Apple Pie
Simple apple pie. I prefer using Cortland or Rome apples as they stay firmer when cooking. Use your favorite pie crust recipe; I've had good results with the refrigerated Pillsbury pie crust dough from the supermarket.
Simple apple pie. I prefer using Cortland or Rome apples as they stay firmer when cooking. Use your favorite pie crust recipe; I've had good results with the refrigerated Pillsbury pie crust dough from the supermarket.
- Carbohydrate 70.453879061744 g
- Cholesterol 0 mg
- Fat 0.185099374990292 g
- Fiber 2.46730321245946 g
- Protein 0.412350937397666 g
- Saturated Fat 0.0323020312484645 g
- Serving Size 1 1 Serving (152g)
- Sodium 1.14218749998019 mg
- Sugar 67.9865758492846 g
- Trans Fat 0.0840277187467804 g
- Calories 272 calories
Step-by-step
- Preheat oven to 425 degrees.
- Use a 9 inch pie plate.
- Place the bottom crust into the plate.
- Combine all the dry ingredients in a bowl.
- Place the apples into another bowl and then sprinkle the dry ingredients over the apples.
- Gently combine the ingredients without bruising the apples.
- Put the apples into the bottom crust and spread evenly.
- Wet the edge of the pie crust and place the top layer on.
- Cut off extra and crimp with a fork.
- You can also press the 2 crusts together and roll on the edge if you want a thicker crust at the edge.
- Cut 3 or 4 inch slits into the top.
- Place into the oven and cook at 425 for 15 minutes.
- Turn down the temperature to 350 and cook another 30 minutes.
- Take out when the crust is golden brown.
- Let cool for at least 30 minutes as the filling is extremely hot.
Replacing sugar with liquid sweeteners alters the moisture balance in fruit fillings, often requiring an adjustment in flour ratios to prevent a watery consistency. Selecting firm apple cultivars such as Cortland or Rome prevents structural collapse during baking, because these varieties retain cell wall integrity longer under heat. Tossing sliced fruit with dry ingredients distributes sugar evenly, drawing out excess moisture through osmosis before the crust goes into the oven. Venting the top crust allows steam to escape efficiently, preventing internal pressure from fracturing the pastry.
Thermal Management and Thickening
Baking requires starting at 425 degrees Fahrenheit for 15 minutes to set the exterior pastry structure before reducing the heat to 350 degrees Fahrenheit for the remaining 30 minutes. Starch molecules gelatinize when heated, trapping released fruit juices to form a stable gel. Allowing the finished pastry to rest for at least 30 minutes permits the internal starches to cool and bind completely. Serving slices alongside vanilla bean ice cream introduces dairy fats that coat the palate, balancing the sharp malic acid present in baked apples.
- Bake on a preheated baking stone to ensure the bottom crust cooks thoroughly without sogginess.
- Check internal fruit tenderness using a paring knife inserted through a top vent to verify doneness.
- Store baked pies at room temperature for up to two days, or refrigerate for up to four days.
