First time apple pie baker

[mommy2allyandaveri]

Making an apple pie for the 1st time for xmas and need some advice. Looking for user friendly/easy recipes please.

I'd like to make the crust from scratch and I'm wondering about using Fuji apples. My mom always uses granny smith, but they aren't my favorite.

What are your thoughts and suggestions?

Thanks!

 

[Wanderlust]

I usually make this recipe but add vanilla, cinnamon and a few other spices to the syrup. I use Granny Smith but also add a few Golden Delicious or Braeburns. Some apples just don't cook well for pies and end up really mushy.
I'm not sure about Fuji's, I've never baked with them.
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

I'm also a fan of anything from Cooks Illustrated, here's their classic recipe:

http://www.tastebook.com/recipes/1319730-Classic-Apple-Pie.

 

[BCDisneyFanatic]

I usually make this recipe but add vanilla, cinnamon and a few other spices to the syrup. I use Granny Smith but also add a few Golden Delicious or Braeburns. Some apples just don't cook well for pies and end up really mushy.
I'm not sure about Fuji's, I've never baked with them.
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

Great minds think alike.

I also use Grandma Ople's recipewith an added teaspoon+ of cinnamon and vanilla. I use about 4 granny smith, 2 golden delicious, and 2 braeburns (my pie plate is HUGE). I've experimented a lot with different apples, and that is definitely my family's favourite combination!

I use a lattice crust, but mix the caramel with the apples BEFORE I put them in the pan. I then just save a bit of caramel and brush it over the lattice before I bake it.

 

[SpecialK]

I've had good luck with this one:

http://www.finecooking.com/recipes/classic-apple-pie.aspx.

Just adjust for the sweetness and water content of the apples you use, and season according to your taste. I know a lot of people like it, but I'm not a fan of vanilla in apple pie. For my taste buds it becomes too prominent a flavor. YMMV

 

[ronandannette]

I usually make this recipe but add vanilla, cinnamon and a few other spices to the syrup. I use Granny Smith but also add a few Golden Delicious or Braeburns. Some apples just don't cook well for pies and end up really mushy.
I'm not sure about Fuji's, I've never baked with them.
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

I'm also a fan of anything from Cooks Illustrated, here's their classic recipe:

http://www.tastebook.com/recipes/1319730-Classic-Apple-Pie.

Yep, it's about balancing texture and taste. Use 1/2 & 1/2 Granny Smith and Golden Delicious. I promise you'll like it.

 

[Wanderlust]

Great minds think alike.

I also use Grandma Ople's recipewith an added teaspoon+ of cinnamon and vanilla. I use about 4 granny smith, 2 golden delicious, and 2 braeburns (my pie plate is HUGE). I've experimented a lot with different apples, and that is definitely my family's favourite combination!

I use a lattice crust, but mix the caramel with the apples BEFORE I put them in the pan. I then just save a bit of caramel and brush it over the lattice before I bake it.

Forgot to mention mixing the caramel before but yup, do the same thing. So much easier. Love love love this recipe.

 

[Wishing on a star]

I make an amazing apple pie. Got the recipe from my brother in law. (sister is the cook, but this man can bake!) I mean, it is GOOD. Jaw, dropping an "Ummmmmm!!!!" when one puts that first taste in their mouth.

The thing is, it is not easy for a beginner.
It is labor and 'experience' intensive to make this from scratch.

I can say that the apples DO matter.
I have used McIntosh (from Michigan, where my inlaws are from)

I do not use vanilla in apple pie.
I can make a good home-made from scratch crust (watched my Mom)
And, I do not make my crust 'salty'. Just a pinch.
Also, do not underestimate how fast your apples will brown when you peel and slice them.

This recipe calls for one to soak the apples in warm melted butter on the stove while you make the crust. Add the right ratio of nutmeg, cinnamon, sugar, etc. Too much cinnamon will take away from that flavor that you want, and just be 'cinnamon'.

Good luck!

 

[Wishing on a star]

Just found this comment online:
"Many bakers will tell you that given the choice, they prefer a blend of apple varieties in their pies. A mix of firm, tart 'Granny Smiths' with a softer, more flavorful 'McIntosh' is a winning combination; both are easily obtained at most grocers."

I have done this.
But, be careful about your apples.
Especially your Granny Smith.
I had one pie ruined because they were just like way hard and tasteless and sour.

Taste your apples first!
Make sure they are fresh and good and sweet/tart.

I have also heard of using Braeburn apples.

 

[mommy2allyandaveri]

Thank you all! There is just so much information out there.

 

[rszdtrvl]

I always use half granny smith and half golden delicious. It works out to be about 4 apples each for a deep dish pie.

 

[wiigirl]

I always use half granny smith and half golden delicious. It works out to be about 4 apples each for a deep dish pie.

 

[jennyjinx3]

I like empires or Macs.

 

[The Mystery Machine]

Making an apple pie for the 1st time for xmas and need some advice. Looking for user friendly/easy recipes please.

I'd like to make the crust from scratch and I'm wondering about using Fuji apples. My mom always uses granny smith, but they aren't my favorite.

What are your thoughts and suggestions?

Thanks!

I always use many different apples and bake it in a LARGE pan. If I am making an apple pie, I make a big one.

When I make it, I cut the apples and toss in a bowl of lemon water so they do not brown.

Make sure you put foil on the bottom of your oven so you can catch any drips. Sometimes the apples are very juicy and it drips during baking. That way you can throw the foil away when done.

Oh and this is why I love Pinterest. I pinned "Grandma Ople's" recipe.

 

[bballmom56]

I have made many apple pies and this year just made one that I loved the best. I used a mixture of Rome, MacIntosh and Macoun apples. I also always use 2 tablespoons of minute tapioca in each pie. I much prefer that as a thickening agent to corn starch or flour. As for spices, I only use sugar, cinnamon and nutmeg and a little lemon juice and then dot it with butter before putting the top crust on.

 

[mamacatnv]

Yep, it's about balancing texture and taste. Use 1/2 & 1/2 Granny Smith and Golden Delicious. I promise you'll like it.

I always use half granny smith and half golden delicious. It works out to be about 4 apples each for a deep dish pie.

Exactly what I do 50/50 and I too plan 4 apples of each variety per deep dish pie.

I also cook the apples down in a large frying pan prior to filling the crust. This insures that the apples are cooked, not crunchy and the pie crust fits the filling.

My uncle used to make these mountainous apple pies, then the apples would cook down but the crust would stay tall. When one went to cut the pie, the top crust imploded.

I use the recipe off of the Pillsbury pie crust box and add sugar and lemon to taste as well as a couple of tabs of butter when baking. I soak the sliced apples in lemon water to avoid browning.

I am getting lazy in my old age and these days I make apple crisps instead of pie.

 

[FlightlessDuck]

We use 50/50 Granny Smith and Macintosh.

 

[bettymae1121]

I use Jonathan apples, but I'm not sure if they are available in all areas (I'm in IL). They are the best baking apple, IMO. If you can't find them, Mac/Granny Smith is a good combo.

To avoid "pie dome" (especially if you're doing a 'deep dish' pie) one trick is to drain the apples after you mix them with the sugar. Mix them with the sugar/spices called for in your recipe and then place the apples in a colander or strainer. Let them sit for an hour or two (I usually make up the apples and then let them drain as I work on the crust). The juices will drain from the apples so that when it makes in the oven, there is much less "shrinkage". It also helps your pie from turning into a volcano in the oven as there is way less liquid to boil over (and make a mess of your oven floor).

And you can use the juices to baste over the top of the pie before putting it in the oven, it makes for a nice browned crust!

Speaking of crust, be sure to cover the edge of the pie crust with a pie shield or tin foil so the edges don't burn before the pie finishes baking. You can remove the shield/foil in the last 10-15 minutes of baking so it can brown up a bit.

Also, home made pie crust is VERY difficult to master. I'm a life long baker and still have trouble with it. In your shoes I might have a Pillsbury pie crust on hand as back up in case it doesn't turn out well enough that you can use it. That or make a bunch of pies to get some practice in and let your family enjoy the results.