There’s nothing better than cozy weather and a delicious apple pie. For this reason, a traditional apple pie never goes out of style.
However, it’s quite disappointing to make an apple pie only to find the apples too hard or too mushy after it’s out of the oven. To avoid this, you need to know how to cut apples for apple pie.
In this post, we’ll cut our apples just right for a perfect apple pie.
Before cutting apples, first, you want to choose the best apples for your apple pie. Apples come in different colors, sweetness, and textures.
The perfect apple pie for you will need a little experimentation with different types of apples, but we’re here to suggest our best apple combinations.
For best results, combine two or three varieties of apples. The first type needs to be firm to hold itself after being exposed to heat. Then we need a sweet and juicy type to add flavor and a saucy texture to our apple pie filling.
Granny Smith apples are the best option for firm apples that can stay crisp even after baking. Similarly, Braeburn and Gravenstein are good options for crisp apples in your baked pie because they don’t get mushy.
If you prefer a sugary sweet pie filling, your best choice is Honeycrisp apples. However, if you need to dial the sweetness down a little you should pick Macintosh or Rome apples.
In addition to the type of your apples, they should be in good condition. Pick fresh apples for your pie and avoid bruised or damaged apples.
The number of apples you’ll need for apple pie depends on the size and type of the apples.
An apple pie usually needs six to seven large apples or eight to ten medium ones. However, juicy apples will shrink during cooking and baking, so keep that in mind.
Before cutting apples, you need to prep them.
- First, rinse apples under water. Then pat them dry with a clean towel.
- After drying the apples, peel them using a vegetable peeler. Peeling the apples will make us avoid the inconsistent texture of apple skin.
- Core the apples and cut them in halves.
Traditionally, we use apple slices for apple pie. However, you can cut your apples into cubes if you prefer.
Either way, you should keep your apples uniformly cut so they bake evenly.
Cut apples according to the consistency you desire. A larger slice will hold its own in the oven, while thinner slices tend to get saucier.
Traditionally, apples are cut into quarter-inch slices. However, if you want crisper apples in your pie, cut them into one-inch slices.
The same goes with apple cubes, cut them evenly and not larger than an inch.
It’s okay to cut your apples the night before for apple pie. In fact, apples can be prepped and cut even two days in advance.
However, you need to store them properly so they won’t expire or brown.
- First, soak apple slices in salt water or lemon juice for 10 minutes.
- Then, rinse and drain the apple slices.
- Store apples in a sealed ziplock bag and keep them in the freezer for one to two days.
An apple pie can have apples with varying flavors and consistencies. To master a fine texture, know how to cut apples for apple pie.
The best firm apples to use are Granny Smith or Braeburn, while the most favorable are Honeycrisp and Mcintosh.
An apple pie usually needs about nine medium apples, fresh and not bruised. In addition, it’s better to slice your apples into quarter-inch slices or up to an inch if you want your apples to stay crisp after baking.
Last, apples can stay firmly sealed in the freezer for up to two days.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.