Since you used those apple emojis, I’m guessing you want something classic, comforting, and absolutely packed with fruit. The “Grandmother of all Apple Pies” is the Deep-Dish Apple Pie—where the crust is flaky and the apples turn into a thick, cinnamon-spiced “gold.”

Here is the secret to a pie that doesn’t have a soggy bottom and features a “mountain” of apples.

🥧 The “Perfect Slice” Apple Pie

1. The “No-Stress” Flaky Crust

• 2 ½ cups All-purpose flour
• 1 cup (225g) Cold butter, cubed (the colder, the better!)
• 1 tsp Salt + 1 tbsp Sugar
• ¼ to ½ cup Ice water

Instructions: Pulse flour, salt, sugar, and butter in a processor (or use your fingers) until it looks like coarse crumbs. Add ice water a tablespoon at a time until the dough just holds together. Divide into two discs, wrap, and chill for 30 minutes.

2. The “Mountain” Filling

• 6–8 Large apples (Use a mix like Granny Smith for tartness and Honeycrisp for sweetness)
• ¾ cup Sugar (Brown sugar adds a nice caramel note)
• 2 tbsp Flour or Cornstarch (to thicken the juices)
• 1 tbsp Cinnamon + ¼ tsp Nutmeg
• 1 tbsp Lemon juice

Instructions: Peel, core, and slice the apples. Toss them with the sugar, spices, lemon, and flour.

The Pro Trick: Let the apples sit in a bowl for 20 minutes, then drain off half the liquid before putting them in the pie. This prevents the “soggy bottom” syndrome!

3. The Assembly & Bake

1. Roll out the first disc and line your pie dish.
2. Pile the apples high in the center.
3. Dot the top of the apples with small bits of butter (about 2 tbsp total).
4. Cover with the second crust. You can do a solid top (with air vents!) or a fancy lattice.
5. The Shine: Brush the top with an egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar.
6. Bake: 200°C (400°F) for 20 mins, then turn down to 180°C (375°F) for another 30–40 mins.

💡 Why This Pie Wins

• Texture Contrast: The top crust stays crisp and “shattery,” while the bottom crust absorbs just enough juice to be tender.
• The Spice Balance: Nutmeg is the “secret” that makes people ask, “What is in this?” It brings out the woodsy flavor of the apples.

👵 Grandma’s “Speedy” Hacks

• The Store-Bought Secret: If you’re tired, use high-quality store-bought refrigerated crusts. Focus all your energy on the filling—that’s where the soul of the pie lives anyway.
• The “Crumble” Top: If you hate rolling out a second crust, make a Streusel (flour, butter, sugar) and dump it on top instead. It’s faster and adds a lovely crunch.

🍦 The Essential Finish

Never serve this cold! Serve it warm with a massive scoop of vanilla bean ice cream. The way the cold cream melts into the warm cinnamon sauce is the definition of happiness.