Common Mistakes You Should Stop Making with Your Apple Pies

Apple pie tips
Photo by Patrick Fore on Unsplash

Apple pie is one of the ultimate fall desserts, but that doesn’t necessarily mean it’s easy to make. It takes a lot of effort to master the recipe for this timeless classic, and you’ll have an easier time getting there if you avoid making these common mistakes.

Apple Choice

The type of apples you’re using can make or break your apple pie, and it’s recommended to always go with firmer varieties. They won’t go mushy in the oven, and blended apples shouldn’t be used for the same reason.

No Thickener

Another thing that’s making your pie thin and mushy is the lack of thickener. Flour or cornstarch should be used in proper quantities to achieve the right texture.

Apple Overload

You may be tempted to add more apples to your pie than the recipe calls for, but this is a fatal mistake. Instead of making it tastier, apple overload will leave you with wet crust.

Temperature Mistakes

Messing up your temperature can have a negative effect on several steps of the pie-making process. First things first, your dough shouldn’t be left at room temperature, and you should refrigerate it while prepping the filling so it wouldn’t get too soggy and soft. It’s also important to pre-heat your oven so the bottom of the crust could be baked properly.