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
We recommend refrigerating right away, but if your pie sits out on the counter overnight, don't fret. 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.
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 did my apple pie turn out mushy? ›
Avoid using overripe apples to prevent your pie from becoming mushy and wet. Southern Living says choosing the perfect apple variety will be for naught if the fruit is overripe. Your pie will turn out very mushy and lack the flavor apple pie is known for.
What is the apple pie rule? ›
Here's a look at one of the most unusual laws on the books in the Badger State. In Wisconsin, it is illegal to serve apple pie in public restaurants without a slice of cheese on top. Yes, you read that right: cheese is required on top of any apple pie that is served in a public restaurant in Wisconsin.
How to store a freshly baked apple pie? ›
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.
Can you leave pie out overnight? ›
McDowell says that fruit and custard pies are best eaten within the first 24 hours after baking, but can be stored at room temperature for up to two days—any longer than that, and the crust will start to get soggy.
How long can an apple sit out? ›
At room temperature, apples will last about 5 to 7 days.
Beyond that, they begin to degrade in quality and nutritional content. They begin to lose their flavor and freshness and either shrivel or get mushy. Once that happens, most people would rather toss them than eat them.
Can I leave skin on apples for apple pie? ›
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.
What rack should apple pie be baked on? ›
A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.
Why do you put butter in apple pie? ›
That particular recipe is fairly essential for success here, as its high butter content helps the dough resist absorbing moisture from the juicy apple filling. In turn, that allows the bottom crust to bake up flaky and crisp—no need to take any special precautions.
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.
How do I keep the bottom of my 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.
How do you keep apple pie filling from being runny? ›
Cornstarch: Works with the flour to thicken the filling, ensuring it isn't runny. Beaten Egg/Cream/Milk: Brushed over the crust to give it a golden, glossy finish. Any of these 3 options will work nicely. Granulated or Turbinado Sugar: Sprinkled on top for added sweetness and a slight crunch.
What thickens apple pie filling? ›
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
