Fall has arrived and so have a selection of good pie apples. Thru experimentation I have found these three tips to help make your warm Apple Pie delicious and almost perfect every time!
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I need some advice on making apple pies. I never know which apples bake the best, and can never seem to remember what I used the time before either. Also the last time I made one it was very runny. Not sure if I used too many apples, or to much sugar. Even after sitting in the fridge for a day, it was very runny. Any ideas or tips would be greatly appreciated. Thanks!
FYI
If the pie is too sweet, cut down on the amount of sugar. I always use 2 tablespoons of corn starch, which helps thicken it, so it's not so runny.
My favorite is gravenstien. They are tart, but bake well. However, if you want a consistant pie each time, you may want to go with canned apples. Or, you can try the mock apple pie. Google that recipe, and you will find a pie made with ritz crackers and applesauce that people say they can't tell the difference.
I like to add a spoon of tapioca to my fruit pies to prevent them from being runny.
I use a mixture of granny smith and golden delicious and get great feedback from my family. As long as you are messing up the kitchen with pie crust why not make two pies? Don't cut the vent holes in the second pie, cover top with a paper plate and wrap the whole thing in heavy duty foil.
I've found the best apples for pie are the Granny Smith or Gravenstein apples. I think the Gravenstein apples are mostly found on the west coast as I've never seen them here in the midwest or south. As for the pie being runny, it's most likely because you used a sweet eating apple rather than the cooking/baking apple. I hope this helps when making another apple pie.
Be sure to add flour to your sugar. Place butter pats on top of the filling before adding top crust. I've used just about every kind of apple there is for pies.
I find that instant tapioca works best for thickening.
The next time you get a recipe that works, write it down and tape it to the inside of a kitchen cupboard door. That's where I keep all my valuable, workable kitchen hints and information. The information is always available right there where and when I need it!
Mary, Here is my recipe for Apple Pie.(I use Granny Smith apples)--8 cups pared,cored and thinly sliced apples---1/3 cup packed brown sugar--1/3 cup granulated sugar--1 Tbs. cornstarch(or 2 Tbs flour)--1 tsp, cinnamon--1/4 tsp. nutmeg and 1/4 tsp salt. Mix together well and set aside for about 10 minutes.
What is the best type of apple to use in making an apple pie?
By elaine from Berwick, ME
I've been told Granny Smith's are the best for making home made apple pies because they don't get mushy.
I agree with Lorelei, Granny Smith's are the best. They hold their shape after cooking and they lend a wonderful sweet/tart flavor to the pie.
My Mom always uses 3 different types- 2 granny smiths, 2 pink lady (pink crisp) and 2 of what ever kind suits her fancy that day (Macintosh). She says the different tastes and textures make for a more interesting and delicious pie.
I think Pippin Apples are the best. If you can find them. If I find a pie made with Pippin Apples I will buy it. They are the best.
I like to use Golden Delicious apples! They hold their shape while baking yet are sweeter and become a little softer than Granny Smith.
I find Granny Smith or Golden Delicious are great for making pies. Also now and then I use tinned apples, which are good too. Jean, Gippsland Australia
I did an experiment with different apples and made some pies, and I found that even Granny Smith got mushier in the pie. The best one that kept it's shape was Fuji. So now, I either use Fuji, or mix them with other apples so there are some firm pieces in the pie.
I usually use whatever apple I have on hand which is usally Gala &/or Red Delicious & I use a combination of them both if I need that much for the pie I am making & I don't like my apples cooked too too long, just tender enough but not long enough to turn to mush or lose shape. I cover outside crust edges w/strips of tin toil if browing too much. I really don't think there is a magic or must use kind of apples for pie. Just the right spices & baking time that is not too long. After 45 mins to an hr, check with a fork to test for doneness of apples. I hope I explained so you could understand what I mean.
I grew up on an apple and pear orchard in the Wenatchee Valley of Washington State. I prefer Roman Beauties for cooking if you can find them.
I can't get logged on, and am wondering how long to cook a homemade 8 cup crumbled crust apple pie and at what temperature? Does it need to be thawed first?
An oven temp. of 425F for 50 - 60 minutes should do the trick. No need to defrost, but cover the top with foil should the crumbs start to burn near the end of baking time. Good luck.
