To make your apple pie delicious and crunchy, mix this secret ingredient with your apple slices. You will be surprised by the result.
This ingredient for successful apple pie
Your pie loses its crunch. The secret ? Use cornstarch. Mix this ingredient with the sugar before adding the apples to the mixture to avoid the formation of lumps. This is because cornstarch actually allows you to thicken the pie filling and prevent it from dripping before baking.
Also, it does not require a lot of time to cook. However, it needs a high temperature for cooking. Be careful, in order not to change the flavor and texture of your pie, do not use this secret ingredient excessively.
Apple pie: Although it does not have the same thickening capacity, know that you can substitute cornstarch for flour. In this case, use two tablespoons of flour, to replace one tablespoon of cornstarch. Then, before adding the apples, mix the flour with the sugar.
Experts recommend using flour for fruits that are less juicy or very rich in pectin. A substance found in many plants that works as a natural thickener. Apples and blueberries are very rich.
Other tips for successful apple pie!
Besides cornstarch and flour, there are several tricks to avoid having a runny filling and obtain a crunchy apple pie. First, to succeed, we recommend that you reduce the juice of the apples.
To do this, cut your apples into slices, put them in a bowl and add the amount of sugar mentioned in your recipe. The sugar will serve to extract the excess liquid from your apples. Let stand for 35 minutes. Using a colander, drain the apples to filter their juice.
Use tart apples in the pie!
Also, to avoid runny filling. You can choose tart apples. The more tart the apples, the more pectin they contain. The low pH of sour apples prevents pectin from breaking down. Also, the apple slices keep their shape and don’t get very soft. Besides, this is what prevents the filling from becoming liquid. We recommend using Gala, Golden Delicious or Granny Smith apples. Also, choose firm apples, not ripe ones.
Respect the cooking time of your cake!
Do not remove your pie before the recommended period. This is to allow the filling to thicken. To prevent the crust from browning too much.. Specialists recommend covering it with parchment paper when it is halfway through cooking. So take a large piece and cut out the center. Only the crust should be covered. Semi-cooked, put the piece of baking paper on your pie, and let it cook.
Indeed, by adding flour or cornstarch to the apple mixture, you will be able to thicken the filling of your pie. Also, you will avoid having a soggy crust.