Is it better to cook apple pie filling first?

Is it better to cook apple pie filling first?

Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You’ll also avoid that gap between the crust and the filling.

What are the best apples for apple pie filling?

Best Apples for Apple Pie

  1. Granny Smith Apples.
  2. Honeycrisp.
  3. Golden Delicious.
  4. Rome.
  5. Jonathan or Jonagold Apples.
  6. Braeburn.
  7. Northern Spy.
  8. Apple Varieties.

How many pounds of apples make a pie?

To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie. We especially love these varieties of apples for baked desserts and pie: Granny Smith — Your standard, never-fails baking apple.

How do you make homemade apple pie filling?

Peel,core,and slice apples.

  • Melt butter and cinnamon over medium heat. Stir in apples,sugar&water.
  • Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
  • In a small dish combine cornstarch and 2 tablespoons water.
  • Do you cook apples before baking for apple pie filling?

    No more undercooked apples in the center!

  • Avoid an apple filling that is too watery
  • Taste and adjust for sweetness and flavor
  • Avoid the gap between the baked crust and the filling
  • What are some good apple pie recipes?

    Peel and slice 6 cups of apples into a large bowl. Add sugar,flour,and cinnamon.

  • Blend the crumble topping ingredients with a pastry blender is a separate bowl. Spread on top of apples,slightly pat to hold in place.
  • Bake at 375° for 25 minutes. Add pie crust shield and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  • How to make homemade southern apple pie recipe?

    Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray.

  • Roll out second disc of dough into a 12” circle and drape over apple filling,trim edges to 1”,tuck overhang up and over itself,and crimp edges.
  • Brush with egg wash and make six 2” slots in the center.