The apple pie is fresh from the oven and beckons for you to have a lucious first bite. You yield to the invitation, and the beautiful succulence you anticipated is missing. What happened?
* It is not seasoned properly.
Even when the apples are sweet, it is easy for the pie, with filling and crust, to not seem sweet. enough.
When making the pie, combine apples with sugar, spices, and lemon juice and allow the mixture to rest while you gather your remaining ingredients and make the crust. This gives the flavors time to combine and deepen. If you have not done this, take your filling out of the crust and re-season it. If necessary, add sugar. It’s hard to make an apple pie too sweet, but if the apples are tart, the pie can easily not be sweet enough even for those who don’t use a lot of sugar.
Be sure you have added enough spice, cinnamon and nutmeg. You might need a pinch of salt and probably a bit of butter. If your flavor seems a little flat, try some lemon juice.
If using a canned filling, taste and adjust the filling.
Your crusts will probably be ruined when you take the pie apart. Start with new, unbaked crusts. The second baking won’t hurt your filling. If you increase the amount of juice and stir in some of the cooked crust, your pie becomes a cobbler that could be delicious with a generous scoop of cinnamon ice cream.
* You don’t like the crust.
If you need the pie quickly, buy a crust to get you through. Later, at a quiet time, find a recipe for a food processor crust that involves a lot of fat, usually butter and Crisco, and get familiar with it. When you do, you will be able to make a delicious flaky crust in no more than ten minutes.
Give yourself a chance. If at all possible, don’t wait until the last minute to bake your pie. Even the chefs who are doing things at the last minute (on television), aren’t doing everything at the last minute. They bring their dishes to a point where they can be finished successfully under the stress of the last-minute presentation.
Your pie can always be quickly heated in the microwave.
* The third reason for failure could be you dropped it taking it out of the oven. My best advice is, don’t do that, but If you do, use the suggestions mentioned above and fix it. Wash the filling first.
I like caramel sauce cooked over the filling and under the top crust. Don’t over-do a good thing, use just enough.
If your pie happens to fail, and you follow my suggestions, who else would need to know of your added opportunities?