FAQs
This is likely because you're not using a thickener in your recipe. Conventional thickeners, which include flour, cornstarch, and tapioca, help bind the leftover juices in your pie and prevent your bottom crust from becoming too soggy.
Why did my apple pie turn out mushy? ›
Use Overripe Fruit
Even if you choose the perfect apple variety, if the fruit is overripe, your apple pie filling will turn to mush. The perfect apple pie filling is not too sweet. It has just the right amount of tartness to offset the added richness of brown sugar and cinnamon.
Why did my apple pie turn into applesauce? ›
For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert.
How to prevent apple pie from getting soggy? ›
Here are some tips to prevent runny apple pie.
- Precook the filling. ...
- Reduce the juice. ...
- Experiment with different thickeners. ...
- Vent the top crust. ...
- Try a lattice or crumb top crust. ...
- Bake thoroughly — and then some. ...
- Let the pie cool completely — preferably overnight.
What apples should not be used for apple pie? ›
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.
Why does my apple taste mushy? ›
According to The Kitchn, apples can get like this when they get old and/or they've been stored improperly. The mealy texture comes from the bonds between the cells becoming less cohesive, which means when you take a big bite, the apple sort of disintegrates into a bunch of loose apple cells.
How do you keep apples from getting mushy in a pie? ›
Flour or cornstarch might seem like an odd addition to your pie filling, but it's there for a reason, people! These ingredients work to thicken the juices from the fruit, helping them gel together instead of staying thin and runny. For the love of all things delicious, do not forget them.
Why is the bottom of my apple pie not cooked? ›
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Why is my apple pie not thickening? ›
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.
How do you keep an apple pie from sinking? ›
How do you keep the apples from sinking in an Apple pie? Gently precook the apples, which drains them of liquid and shrinks their bulk. They'll shrink no more once they're added to the pie, which means there'll be no gap between the filling and the top crust.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
What are the six ways you can ruin apple pie filling? ›
7 Ways To Ruin Your Apple Pie Filling
- Choose the Wrong Apple Variety.
- Use Overripe Fruit.
- Carelessly Cut Your Apples.
- Throw Raw Apples Right into the Pie Crust.
- Overdo the Additions.
- Skip the Thickener.
- Cut into Your Pie Too Soon.
What apples make the best tasting apple pie? ›
The best apples for making apple pie
- Crispin (Mutsu). ...
- Golden Delicious. ...
- Granny Smith. ...
- Honeycrisp. ...
- Jonagold or Jonathan. ...
- Northern Spy. ...
- Pink Lady. This super crisp apple certainly is sturdy enough to hold its shape when baked. ...
- Winesap. This heirloom cultivar is said to have been around for centuries.
What kind of apples does mcdonalds use for their pies? ›
So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.
What four apples are best used for baking? ›
Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Why is apple pie gooey? ›
Cornstarch and sugar help thicken the juices into a gooey syrup, while lemon juice gives it a bright flavor.
How do you keep apples from getting mushy in crumble? ›
I usually give them a short blast in the microwave; not long enough to send them to mush, but just enough to keep their shape and texture and the oven will do the rest. I usually slice the apples quite thinly then put the crumble mixture on top and put the dish on a baking sheet.
Why do pies get soggy? ›
The main ingredients in pastry are flour and fat. The gluten in the flour gives pastry its texture, while fat offers flavour. If the fat melts before a strong gluten structure has formed, the pastry will end up soggy.