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!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.