I am making apple pies. Do apple pie experts prefer to precook their apples before baking?
I am making apple pies for a charity event at my local farmer's market. Normally, I just put my filling (raw apples plus sugar and spices and a touch of tapioca) into my crusts and bake. But I have seen several recipes (i.e. Midge's Brown Butter and Cheddar Apple Pie) that precook the apples, and I was wondering what chefs here normally do and why. Also any tips on dealing with pie pastry are appreciated. I still a bit intimidated working with pie crust!