How to prepare apples for apple pie
- 1 Do you cook apples before making apple pie?
- 2 How do you soften apples before baking?
- 3 How do you make apple pie filling from scratch?
- 4 Is it better to cook apple pie filling first?
- 5 How does Martha Stewart make apple pie?
- 6 Why is the bottom of my apple pie soggy?
- 7 What’s the best apple to use for making apple pie?
- 8 Can I use Gala apples for apple pie?
- 9 Can you use any apples for apple pie?
- 10 Do you peel apples for apple pie?
- 11 What type of apple is best for baking?
- 12 Do you use green or red apples for apple pie?
- 13 How many pounds of apples do you need for a pie?
- 14 Can you use Fuji apples in apple pie?
- 15 How many apples is 6 cups?
- 16 How many cups is 2 pounds of apples?
- 17 How many apples does it take to make 4 cups?
Do you cook apples before making apple pie?
Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust. Top the pie with a top crust.
How do you soften apples before baking?
4 Great Ways to Soften Your Apples
- 1 – Microwave the Apples. Microwaving the apples is the most common method for softening them up for babies.
- 2 – Sautee the Apples on Your Stove. People also soften apples up by just cooking them on the stove and making something out of them.
- 3 – Boil Apples.
- 4 – Allow the Apples to Ripen.
How do you make apple pie filling from scratch?
- 4 cups apples peeled and thinly sliced, I used Granny Smith.
- 2 teaspoons lemon juice.
- 3 cups water.
- 1/2 cup brown sugar packed.
- 1/2 cup granulated sugar.
- 1/3 cup cornstarch.
- 1/2 teaspoon cinnamon.
- 1/8 teaspoon nutmeg freshly ground if possible.
Is it better to cook apple pie filling first?
Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling.
How does Martha Stewart make apple pie?
- Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that’s 1/8-inch thick.
- In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate.
- Remove pie from refrigerator.
Why is the bottom of my apple pie soggy?
Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy.
What’s the best apple to use for making apple pie?
For whatever reason, Granny Smith apples have long been considered the favorite for apple pies. This is likely because they are extremely firm, and do not mush under almost any amount of cooking.
Can I use Gala apples for apple pie?
You can use any type of apples you like. Fall is a great time to go apple picking and get super fresh ones for a homemade pie like this. We use gala apples in this recipe, and I think they cook really well and have great flavor. Some people prefer Granny Smith apples for their firmness and tart flavor.
Can you use any apples for apple pie?
To avoid a mushy apple pie, you‘ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.
Do you peel apples for apple pie?
peel your apples. 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.
What type of apple is best for baking?
The 5 Best Apples for Baking
- Granny Smith. The Granny Smith apple is my go-to apple for any baked or cooked recipe.
- Jonathan or Jonagold. These apples are very similar in flavor and how they behave when baked.
- Cortland. Don’t push this small apple to the side.
Do you use green or red apples 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.
How many pounds of apples do you need for a pie?
A pound of apples will yield 3 cups; so for 8 cups prepared apples, you‘ll need about 2 2/3 pounds whole apples (make it 2 3/4 pounds, if you‘re at the supermarket weighing).
Can you use Fuji apples in apple pie?
Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use: Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking.
How many apples is 6 cups?
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.
How many cups is 2 pounds of apples?
|pounds to US cups of Sliced apples|
|2 pounds||=||5.18 ( 5 1/8 ) US cups|
|4 pounds||=||10.4 ( 10 1/3 ) US cups|
|5 pounds||=||13 ( 13 ) US cups|
|8 pounds||=||20.7 ( 20 3/4 ) US cups|
How many apples does it take to make 4 cups?
1 large apple = 2 cups sliced or chopped = 1 1/2 cups finely chopped =1 1/4 cups grated = 3/4 cup sauce. 1 medium apple = 1 1/3 cups sliced or chopped = 1 cup finely chopped = 3/4 cup grated = 1/2 cup sauce. 1 small apple = 3/4 cup sliced or chopped = 3/4 cup finely chopped = 1/2 cup grated = 1/3 cup sauce.