Easy Caramel Apple Pie | The BEST Easy Apple Pie Recipe (2024)

FAQs

What are the three best apples for apple pie? ›

Precook the filling

But by cooking apples, sugar, spices, and thickener just long enough for the apples to release their juice and the thickener to do its work — typically, 5 to 10 minutes over a burner — you reduce the risk of those same juices pooling in the bottom of the crust as your pie bakes.

Ideally, apple pie (or any fruit pie) should be stored in the refrigerator, either with a lid or covered tightly with plastic wrap. It will last up to 4 days in the refrigerator, but always be sure to check in on your leftovers to make sure they still look and smell good before diving in.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

How do you make apple pie so the bottom crust isn't soggy? You don't have to pre-bake the bottom pie crust for this pie. There's simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

Can You Put Caramel Apples in the Fridge for Days or Weeks? We recommend refrigerating your Gourmet Caramel Apples as soon as you receive them. This is the best way to maintain their firmness and taste.

According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days. When refrigerated, apple pie can remain for up to one week.

They should be stored in the refrigerator. This avoids any unwanted growths while also keeping them fresh and chilled for longer. If you're storing your caramel apples in the fridge, then make sure you place them into an airtight container or a ziplock bag. This helps to keep in even more freshness!

What apples should not be used for apple pie? ›

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Gala: Gala apples have a distinctive yellow-orange skin with red striping and a sweet, crisp taste. Honeycrisp: Recognizable for their mottled red and yellow skin and exceptionally crisp texture with a balanced sweet-tart flavor. Pink Lady (Cripps Pink): These apples have a pinkish-red skin and a sweet-tart taste.