Sausage and Apple Pie Recipe on Food52 (2024)

FAQs

What is the best combination for apple pie? ›

My best apple pie would include a combination of these three: Cortland, for flavor; Russet, for texture; and Granny Smith, for its combination of the two.

If you wait for it to cool a bit, your pie slices will stay in pie slice shapes and look neater. … But they won't be hot. My recommendation is to either serve it hot in a bowl with ice cream on top, or wait until it's just warm and serve it on a plate with a little cream/whipped cream.

Make sure to monitor to ensure that it's not burning. You want the crust to turn a beautiful golden brown color. For an unbaked frozen pie: bake at 425ºF for 15 minutes, then lower the temp to 375ºF and continue baking for 40-50 minutes, covering the edges of the crust with tin foil to prevent burning.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

The claim is that while visiting the hotel, Charles Watson Townsend ordered a slice of apple pie with ice cream. When asked by another guest what he called the dish, he named it Pie à la Mode.

Perhaps a little more accurately, it's a practice that likely dates back to Medieval times that was later brought to the New World by European settlers. Even if you're not accustomed to pie á la cheese, you might still like this sweet-savory combination.

If you want the pie to slice cleanly, without oozing filling, allow it to cool completely before serving; this will take at least a couple of hours. To serve warm rather than at room temperature, reheat your cooled pie, tented with aluminum foil, for about 20 minutes in a 350°F oven.

When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

You will be able to determine your timing and temperature best if the pies are thawed. Actually, you might want to bake the raw, thawed pumpkin pie shell for 15 to 20 minutes, then fill it and bake it with the filling, so the crust will not be soggy.

Should I thaw frozen apples before making pie? ›

Frozen apples should last up to a year and can be tossed with the other pie filling ingredients to go directly into the pie without needing to be defrosted first.

Apples are also a natural partner for savory ingredients like pork roasts, crispy-skinned chicken, juicy sausages, and even scallops. At breakfast, they shine with bacon or ham, or piled on a bowl of oatmeal or quinoa.

For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a soft apple variety with a mellow flavor, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are slightly tart and crisp, but soften easily, making them a stellar choice for pies and sauces.

The key to making a perfect homemade apple pie is to look for an apple with sweet-tart flavor and firm texture that won't turn into applesauce after it bakes.