Best old-fashioned apple pie recipe: 59 photos

Old-Fashioned Apple Pie

FAQ

The Food Lab's Top 9 Tips For Perfect Apple Pie
  1. Keep Your Ingredients Cold.
  2. Stick With an All-Butter Crust.
  3. Make a Butter-Flour Paste.
  4. Use Vodka (or Don't)
  5. Fold in Liquid With a Spatula.
  6. Choose Tart Apples.
  7. Go Easy on the Seasoning.
  8. Par-Cook Your Apples.
Precooking the apples gets you one step ahead of that process; it releases the fruit's liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.
7 Ways To Ruin Your Apple Pie Filling
  • Choose the Wrong Apple Variety.
  • Use Overripe Fruit.
  • Carelessly Cut Your Apples.
  • Throw Raw Apples Right into the Pie Crust.
  • Overdo the Additions.
  • Skip the Thickener.
  • Cut into Your Pie Too Soon.
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.
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.
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