My 1-Ingredient Upgrade for Better Apple Pie—It's So Delicious

Last week, I visited one of my old stomping grounds: the county fair. Growing up, my local Midwestern fair was a staple of summer fun—not only for the rides, carnival games, and giant corn dogs, but for the culinary pavilion competition.

Every year, I couldn't wait to try and bake my way into the winner's circle of the culinary arts division. That's where I honed my skills for baking what my family has come to call a Grand Champion Apple Pie.

I have been making the same all-American, classic apple pie for years. Not only is it time-tested, but it is also award-winning. There are many secrets to its perfection, but one recent upgrade has taken the pie to a whole new level. You can easily apply this simple swap to your favorite apple pie recipe.

My Secret to the Best Apple Pie

When making the from-scratch crust for my apple pie, the ingredients are uncomplicated. I combine flour, butter (or shortening), and ice-cold water to create a flaky crust. That is, after all, the standard for a fantastic apple pie. I recently started replacing the water with ice-cold apple juice to boost the flavor. Suddenly, my pie crust has taken on new, delicious life.

The key to achieving a perfectly flaky crust is keeping the ingredients ice cold. It's essential to keep the fat as cold as possible when incorporating it with the other ingredients.

I put my favorite apple juice on ice and measure it out to the exact amount needed for the recipe. Using the sweetened liquid serves the same purpose as moisturizing the dough while simultaneously infusing another layer of apple flavor.

The result is next level—I found a way to take my grand champion apple pie recipe up a notch. I am curious about trying other liquid swaps when making future pies.

I love how a little apple juice enhances the flavor of the pie's main flavor driver: apples. I use Granny Smith apples because I like the tartness and structure they bring to the filling. Firm, tart apples that retain their shape, the right amount of sugar to highlight their flavor, and a hint of spice to bring it all together make for a great filling. A great pie comes down to simple parts done well.

There are several gorgeous, fresh peaches ripening on my countertop as I write this, so I might try some ice-cold peach nectar next week. If it works half as well as the apple juice, I'll call it a win.