Easy Apple Pie recipe (2024)

FAQs

Should you cook apples before putting in pie? ›

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

Inspired by Sagan's famous line, How To Make An Apple Pie From Scratch sets out on a journey to unearth everything we know about our universe: how it started, how we found out, and what we still have left to discover . . . Will we ever be able to understand the very first moments of the world we inhabit?

Usually, it's a bit of wisdom from an ancient philosopher, or something a bit trite from a self-help book, but on this particular day they had written up the quote from Carl Sagan, 'If you wish to make an apple pie from scratch, you must first invent the universe'.

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

Which kind of apples are best for baking apple pie—and why? Ree Drummond's favorite is Granny Smith for her Caramel Apple Pie. Since the caramel sauce is ultra-sweet, she likes the fact that Granny Smiths have a bit of tartness. "They're firm and hold their integrity through the baking process.

Apples, Cheese, and Law

According to law firm Nicolet Law, it's often cited that Wisconsin legally requires apple pie to be served with a slice of cheese. While that's not a bad idea and does sound very Wisconsin, it's not a law. But Wisconsin did come pretty close to it back in the 1930's.

Pie is a time-honored staple of Thanksgiving around the country. U.S. consumers baking a homemade apple pie this year can expect to pay about $8.76 for the ingredients, an increase of about 19.5 percent from 2021. Prices increased for all ingredients.

At the beginning of the ninth episode of his 13-part series Cosmos: A Personal Voyage, Carl Sagan says: If you wish to make an apple pie from scratch, you must first invent the universe.

Why is my apple pie watery? ›

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

The key word is “mix.” Instead of selecting one variety of apple, it's best to opt for a few, which will give the filling a more balanced and nuanced flavor. You'll want some sweet and some tart, and most should be firm enough to hold their shape when baked. No one wants a mushy pie!

Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.

Using Water, Lemon Juice, and Citric Acid to Prevent Apples From Browning. One of the easiest things you can do to prevent browning is to submerge the cut fruit in plain water, which reduces the amount of air, and therefore oxygen, that can get to it.

Place the butter and a tablespoon of the water into a sauté pan and bring over medium heat until butter is melted. Add the sliced apples and stir to coat with the butter. Cook uncovered, stirring occasionally for 4-5 minutes to soften the apples.

If you're baking apples into a pie or a crisp, the browning doesn't matter so much—after all, they'll just brown more in the oven. But if it's picture-perfect slices you're after—say, for a charcuterie board, an apple tart, or the kids' lunch boxes—try one of the below methods to slow the oxidation process.