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Shoutout to my grandma's trick for her apple pie filling
I always wondered why her filling was never watery like mine, even after baking. Last Thanksgiving, she showed me she tosses the sliced apples with the sugar and spices and lets them sit for a full hour before assembling. The sugar pulls out just enough juice so the cornstarch can thicken it perfectly in the oven. My pies went from soggy-bottomed to firm and sliceable in one try. Does anyone else have a fruit pie trick like that?
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sarahh8129d ago
That's a great tip, I'm definitely trying that next time. Do you know if she uses a specific type of apple? I've had mixed results and I'm wondering if a firmer apple, like Granny Smith, works better for that pre-soak method than a softer one.
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zara_miller29d ago
Read somewhere that Granny Smiths work best for that, @sarahh81.
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kelly_henderson835d agoMost Upvoted
Oh man, I'm the worst person to ask. I tried it once with whatever apples were on sale and my pie turned into soup lol.
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