Award‑Winning Apple Pie
This apple pie features a tender Granny Smith filling coated in a caramel‑like sauce and a buttery double‑crust that stays golden and flaky. The recipe is the same one that earned three Kentucky State Fair awards, and it’s designed for a standard 9‑inch pie pan.
Instructions
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Prepare the Filling
1. Peel the apples and slice them into 1/3‑inch (about 8 mm) pieces. 2. In a large nonstick pot over medium‑low heat, combine white sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt; stir in water and butter. 3. Add the apple slices, stirring gently until the apple volume shrinks by about a quarter (roughly 2 minutes). 4. Transfer the apples with a slotted spoon to a bowl, reserving any juice in the pot. Increase the heat to medium and simmer the pot contents, stirring occasionally, until the mixture thickens to a syrupy consistency (5–8 minutes). 5. Remove from heat, pour the syrup over the apples, stir, and chill the filling completely (quick‑chill in the refrigerator works best). -
Assemble the Pie
1. Preheat the oven to 425 °F and place a heavy‑bottom metal baking sheet on the lower rack; let it heat for 10–15 minutes. 2. Fit one crust into a 9‑inch pie pan and spoon the cooled apple filling in, allowing a little over‑fill. 3. Roll out the second crust, lay it over the filling, and fold the edges under the bottom crust; crimp to seal. 4. Refrigerate the assembled pie for 10–15 minutes, then brush the top with the egg‑wash mixture. 5. Cut 4–6 slits about 1 inch long in the top crust for venting. -
Bake and Cool
1. Place the pie on the preheated baking sheet and bake at 425 °F for 25 minutes. 2. Reduce the oven temperature to 350 °F and continue baking 45–60 minutes, until the crust is golden brown and the filling bubbles through the vents. 3. Remove the pie and let it cool on a rack for at least 1 hour before slicing and serving.
Tips
For a crisp bottom crust, use a metal pie pan and pre‑heat a baking sheet on the lower rack. If the top crust browns too quickly, cover it loosely with foil during the last 15 minutes of baking.
Video
“🏆This Might Be The Best Apple Pie You'll Ever Make | 3-Time Winner” by Blue Ribbon Recipes, watch on YouTube.
About this recipe
The filling is made by cooking sliced apples with white and brown sugars, cornstarch, spices and butter until it turns into a thick, glossy sauce. After cooling, the mixture is poured into a pre‑baked crust, topped with a second crust, brushed with egg wash and baked until the crust is deep gold and the filling bubbles through the vents. Serve the pie at room temperature or slightly warm, perhaps with a scoop of vanilla ice cream.
Ideal for Thanksgiving, Christmas, or any celebration, this pie offers a classic taste with a reliable, fool‑proof method that keeps the bottom crust crisp and the apple filling from turning mushy. It’s a crowd‑pleaser that balances sweet and spice while showcasing the natural tartness of Granny Smith apples.
