Description
I know what you’re thinking: Hot Water What? Yeah, that’s what I thought when I first learned about this technique, but I’m here to tell you the apples in my pie turned out great! Not mushy at all—firm yet tender, and absolutely packed full of pure apple flavor.
Ingredients
- 3 quarts Water (or Apple Cider)
- 4-½ pounds Golden Delicious Apples, Peeled, Cored, And Cut Into 1/4-inch Slices
- 10 Tablespoons Granulated Sugar
- 4 Tablespoons Cornstarch
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Fine Salt
- 2 whole Pie Crusts
- 2 Tablespoons Butter, Cut Into Cubes
- 2 Tablespoons Milk Or Cream
- 1 Tablespoon Turbinado Sugar For Sprinkling (or Granulated Sugar)
Preparation
Preheat oven to 425ºF and place rack in bottom center position.
Bring water or apple cider to a boil and pour over apple slices; soak 10 minutes, then drain another 10 minutes. Add sugar, cornstarch, cinnamon, and salt to the apples; mix well to combine.
Roll half of the pie crusts and line pie plate(s). Pour apples into the crust-lined pie plate(s) and add cubed butter. Roll remaining pie crust(s) and place on top; crimp edges to seal. Brush top crust with milk or cream and sprinkle liberally with turbinado sugar.
Place pie plate(s) on rimmed baking sheet and bake for 55–60 minutes for a 9-inch pie, 30–35 minutes for 4-inch pies, 40–45 minutes for 5-inch pies.
Recipe adapted from Serious Eats.
