Fine. Still cook until the filling bubbles. The soup problem is usually apples + no thickener + slicing hot.

Pretty. More vents, dries a bit faster. Same bake-until-bubble rule.

Can I use Red Delicious?

They turn to wet wool. Mix in something that holds or accept sauce.

Apple Pie That Isn't Soup

A double crust, 1.2 kg apples that hold, thickener, and a bake until the filling actually bubbles

2h5 photographed stepsBeginner

You will make one 23 cm / 9-inch double-crust apple pie: a butter crust you chill, apples that don't turn to baby food, 2–3 Tbsp starch, and a bake long enough that the center boils. Slice when it is cool enough to hold. This is pie, not apple sauce in pastry.

What you'll learn

Cold butter, visible flecks, chill the dough
Which apples collapse and which don't
Thickener is not optional unless you like soup
The filling must bubble in the center or the starch hasn't done its job

Inside this course

The crustButter the size of peas. Water until it just comes together. Chill.
Apples that still exist after bakingPeel, 1.5 cm slices, toss with sugar and starch, let sit 10 minutes, drain extra juice if it's a lake.
Bake until it actually boils190°C / 375°F, 50–70 minutes. The center juices should bubble, not just the edge.
ServePlain, or ice cream. Not a litre of extra sauce.

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First steps from The crust

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01Cut butter into flour, add ice water a spoon at a time

320 g flour, salt, sugar, 225 g cold cubes. Rub or pulse until pea-sized bits remain — those steam into flakes. Sprinkle ice water until it holds when squeezed, not until it's a paste.

Two discs, wrap, fridge 1 hour (or 20 minutes in the freezer if you are impatient). Warm dough shrinks and gets tough. Flour the bench, not the entire bag.

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