Apple Pie Recipes That Are Better Than Grandma's (2024)

FAQs

Is Granny Smith better than Honeycrisp for pie? ›

Granny Smiths have all the same qualities as Honeycrisps: juicy, crisp and great for baking. The only difference is that Granny Smiths are as tart as a Honeycrisps are sweet. You may need a bit more sugar in the mix when making a filling with Granny Smith apples.

Many pie fillings are made with a processed thickening agent that keeps the filling jelly-like and in place. But McDonald's uses a dehydrated apple powder. The powder not only thickens the filling, but it also adds that extra apple taste that you love.

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.

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.

Public opinion started to lean away from fried food and more toward baked, so McDonald's switched to a baked version in 1992. The new version was undoubtedly healthier, though many longtime fans insist that the old flaky, crispy crust was tastier.

And then there's the long forgotten fried apple pie at McDonald's, which made the switch to baked in 1992 due to health reasons and has tasted inferior ever since. Unless you're over 40 and/or live in Hawaii (more on that soon), you've probably never tasted a McDonald's fried apple pie.

In 1992, McDonald's switched from frying its apple pies to baking them to quell health concerns. Today, nearly every McDonald's in America serves baked apple pies that are somewhat "healthier" than the beloved fried version. But customers in California and Hawaii can still get the deep-fried version.

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

Which type of flour should be used when baking pies? ›

What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

How do you make apple pie so the bottom crust isn't soggy? You don't have to pre-bake the bottom pie crust for this pie. There's simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough.

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.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Granny Smith Apples

This ubiquitous green variety is one of the most tart apples and a favorite apple among professional bakers. It boasts a bright, citrus-like aroma, with substantial acidity that complements the added sugar in pie recipes. The flesh is firm and crunchy and holds up well under long bake times.

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.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.