Desserts
This Remy-style apple pie recipe delivers the kind of deep, jammy sweetness that turns ordinary desserts into showstoppers. The secret lies in braising the apples with butter and spices until they release their natural juices, creating a filling that’s tender yet rich.
I’ve perfected this method over years of baking—no overcooked apples or soggy crust here.
What sets this pie apart is the balance of textures: a flaky crust (homemade or store-bought) encases apples that caramelize into a glossy, spiced glaze. The filling method—simmering apples in sugar and spices before baking—ensures every bite is packed with flavor, not just sweetness.
It’s the kind of pie that disappears in minutes, leaving only crumbs.
Baking at 375°F for 50 minutes yields a golden crust and bubbling filling that’s just set in the center. The aroma alone will have your kitchen smelling like autumn, while the contrast of crisp edges and tender apples makes every slice irresistible. This isn’t just dessert—it’s a centerpiece.
Ready to bake? The recipe includes tips for lattice crusts, egg washes, and even a caramel drizzle to elevate it further. Whether you’re a seasoned baker or a beginner, this pie delivers restaurant-quality results with simple techniques. Let’s get started.
Ingredients for remy apple pie
Six ingredients transform into a pie with restaurant-quality jammy apples and flaky crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled and sliced into 1/4-inch pieces |
| Yellow Delicious Apples 🍎 | 4 medium | Peeled and sliced into 1/4-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | Light or dark brown sugar for depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for braising |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥄 | 1 tsp | Pure vanilla preferred |
| Pie Crust 🥧 | 1 pre-made | Store-bought or homemade, chilled |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tsp water |
The apples are the heart of this pie, so choose firm, vibrant ones. Granny Smith and Yellow Delicious work perfectly—the tartness balances the sweetness. If you can't find Granny Smith, Honeycrisp or Braeburn are great substitutes. I always peel mine (no one likes apple skins in pie), but if you prefer texture, leave the skin on. For the sugar, light brown sugar adds subtle molasses notes, but white works too. The butter should be cold when you add it—this helps create that glossy, caramelized finish. Plugrá or Land O'Lakes are reliable choices, but any unsalted butter will do.
No vanilla extract? Vanilla bean paste or even a pinch of vanilla sugar works in a pinch. Freshly grated nutmeg makes a world of difference over pre-ground—it’s worth the extra minute. The pie crust can be store-bought (I love Pepperidge Farm for convenience) or homemade. If using pre-made, let it sit at room temperature for 15 minutes before rolling. The egg wash is non-negotiable for that golden crust—don’t skip it. For extra flair, sprinkle a pinch of coarse sugar on top before baking. And if you’re feeling fancy, a caramel drizzle after baking takes it to the next level.
This pie tastes even better the next day—trust me, I’ve tested this. Store leftovers in an airtight container for up to 5 days in the fridge. Freezes beautifully for 3 months, so make a double batch. The filling keeps well in the fridge for 2 days before baking, making it perfect for meal prep. Just reheat the filling gently before assembling with fresh crust. And if you’re making a lattice top, brush it with egg wash too for extra crispiness.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this combo of tart Granny Smiths and sweet Yellow Delicious—they balance each other out without extra fuss. Just slice, toss with sugar and butter, and let the oven do the work.
- Butter’s Secret Weapon: That rich, cold butter folded into the crust? It melts into flaky layers that’ll make you forget store-bought ever existed. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Any Day: Serve it warm with ice cream for dinner guests, pack slices for lunchboxes, or reheat leftovers—this pie handles it all. My kids ask for it more than pizza.
- Budget Magic: Granny Smiths stay crisp longer, and you only need a few pounds for a whole pie. That butter crust? Cheaper than pie dough kits, and way more satisfying.
Step-by-step instructions for Remy's apple pie
Here's how to create a braised apple filling that delivers deep, jammy sweetness every time.
Prepare the Apple Mixture
In a large mixing bowl, combine the peeled and sliced 4 medium Granny Smith Apples and 4 medium Yellow Delicious Apples. The Granny Smith adds tartness while the Yellow Delicious provides natural sweetness—this balance is key for that perfect apple pie flavor. Toss the apple slices with 1 tbsp Lemon Juice to prevent browning and add brightness.
In a separate bowl, whisk together 1.5 cups Granulated Sugar, 1 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.5 tsp Salt. The sugar should dissolve completely—this ensures even distribution throughout the filling. Sprinkle this spiced sugar mixture evenly over the apples and toss gently to coat all slices thoroughly. Let the mixture sit for 10 minutes while you prepare the next components.
Create the Braising Base
In a large, heavy-bottomed pot (I prefer Dutch oven for even heat distribution), melt 0.5 cup Unsalted Butter over medium heat until it foams but doesn't brown. Add the apple mixture along with any accumulated juices from the bowl. The butter will help create a rich, velvety sauce as the apples cook.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot with a tight-fitting lid and let it cook for 20 minutes, stirring occasionally. This braising process breaks down the apple fibers, creating that signature jammy texture. You'll notice the apples softening and releasing their juices—this is when the magic happens.
Thicken and Finish the Filling
After 20 minutes, remove the lid and increase heat to medium-low. Sprinkle 0.25 cup All-Purpose Flour over the apples and stir vigorously for 1-2 minutes until the mixture thickens noticeably. This step is crucial for creating that perfect pie filling consistency—not too runny, not too stiff.
Stir in 1 tsp Vanilla Extract and continue cooking for another 5-7 minutes until the filling reaches your desired thickness. It should coat the back of a spoon but still be spoonable. Taste and adjust sweetness if needed—you can add a bit more sugar if the tartness from the Granny Smith apples dominates. Let the filling cool completely before assembling the pie.
Assemble and Bake the Pie
Roll out the pre-made Pie Crust on a lightly floured surface to fit your 9-inch pie dish. Press it gently into the bottom, creating a slight overhang on the edges. Pour the cooled apple filling into the crust, mounding it slightly in the center. This creates a beautiful dome shape when baked.
Roll out the second pie crust and place it over the filling. Trim and seal the edges, then crimp decoratively. Brush the top crust with the 1 whole Egg Wash (1 egg beaten with 1 tsp water) for a golden finish. Cut a few small slits in the top crust to allow steam to escape. Bake in a preheated 375°F oven for 45-50 minutes until the crust is golden brown and the filling is bubbling through the slits.
Rest and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The contrast between the crisp, flaky crust and the jammy apple filling is what makes this pie truly special.
Serve warm with a scoop of vanilla ice cream or whipped cream. Each bite should deliver that perfect balance of sweet, spiced apple flavor with just the right amount of tartness from the Granny Smith apples. The filling should be thick enough to hold its shape but still spoonable—this is the hallmark of a well-braised apple pie.
Pro Tips For Making Remy Apple Pie
- PEEL THE SMITHS: I learned this the hard way—Granny Smiths have tougher skins than Delicious apples, and peeling them halfway through filling the pie is a nightmare. Use a paring knife to slice off just the outer red blush and any bruised spots, leaving the crisp white skin intact. It keeps the texture better and saves you 10 minutes of frustration.
- CUT APPLES UNIFORM: No one wants a pie where half the apples are mush and the other half are still crunchy. Dice the Granny Smiths into ¼-inch cubes and the Delicious apples into ⅛-inch slices—smaller pieces cook faster and release juices evenly. (Yes, even if you’re impatient like me, resist the urge to eyeball it.)
- CHILL THE DROUGHT: Skip the soggy bottom crust by chilling your pie dough for at least 30 minutes before rolling it out. Cold butter = flaky layers, and warm dough = a greasy mess that sticks to the pan. Pop it in the fridge while you prep the filling—your future self will thank you.
- SWEAT THE APPLES: Toss the sliced apples with 1 tablespoon of sugar and let them sit for 10 minutes before adding the rest. This draws out their juices, so when you bake, you won’t end up with a watery filling. (Pro move: Sprinkle a pinch of cinnamon in there too—it balances the tartness without overpowering.)
Pro cooking tips for perfect results
Braising for Jammy Texture
This isn't your typical pie filling—it's a braised apple masterpiece! The key is cooking the apples in butter and spices until they release their natural juices, creating that signature jammy consistency.
I use a Dutch oven for even heat distribution, and I always braise the apples for 20 minutes covered on low heat. This slow cooking breaks down the apple fibers beautifully, turning them into tender, flavorful pieces that hold their shape but still melt in your mouth. 🍏
Flour Thickening Trick
After braising, I thicken the filling with 0.25 cup all-purpose flour, but I don't add it all at once. Sprinkle it gradually while stirring vigorously over medium-low heat for 1-2 minutes—this prevents lumps and gives you that perfect pie filling consistency.
The flour should create a glossy, velvety sauce that coats the back of a spoon but remains spoonable. This is what separates a good pie from a great one. ✨
Perfect Crust Assembly
For that professional look, I always create a slight overhang on the crust edges before adding the filling. This helps prevent shrinking during baking. When assembling, mound the filling slightly in the center—this creates a beautiful dome shape when baked.
I also recommend brushing the top crust with egg wash and cutting small slits for steam to escape. This ensures a golden crust and prevents a soggy bottom. 🥧
Baking Temperature Secrets
Bake at 375°F for 45-50 minutes—this temperature gives you a perfect balance between crisp edges and tender apples. Too high, and the crust burns before the filling sets; too low, and the filling won't develop that jammy texture.
I like to preheat my oven for 20 minutes to ensure even baking. The pie is done when the crust is golden brown and the filling is bubbling through the slits. 🔥
Resting for Success
This is where most home bakers fail! Let the pie rest on a wire rack for at least 2 hours before slicing. This allows the filling to set properly and prevents a runny pie.
The contrast between the crisp crust and jammy filling is what makes this pie truly special. I know it's tempting to cut into it right away, but trust me—waiting makes all the difference. 💪
Pro Tips for Elevating
Want to take your pie to the next level? Try adding a caramel drizzle after baking—it adds a beautiful contrast and extra depth of flavor. For a lattice crust, brush the strips with egg wash before baking for extra crispiness.
And if you're feeling adventurous, fold a bit of vanilla bean paste into the filling for an extra layer of flavor. These little touches make all the difference! 🌟
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh?
Frozen apples work in a pinch, but they won't give you the same jammy texture. Thaw them first and drain well to remove excess moisture. For best results, stick with fresh apples—their natural juices are what create that signature caramelized filling. If using frozen, you may need to add an extra 1-2 tablespoons of flour to thicken the filling properly.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by pre-baking your pie crust for 5-7 minutes at 375°F before adding filling. You can also sprinkle a thin layer of crushed cornflakes or breadcrumbs on the bottom crust before filling. Another pro trick: Chill the pie in the fridge for 30 minutes before baking to help the filling set faster. This ensures a crisp bottom every time!
What's the best way to store leftovers?
Store your pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds (though oven reheating preserves texture better). The pie actually tastes better the next day!
Can I make this pie in a glass dish?
Yes, but you'll need to adjust baking time and temperature. Glass dishes conduct heat differently than metal. Bake at 350°F instead of 375°F and check for doneness at 50 minutes. The edges may brown faster, so cover them with foil if needed. The filling will take slightly longer to set in glass.
Why does my filling look too runny?
Runny filling usually means the flour wasn't cooked long enough or the apples released too much liquid. To fix it, mix 1 tablespoon of cornstarch with 1 tablespoon cold water, stir into the filling, and simmer for 2-3 minutes until thickened. For prevention, always braise apples covered for the full 20 minutes and use the flour thickening method described in the recipe.