Our perfect apple pie recipe (2024)

FAQs

Should you cook your apples before putting them 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.

You don't have to pre-bake the bottom pie crust for this pie. There's simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough.

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.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

Once you've cut your apple slices, spread them out on a plate. Sprinkle kosher salt over the exposed apply flesh. The fruit should not taste too salty if you use less than a tablespoon of salt per apple. Using physical barrier on your apple slices will help to prevent the oxidation process from occurring.

Does it matter if apples brown before baking? ›

If you're baking apples into a pie or a crisp, the browning doesn't matter so much—after all, they'll just brown more in the oven. But if it's picture-perfect slices you're after—say, for a charcuterie board, an apple tart, or the kids' lunch boxes—try one of the below methods to slow the oxidation process.

Choose firm apples for baked pies to achieve the sweet yet tart flavor. Reserve those overripe apples for chilled pies or applesauce instead.

While it's true that you can use pretty much any variety in your favorite pies, tarts, and cakes, you'll find that certain apples simply crunch, slice, and taste better. Some apples are sweeter, some have a little more spice. It all depends on what you're making and how the flavors will work together.