Saucy Apple Pie


I like pie. I especially like pie with different textures. This one’s got a bit of applesauce-y smoothness on the bottom and some firmer sliced apples on top. I’ve baked this pie using a glass-bottomed 10" springform pan lined with parchment, and a plain old 10" pie dish, with equally successful results. Okay, maybe getting the pie dough into the springform pan was a little unwieldy, but I love my springform pan a lot. You could also use a 9” wide, 2” high cake/quiche ring, baking it right on a parchment-lined sheet pan. It’s a very delicious pie. And it’s less filling because there is no top crust. So you can eat twice as much. Adapted from my recipe for Truly Scrumptious Apple Pie, here in the Food52 archives.

What you will need

2 1/2 cups all-purpose unbleached flour

1 teaspoon kosher salt

10 tablespoons unsalted butter, chilled

5 tablespoons vegetable shortening, chilled

1/2 to 2/3 cups ice water

6 apples, divided (I like to use McIntosh for the chopped apples, and a firmer variety for the sliced)

3/4 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

fresh lemon juice

heavy cream, for brushing on the crust

turbinado sugar, for sprinkling on the crust


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