Cherry apple pie recipe: 59 photos
Cherry Apple Pie Recipe-Baker Bettie
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FAQ
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. We like tapioca in blueberry, cherry or peach pies.
Tapioca flour/starch + a little bit of cornstarch. The combination creates a perfectly set cherry pie filling that isn't cloudy or glumpy with weird gelatinous blogs hanging around.
Add frangipane to the bottom of your pie. Lining the bottom of your pie crust before adding the filling is a go-to tip for many bakers. Keia likes to use a thin layer of frangipane, which “adds a dynamic textural element to pies but also acts as a practical barrier for excess fruit juices.”
Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping. Cobblers are generally easier to make, and unlike pies they don't require specialist baking tins.
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.
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Mike Karabeini
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