There’s nothing like sinking your spoon into a warm apple pie. If you like your classics, Catherine Adams’ apple pie recipe will satisfy your cravings, though the rhubarb and apple combo with cinnamon custard is a very fine thing indeed. For an apple pie spin-off, our apple tart recipes should do the trick. (The squished apple tart wins out for its speed and compact-ness).
Charred apple custard pie
Miso caramel apple pie
Apple, rhubarb and raspberry pie with toasted almond ice-cream
Skillet apple pie
Squished apple tart
Brioche apple custard tart
Rhubarb and apple pie with warm cinnamon custard
Little apple pies
Tarte fine aux pommes
How to make a fine apple tart
Tarte Tatin
How to make apple pie
Should apples be cooked before making pie?
Baking or stewing your apples before filling your pie ensures an even texture across your apple pie filling. Filling your pie with raw apples can cause an uneven cook across your filling, meaning some slices may be undercooked and crunchy whereas others could be overcooked and mushy. Filling your pie crust with raw filling may also leave gaping gaps in your pastry lid or lattice as the apples shrink as they cook.
What is the thickener in an apple pie filling?
The starch in the apple filling generally acts as the thickener in apple pie. Stewing your apples before baking them into your pie crust ensures a lovely thick sauce and complex filling flavour in your apple pie recipes.
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