Apple Pie: The Do's and the Dont's
Apple Pie: The Do's and the Dont's
It’s that time of the year again – the apples are sweet, the family is gathered, and you're probably thinking about that apple pie that you can never get to look or taste just right.
Here are some tips to help you make the perfect apple pie every time:
DO make sure your ingredients are as chilly as the weather isoutside
When it comes to making pie crust, it’s crucial to keep your ingredients cold. This means keeping your butter, shortening/fat, and water as cold as possible to prevent it from melting as you shape the dough. Be sure to chill the dough in the fridge (some people suggest 30 minutes, some say an hour, others even refrigerateovernight!) to allow it to relax before you roll it out. Skipping the chilling step of making an apple pie is a definite don’t!
DO choose the right apples for your pie
While it may feel like every recipe for apple pie suggests different apples, there are some varieties that you should definitely steer clear from. For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert. However, apples such as the Granny Smith tend to hold their shape and deliver a perfect combination of juicy yet tart.
DO (or DON’T?) peel your apples
While the debate on whether or not to peel your apples seems never-ending, it really comes down to a matter of personal choice. 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. Making sure you are using the correct apples – peeled or unpeeled – is a more important part of crafting the perfect apple pie.
DON’T use overripe apples
Pay close attention to the apples you’re choosing for your pie, as overripe fruits will cause your filling to turn mushy. Choose firm apples for baked pies to achieve the sweet yet tart flavor. Reserve those overripe apples for chilled pies or applesauce instead.
DO use a thickener
Have you ever seen a pie that looked like it was better suited to be eaten with a spoon than a fork? Skipping the thickener will guarantee that your pie turns to soup. The most common pie thickeners are flour, cornstarch, and tapioca, though each one has its strengths and weaknesses. Be sure to do a bit of research on which thickener will work best for your pie before you dive in!
DON’T cut your pie before it cools
We get it. You just took that pie out of the oven, and its beautiful aroma has filled your home. It looks delicious, and you’ve worked up an appetite! But stop right there!! It’s important to let your pie cool completely before cutting it. By giving your pie the proper time to cool, the pie filling will set properly. After all, you’ve worked hard to make this delicious masterpiece! It would be a shame to let that hard work go to waste.
Whether you’re using a longstanding family recipe or one that you just discovered online, the most important part of baking a pie is to remember to have fun. Oh, and if you want that sweet, delicious apple pie without the work, you can always pick one up from the Market Basket Bakery!
Find a store near you by using our store locator. Don’t forget to check out this week’s More For Your Dollar deals in our digital flyer!
Wishing you and your loved ones a happy, healthy, and delicious Thanksgiving from Market Basket.
FAQs
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
How do you keep the bottom crust of apple pie from getting soggy? ›
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Can I leave apple pie out overnight? ›
The pie will be just fine on the counter, but only for a day or two, at which point it needs to go into the fridge. The sugar and acid in apple pie will slow down bacteria growth in that 1-2 day period, but all bets are off after that.
What is the best thickener for apple pie filling? ›
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.
What is one thing you should not do when making pie crust? ›
Mistake to Avoid No.
Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.
Should I Prebake my pie crust for apple pie? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Why is there so much liquid at the bottom of my apple pie? ›
We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.
Should I soften my apples or leave them uncooked for apple pie? ›
Baking the apple slices first. It's the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It's also how you get a generous amount of pie filling without the dreaded giant empty cavity under the lid.
How to tell if apple pie is done? ›
If the crust is golden, and the filling is bubbling around the edges, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Cool the pie: The longer you let apple pie cool, the more the filling will set.
What makes good apple pie? ›
The prize-winning apple pie marries an exemplary crust with tree-ripened apples that contribute acid, tannin, sugar, and flavor. A bad crust with the best apples makes a fair pie, and a good crust with fair apples makes a good pie, but a good crust with great apples makes an excellent and memorable pie.
"Afterwards it should be stored in the refrigerator," adds Tiner. "Likewise, if the pie was purchased refrigerated, then store the pie in the refrigerator."
Should I refrigerate apple pie after baking? ›
A basic apple pie made with sugar will last up to two days at room temperature in an airtight container. Afterward, it needs to go in the refrigerator and will last for up to two days. Apple pie made with a sugar substitute or without sugar will last up to two days in the fridge.
How long can an apple pie sit out after baking? ›
Frequently Asked Questions. How long can I leave apple pie unrefrigerated? According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days.
What apples should not be used for apple pie? ›
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
Why does apple pie crust collapse? ›
Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.
What happens if you put too much water in pie crust? ›
Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.
