Gourmet Delight: Slow Cooked Apple Pie

The sweet and delicious taste of apple pie is unforgettable. And what unique flavor will be brought by making it with the slow cooking method? Let's uncover its secrets together.

Slow-cooked apple pie recipe steps:

Prepare the apple filling

Peel and core the apples, then slice them thinly. Place the apple slices in a large bowl, add sugar, cinnamon powder, ground ginger, and a small amount of flour (about 1-2 tablespoons, to help absorb the apple juice). Gently toss to coat the apples evenly with the spices.

Prepare the pie crust

If using store-bought pie crust, take it out and set it aside. If making your own, prepare the dough as usual and line the pie dish with it.

Assemble the pie

Evenly spread the seasoned apple filling into the pie crust. If desired, dot the apple filling with a few pieces of butter for extra richness.

Slow-cooking method 1: Slow cooker

Place the pie in the slow cooker on the low setting. Slow cook for about 4-6 hours until the apples are soft and the filling thickens. During the slow cooking process, the sugar and spices will infuse into the apples.

Note: If your slow cooker doesn’t have a pie dish, it’s best to line the bottom with aluminum foil to prevent apple juice from dripping onto the bottom of the cooker.

Slow-cooking method 2: Oven

If using an oven, place the prepared apple pie in the oven at a low temperature (160-170°C) for slow baking. Bake for about 1.5 hours, until the crust is golden and crispy, and the apple filling softens.

What type of apples are best for slow-cooked apple pie?

Personally, I recommend using a combination of green apples and Fuji apples to make slow-cooked apple pie. A ratio of half and half of the two is the most appropriate.

These two kinds of apples are chosen mainly because green apples have a natural sour taste, while Fuji apples have just the right sweetness. Combined, the taste is particularly rich in layers. During the baking process, neither of these two kinds of apples is easily cooked to a pulp and can maintain their shape well.

When pickling, you can add some lemon juice and cinnamon powder. Lemon juice can keep the apples from turning black and maintain their original color, while cinnamon powder will make the aroma of the whole pie more intense. Keep the slices at about half a centimeter so that the heat is more evenly distributed.

Before making the pie, it is recommended to marinate the apples in advance for half an hour to allow the seasonings to fully penetrate into the apples. In this way, the baked apple pie will be even more delicious.

What apples should not be used for apple pie?

Red Delicious apples and Red Fuji apples are the least suitable varieties for making apple pie because these two kinds have too much moisture and are easily cooked to a pulp.

When making apple pie, the most feared thing is that the apples turn into a mushy state during the baking process. This will affect the overall taste and easily make the pie crust become damp. These two kinds of apples will release a lot of water when heated in the oven, and in the end, the made apple pie will be particularly soggy.

The commonly seen Ralls Janet apples and Starkrimson apples on the market are also not very suitable. The reason is that the flesh of these varieties of apples is relatively loose and easily loses its shape after heating. Moreover, the sweetness is not balanced enough, and the made apple pie has a single taste.

The key to choosing apples is to pick varieties with firm flesh and moderate moisture. Only in this way can we ensure that the made apple pie maintains moisture without being too wet.

How do you prevent apples from becoming mushy in a slow cooker?

Soaking apples in lemonade for 10 minutes before putting them in the slow cooker is the most effective way to prevent mushiness.

When cutting apples, try to keep them the same size as much as possible. It is recommended to cut them into chunks about 2 centimeters. This way, the heat is more evenly distributed and they are not easily cooked to a pulp. At the same time, control the temperature of the slow cooker at around 90 degrees Celsius, and the time should not exceed 3 hours.

Adding some ingredients that can fix the pulp is also very important. For example, adding a little cornstarch or pectin can help apples maintain their shape. Choosing apple varieties with moderate hardness is also crucial. Green apples are very suitable.

It is recommended to stir the apple chunks every half an hour to avoid the apples at the bottom being overheated and becoming too soft. If there is too much soup, you can open the lid a little bit to let the excess moisture evaporate.

Can you make a crust directly in the slow cooker?

A slow cooker is not suitable for making pie crusts. The finished product will be very unpalatable. Mainly because the temperature of the slow cooker is too low. At most, it is only about 100 degrees Celsius, which is far from reaching the temperature above 180 degrees Celsius required for baking pie crusts. The made pie crust will be particularly soft and saggy.

The heating method of the slow cooker is also a problem. Heating from the bottom will make the pie crust heat unevenly. The degree of doneness on the top and bottom is completely different. In addition, the water vapor in the pot will make the pie crust wet and soft, without any crispy texture at all.

It is recommended to bake the pie crust in an oven so that the temperature and heat can be well controlled. If there is no oven, you can use a frying pan to fry the bottom of the pie crust first. At least this can ensure that the bottom is crispy. The made pie crust should be eaten while it is hot. If left for a long time, it will become soft.

Is McDonald's apple pie fried or baked?

McDonald's apple pie is made by frying. This is also the key to its particularly crispy crust. Although many people now think that fried foods are not healthy enough, this cooking method can indeed make the pie crust golden and crispy.

To fry an apple pie, the oil temperature needs to be controlled between 170 and 180 degrees Celsius. It takes about two or three minutes to fry until the surface is golden. This high-temperature and quick-frying method can make the pie crust have distinct layers, be crispy on the outside and tender on the inside, and can lock in the moisture and fragrance of the filling