If you’re a regular on my blog, you know I’m serious about pie – I have many pie recipes, and with good reason. I come from a pie-making family, and my granny’s apple pie was famous in my hometown. She was known for her flaky crust and perfect filling. You can bet the lessons she taught me stuck with me! My granny’s secret ‘trick’ to making the best apple pie is to pre-cook the pie filling. It is a game-changer! Once you try her trick, you’ll never look back. Whether you’re a first-time apple pie maker or a seasoned pro, I’ll walk you through each step so you can make the best apple pie ever!
How to make apple pie
While whipping up your first apple pie might seem intimidating, it’s easy once you break it down. I have step-by-step instructions below, but here is a summary to show you that it’s not only achievable but fun! This is how it’s done: If you prefer something a little more sweet-tart, I’d suggest getting half Ambrosia or Honey Crisp, and half Granny Smith apples. Granny Smith are great for balancing out the sweeter varieties if you want your pie a little tart. Some other common apple varieties you’ll find include Fuji or Golden Delicious, both are on the sweeter side. Remember: One of the reasons we pre-cook the apple pie filling recipe is so you can try it first and see if you want to adjust the flavors. You can always add some lemon juice if you’d prefer it more tart, or sugar to sweeten the deal.
Watch how to make this
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