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Tried a caramel apple pie recipe from a bakery in Nashville and wow

Stopped by this little place called The Pie Pizzazz last weekend while visiting my sister. They had this caramel apple pie with a crumble top and it was legit the best I've ever had. Got the recipe from the owner and tried making it at home, but my crust came out soggy. Any tips on keeping the bottom from getting wet with apple fillings?

3 comments

3 Comments

jesse_williams621mo ago

Did you try pre-baking the crust before adding the filling? I read this one food science blog that said the trick is to blind bake it with weights for like 10-15 minutes first. That extra head start can really help it stay crisp when the wet apples go in. Also, maybe let the apple filling cool down a bit before pouring it in, hot filling just steams the crust from the inside out lol. I had the same issue with my grandma's apple pie recipe until I started doing that. A little cornstarch in the filling can help too, it thickens things up and reduces the liquid. Hope that helps man, soggy crusts are the worst.

alice2691mo ago

Wait, the owner of The Pie Pizzazz actually gave you the recipe? That's almost unheard of, most of those places guard their secrets like gold. Usually I just say cook the apples a bit first to boil off some juice, that's what fixed my soggy crust problem.

sullivan.spencer29d agoMost Upvoted

Right, but here's something nobody's mentioning... the type of apple you use matters just as much as any technique. Granny Smiths hold up way better than softer apples like McIntosh because they don't break down and release as much liquid while baking. @jesse_williams62 mentioned cornstarch, but I've found that mixing a tablespoon of instant tapioca into the sugar before coating the apples works even better at soaking up that extra juice. Also, grating a small apple into the filling instead of slicing it helps bind everything together without making it gloopy. Just my two cents after burning through way too many sad soggy pies over the years.