How thin do you slice apples for pie?

For every piece of apple, hold it cut-side down and slice evenly, about 1/4-inch (1/2 cm) thick.

Is it better to cube or slice apples for apple pie?

Is there a best way to prep the apples? Fortunately, there's no right or wrong way to cut apples for an apple pie. Peel the apples and slice them thinly if you'd like the apples to break down into a soft filling or leave them larger for a slightly chunky filling that's great in your apple pie recipe.

Why is my apple pie so watery?

When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy. This will prevent your pie from getting watery.

What are the worst apples for apple pie?

Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don't have the right flavor punch for the long baking time pies and tarts require.

Should you cook your apples before putting them pie?

Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You'll also avoid that gap between the crust and the filling.

How to Cut Apples for Apple Pie, Preparing Apples for Pie Filling

How do you keep apple pie from getting soggy on the bottom?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Can you slice apples ahead of time for apple pie?

So, if you want to cut your apples a day or two ahead of a bake, that's fine as long as you refrigerate them in between. It's a win-win situation: You get to prep your bake and enjoy the final results.

How do you prepare apples for apple pie?

How do you keep apples from browning in an apple pie?

Stir two tablespoons of honey into one cup of water and soak your apple slices in the mixture for 30 seconds. This works because there is a compound in honey that stops the enzyme responsible for oxidation. Additionally, this is one of the methods that will not unpleasantly alter the apple's taste.

Do you skin apples for apple pie?

Apple pie turns out the best when you peel the apples. Leaving the peel on adds color to the pie, but the peel can be tough after being cooked and you don't want any tough surprises in your apple pie. Peeled apples give you are more delicate soft pie filling. I'd suggest peeling the apples for apple pie.

Should you poke holes in bottom of pie crust?

This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

Do you bake the bottom pie crust first?

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

How do I make sure my bottom pie crust is done?

Prebaking — baking the pie crust before adding the filling — is your answer. Bake your crust, add the filling, and bake until the filling is done. I promise you, the crust won't burn on the bottom; the filling will insulate it.

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. Many new apple varieties, including Honeycrisp, have a flesh that fractures when you bite it. This is so appealing for snacking on an apple, but not the best feature for a good apple pie apple.

Why is my apple pie crunchy?

From the juices that exude from the apples as they bake, wetting the bottom of the crust, to the apples that come out crunchy even after an hour of baking. Here's the thing. Juiciness in pie is a great thing, but too much juiciness in one of the culprits of fruit pies.

How long should you Prebake a pie crust?

Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.

What temperature do you bake a pie crust at?

What temperature should I Prebake my pie crust at?

Heat the oven and roll out the pie crust.

Heat the oven to 425°F with a rack in the lower-middle position. Roll out the pie crust and transfer it to your pie plate as normal (see more on this here). Trim the edges and crimp.

Why is my pie crust so tough?

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There's not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don't sweat it: You'll do better next time.

Do all pies need to be blind baked?

Any pie filling that requires a shorter cook time than its pastry needs a blind-baked crust. The technique is common in pies like: custard pie.

How thick should a pie crust be?

The dough should be 1/8" thick and 1" wider than the pie plate. Here's a pro tip on measuring the dough's thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen's recommended thickness for pie dough.

What happens if you don't peel apples for apple pie?

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.

How many apples make a pie?

Ingredients in apple pie:

thinly sliced apples, it'll take about 8-10 medium apples. just a bit of butter and cinnamon. Double pie crust. granulated or chubby sparkling sugar if you want the top to be extra pretty.