When you’re making the perfect pie, keep these apple pie filling tips in mind.
When it comes toapple pies, we always seem to be worrying ourselves silly over thecrust.
Here are seven mistakes to avoid so you don’t ruin your apple pie filling.
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We recommend using tart Granny Smith apples because they will hold their shape in the baking process.
Avoidapple varietieslike Fuji; the excess water will result in a runny filling.
The perfect apple pie filling is nottoosweet.
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It has just the right amount of tartness to offset the added richness of brown sugar andcinnamon.
Overripe apples lack the tartness necessary to maintain the filling’s crisp taste.
Carelessly Cut Your Apples
First of all, you gotta peel those apples.
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Secondly, see to it you cut your apples into thin wedges.
When the steam escapes the pockets, you end up with the dreaded pie gap between crust and filling.
Others say to roast them to reduce water content.
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Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.
But all seasoned pie bakers agree on doingsomethingbefore throwing apples into the crust.
Flour is most commonly used, although it does leave a slight cloud over the filling.
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Alternatives includecornstarch, quick-cooking tapioca, and apple jelly.
So, let it come to room temperature andthendig in.
