Even the experts make mistakes and sometimes our pie turns out, well, not so perfect. Here are some pie-making secrets we have learned the hard way and answers to frequently asked questions. If you have suggestions or tips you want to share with others. If you have other question, please email me, and I will try to address it:  Eileen@AppleofYourPie.com

Equipment & Technical Questions

Q. What is the recommend type of pie plate?
A. Generally speaking it is better to use a heavy stoneware, ceramic or glass pie plate, rather than aluminum. Oven heat is absorbed and retained rather than reflected. Stoneware can withstand higher baking temperatures than ceramic pie plates. Ceramic pie plates should be placed in the oven at room temperature. Placing a cold refrigerated pie plate in a hot oven will increase the chances of the pie plate breaking. I recommend a fluted edge pie plate. The pastry will shrink slightly during the baking process; a scalloped edge pie plate helps keep the decorated shape of the pie. 

Q. I have a 10 or 11 inch deep pie plate. Do I need to increase the amounts of crust and filling? 
A. Yes, most likely. It's not difficult; just keep the ratios the same. For example 3 cups of flour and a total of 18 tablespoons of butter-shortening etc. for this size plate. Also, you will probably need to increase the baking time by 5-10 minutes. My book has a pie crust recipe for large deep dish pie plates.

Q. What is the best rolling pin to use? 
A. A good rolling pin is a pleasure to use. The marble ones are designed to be chilled before use. It's possible that can make a difference, but unlikely. We prefer to use a heavy stainless steel rolling pie. The weight of the rolling pie makes rolling out the dough easier. Many wooden rolling pins are not heavy enough, and you must press down harder to get the job done.

Q. Is it better to use a pastry blender or a pair of knives to cut in the butter with the flour? If so, which type is best?
A. We find a pastry blender to be extremely useful because it tends to cut the butter easier, especially cold butter. You can get the same results with a pair of knives (working them crosswise), but it is more work.  A strong sturdy pastry blender with sharp blades is more effective than one with thin wires. The wires tend to bend easily and not cut cold butter very well. Also consider the style of the handle.

Q. How much sugar in the filling mix?
A. We debate this at home all the time. Some people like a nice sweet pie, others like it tart. It depends on other factors as well, such as the sweetness of the apples or other ingredients. And it depends on how many apples you peeled and cut. If you have a lot, that means the sugar needs to be a bit more. Generally ½ to ¾ cup is good for a standard apple pie.

 Q. I understand that cinnamon is not all the same. Is there a recommended type?
A. In the process of writing our book and doing research we discovered that there is a big difference in the quality and strength of cinnamon. We don't want to sound picky, but your average grocery store cinnamon is pretty tasteless compared to specialty spice manufacturers. We use Penzeys Spices and highly recommend all their products. They carry cinnamon from several countries. Their spices are fresh and the aroma is amazing, in addition, the prices are reasonably. Penzeys can be found at http://www.penzeys.com/

Q. What type of flour do you recommend?
A. Some people swear by a particular brand of flour. We have found that as long as it is all-purpose flour, it will work fine, regardless of brand.

Q. I don't have as much butter that is called for, but I have some extra shortening. Can I substitute shortening for butter, or vice-versa? 
A. You can shift the proportion of butter and shortening as long as the total remains the same. However, you probably only want to change the ratio by a couple tablespoons in either direction.

Q. Can I use margarine instead of butter?
A. If you are desperate, you can try it. But generally speaking, this is not a good idea. If you are going to take the time and effort, it's best to stick with the right ingredients.

Q. Do I need to use an egg-water mixture for the liquid? Can I use water only, or for that matter a different liquid?
A. The mixture of egg/water helps to brown the top crust. Other liquids are often used, such as milk, but not water alone. See the section on other recipes, or buy the book! It has lots of crust recipes.

Apples and filling

Q: What are the best baking apples?
A. This is probably the most asked and most debated question. This site has a complete section on apples for pie. Generally, the best baking apples are tart and firm; they need to be flavorful, firm but not overly juicy, and should be able to "stay together" when cooked. Sweet apples often produce a very juicy, mushy pie. It is best to purchase fresh, firm apples, preferably from your local orchard or farm stand. Red Delicious and Macintosh should be are not considered good baking apples. Grocery stores usually carry Courtlands, Braeburn, Empire, and Gala which will work well. For more knowledge about baking apples, recipes, and apple history, my book, Apple of Your Pie is available for $15.99. To order: click on Apple of Your Pie.

Q. I have heard the term "utility apples". What are these, and is it OK to use them for pies?
A. Utility apples are less than “perfect” apples and are fine for pies, if they are the variety you want. (Utility Macs, for example are not recommended.) These apples are usually much less expensive and any blemishes can be easily removed during the peeling and slicing. Farm stands often price utility apples less than first quality apples.

Q. Can I mix different types of apples in a pie?
A. Absolutely. Mixing apple varieties gives the pie more interesting flavors than if only using one type of apple.  Select apple varieties that compliment each other and have similar "consistency." If some apples are firmer than other, cut the harder apples into smaller pieces.

Q. I picked or purchased more than a pie's worth of apples. How do I keep them fresh?
A. Apples look great displayed on the kitchen table. But if you want them to stay fresh, keep them in the refrigerator. Apples ripen many times faster at room temperature than at 40 degrees.

Q. My apples seem too juicy after I cut them and mix in the sugar. Is this a problem?
A. Not really but here are some tips. To prevent the apples from becoming too juicy, do not let them sit long with sugar. Pour them into the pie crust soon after you have tossed them with the sugar mixture. The longer they sit, the juicier they become. When you spoon the apples into the pie plate, don't scoop out the juice at the bottom. If you anticipate that the apples are going to be juicy, add an extra tablespoon of flour to the mix to absorb some of the moisture.

Q. Can I peel, core, and slice my apples ahead of time?
A. This is probably not a good idea for two reasons. The apples will turn brown, even in the refrigerator, and the juice will run out. It is best to prepare the apples before you put them in the pastry.

Pie Assembly and Baking

Q: What temperature should I bake a pie?
A: Most fruit pies are best initially baked at 400 or 425. I recommend that the oven be preheated to 400. Bake the pie at 400 for 20 minutes, turn down the temperature to 375, and bake the pie for an additional 25-30 minutes, until the fruit is cooked to the desired consistence and the top crust is golden brown. If the top crust is done and the fruit is not, cover the pie with foil and bake until the fruit is the desired consistence.

Q. My dough crumbles and does not stay together, and nor does it roll out smoothly. What happened?
A. Not enough moisture. Next time add a little more liquid and make sure it sticks together. The dough should be damp but not sticky wet. As for now, there is not much you can do except keep going; use pieces of trimmed dough to patch places that have gaps. It will taste fine. The bottom crust will not show. Try the cookie cutter solution.  Use a cookie cutter to cut shapes of dough to be placed on top of the filling rather than a full crust. No one will ever know that you had trouble with your dough.

Q. How much filling is too much? Can I pile the apples high?
A. No hard and fast rule. Experiment. It can be pretty high, but you need enough top crust to cover it. Make sure the apples are firmly packed in any event.

Q: My pie is very juicy and the bottom pie crust did not cook. What went wrong?
A: A juicy pie may be the result of using very juicy apples or not enough thickener (flour). The type of apple used is extremely important in producing a good pie.  Tart apples are less juicy than sweet apples, and the fresher the apple, the less juicy as well.

Q: My top crust is very high, but when I cut into the pie, there is empty space between the crust and apples. What did I do wrong?
A: I refer to this as the "mile-high" affect. The top crust is high because the apples are either over cooked or the pie could have used more fruit.  To avoid the "mile-high" pie, make sure the fruit is densely packed in the bottom pastry. It is also helpful to cut the apples into chunks rather than thin slices. Thinly sliced apples cook up faster than larger pieces and can create more juice.