Apple Pie Recipe #LoveAmericanHome (2024)

FAQs

Why do you put lemon juice in apple pie? ›

Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the ...

Ingredients like flour, cornstarch, and tapioca help thicken pie fillings and keep them from being a watery mess. Apples don't release as much liquid as berries and therefore need less thickener. Flour and cornstarch both work well in an apple pie.

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.

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.

For more on all these apples, including what they look and taste like, see our baking apple guide below. 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.

First, it lifts the flavor of the apples and brightens, adding a punch to the cooked fruit. It also takes over for the commonly called for lemon juice, to balance the sweetness and fill out the flavor.

Vinegar, which is used instead of lemon juice, helps create a creamy filling with a zing. Jessie Sheehan is a recipe developer, baker, and cookbook writer with over 15 years of experience.

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

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Brush the Bottom with Corn Syrup or Egg White

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

Which is better for apple pie flour or cornstarch? ›

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

Resting gives the starches in the filling a chance to set into a gel that'll hold everything neatly in place, which makes for a nice clean slice of pie. This process takes time.

A fruit pie can go back in the oven if the crust is too pale. A custard pie cannot be put back in the oven because it will be overcooked and curdle if the custard was done but the crust wasn't.

In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain. The chunks of cold butter create the layers in the dough.

It will be cooked in the can, before selling, to sterilize the contents. So you can open the can and eat it. What is the best way to bake an apple pie using a canned filling?

It's most likely because you aren't cutting your apples properly. Chef Jessica Scott, corporate pastry chef of 50 Eggs Hospitality Group says, " Apples naturally have high water content, and when they are cooked, they shrink a lot.

You could try par baking the crust or adding some sort of thickener to the filling such as flour or cornstarch. I usually cook my filling on the stove and pre thicken it before adding to the crust. Oven temperature could also be a factor.