What Goes Into an Award-Winning Apple Pie?
The Ingredients and Techniques for Champion Apple Pie - is it magic, science, or something between?
Applefest's Apple Pie Baking Competition
Franklin Applefest’s Pie Baking Contest is a competition between baking maestros who concoct real magic in their kitchens. If you’ve ever had the pleasure of biting into one of their Pies, you’ve experienced transcending into apple pie heaven. The smells of cinnamon, sugar, dough, and apple are an intoxicating prelude for the first bite as the wall of flavor and texture harmony dissolves in the mouth, crescendoing with symphonious after-tastes. Time slows down, everything feels okay again. As you hastily take a second bite, you just ask yourself:
“Where did this come from? How is it even possible to make an apple pie that good!”
Some pies are from professional bakers hardened by their experience having to perform in commercial kitchens. Others are generational pies handed down through time. And some are from ‘amateurs’ who took their hobby up to a competitive dimension. No matter the origin, the outcome must be a champion-tier pie, and we’re about to dive into the delicious nuances that will bring home a pie trophy!
7 Apple Pie Recipe Ingredients That Put an Apple Pie on a Podium
Choosing quality base ingredients is how you can chalk up your first win. Shortcuts like premade pie crusts, or premade pie fillings aren’t going to help you make anything too memorable. Most apple pies will contain: apples, flour, sugar, cinnamon, butter, and salt. But let us take a look at what may set you apart.
- Apple Selection – The proper combination of apples will give a great balance of crunchiness and softness, and provide different flavor profiles
- Apple Cider Syrup (Boiled Apple Cider) – This is like using broth during cooking. It reinforces the essence of the primary apple flavor and adds a perfect boldness.
- Tapioca Starch – Typically cornstarch is used to thicken filling and reduce watery texture, but Tapioca can also be used for similar effect and an interesting flavor boost. Tapioca will also retain your clear filling so you can still see the apple slices and galaxies of cinnamon swirls and specks.
- Cardamom – This herb is a bizarre range of flavors from peppery to minty, and even citrusy. However, used moderately and slightly hidden behind the main ingredients, it will lift the flavor in spectacular fashion.
- Nutmeg & Mace – Nutmeg is a common ingredient in apple pies, but its “sister” Mace isn’t. Mace is known for having a very strong “hit”, and it’s also going to be more expensive. Together they provide a great spicy punch.
- Lemon Juice – If you’re not versed with using lemon juice, you may be surprised at how many dishes call for it. In baking it can really make a flavor pop.
- Beaten Egg White – This helps prevent the dreaded soggy crust. Brushing beaten egg whites on your pie crusts prevents them from soaking too much filling and protects from burning.
7 Competitive Apple Pie Baking Techniques
If you really want to make a stellar pie, you’re going to need to refine your skills and knowledge of baking. You’re also probably going to see a few pies sacrificed for the cause. Keep at it and keep your science hat on, and soon you’ll be a certified pastry chemist. Now let’s dive in.
- Try Light-Colored Metal Pans – Dark metal or glass dishes may need temperature reduction, and won’t distribute heat as evenly. They’re fine to use but you may need to watch for premature burning.
- Calibrate Your Oven – You could be doing everything properly, but if your oven is telling you a temperature above or below what it actually is that’s a huge problem.
- Use a Good Mixer – Over-mixing or under-mixing ingredients will change how they bake and drastically affect the texture outcomes. A high quality mixer will ensure ingredients are beaten properly.
- Measure Properly – Clean and easy to read measuring cups will ensure that you get consistent results. Pie wizards can “eyeball” estimate their ingredients but that is a skill that comes with time and hard lessons learned.
- Don’t Make Substitutions – When you’re perfecting a recipe, be strict and disciplined. This is another wizard-level skill that you can’t fake the funk on until you’ve crafted quite a few pies.
- Make Sure Dough is Properly Chilled and Aerated – Dough that’s too cold won’t be pliable and if it’s over-handled, it will ruin the texture. Poking holes can let steam out and give an even bake.
- Keep Butter Cold as Long as Possible – Trying to capture butter with baking is key to a flakey crust. If it’s too warm you risk sogginess.
