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There are a few key ingredients and techniques that make this recipe stand out. First, the use of both Granny Smith and Honeycrisp apples gives the pie a perfect balance of tartness and sweetness. Second, the addition of a touch of lemon juice and cinnamon adds depth of flavor. Finally, the key to a perfectly flaky crust is using chilled butter and handling the dough with care.
While you certainly can use a pre-made crust, the homemade crust in this recipe is what truly sets it apart. The buttery, flaky crust adds a delicious texture and flavor to the pie. If you're short on time, you can also make the crust ahead of time and freeze it until you're ready to use it.
To prevent a soggy crust, it's important to blind bake the crust before adding the filling. This means baking the crust by itself for a few minutes before adding the apples and filling. You can also sprinkle a thin layer of flour or breadcrumbs on the bottom of the crust before adding the filling to absorb any excess moisture.
Yes, you can make this pie ahead of time. You can prepare the crust and filling separately up to a day in advance and then assemble and bake the pie when ready to serve. You can also bake the pie ahead of time and reheat it in the oven at 350°F for about 15 minutes before serving.
You can experiment with different types of apples, but we recommend using a mix of Granny Smith and Honeycrisp apples for the best flavor and texture. Other good options include Braeburn, Jonathan, and Pink Lady apples. Avoid using apples that are too soft or mushy, as they may not hold up well in the pie.