Apple pie is a dessert appreciated by adults and children. This sweet and spicy delicacy seems easy to prepare, but few know how to make it successfully. In fact, if your filling flows, even after cooking the cake, you risk losing the crunchiness of your pastry and ruining it. That said, discover this secret ingredient for a successful apple pie.
To make your cake delicious and crunchy, try mixing this secret ingredient with apple slices. You will be pleasantly surprised by the result.
What is this ingredient for a successful apple pie?
The filling of your pie must be fairly gelled and not runny, otherwise it will wet the bottom crust of your pie and make it soft. Your cake then loses its crunchiness. The secret? Use corn starch. Mix it with the sugar, before adding the apples to the mixture, to avoid the formation of lumps. This ingredient allows to thicken the cake filling and prevents it from dripping before cooking. Plus, cornstarch doesn’t take long to cook. However, it needs a high temperature for baking and should not be used excessively, otherwise it may change the flavor and texture of your cake. a>
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Note that you can substitute cornstarch for flour, even though it doesn’t have the same thickening ability. In this case, use two tablespoons of flour, instead of a tablespoon of corn starch. Mix the flour with the sugar before adding the apples. Also note that flour is particularly suitable for fruit that is less juicy or very rich in pectin, a substance present in many vegetables and which acts as a natural thickener. Apples and blueberries are very rich.
What are some other tips for a successful apple pie?
In addition to adding cornstarch or flour, there are several tricks to avoid having a runny filling and thus obtaining a crunchy apple pie.
- Reduce the apple juice to make the cake
So that your filling is not very liquid, remember to reduce the apple juice. To do this, cut the apples into slices, place them in a bowl and add the amount of sugar indicated in your recipe. The sugar will be used to extract the excess liquid from your apples. Leave to rest for at least 30 minutes. Then, using a colander, drain the apples to filter their juice.
- Use sour apples in the pie
To avoid runny filling, you can choose tart apples. In fact, the more sour the apples, the richer they are in pectin. The low pH of acidic apples prevents pectin from breaking down. So the apple slices keep their shape and do not become very soft, and this is what prevents the filling from becoming liquid. That said, you can opt for Gala, Golden Delicious or Granny Smith apples. Also choose firm, unripe apples.
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- Respect the cake cooking times
Even if your cake starts to brown, do not remove it before the recommended time to allow the filling to thicken. To prevent the crust from blackening too much, we recommend covering it halfway through cooking with baking paper. Take a large piece and cut out the center, since only the crust needs to be covered. When the cake is half baked, place the piece of baking paper on your cake and let it bake.
That said, by adding flour or cornstarch to your apple mixture, you’ll be able to thicken your pie filling and avoid having a soggy crust. In addition to being delicious, your apple tart will also be crunchy!
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