This sky-high apple pie recipe guarantees perfect results every time. Gently pre-cooking the apples with boiling water allows them to condense in size and flavor, meaning you can fit more in your pie! Doing it slowly converts the pectin into a heat-stable form that keeps them from becoming mushy when cooked again in the oven. This trick, when combined with the perfect flaky crust
and my technique for preventing leaks, means you've just found your new go-to apple pie recipe!