Apple pie recipe with corn starch: 59 photos

FAQ

Is it better to use flour or cornstarch for apple pie?

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

Why do you put cornstarch in a pie?

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Can I use cornstarch instead of flour for pie?

Thickening for Gravy, Sauces, or Pie Fillings. Cornstarch works remarkably well as a thickener in sauces, gravy, and pie fillings, and some prefer it to flour. 2 You won't be able to taste cornstarch the way you sometimes can taste flour. Be aware that these foods will be more translucent.

Is it safe to can pie filling with cornstarch?

No, when canning pie filling, there is no substitute for Clear Jel®. Other thickeners like cornstarch clump when canning and may interfere with heat being able to reach throughout the jar. Without heat penetrating throughout the jar, yeast, mold, or other harmful bacteria can form.

What is the best thickener for apple pie?

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.

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Mike Karabeini

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