Take some tips from the experts.
Ari Fred/Getty Images
Apple pie is a classic autumnal dessert.
Its comforting, just sweet enough, crisp, soft, warm, and hits all the right notes.
Photo:Ari Fred/Getty Images
Gorgonzola topping, perhaps?).
It’s my little trick for extra flavor and even better texture.
A variety of apples balances the flavor profile, says chef Gabriel Kreuther of Gabriel Kreuther Restaurant.
I like some sweet apples and some tart.Chef Salvatore Martone Le Jardinier New York City agrees.
When I make anapple pie, I use three different varieties at the same time, he says.
Granny Smith for a bit of sour flavor, Honeycrisp for the great texture, and Fuji for sweetness.
The balance that these three varieties of apples bring to the filling makes for the perfect apple pie.
Layer Your Apples
Pause before you pour your filling into the pie crust.
It’s important to layer the apples inside the pie crust rather than dumping them in, says Kreuther.
Upgrade With Sea Salt and Brown Butter
A few tweaks to any recipe can add major flavor.
The crust will turn out more sandy, not flaky.
Its a delightful texture that melts in the mouth.
Brown butter is a secret weapon of every pastry chef.
To enhance the sweet-sour experience, I use a lot of lemon.
Dont forget to squeeze in lemon juice!
Alcohols like Applejack or Calvados, which are made from fermented apples, are also an option.
Check for Good Quality Apples
A less-than-stellar apple isnt doing anything for your pie.
While a good apple will result in a good pie, a great apple will ensure a great pie.
Luckily, theres an easy step to prevent that prior to beginning baking.
Use a pastry brush to coat the empty, unbaked crust.
This will help create a barrier between the juicy apples and the baked crust, adds McGorman.
Strive For a Chilled Pie Dough
Keeping your pie dough cool will help it cook properly.
Always keep an eye on your kitchen’s temperature, says McGorman.
you’re able to keep your fat (butter, lard, shortening, etc.
But if possible, dont make your dough in a hot room, especially when the oven is on.
This also gives the dough some real time to relax and chill out, she says.
Be Creative!
Don’t be afraid to get a little weird and experiment, says McGorman.
