The Great Apple Pie

We love fall for so many reasons… weather, colors, pumpkins, warm and cozy spices… but we really love fall because it’s the high season for apple pie. We get a lot of questions about apple pie, many about the process and construction. Here are some tips to make your next apple pie an easy-breezy process!

1. Cold Dough: Whether you use butter, lard or shortening, your pie dough needs to be chilled when rolled and formed. Warm dough is no fun; it will shrink and be more likely to break.

2. Uniformity in Apple Slices: Like when cooking anything, larger pieces cook slower and smaller pieces cook faster. To ensure uniform cooking, keep your apple slices around the same size.

3. Lattice or Cover? Either are great and make for a beautiful pie. Just be sure to cut vents if you are doing a full top crust.

4. The Prefect Golden Top: Use a cream-based egg wash to brush your top crust, then sprinkle with sugar. Many recipes (including ours) tell you to cover the top with foil after the first 20 to 30 minutes of baking… don’t skip this step or your crust will be too brown. And if you have an oven with “hot spots: rotating your pie is a good idea.

5. Apple Type: LOCAL! Apples picked locally or that come from a local orchard when in season are going to have the best flavor. Some of our favorites for apple pie making are: Granny Smith, Gala, Empire, Honeycrisp, Golden Delicious and Pink Lady.

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Check out our apple pie recipe in the BAKE Section.