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Explore Apple Pie Masterclass: The Science of the Perfect Apple Pie! with 1,077,534 views, 16,575 likes, and 1,074 comments. Experience the impact of this video content that has captured audience attention.

Completely Updated Apple Pie Recipe with Precooked Caramel Juices & All-Butter Crust for a Never-Runny Perfect Slice If apple pie has intimidated you — shrinking crusts, soggy bottoms, or filling that boils over — this step-by-step masterclass shows you how to fix it for good. 📌 This is my 2026 COMPLETE REMAKE — newly filmed start to finish with a new all-butter shingled crust and precooked caramel-juice method. Not a re-upload of my classic apple pie. Here is a link to my original apple pie: https://youtu.be/KQHJCpZZOK8 (This was my very first video ever. I knew how to make a pie, but did not know how to make a video LOL). PRINTABLE RECIPE: https://docs.google.com/document/d/1o2vwmO8qE82-p-nlOLV57cRX8UWdkL1WIKOl6h30DGg/edit?usp=sharing Look how beautiful this is! Today I'm sharing my completely updated apple pie — tender, shatteringly flaky all-butter crust (shingled, no laminating folds) and Granny Smith apples that hold their shape in a glossy, perfect-consistency filling. THE SCIENCE: We macerate the apples with sugars to draw out the juices, then precook those juices with flour into a rich caramel sauce on the stovetop. Once cooled to about 70°F, we stir it back into the apples before baking. Result: the filling is already set, bake time is shorter, and you'll never get that filling eruption or watery pool. IN THIS VIDEO YOU'LL LEARN: • How to shingle cold butter for a tender, flaky all-butter crust that doesn't shrink or melt • Why to macerate first, then cook juices into a caramel sauce (and why flour goes last) • How cooling the juices to 70°F prevents a soggy bottom • My step-by-step bake for apples that hold their shape — juicy but NEVER runny Tools used in today's video: Silicone Pastry Mat: https://amzn.to/3UJ42Sx Silicone Oven Gloves: https://amzn.to/4iYqmBv 9" USA Aluminized Steel Pie Dish: https://amzn.to/4xkq37J Love this? Please SUBSCRIBE and tap the bell so you never miss a bake. I'd LOVE for you to post photos of your pie on the Community Tab — I read every single one! I look forward to baking with you in the next video. For brand collaborations, product reviews, or sponsorships: 📧 [email protected] 🔗 Browse my full storefront → https://www.amazon.com/shop/barbaramg349?ccs_id=f7e12a2d-bf02-464d-b2f6-e6036e4e2261 ABOUT THE DAILY BAKE Advanced techniques for the dedicated baker. We move beyond basic recipes to explore the technical "why" behind baking science. New recipes every Thursday. Subscribe for more technical deep-dives: https://www.youtube.com/@TheDailyBake_BarbGreen?sub_confirmation=1 As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. This helps support the technical research and production of The Daily Bake. CHAPTERS: 00:00 Intro: The Perfect Apple Pie That Holds Its Shape 00:39 The 4 Crust Ingredients 01:04 Cold Butter Cubes & Shingling Technique 02:33 Hydrating with Ice Water 03:52 The Squeeze Test for Perfect Hydration 05:04 Divide, Shape & Chill the Dough 06:26 Prepping Granny Smith Apples 07:49 Macerate with Sugars, Cinnamon & Lemon 09:10 Drain Juices & Precook into Caramel Sauce 11:18 Rolling Out & Lining the Pie Pan 13:40 Trim & Seal the Edge (No Boilover!) 14:48 Preheat & Assemble: Caramel Over Apples 17:04 Top Crust: Trim, Tuck & Crimp 18:01 Freeze to Set & Cut Vents 18:38 Bake: 400°F then 375°F 19:26 Cool 3-4 Hours to Set 20:05 The Slice Reveal & Tasting #applepie #applepierecipe #piecrust

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