Fall Recipes Preview: Apples, Almonds and Pie! | Signature9 (2024)

FAQs

How thick should I slice apples for apple pie? ›

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

Granny Smith

Firm and very tart, many say this is the go-to for baking apples. I like how it maintains its shape but best to mix it with sweeter apples. I find Granny Smith's flavor profile to be a bit simple and pedestrian. They also pair well with… um, pears.

Dutch apple pies have a crumbly topping while traditional apple pies have a top layer made from pie crust. Unlike other apple pie varieties like French apple pies, Dutch apple pies have a streusel topping that can require extra prep time and tools like a pastry blender.

Marjorie Priceman

How to Make an Apple Pie and See the World / Author

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

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.

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.

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.

Well, the short answer is the crust. The American has the flaking pie crust on bottom and top. The Dutch typically has a sweet crumbly topping. The French usually has exposed fruit with no top crust.

Why is my Dutch apple pie runny? ›

Allow your pie to bake for the entire recommended period.

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. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

Instead of crust on top, the topping on Dutch apple pie is a crumbly mix of butter, brown sugar, flour, and cinnamon that bakes up crumbly and crunchy.

“If you wish to make an apple pie from scratch, you must first invent the universe” Quote from Carl Sagan, American astronomer, cosmologist, astrophysicist, astrobiologist, author, science popularizer, and science communicator in astronomy and other natural sciences.

According to Food52, apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock. Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on.

Granny Smith - These are the best apples for making apple pie because they are super tart and very firm. Firm apples hold up well during the baking process unlike varieties such as McIntosh which kind of turn to mush.

The first step is to peel the apples with a vegetable peeler. Then, using a sharp knife, slice one side of the apple as closely as possible to the core. Repeat with remaining 3 sides, as pictured below. For every piece of apple, hold it cut-side down and slice evenly, about ¼-inch (½ cm) thick.

Now that you've separated the apple quarters from the core, you can cut them into slices. Place each piece on the cutting board with the flat side down, then slice lengthwise. If you're slicing up an apple for a snack, large pieces about ½” thick are probably ideal.

Slice the apples: Using a sharp knife or mandoline, slice the apples ¼”-⅜” thick. You can cut the apple into rings or slices—whatever will work best for your project. If you're making apple chips, slice as thin as possible to make them crispier.

Cut apples into ⅛ to ½-inch slices. Thinly sliced apples will dry as apple chips. Uniform pieces allow for even drying across the entire piece. Peeling apples is an option.