Best-Ever Apple Pie

You have to try it, and we’re revealing all our tricks to help you succeed.
Shirley Harrington

Recipes for the Best-Ever Apple Pie:

 

Tips

  • Yes, we did use 4½ pounds of apples! Use your fingers to position wedges tightly together as you form a tall stack of the fruit.
  • Instead of brushing the top crust with beaten egg white or yolk or dusting it with flour, we used 1 Tbsp. of the juices that remain in the bottom of the bowl the apple mixture was in. Not only does this carry the filling flavor to the top crust, but it also gives the pie a beautiful finish.

Need a Shortcut?

  • Quick Cornmeal Crusts: Unroll 1 (15-oz.) package refrigerated piecrusts as directed; place each piecrust on a surface lightly sprinkled with plain yellow cornmeal. Sprinkle top of crusts with additional cornmeal. Using a rolling pin, press cornmeal into crusts. Use immediately. Makes 2 crusts. Prep: 10 min.
  • Fast Caramel Sauce: Stir together 1 (19-oz.) jar butterscotch-caramel topping, 2 Tbsp. brandy, and 1/8 tsp. salt in a microwave-safe bowl. Microwave at HIGH 1½ minutes or until warm, stirring at 30-second intervals. Serve immediately. Makes about 2¼ cups. Prep: 5 min.


Note:
For testing purposes only, we used Smucker’s Special Recipe Butterscotch Caramel Flavor Topping.