Apple Pie

How to make homemade apple pie?

Should I cook apples before making pie?

Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.

What is the best apple for apple pie?

  1. Granny Smith — Your standard, never-fails baking apple.
  2. Honeycrisp — Extra crisp and always holds firm after baking.
  3. Jonagold — Tart with a bit of sweetness.
  4. Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.

Is it OK not to peel apples for apple pie?

Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple’s nutritional value once the peel is removed.

How do I keep my bottom pie crust from getting soggy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

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How do you thicken apple pie filling?

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that’s already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

What apples should not be used for apple pie?

Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie. Many new apple varieties, including Honeycrisp, have a flesh that fractures when you bite it. This is so appealing for snacking on an apple, but not the best feature for a good apple pie apple.

Can you use any apples for apple pie?

Easy Apple Pie Recipe (Using Fresh Apples) Your go-to Apple Pie Recipe using fresh apples in a homemade crust with very little added sugar. … You can use any fresh apples you have and any crust you like.

How many apples is 2 lbs?

If the recipe calls for 6 cups of sliced apples, you’ll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.

Can dogs eat apples?

Apple slices make a delicious, healthy snack for your dog and can help keep your dog’s teeth clean and their breath fresh. Apple seeds contain a small amount of cyanide which is released when they’re broken or chewed. …

Why are the apples in my pie crunchy?

From the juices that exude from the apples as they bake, wetting the bottom of the crust, to the apples that come out crunchy even after an hour of baking. Here’s the thing. Juiciness in pie is a great thing, but too much juiciness in one of the culprits of fruit pies.

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Do you eat apple pie hot or cold?

It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream. In the US, “Dutch apple pie” refers specifically to the apple pie style with a crumb, streusel, topping.

Should you Prebake bottom pie crust?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

Should you bake pies on a cookie sheet?

It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your oven.

How do I make sure the bottom of my pie is done?

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Is flour or cornstarch better for apple pie?

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

How do I know when my apple pie is done?

Tip: What’s the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you’ll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

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How do you keep apples firm in apple pie?

It may seem counterintuitive, but par-cooking your apples either by stirring them in a pan on the stovetop, by heating them in the microwave, by cooking them in a sous-vide setup, or by pouring boiling water over them and letting them sit for 10 minutes will make for apples that hold their shape better when you bake …

What is a good baking apple?

  1. Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven.
  2. Honeycrisp. This is our desert-island apple.
  3. Braeburn.
  4. Mutsu.
  5. Winesap.
  6. Pink Lady (or Cripps Pink)
  7. Now, let’s bake some apples!

Why are Red Delicious apples so bad?

People love to hate Red Delicious apples. You can’t cook with them because they’ll fall apart, the skin requires extra chewing to break down, and the flesh is dotted with mealy craters. Biting into a Red Delicious apple is a guessing game. If you’re not careful, you’ll end up eating sad, brown pieces.

What is the best apple for applesauce?

Best Apples for Applesauce For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a softer apple variety, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are fresh and crisp, but soften easily, making them a stellar choice for pies and sauces.

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