Pre-steaming the apples with the sugar, spices and lemon juice assures a delightful fruit texture and extracts the juices into the pot, where they will remain until after the pie is baked. This is the key component to keeping the crust flaky. Often, in standard apple pie recipes, the juice saturates the raw crust before it can bake, leaving a soggy bottom. Problem solved!
The preferred approach is to bake the apples in the crust, minus the liquid. Once out of the oven, the fluids are added back in through the hole in the top of the crust. The apples soak up the spiced juices! This produces a crust that is perfectly baked with apples that melt in your mouth.
There is no need to meticulously thinly slice the apples which makes the process such a time-saver.
Darn, now there are just fewer excuses for not having apple pie for dessert every night!
Step 1: Gather supplies
- 7 Granny Smith apples
- 1 cup white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 lemon
- Homemade or store-bought pie crust (for double crust)
- paring knife
- pot with lid
- measuring cup (1 cup)
- rolling pin (if using a homemade pie crust)
- apple corer (optional, but it sure makes this recipe easy)