Homemade Apple Pie Recipe - Dessert for Two (2024)

FAQs

How do you keep the bottom of an apple pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

My best apple pie would include a combination of these three: Cortland, for flavor; Russet, for texture; and Granny Smith, for its combination of the two.

If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners.

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

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. you should probably get: Pie weights are super helpful to have for pre-baking.

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.

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.

With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove.

If you're working with a warm crust, it's easy for it to break and stick to the pie plate, so it's important to chill it before you roll it out. Also, make sure the pie is refrigerated for at least 30 minutes before baking. You can also brush the bottom crust with an egg white to prevent it from falling apart.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening.

How to tell if apple pie is done? ›

Apple pie is done when the filling starts to bubble from the holes of the pastry dough on top. Another mark to see is that the crust is not soggy from the bottom and is crispy. You'll know the Apple pie is done baking when the crust turns golden brown and the filling is bubbling.

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.

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.

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.

My crust isn't flaky! ~~~ For soggy crust, you can lightly brush the bottom crust with beaten egg white before pouring in your filling. This forms a seal over the crust to prevent it from getting soggy.

We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.