Paula Deen's Apple Pie Recipe - Something Swanky Dessert Recipes (2024)

FAQs

Why are McDonald's apple pies so good? ›

Many pie fillings are made with a processed thickening agent that keeps the filling jelly-like and in place. But McDonald's uses a dehydrated apple powder. The powder not only thickens the filling, but it also adds that extra apple taste that you love.

If you want to mix and match for a balanced flavor, be sure to use both sweet and tart apples. For instance, these apple pie bars use both Granny Smith (which are tart) and Honey Crisp (which are sweet). Also consider balancing the texture.

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.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

The new version has fewer ingredients, a lattice crust, and sliced (not diced) apples. It's also healthier and is dusted with sugar on top rather than coated with brown sugar. Learn the secrets that make the McDonald's apple pie so tasty.

Costco's apple pie is frequently praised for its pleasing crunchy texture and nice balance between sweetness and tanginess when it comes to the filling. In fact, lots of people claim that this pie tastes like it was made from scratch.

And then there's the long forgotten fried apple pie at McDonald's, which made the switch to baked in 1992 due to health reasons and has tasted inferior ever since. Unless you're over 40 and/or live in Hawaii (more on that soon), you've probably never tasted a McDonald's fried apple pie.

For more on all these apples, including what they look and taste like, see our baking apple guide below. 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.

Apples, Cheese, and Law

According to law firm Nicolet Law, it's often cited that Wisconsin legally requires apple pie to be served with a slice of cheese. While that's not a bad idea and does sound very Wisconsin, it's not a law. But Wisconsin did come pretty close to it back in the 1930's.

Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.

Are russet apples good for 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. What apples would fill your best pie? Bake your favorite varieties side by side and see what happens; the results may surprise you.

Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

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.

Later in the season, Paula Red apples develop a mealy, softer consistency suitable for several cooked preparations. The apples can be incorporated into crisps, cobblers, and crumbles, baked into scones, muffins, granola bars, and pancakes, or combined with firmer apple varieties in fillings for pastries.

To make a apple pie filling, you'll need about 6-7 cups of thinly sliced and peeled apples, 3/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, a pinch of salt, 1 tablespoon of lemon juice, and 2 tablespoons of unsalted butter.