Apple Pie Tips

I love baking and the one thing that friends and family ask for most often is my apple pie. It's a deceptive pastry - the general idea seems so simple but there is a lot that can go wrong. Here are a few tricks that can get you on your way to the perfect apple pie.

1. Too watery? Try tossing apples in your sugar & spice mixture (I often add some lemon juice also) then let them sit in a colander placed on top of a bowl for 30 minutes. The excess liquid will drain off.

2. Bland filling? Make sure to vary your apples. A combination of sweet and tart baking apples makes the best filling. My favorite combo is Granny Smith and Golden Delicious.

3. Crust issues? The bottom pie crust might be soggy or not fully cooked. To remedy, when preheating the oven place a baking sheet on the shelf where you will place your pie. This will ensure quick, even heat to the pie's bottom crust. If the top crust is getting too brown place strips of aluminum foil around the edges.

Pies always taste best with a homemade crust, but it is a lot of work. I've found that Pillsbury makes a good substitute for the real thing. Here is my favorite homemade crust recipe (makes 4 individual crusts - enough for 2 apples pies):

No-Fail Pie Crust

4 c all-purpose flour
1/2 teaspoon salt
2 c unsalted butter
1 egg lightly beaten
1 teaspoon vinegar
3 ounces cold water

Chill all ingredients. Combine flour & salt then cut in butter with pastry cutter or fork until large crumbs form. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Add to mixture and stir until dough can be formed into a large ball. Store in the refrigerator up to 3 days or freezer up to 3 months.

Recipe from http://allrecipes.com

Happy baking!