Apple pie is a classic dessert that you should make at least once in your life. It’s easy to prepare and delicious!
Preheat your oven to 425°F. Place the pie on a baking sheet (to catch any drips), and put the pie onto the oven.
Bake the pie for about 20 mins, then lower the temp to 350°F and bake for an additional 60 mins until the filling gets bubbly and the crust is brown. Check the pie with about 15 mins left; if it’s already perfectly browned, tent it with aluminum foil for the remaining baking time. Take it out and allow it to cool completely on a wire rack before proceeding with glaze icing.
Here’s a recipe by NYT Cooking :
What apples make the best apple pie filling?
The best apples to use in a pie are those that are firm and tart. The rule of thumb is to pick apples that are at least a week old. The older they are, the more acidic they will be. It’s also important to consider variety when choosing apples for baking.
The right apple pie filling recipe is worth the time and effort it takes to make—and it can be used for other desserts as well. Try it with apple crumble or crumble topping, or use it as an ingredient in muffins or bread.
How to make an apple pie less watery?
Apple pie is a classic dessert, but it can be tricky to make. Too much water in the filling can ruin the entire thing. Here’s a technique
- Put apple’s excess juice to good use by turning them into apple syrup.
- Start by combining sliced apples, sugar, and lemon juice. Let it sit for one hour. Sugar will draw juice from the apple, which will then move to the bottom of the bowl.
- Drain off the juice, place it in a saucepan, and let it simmer until it’s reduced in volume by half.
- Once you’ve got blended the apples with the ultimate filling components and spooned them into the crust, drizzle this syrupy juice over the apples.
Why do you put lemon juice in apple pie?
When a pie is made with fresh fruit and unprocessed sugar, the end result tastes fresh and sweet. This is because the natural sugars in the apples are not exposed to air, which would cause them to become oxidized and turn brown. However, when you bake a pie with lemon juice as an ingredient, it prevents the oxidation of the apples by keeping them from turning brown.
Lemon juice has a concentration of vitamin C, which helps prevent the oxidation of foods. Also, vitamin C helps with the formation of collagen in your body — collagen is what gives skin its elasticity and helps keep your joints healthy.
What apples should not be used for apple pie?
Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie.
Red Delicious and Gala are often used in recipes that call for baking or frying, but they have very little sugar content. This means that the apple will cook and turn brown before it is done. This is called “darkening.” It is not good for the flavor of your pie, but it’s even worse for your health. For this reason, red delicious and galas should not be used in apple pies.
Red delicious apples are high in acidity and tend to brown quickly when exposed to heat. They also contain an enzyme called pectinase that breaks down the pectin in the apple’s cells, which causes them to soften and eventually break down into juice during cooking. This can make your pie soggy if you don’t use a thickener like cornstarch or flour after baking it.
Gala apples aren’t as sweet as other apples, but they don’t have much flavor either — they’re also prone to getting mushy or breaking apart during cooking, which makes them unsuitable for making baked goods like pies or cakes.
Other than these two, there are two types of apples you want to avoid: Early Gold and Arkansas Black. These two apples also tend to be very soft and mushy when cooked at high temperatures (such as in baking).
How do you make an apple pie without a soggy bottom crust?
The bottom crust of an apple pie is often the first thing to go when you make it. The reason for this is that the crust is exposed to moisture from the apples, and water evaporates into the crust during baking. This can cause a soggy bottom crust, which is not very appetizing and detracts from the overall appearance of your pie.
There are various approaches to stop the backside crust from turning soggy, consisting of sprinkling dried breadcrumbs or beaten cornflakes, or different kinds of cereal, on the backside crust earlier than filling and baking in the oven. This will stop the filling from turning the crust soggy.
In conclusion, to get an accurate read on the temperature of your pie, it may be best to use an instant-read thermometer. It should give you a reading on the first try—the key is making sure that it’s completely submerged in the liquid and not touching any of the sides of the bowl. After all, if you want a tasty dessert, you’re going to have to make sure that it’s done just right!
