Perfecting the Apple in your Apple Pie | Tuesday's Tip of the Day!
As fall quickly approaches, so do the varieties and plethora of apples at our local markets!
Here is a quick tip for prepping your apples resulting in a delicious pie guaranteed to gather your friends and family around The Table Together in no time!
There are two types of apple pies:
- Pies whose apples are peeled and cooked before added to the pie shell.
- Pies whose apples are peeled and added raw to the pie shell.
If you choose to add raw apples to your pie shell, which I personally do, it’s critical that you thinly slice them so they do not steam as they bake. Steam puffs the dough up creating an unpleasant air-pocket between the fruit and crust.
As far as what apples to bake with, I always use a combination of Granny Smith and either Honeycrisp (when I can find them) or Pink Lady.
Now with that, let’s get to work and make some pies!
For tips on rolling out perfect pie dough, visit my blog post from Monday, September 7. For a terrific apple pie and pie dough recipe, visit the “recipe” tab at thetabletogether.com.
Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!