Here’s The Secret To The Flakiest Pie Crust Ever

Who doesn’t love a slice of good old fashioned apple pie? Especially in the chilly fall months, when all you want to do is wrap up in a blanket, drink hot cider and indulge in all things apple? Let’s face it, this is the season of apple-themed desserts, after all.

Well, you’re about to fall in love with this classic treat even more than you already do.

There are so many incredible parts of apple pie, I’ll admit it’s difficult to choose a favorite. Is it the juicy, sliced apples inside? Maybe the gooey, warm cinnamon sugar that surrounds them?

For me, personally, it’s the crust. All the way.

Pie crust is so much more than just a container for all the good stuff; pie crust is the doughy, buttery, flaky anchor on which this entire dessert is depending. If your pie crust is poor, then the over-all quality of your pie will most definitely suffer.

The one part of pie crust that’s almost always a huge let down? The bottom of your pie.

More often than not, especially when it comes to fruit fillings, the bottom of your pie tends to get soggy and fall apart. This not only makes your dessert difficult to eat, but it takes away from the texture and flavor of the pie, too. And that is simply unacceptable.

Fear not, crust fans, thanks to this amazing tip from Food52, we have the answer to soggy crust bottoms. With this one addition to your recipe, you’ll have nothing but the flaky, crispy crust you crave through your entire apple pie.

The secret ingredient: almond paste.

For anyone who hasn’t dealt with this paste in their cooking before, it’s exactly how it sound: a paste made from almonds. It has all the subtle, nutty flavor you’d expect with the consistency of marzipan. And guess what? It’s the key to keeping your pie from getting too damp.

When you’re compiling your next apple pie, you will not be disappointed when you add almond paste into the mix. Roll out your bottom layer of pie crust, then spread a layer of your paste to keep everything crisp. Pile your apple filling on top and finish off with your top crust.

Not only will your crust stay flaky and doughy as it should, but you’ll get a hint of warm, nutty goodness with each bite of pie. The almond paste doesn’t just elevate the quality of the crust, it improves the entire flavor of the pie without ruining this classic dessert.

The reason this works so well is because the paste acts as a barrier, locking in all the juices from the fruit filling and preventing them from leaking through the bottom crust. It also crisps up your crust even more while it’s baking, leaving you with a pie that tastes like it’s wrapped in a giant, nutty croissant.

Try this subtle twist on apple pie this fall for an epic upgrade on America’s favorite pie. Make sure to share how your almond apple pie came out in the comments section below!

Big thanks to Food52 for this great baking tip!


Almond Apple Pie

Ingredients

  • recipe for double pie crust 

  • pounds apples, peeled, cored, and thinly sliced (about 6 cups)

  • tablespoon lemon juice

  • 3/4 cup sugar

  • 1/4 cup all-purpose flour

  • teaspoons ground cinnamon

  • teaspoon ground nutmeg

  • 1/2 teaspoon kosher salt

  • ounces almond paste

  • tablespoons butter, melted

  • Milk + sugar, for the crust

Instructions

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the sliced apples with the lemon juice. Whisk together the sugar, flour, cinnamon, nutmeg, and salt in a separate bowl, then toss with the apples and lemon juice.
  3. Roll out your bottom crust and transfer it to a 9″ pie plate. Press it up the sides.
  4. Take your almond paste, and roll it out into a thin circle, about 9″ in diameter. It shouldn’t be any thicker than about 1/8″ — if it is, set some aside for another use. Transfer the thin disc of almond paste to the pie plate and press it gently on top of your bottom crust.
  5. Fill your pie crust with the sliced apple mixture. Dot the top of the apples with the melted butter. Place in the refrigerator while you roll out the top crust.
  6. Roll out the top crust. Transfer it to the top of your pie plate and crimp the edges. Cut 5 slits in the top of the crust in the center to let steam escape. Brush the crust with milk and sprinkle with sugar (optional).
  7. Bake the pie for 15 minutes, then reduce the oven heat to 375°F and bake for 35-40 minutes more, until the fruit is soft and bubbling and the crust is golden. If the crust is browning too quickly, you can cover it with foil.
  8. Remove from the oven and let the pie cool for at least 20 minutes before serving.