Classic Apple Pie with No Soggy Bottom | An Italian Pastry Chef's Method

Classic Apple Pie with No Soggy Bottom | An Italian Pastry Chef's Method 📘 The Home Pastry School, my ebook with 90 Italian and international desserts, explained one detail at a time: A classic lattice apple pie with a flaky all-butter crust and a bottom that stays crisp and golden right to the center. Luigi builds it from the bottom up, with seven simple defenses against a soggy base, and turns a slice over at the end so you can see the result. Ingredients (9-inch / 23 cm metal pie dish): Double all-butter pie crust (see my pie crust video) 1 kg / 2¼ lb apples, peeled and cored (half tart, half sweet) 25 ml lemon juice 150 g sugar (¾ cup) 25 g cornstarch (about 3 tbsp) 15 g all-purpose flour (2 tbsp) 1 tsp ground cinnamon, pinch of salt 25 g butter, diced 1 egg + 2 tsp water, coarse sugar Crust dust: 1 tsp flour + 1 tsp sugar Bake on a preheated baking sheet: 220°C / 425°F for 20 minutes, then 190°C / 375°F for 45–60 minutes, until the juices bubble in the center. Cool at least 4 hours. Which apples are you going to use? Tell me in the comments! #applepie #piecrust #bakingtips #italianchef #thanksgivingdessert