Not Another Mushy Apple Pie Recipe (2024)

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. It’s one of the best, traditional apple pies I’ve eaten.

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This post was updated on 10/19/21

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!

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.

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.

Granulated sugar and Brown sugar: You’ll use both types int his recipe. For the brown sugar, I used light brown, but either light or dark will work.

Pie crust: I did not go into how to make pie crust in this recipe, because that is not my specialty. I generally use pre-made pie crusts, because I just really don’t like making them. If you love making pie crusts though, then certainly go ahead and do that. I’ve heard good things about this piecrust recipe.

After slicing the apples, you’ll melt 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 addthe flour, sugar and spices.

Saute the apple mixture for five more minutes.

See Also

How to Keep Apples from Browning? Here Are 6 Tricks We LovePrepping Apples in Advance for Baking | Cook's IllustratedTricks To Prevent A Freshly-Cut Apple From Turning BrownHow Long Do Apples Last?

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 pie crust 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 details in the recipe card below.

So, if you’re going to embellish it this way, then you’ll need an 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: Mini fall cutters

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.

Recipe

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