Should you cook apples before making apple pie? Uk Vs Us

Mind Blowing
6 min readMay 29, 2021


Crunchy Crumb Apple Pie

“Butter makes this buttery flaky recipe the perfect crust for your pie!”

One crust butter pie crust



  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) cold butter, cut into small pieces

7 medium to large tart apples (about 3–1/4 lb), such as Granny Smith, Pippins, or Greenings
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in the lowest position in oven. Heat oven to 450°F.

2. Line pie plate with pie crust as package directs. Flute or crimp edge.

3. Topping: Mix flour, sugars, and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.

Once you find the recipe for apple pie, note that they give you options for seasoning the fruit. Depending on how sweet, tart, and flavorful the apples are, you can add lemon juice, extra sugar, and/or vanilla.

I start with green apples (usually Granny Smith apples are all that’s available). Then I peel and thinly slice 5–6 apples for each pie. I mix with the ingredients in the filling recipe, and then I TASTE the mix. This is such a critical step and frankly overlooked by so many today.

But, you don’t want to taste the raw filling, with the uncooked cornstarch or tapioca. So take a spoonful, put it on a plate, and microwave for 30 seconds. Let cool and then taste. Too sweet? Add a little more lemon. Not sweet enough? More sugar. Too bland? Little more vanilla AND lemon. Then sample again. Just don’t add too much of any seasoning at once. Add a little and taste.

I also then let the filling mixture sit for at least 30 minutes before I fill the shell. This lets the juice seep out of the fruit and mix with the rest of the ingredients. Really helps meld all of the flavors.

The pie crust recipe in The Joy is also great, but if you’re just starting out I’d say go with the pie crust in the box in the cooler by the biscuits and focus on the filling.

And please check the filling for doneness! Have you ever had a pie with crunchy apples? Ick. If you cut three slits in the top crust to release steam, just put a small sharp knife through one and see if the apples are done.

One final tip. Don’t decide to bake your first pie the day before a party or holiday. Just in case it doesn’t turn out exactly as you want it, have your pie-making debut in a low-pressure situation.

With a hint of cinnamon and nutmeg and more than 2 pounds of apples, this is one apple pie recipe that’s packing a lot of flavors — at an affordable cost. Many types of apples are good for baking, including Cortland, Gala, Gravenstein, Pink Lady, Golden Delicious, and Granny Smith. They vary in sweetness, so taste your apples and add more sugar if you feel the need. Using a mixture of different apples will give your pie a deeper, more well-rounded flavor.


  • 2 1/2 to 3 lbs. apples
  • 2 to 3 Tbsp. apple juice or 2 Tbsp. lemon juice
  • 1/2 cup sugar or more to taste
  • 3 Tbsp. all-purpose flour or “instant-thickening” flour
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 round pie crust, store-bought or homemade
  • 2 Tbsp. cold butter


  • Heat your oven to 425º F.
  • Peel, halve, and core the apples. Cut them evenly into 1/4-inch slices. Toss them in a bowl with apple juice or lemon juice to prevent browning. Whisk together the flour, spices, and salt, then add them to the apples and toss again.
  • Line a pie pan with the first round of crust. Mound the apples tightly into the pie shell, slightly higher in the middle than at the edges. Cut the butter into small cubes, and scatter it over the packed-in apples.
  • Moisten the edges of the lower crust with water, then cover the pie with the second crust. Trim away any excess dough, then crimp the upper and lower crust together with your fingers or a fork. Cut 3 to 4 slashes in the upper crust so steam can vent as the pie bakes, then put it into the oven. Pro tip: Place the pie on a cookie sheet to catch any drips as it bakes.
  • Bake for 15 minutes, then reduce your oven’s temperature to 375º F and bake for another 40 to 50 minutes. The pie is ready when its crust is golden brown, thick juices bubble visibly through the slashes in the upper crust, and the apples are tender when pierced with a toothpick.
  • Serve the pie warm from the oven or at room temperature, whichever you prefer, but let it cool for at least 15 to 20 minutes before slicing into it. Otherwise, the juices won’t be set, and they’ll make your bottom crust soggy.

People all over the world are very innovative when it comes to apple pie. There are lots of apple pie recipes that people love. The Dutch Apple Pie recipe from GeniusKitchen is one among the very popular due to its nutritious and delicious contents and amazing toppings. Here’s a recipe for the popular Dutch Apple Pie:



You can also try 34 Crazy-Good Apple Pie recipes from CountryLiving for more ways to make apple pie:

The more apples you put on the cake, the more delicious it will be. Different varieties can differ dramatically from each other. Scented apples from the home gardens are the best; they cannot be compared with store-processed chemicals. For pies, sweet-sour Antonovka or Semerenko is best suited. Thick coarse skin can be pre-cleaned, so that when heated, they soften, turning into a fragrant tender puree. Remember that different varieties have a different shelf life. Winter varieties gain flavor only after a few weeks lie in the store. Apple Pie — The Best Recipes Recipe 1: Apple Pie Cheesecake

This is a great recipe for apple pie cheese pies and typical meringue on a shortcrust pastry. Fragrant apple pie will become a real symbol of the hearth. Ingredients: butter or margarine (200 g), 1 kg apples (1 kg), cottage cheese (500 g), baking powder (1 tsp), eggs (4 pcs), flour (2 cups), sugar (1 cup ), sour cream (100 gr). Preparation: Rub three egg yolks and half a cup of sugar. Add soft butter, stir, gradually add flour and baking powder. Add sour cream and mix thoroughly again. The dough is sent to the refrigerator for half an hour. Filling: knead cottage cheese and add a couple of tablespoons of sugar, one yolk. Cut coreless apples into slices. Roll out the dough and spread on a baking sheet, leaving the sides. First, layout the cottage cheese piece, then the apples. Bake for about half an hour, at a temperature of 200 degrees. Separately, beat 4 egg whites and the remaining sugar into a thick white foam. After 10 minutes, take the pie out, pour in the foam, and put the oven back on.

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