Apple pie is the ultimate comfort food, and there’s something really nostalgic about this feel-good dessert. Fall and winter dinners can’t go without it, and if you still haven’t mastered your recipe—avoiding these common mistakes will get you there.
Apple Prep
Picking the right kind of apples is the first step you should make, and you can’t go wrong with firmer varieties that won’t go mushy in the oven. You should also chop the apples by hand instead of using a blender.
Skipping Thickener
Thickeners—such as flour or cornstarch—are an important ingredient in your filling, and your pie will be thin and mushy if you don’t use them.
Room Temperature Dough
Don’t leave your dough at room temperature as you prep the filling. It should be refrigerated so the batter wouldn’t soften, leading to the soggy and soft crust.
Pie Overload
Don’t go overboard when filling the pie with apples. Too much of a good thing can lead to a disaster, because extra fruit juice can make your crust wet.
Wrong Temperature
Don’t meddle with your oven’s temperature settings while preparing the pie. If your oven isn’t properly heated from the get-go, the bottom of your crust won’t be properly baked.
