Apple Pie Secrets You Need to Know! | Happy Baking with Erin Jeanne McDowell

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Introduce the episode and the topic of apple pie.

Discuss the traits of good apples for pie baking: sweetness, tartness, firm flesh, and juiciness.

Mention favorite apple varieties for baking: Granny Smith, Gala, Fuji, Cortland, Honeycrisp, and Cosmic Crisp®.

Explain the importance of apple texture and flavor balance in the pie filling.

Introduce the crust options: extra flaky pie dough and pâte brisée, and their characteristics.

For the double crust pie, make a double batch of pie dough, divide into two portions, form into disks, wrap in plastic wrap, and chill.

For the single crust pie, make a single batch of dough and par bake it, letting it cool completely before assembling the pie.

Discuss whether to peel apples for the filling, recommending peeling for a classic apple pie.

Explain the impact of apple cutting methods (slicing vs dicing) on the filling's texture and appearance.

Emphasize the importance of apple size for a good bite and texture in the final pie.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens