Tips for Making and Baking a Great Apple Pie

Preparing a Favorite Desset With Many Variations From Scratch

© Caroline Post

Oct 14, 2009

Apple Pie is a favorite dessert for many people. There is nothing like anticipating that first bit, but sometimes it is nothing like what was expected. That could be because there are so many variations of apple pie, from the type of crust, to the type of apples, to how it is served. Here are some tips in making a great apple pie, and having it taste as perfect as expected.

Choosing the Type of Apple Pie

First, decide what kind of apple pie is desired:

• Apple pie with two crusts
• Apple pie with a crumb topping similar to apple crisp
• Apple pie with a crumb topping with cheddar cheese mixed in
• Tart apple pie
• Sweet apple pie
• Apple pie with caramel flavor

Choosing to Make or Buy the Pie Crust

There a few options when choosing the type of crust or pie shell:

• Buy a pre-made frozen pie shell
• Buy a pre-made pastry dough and roll out the pie shell
• Make two pie shells, one for the bottom and one for the top of the pie
• Make one shell and instead of a top shell make a crumb topping similar to apple crisp or with cheddar cheese

Recipes for making a pie shell are based on lard, butter, shortening, sometimes oil, and even a combination of these ingredients. Butter provides a rich flavor, shortening is easy to work with, and lard produces a flaky crust but sometimes has an aftertaste. What is used depends on personal taste, and what works best to use to turn out a good pie crust.

To Make a Tender and Flaky Crust

Whichever recipe is used remember:

• Everything needs to be measured accurately
• The water added needs to be ice cold
• Butter needs to be very cold
• The pastry dough needs to sit in the fridge to keep cool, whether rolled out or not, until ready to fill and bake
• Roll out the pastry dough between pieces of wax or parchment paper
• Handle the pastry dough only as much as necessary

Choosing the Apples for the Apple Pie

Different apples will offer a different flavor and texture. Use one type of apple or mix tart and sweet together. Some apples that retain their texture and flavor better for pies are:

• Granny Smith for tart flavor
• Royal Gala apples for sweet flavor
• Golden delicious for sweet flavor
• McIntosh for a sweet and tart flavor
• Spartan for a sweet with slightly tart flavor
• Ambrosia for sweet flavor

The Ingredients in the Apple Pie

• Thickener, flour or cornstarch, is often added. If changing apples in a recipe, remember that McIntosh for example break down easily and may need more thickener
• If using sweeter apples than called for in the recipe, then the sugar in the recipe may need to be decreased
• Cut apples thicker for a firmer bite or thinner for a smoother texture
• Lemon juice, butter, spices, type of sugar all affect the flavor

Baking the Apple Pie

1. Brush an egg mixed with water or milk across the top shell for even color and shine
2. With a crumb topping avoid higher spots to prevent burning, use tin foil if browning quickly
3. Cut vents in the top shell for steam to escape
4. Wrap edges of the pie with tin foil once lightly browned to prevent burning
5. Time and temperature is a guideline, always keep an eye on the pie

Serving the Apple Pie

• Some people like the pie hot and bubbling out of the oven
• The pie does need about 20 minutes to be able to cut easily into slices
• Some people like the pie room temperature or even cold
• Some people like whip cream on the side, ice cream or cheddar cheese

Following these tips for baking an apple pie will lead to taste satisfaction. Deciding what type is desired, choosing the apples, deciding on a crust and taking the steps to ensure it is tender and flaky will set the groundwork. Knowing the ingredients that affect the flavor then baking and serving the apple pie in the preferred manner, will all lead to having baked the perfect apple pie from scratch.

Royal Gala Apples are Great for Apple Pies

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