My new favorite apple pie recipe from Anna Olson. A fool-proof pie crust recipe with a secret ingredient to ensure no soggy bottoms. Perfectly spiced and scrummy.
Apple Pie is my favorite kind of pie, hands down. I have been making the same apple pie recipe for almost 15 years. My friend Mary Jane brought it to my house when my oldest son was born and it’s been my go-to ever since. I found this Anna Olson recipe and I think that my recipe has been put securely in 2nd place.
When Wes and I were in London a few weeks ago, we watched a lot of Food Network. I really miss watching cooking shows and it was a treat to have all English TV and lots of food shows. I am not great at making pie crust. It’s never awful, but it’s never amazing either. We watched a Bake with Anna Olson marathon and I came home wanting to try her pie crust apple pie recipe because she uses a technique that I thought would help me pie crust situation. I had no intention of sharing this recipe, but I can’t keep it to myself, it’s that good.
To make the stellar pie crust she adds a little oil to the flour before adding the butter. It makes it so that you can’t over-mix into the flour. The oil coats the flour and insulates it and won’t absorb all the butter. The butter can be a little bit softer than ice cold, it works in easier and faster making sure that your crust is flaky and tender. I made mine in a stand mixer, but you can use a pastry cutter or the food processor.
She also cooks half of the apples before she adds it to the filling. It’s an extra step, but there was no extra liquid and her pie cut like a dream.
She also adds a little layer of oats to soak up any additional liquid from the apples. I came home from our trip, made it, and it was the best apple pie I’ve ever made.
I served it (for breakfast, don’t judge) with some vanilla and salted caramel ice cream. If I wanted to be even more extra, I’d drizzle some maple bourbon caramel sauce on it.