Not Another Recipe for Mushy Apple Pie (Apple Pie with Crisp Apples)

This is not your typical mushy apple pie. If you want a crisp apple pie, this is the one to try. It’s the ideal autumn dessert. Bring this to a Christmas gathering and you’ll be a hero.

This apple pie recipe incorporates two varieties of apples, one for tart crispiness and one for sweetness. The apples are sautéed with sugar and spices before being baked in a crust, which keeps them from becoming mushy when cooked.

What you get is a delicious apple pie with tangy, slightly crunchy apples and no mushy pieces. It’s one of the greatest apple pies I’ve ever had.

2119 On 10/10, this post was modified.

Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

I’m not a fan of mushy, mealy apple pies. Everyone has different tastes, but I like my pies to be a touch crunchy.

I decided I wanted to do some study on apples and various pie baking procedures so I could prepare an apple pie with crisp apples rather than soggy apples.

Without getting too technical, I decided to go with something other than the standard Granny Smith apples.

Essentially, I discovered Emeril Lagasse’s Deep Dish Apple Pie recipe. I ended up tweaking it a lot. For one thing, I dislike the thought of putting cheese in an apple pie, and for another, I discovered that sautéing the apples a little longer made a significant impact.

Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

My initial impression was that pre-cooking the apples would make them more mushier, but it really has the opposite effect. It’s something quite scientific, but I won’t bore you with the details.

Two pounds of Braeburn apples and two pounds of Golden Delicious apples were utilized. I just weighed them before slicing them. You don’t have to be very detailed. I also skipped the lemon juice. You won’t need it since the Braeburn apples will be tart enough.

Granulated sugar and brown sugar: Both will be used in this recipe. I used light brown sugar for the brown sugar, but either light or dark will do.

Pie crust: I did not include instructions for making pie crust in this recipe since it is not my speciality. I normally use pre-made pie crusts since I despise preparing them. Nonetheless, if you like preparing pie crusts, go ahead and do so. This piecrust recipe has gotten rave reviews.

In a large pan, heat half a stick (of a cup) of butter after slicing the apples.

You’ll sauté the apples in the heated butter for around three minutes.

The flour, sugar, and spices will be added next.

Cook for another 5 minutes with the apple mixture.

When you’ve sautéed your apples, allow them to cool. You may either chill them for a few of hours or leave them in the fridge overnight and complete the pie the following day.

That’s what’s great about this recipe: you don’t have to devote hours of your time to it.

Fill a deep-dish pie plate with your pie dough after the apples have cooled.

I dislike preparing my own pie crust, so I rely on Pillsbury. Making pie crust is not one of those things that I love doing and that I take the time to do, in my opinion.

Do what makes you happy, whether it’s utilizing a pre-made pie crust or creating your own.

Fill the pie pan halfway with the cooled sautéed apples.

Simply cover the pie with more pie crust, crimp the edges, cut slashes in the top, and bake.

Remember that you can find all of the information on the recipe card below.

Hence, if you want to decorate it this manner, you’ll need an additional pie crust. Thus, if you prepared your own crust, you’ll need to make more, or you may use another box of pre-made pie crust.

I had some apple and little leaf cookie cutters that I used to cut out shapes for my top crust. You are free to use whatever shapes you wish. Here’s an alternative: Miniature fall cutters

You’ll want to add your top crust before adding these cut-outs. Don’t forget to cut a few slits on the top and crimp the edges.

Spread a thin layer of egg wash (beaten egg mixed with a little water) over the top and adhere your cut-out pieces. Brush them as well with egg wash.

Everything will brown beautifully once cooked.

What you get is a delicious, slightly tangy apple pie with no mushy apple chunks. The apples retain a freshness that I find pleasant and a touch out of the ordinary for an apple pie. It’s AMAZING.

Whipped cream or, my personal preference, vanilla ice cream may be added on top.

Now for the recipe in its entirety!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Recipe:

Other posts you might like:

• Apple Coconut Cake
• Caramel Apple Toffee Cake
• Farmhouse Cake

Remember to Pin it for Later!