Not Another Mushy Apple Pie
Servings: 8 servings
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.
- 2 lbs peeled and sliced Braeburn apples
- 2 lbs peeled and sliced Golden Delicious apples
- 4 tbsp butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 tbsp flour
- 1/4 tsp nutmeg
- 3/4 tsp cinnamon
- 1/2 tsp salt
- Refrigerated or homemade pie crust
- egg wash
Peel and slice your apples.
Melt butter in a large skillet.
Add apples and saute them for about three minutes.
Add the sugars, flour, spices and salt and saute with apples another five minutes. If the juices are still quite runny, you can saute for another minute or so.
Let the mixture cool completely. You can leave in the refrigerator over night.
Preheat the oven to 350 degrees and prepare your pie crust. Set the bottom crust into your pie plate.
Add the apples into the crust.
Cover with a top crust. Cut slits in the top and crimp the edges. Bonus points if you add some cute little pie crust cut-outs to the top.
Brush on an egg wash and bake at 350 degrees for about an hour and 15 minutes.
Let the pie cool completely before cutting it.
Adapted from Emeril Lagasse's Deep Dish Apple Pie Recipe.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Calories: 284kcal | Carbohydrates: 60g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 260mg | Fiber: 5g | Sugar: 49g | Vitamin A: 300IU | Vitamin C: 10.4mg | Calcium: 29mg | Iron: 0.5mg