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Baking Tip of the Day
All apple pies need a little thickener to keep them from being soft, syrupy, or wet. Here are some different ways to thicken an apple pie to perfection.
Firstly, choose a tart apple. Tart apples hold their shape longer than sweeter apples. Best choices are Granny Smith, Jonathan, Gala, and Golden Delicious varieties. Be sure the apple is firm, and not overripe.
Flour, cornstarch, and tapioca are the tried and true thickeners bakers have used for years. But other pantry staples can be used instead.
Flour gives the pie filling a dull appearance. Twice the amount of flour must be used as a substitute for cornstarch or tapioca.
Cornstarch thickens the pie liquid with a glossy shine. Use one tablespoon for every cup of liquid.
Tapioca contributes a clear and bright appearance to the pie filling but can be a little sticky if too much is used.
Quick cooking rice was successfully used in place of tapioca when a baker accidentally selected the wrong box from the pantry.
Plain or flavored gelatin can also be used as a thickener. Use one and one-fourth teaspoon of gelatin in place of one tablespoon of cornstarch.
Potato starch, arrowroot powder, rice powder, and tapioca flour are other possible selections to thicken every day or holiday pies.
For more information on thickeners and pies read:
Sugar-free Apple Pie Recipe
Uses for Gelatin
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Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
