Instead of just pouring in the apple slices haphazardly, you want to literally layer in the slices of apples and try to eliminate gaps between the slices of apple. This step alone will drastically reduce any gap between the crust and the filling with the fruit.Īnd finally, layer in your fruit. Macerating the fruit in sugar helps draw out the fruit's moisture, causing it to soften and shrink before it enters the pie. Second, macerate the fruit before you begin to bake. It's worth the money and space in the kitchen, even if you only use it a few times a year. I use this apple peeler-slicer (affiliate link), and I highly recommend it. Aim to slice your apples no larger than ½-inch thick. To avoid the filling from sinking too much, here are a few tips:įirst, you want to make sure your fruit is cut into thin slices that are all similar in size. That means that when you bake an apple pie, the apple filling will first puff up and then shrink as it cools. When the apples are cooked, they release that moisture and then shrink. Step 2: Stir it all together until it's combined! How to Prevent a Sinking Apple Pie FillingĪpples contain a ton of moisture. However, feel free to use a store-bought pie crust or your favorite homemade version. The recipe below lists full instructions for a classic butter pie crust made by hand. This pie tastes best with a homemade buttery pie crust. Here are some other great apples for baking: Gala and Granny Smith apples are good choices for apple pie because they don't get mushy after a long bake in the oven, and they have a balanced sweet-and-tart flavor. A combination of apples is helpful because it introduces a variety of flavors and textures to the pie. baking apples (see below for my recommendations)įor a pie, you want an apple that can hold its shape during baking and has a nuanced flavor with a slight tartness to break up the sweetness of the sugar.The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. How to Prevent a Sinking Apple Pie Filling.You can jump around using the menu below, or skip to the end of the article for the full recipe. So, let's get to making it, shall we? The article below is jam-packed full of useful information. The blend of Gala and Granny Smith are perfect in this Apple Crumble Pie! (And also in this Cinnamon Roll Apple Pie and this Apple Pie Filling recipe.) This pie starts off with a flaky pie crust (or this one works well), filled with juicy and tart, cinnamon-laced apples, topped with a crunchy oatmeal crumble. Now, having found this magical medley, I've never looked back. For me, the holy grail is a combination of Gala and Granny Smith apples. I learned a lot, but most importantly, I learned which apples are truly best for apple pie. Things changed when I started working with a local farm and I got into the nitty-gritty research of apples in general. Looking back now, I realize I was using whatever apples came my way from the farmer's market, or whichever apples my chef would order at the restaurant, and that was a big part of the problem. Despite trying multiple recipes, I just felt the apples were never the right consistency and they lacked that oomph of flavor I was after. Even after I was making pies full-time, I could never make an apple pie I was entirely happy with. Pour mixture into the strainer set over the bowl and use a spatula to press the pudding through, removing the solids.An absolute classic, this Apple Crumb Pie has a buttery, flaky pie crust filled to the brim with juicy, cinnamon-laced apples, baked off with a delicious oat crumble on top.Ĭan I let you in on a secret? I failed at making a good apple pie for the first few years of my baking career. Make sure to work the whisk along the bottom of the pan to dissolve all of the sugar mixture, then set the pan over medium heat and cook, whisking constantly, until the mixture holds whisk marks and large bubbles form beneath the surface when you stop whisking for a few seconds, about 3 minutes. Continue to whisk until the mixture thickens, about 30 seconds, then whisk in the heavy cream, followed by the honey and the lemon juice. Add the yolks and whisk to break them up, then whisk the mixture more vigorously, making sure there’s no unincorporated sugar at the sides. Combine the sugar, ginger, lemon zest and salt in a medium saucepan and work the mixture with your fingertips, bending and bruising the ginger and zest, until it resembles wet sand. Make the filling: Place a mesh strainer over a large, heatproof bowl and set aside.
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