- Chill your pie dough before rolling the crust out. This will keep the butter pieces solid which ensure a flaky crust and relaxes the gluten so it's easier to roll out.
- Use two kinds of apples - Granny Smith and MacIntosh for best flavor and texture
- Add lemon juice to the apples to keep them from browning.
- Chill your whole pie before baking so your crust ends up as flaky as possible!
- Bake the pie in the lower third of your oven so the bottom crust gets baked and doesn't end up soggy.
- Place a cookie sheet under your pie plate to catch any juices if they bubble over.
- Use a pie shield to protect the pie edges. Remove in the last 10-15 minutes so they can brown.
Adapted from Cook's Illustrated