Can I use any apples for apple pie?

Table of Contents:

1. Can I use any apples for apple pie?
2. How do you make Paula Deen apple pie?
3. How many pounds of apples do you need to make 20 apple pies?
4. Why are Red Delicious apples mushy?
5. Why is my apple pie soupy?
6. How do I keep the bottom of my apple pie from getting soggy?
7. How do you thicken apple pie?
8. How do you keep pie crust from sticking to the bottom of a pie plate?
9. Should I pre bake pie crust for fruit pie?
10. What is the first step in making an apple pie from scratch astronomy?
11. How do you know when a Dutch apple pie is done?

Can I 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.

How do you make Paula Deen apple pie?

Ingredients

1. 8 peeled & sliced, half Granny Smith, half Macintosh apples.
2. 2 sticks cold and cubed, plus 2 tablespoons cold and sliced unsalted butter.
3. 1 1/4 cups plus 1 teaspoon sugar.
4. 1 tablespoon ground cinnamon.
5. 1 teaspoon ground nutmeg.
6. 2 1/2 cups plus 3 tablespoons flour.
7. 1 teaspoon salt.
8. 1/4 to 1/2 cup ice water.

How many pounds of apples do you need to make 20 apple pies?

8 pounds

Why are Red Delicious apples mushy?

A chance genetic mutation that made the apples redden earlier had also given them a deeper, more uniform color, and customers were lining up for a taste. ... But as genes for beauty were favored over those for taste, the skins grew tough and bitter around mushy, sugar-soaked flesh.

Why is my apple pie soupy?

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. ... In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place.

How do I keep the bottom of my apple pie from getting soggy?

Prevent a Soggy Bottom Pie Crust

1. Bake it Blind.
2. Choose a Rack.
3. Brush the Bottom.
4. Use a Cookie Sheet.
5. Make a Thicker Crust.
6. Add a Layer.
7. Fill It While It's Hot.

How do you thicken apple pie?

How do you thicken apple pie filling? The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally.

How do you keep pie crust from sticking to the bottom of a pie plate?

One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps to re-melt any solidified butter, greasing up the pan again, and releasing the crust from sticking to the pan.

Should I pre bake pie crust for fruit pie?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What is the first step in making an apple pie from scratch astronomy?

“Carl Sagan said that if you want yo make an apple pie from scratch, you must first invent the universe. When he says “from scratch” he means nothing. He means from a time before the world even existed.

How do you know when a Dutch apple pie is done?

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.