Grandma Riel's Apple Pie

This is one of those handed-down recipes where every step earns its place. The trick is the layer of flour and sugar shaken into the bottom crust before the apples even go in. As the Granny Smith apples release juice during baking, that flour mixture turns into a thick, glossy filling instead of a watery flood that ruins the bottom crust.

Butter cubes scattered over the heaped apples melt down to enrich the filling, and the egg-white wash on top gets a sugar sprinkle that bakes into a crackling, golden glaze. The straight 400°F (200°C) bake gives the apples enough heat to soften without turning to mush.

Pro Tips

• Heap the apples high in the pie plate. They’ll sink considerably as they cook, and a flat fill leaves you with a sad, deflated pie.
• Cut a few steam vents in the top crust before baking. Trapped steam makes the top dome and split unevenly.
• Tent the edges with foil after 30 minutes if the crust browns too fast. The center needs the full 50 minutes for the apples to soften through.
• Let the pie rest at least 2 hours before slicing. Cutting it warm releases all that thickened juice and you’ll lose the structure.

Variations

• Mix Granny Smiths with Honeycrisp or Braeburn for a sweet-tart blend with more dimension.
• Add a tablespoon of bourbon and a pinch of clove to the apple mixture for a fall-spiced version.
• Use a lattice top instead of a solid lid for a prettier, juicier-looking pie.