Thread 21692033

I am making apple pie today and I need some emergency advice.

I've looked at a ton of recipes, and basically there are two schools of thought when it comes to the filling:

1) Some people just cover the apple slices in spices and the put those in

2) Some people cook up a roux with butter and flour and basically use that as a semi custard with the apples


So whats the best style? Raw dogging the apples or the roux?

If you put raw apples in the pie, as they cook down they will leave a big gap between the crust and apples. I always cook them down.

>>21692035
Not what I asked.

Do I use JUST use the apples and the spice or do I make a ROUX to go with the apples

>>21692035
FPBP

>>21692033 (OP)
I like the more custardy style.
I feel like the quality and type of apple is more important though.

make a roux and cook apples down with roux

>>21692033 (OP)
>So whats the best style?
Raw dogging the apples
no roux
slice thin for the win

>>21692079
>>21692091
>>21692101
so which one

>>21692193
The later one. Slice apples thin, cook down in saucepan with butter sugar and a little flour or cornstarch. Add cinnamon nutmeg and allspice too.

>>21692033 (OP)
>Raw dogging the apples or the roux?
You're just going to go full-out "American Pie"
and raw dog the final result, aren't you OP?

For me, it's apples covered in sugar, cinnamon and raisins.

>>21692033 (OP)
>So whats the best style?
After you've cooked the apples down, do you have enough to completely fill the pie shell?
yes - pour it into the pie tin as-is and enjoy your delicious apple pie.
no - make the roux with some additional cinnamon, and mix it in with the apples to provide enough bulk to properly fill the pie shell, and enjoy your delicious apple pie.

>>21692197
>Slice apples thin, cook down in saucepan
this will give mushy apple
let the pie baking cook the apple to perfection
it's a preference thing reall
y no right or wrong
I just mix cut apples with seasoning, flour, and melted butter before putting it in the pie

>>21692035
fpbp

>>21692035
I would say, do the seasoning brine, then cook down the juices. Then if OP wants roux/gravy flavor, he can do it with the juices, but otherwise can just cook with butter and that'd be okay too.

>>21692033 (OP)
Replace the roux with a 1:1 corn starch slurry. You will need less and it will be invisible in the final product.

>>21692422
To add: when you see apple pies and the liquid looks shiny, that's corn starch. Same reason chinese take out/away sauces are shiny. It's corn starch.

>>21692033 (OP)
Rawdog and thick pieces

I just mix the apples and spices and heap them in. Never had any issues with firm/undercooked apples and I just use an old-school apple peeler. I also do a crumble top rather than a pastry top, so the butter & brown sugar render into the filling and make a nice caramel sauce as everything cooks down.

>So whats the best style? Raw dogging the apples or the roux?
Are you only going to make apple pie once in your life? Bake one and see how you like it and then bake the other. Bake a few. Bake a lot of apple pies and then take from each recipe the stuff you like and combine them to make your own

>>21692046
I'm not a big apple pie aficionado but I've never seen the roux you describe. my mother would just put in apples

>>21692033 (OP)
Cook the apples in butter on cast iron pan and add the cinnamon, nutmeg, clove then add apple juice and some pectin. Then add this to the crust

>>21692193
Granny smith apples with the skins peeled