Once the apples have cooled, fill a deep-dish pie plate with your pie crust.

I personally hate making my own pie crust, so I use Pillsbury. The way I see it, there are things I enjoy doing and that I like taking the time to do, but making pie crust is not one of those things.

Do what you feel good about, whether that’s using a pre-made piecrust or making your own.

Next, fill your pie plate with the cooled sauteed apples.

You can then just cover the pie with more pie crust, crimp the edges, make some slashes in the top and bake.

Remember you can get all the deatials in the recipe card below.

Decorating the pie:

Here’s where I got a little fancy. You absolutely don’t have to do this. You can just add the top pie crust and bake, but if you want to add a fun twist, you definitely can.

So, if you’re going to embellish it this way, then you’ll need extra pie crust. So if you made the crust homemade, then you’ll need to make extra, or you can just use another package of pre-made pie crust.

I had some apple and small leaf cookie cutters and used them to cut out shapes I could add to my top crust. You can use any shapes you want. Here’s an option: INSERT OPTION HERE

Before adding these cut-outs, you’ll want to add your top crust. Don’t forget to add a couple of slits on the top of it and crimp the edges.

Brush a little egg wash (beaten egg with a little water) over the top and attach your cut-out pieces. Brush those with egg wash as well.

Once baked, everything will brown up nicely.

What you get is a sweet, yet slightly tart apple pie with no mushy bits of apple in it. The apples still have a crispness to them that I find refreshing and a little out of the norm for your average apple pie. It’s SO good.

You can top it with whipped cream, or my personal favorite, vanilla ice cream.

Ok, now to the detailed recipe!

**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.

Don’t Forget to Pin it for Later!