GOOEY APPLE PIE¶

Serves: 8-12 Total Time: 3.5 hours active, plus cooling overnight Source: Serious Eats - Gooey Apple Pie, Serious Eats - Easy Pie Dough, YouTube - Easy All Butter Flaky Pie Crust

KEY NOTES - READ BEFORE STARTING¶

Pie Dough Critical Points¶

Temperature is everything: Keep dough cold throughout. If your kitchen is warm (over 24°C/75°F), chill the dough 3 times: 10 minutes after processing, 2+ hours after forming disks, and 10 minutes after draping in pie plate
Butter quality: Use unsalted butter cut into 6mm (1/4-inch) slices for even distribution
Food processor method: This creates a flour-fat paste that makes the dough more pliable and consistent. Don't skip the food processor step
Water incorporation: MUST use a spatula to fold in water (not the food processor) - this creates the flaky layers
Weighing flour: Flour measured by volume can vary by 50% depending on how packed it is. Use a scale for consistency
Salt conversion: Recipe calls for Diamond Crystal kosher salt by weight (5g). Table salt weighs the same, so use 5g table salt OR 3/4 teaspoon by volume (kosher uses more by volume because it's less dense)

Apple Filling Critical Points¶

Par-cooking science: Heating apples to 71°C (160°F) and holding them there converts pectin to a heat-stable form. This keeps apple slices intact and tender, not mushy
Temperature control: Do NOT exceed 71°C (160°F) during the first 20 minutes or you'll deactivate the enzyme and get applesauce
Cooling is mandatory: Filling must be completely cool before adding to pie crust (prevents melting the butter in the dough)
Final cooling: Let finished pie cool to room temperature (at least 4 hours, ideally overnight) before slicing or it will be soupy
Apple variety: Golden Delicious or Braeburn work best - they hold their shape well
Sous vide option: If you have an immersion circulator, this method is foolproof and produces superior results with zero temperature management stress

SHOPPING LIST¶

For Pie Dough (makes 2 crusts)¶

350g (12.5 oz / 2 3/4 cups) all-purpose flour (hladká mouka)
280g (10 oz / 2 1/2 sticks) unsalted butter (nesolené máslo)
25g (2 tablespoons) granulated sugar (cukr)
5g (1 1/2 teaspoons) Diamond Crystal kosher salt OR 5g (3/4 teaspoon) table salt (stolní sůl)
85ml (3 oz / 6 tablespoons) cold water

For Apple Filling¶

2.25kg (5 pounds) apples - Golden Delicious or Braeburn (jablka)
100-150g (1/2 to 3/4 cup) granulated sugar, plus extra for sprinkling (cukr)
15g (1/2 oz / 2 tablespoons) cornstarch (kukuřičný škrob / Maizena)
1/2 teaspoon ground cinnamon (mletá skořice)
1 lemon - for 10ml (2 teaspoons) fresh juice and 1 teaspoon grated zest (citrón)
1 large egg white (bílek)

Equipment Needed¶

Food processor
Kitchen scale
Instant-read thermometer
Large Dutch oven (5-6L / 5-6 quart)
Rimmed baking sheet (plech s okrajem)
23cm (9-inch) pie plate
Tapered French rolling pin (válec na těsto)
Rubber spatula
Kitchen shears
Pastry brush
Plastic wrap

PART 1: PIE DOUGH¶

Step 1: Process Two-Thirds of Flour with Butter¶

Combine 233g (8.3 oz / 1 5/6 cups) all-purpose flour (hladká mouka) with 25g (2 tablespoons) sugar and 5g (1 1/2 teaspoons Diamond Crystal kosher salt OR 3/4 teaspoon table salt/stolní sůl) in the bowl of a food processor
Pulse 2 times to incorporate the dry ingredients
Spread 280g (10 oz / 2 1/2 sticks) unsalted butter slices (cut into 6mm/1/4-inch thick slices) evenly over the flour surface
Pulse about 25 short pulses until no dry flour remains and dough just begins to collect in clumps
The mixture should look like a shaggy, crumbly paste with no visible dry flour

Step 2: Add Remaining Flour¶

Use a rubber spatula to spread the butter-flour paste evenly around the bowl of the food processor
Sprinkle the remaining 117g (4.2 oz / roughly 7/8 cup) all-purpose flour over the paste
Pulse about 5 short pulses until dough is just barely broken up
You should see distinct pieces of the flour-butter paste mixed with some drier flour
Transfer entire contents to a large bowl

Step 3: Add Water and Form Dough¶

Sprinkle 85ml (3 oz / 6 tablespoons) cold water over the dough mixture
Using a rubber spatula (NOT the food processor - this is critical for flakiness), fold and press the dough until it comes together into a ball
The dough will seem shaggy at first but will come together as you work it
Don't overmix - stop as soon as it forms a cohesive ball

Step 4: Form Disks and Chill¶

Divide the dough ball in half
Form each half into a 10cm (4-inch) disk
Wrap each disk tightly in plastic wrap
Refrigerate for at least 2 hours before rolling (or up to 3 days)
Hot kitchen tip: If your kitchen is above 24°C (75°F), chill the dough for 10 minutes in the bowl before forming disks

PART 2: APPLE FILLING¶

Step 1: Prepare Apples and Seasoning¶

Peel, core, and slice 2.25kg (5 pounds) apples into 1.3cm (1/2-inch) thick slices
In a large bowl, toss apple slices with 100-150g (1/2 to 3/4 cup) sugar (use less for tart apples, more if you like it sweeter), 15g (2 tablespoons) cornstarch (kukuřičný škrob), 1/2 teaspoon ground cinnamon (mletá skořice), 10ml (2 teaspoons) fresh lemon juice, and 1 teaspoon grated lemon zest
Toss until apples are well coated
Let rest for 10 minutes to allow juices to begin releasing

Step 2A: Cook Filling on Stovetop (Traditional Method)¶

Transfer seasoned apples and all their juices to a large Dutch oven (5-6L capacity)
Heat over LOW heat, stirring constantly with a rubber spatula, until mixture is lightly steaming
Cover the pot and continue cooking over the LOWEST heat setting, stirring frequently
Use an instant-read thermometer to monitor temperature - maintain BELOW 71°C (160°F)
CRITICAL: Do NOT allow liquid to come to a boil during the first 20 minutes - this sets the pectin to its stable form
After 20 minutes of gentle cooking below 71°C (160°F), increase heat to medium-high
Cook, stirring frequently, until juices thicken significantly - when you drag a spatula through the bottom of the pot, a trail should appear that very slowly closes back up (about 10 minutes)
The mixture should be noticeably thicker and gooey, not watery

Step 2B: Cook Filling with Sous Vide (Optional - Superior Method)¶

Set immersion circulator to exactly 71°C (160°F)
Transfer seasoned apples and all their juices to a vacuum bag (or use water displacement method with a zip-top bag)
Seal the bag and submerge in water bath
Cook for exactly 1 hour at 71°C (160°F) - this is the optimal time for pectin stabilization
Remove bag and transfer entire contents (apples and juices) to a large Dutch oven
Heat over medium-high heat, stirring frequently, until juices thicken - when you drag a spatula through the bottom of the pot, a trail should appear that very slowly closes back up (about 10 minutes)

Step 3: Cool the Filling Completely¶

Transfer the hot apple mixture to a rimmed baking sheet (plech s okrajem)
Spread apples out into a single layer to maximize surface area for cooling
Allow to cool completely to room temperature, about 1 hour
CRITICAL: Filling must be completely cool or it will melt the butter in your pie dough

PART 3: ASSEMBLY AND BAKING¶

Step 1: Prepare Oven and Baking Sheet¶

Adjust oven rack to lower-middle position
Place a heavy rimmed baking sheet on the rack (this helps crisp the bottom crust)
Preheat oven to 220°C (425°F)

Step 2: Roll Out Bottom Crust¶

Remove one disk of chilled pie dough from refrigerator
Place on a well-floured work surface and sprinkle top with more flour
Using a tapered rolling pin, start rolling the dough out into a circle
Lift and rotate the dough frequently as you roll to prevent sticking and achieve an even shape
Continue rolling, changing the angle of your rolling pin, until you have a circle roughly 30cm (12 inches) in diameter
The dough should overhang your 23cm (9-inch) pie plate by 2.5-5cm (1-2 inches)

Step 3: Transfer to Pie Plate¶

Pick up the dough by carefully rolling it around your rolling pin
Use a bench scraper to help lift it off the work surface if needed
Unroll dough over the 23cm (9-inch) pie plate
Gently lift and fit the dough into the pie plate, pressing it down into the corners and along the sides
Don't stretch the dough - let it naturally settle into the plate

Step 4: Add Filling¶

Add the completely cooled apple filling to the pie shell
Pile it high - it will all fit, mounding it into a dome shape in the center
Make sure filling is distributed evenly

Step 5: Roll and Add Top Crust¶

Roll out the second disk of pie dough following the same method as the bottom crust
Roll into a circle roughly 30cm (12 inches) in diameter
Carefully transfer to the top of the filled pie by rolling around your rolling pin and unrolling over the apples

Step 6: Trim and Crimp Edges¶

Using kitchen shears, trim the edges of BOTH pie crusts (top and bottom together) until they overhang the edge of the pie plate by 1.3cm (1/2 inch) all the way around
Fold the edges of both crusts down together, tucking them in between the bottom crust and the pie plate rim
Work your way around the entire circumference until everything is well tucked
To crimp/flute: Use the forefinger on your left hand and the thumb and forefinger on your right hand to create a decorative crimped edge all around
Lightly flour your fingers if the dough is sticking
Warm kitchen tip: If you've taken a long time to assemble or your kitchen is warm, refrigerate the assembled pie for 30 minutes (or freeze for 15 minutes) before baking

Step 7: Cut Vents and Finish¶

Using a sharp knife, cut 5 slits in the top crust for ventilation (allows steam to escape)
Lightly beat 1 large egg white with a fork
Using a pastry brush, brush an even coat of beaten egg white all over the top surface of the pie (this creates a golden, glossy finish)
Sprinkle evenly with 15g (1 tablespoon) sugar for crunch and sparkle

Step 8: Bake¶

Carefully transfer pie to the preheated baking sheet in the oven
Bake at 220°C (425°F) until light golden brown, about 20 minutes
Reduce oven temperature to 190°C (375°F)
Continue baking until deep golden brown, about 25 minutes longer (total baking time approximately 45 minutes)
The crust should be a rich, deep golden color and the filling should be bubbling through the vents

Step 9: Cool Completely¶

Remove pie from oven and place on a wire rack
THIS IS CRITICAL: Allow pie to cool at ROOM TEMPERATURE for at least 4 hours before slicing
BEST RESULTS: Make the pie the day before serving and let it rest on the counter overnight
Cutting into a warm pie will result in a soupy mess - all your hard work will run out onto the plate
The filling needs time to fully set and gel as it cools
Once fully cooled and set, you can warm individual slices if desired

STORAGE NOTES¶

Pie dough can be frozen (well-wrapped) for up to 3 months - thaw in refrigerator before rolling
Baked pie keeps at room temperature for 2 days, refrigerated for up to 5 days
Leftover pie can be reheated in a 175°C (350°F) oven for 15-20 minutes

VARIATIONS¶

For a slightly more tender crust, replace up to 85g (6 tablespoons) butter with vegetable shortening (Hera)
Sugar amount in filling: Use 100g (1/2 cup) for less sweet, 150g (3/4 cup) for sweeter pie