How to thicken apple pie filling?

Apple pies are the epitome of comfort food, especially when they’re freshly baked and fill your house with a mouth-watering aroma.

Slicing into a hot apple pie only to discover that the filling is runny and inedible is a huge disappointment, so we’ve created a simple step-by-step guide to help you thicken your apple pie filling to perfection every time. .

How do you thicken apple pie filling?

The best way to thicken the apple pie filling before baking is to add a little cornstarch, tapioca starch, or flour to the mixture. To fix a runny cake that’s already been baked, simply let it cool to see if it solidifies naturally. If not, you can put it back in the oven for a little longer.

In the following article, we explain the different types of thickeners you can use to get the best results and how to deal with every apple pie situation you may find yourself in.

Thicken the apple pie filling

Not all fruit tarts thicken the same way, and apples are in a league of their own when it comes to baking, so you want to make sure you use the right thickener to get the job done.

Apples are high in pectin, which is used as a thickening agent for jams and jellies, so it naturally helps thicken your pie filling. The more acidic the variety of apple you use, the more pectin it will have.

Of all the types of fruit tarts, apple tarts need the least help to thicken, but the pectin isn’t always enough to get the consistency you want, especially if you don’t use standard table sugar, which aids in consistency. pectin to thicken

Before we talk about thickening agents, it’s important to note that the type of top crust you cover your filling with will influence how thick the sauce will be.

If you have a lattice or streusel type top crust, more liquid will evaporate during the cooking process, creating a thicker sauce. A solid crust will prevent this type of evaporation.

If the steam can get out of the crust, use a little less thickener.

With any of the thickeners mentioned, mix them with the sugar before adding them to the filling. This will evenly distribute the powder and help prevent clumps from forming.

Without further ado, here are the best ways to thicken your apple pie filling.

1. Transparent jelly

If your apple pie filling needs a little extra help to thicken properly, our best recommendation is to use Clear Jel.

Clear Jel is a type of modified corn starch that we love for fruit pie fillings, particularly apple pie filling. It starts to thicken as the pie cools, so don’t be alarmed if your pie seems a bit wobbly when you take it out of the oven.

Clear Jel’s modifications give it more thickening power than flour, but it doesn’t harden or get a gummy texture like cornstarch. It remains smooth and does not have a noticeable graininess or dullness.

The other great advantage of using Clear Jel to thicken your apple pie is that it can be frozen.

If you want to bake several pies at once and freeze them for the future, you won’t risk the thickening agent causing the filling to break down and runny.

The amount of Clear Jel you need will depend on the type of apples you use. Start with 1/2 teaspoon for every 1 cup of fruit.

2. Regular corn starch

The obvious advantage of thickening your apple pie filling with cornstarch is that you probably have a box ready for action in your pantry right now. Cornstarch has been the standard for thickening just about anything for generations.

While cornstarch has little to no flavor that could contaminate your pie filling, and it will thicken your sauce nicely, it’s best used when you can add it to a hot liquid.

This is not possible for a pie filling, and may result in a slightly cloudy appearance.

But honestly, not many people take the time to test their pie filling for clarity before putting it in their mouths, so it’s a very viable option.

You should use about ½ teaspoon for every cup of fruit.

3. Tapioca starch

Cornstarch is the preferred thickening agent for almost all edibles, but tapioca starch is gaining the upper hand on this staple.

Although either thickening agent can get the job done, they each have their strengths and weaknesses, especially when it comes to baking apple pies.

When tapioca starch is used as a thickening agent in apple pie, it gives the filling a glossy, light appearance, but at the cost of a slightly sticky texture.

If you decide to use tapioca starch to thicken your pie filling, you will need to mix the filling and let it rest for 15-30 minutes before baking. This allows time for the tapioca to soften, as the starch in the tapioca is released at low temperatures.

You will need to use about ½ teaspoon of tapioca starch for every cup of apple you use in your pie.

4. Flour

Like cornstarch, thickening your apple pie filling with flour is super convenient because you probably already have it in your pantry. However, it will also give your pie filling a cloudy appearance.

Flour isn’t as starchy as pure starches, so you’ll need to use more flour than any of the other options to get the same results.

This can be a blessing if you’re not sure your sauce will thicken on its own. Sometimes, less is more.

You will need between 1 ½ and 2 teaspoons of all-purpose flour for each cup of fruit.

How to fix watery apple pie after baking

If your cake has been baked and cooled and still seems too runny for your liking, there’s still a way to fix it.

The first measure is to let the cake cool completely, even overnight if necessary. The filling will naturally thicken as it cools, especially if you used any of the thickening agents above.

You can always reheat the cake when you are ready to eat it.

If letting it cool doesn’t work as expected, your next option is to put it back in the oven to cook longer. Unlike custard pies, like pumpkin pies, it’s nearly impossible to overbake apple pie.

However, you can burn the crust, so if the crust is already quite golden, cover the edges with aluminum foil to protect them first.

Review of thickening agents for cakes [Table]

Here’s a quick rundown of all the thickening agents you can use to fix that runny apple pie.

Related questions

Before you go, we’re willing to bet you still have a few questions floating around in your head. Below, we’ve put together a few apple pie-related questions for you to consider.

Why is my apple pie dry?

A dry apple pie is very disappointing and is probably caused by the type of apple you have chosen to bake.

Some apples don’t soften very much when cooked, while others turn into a runny mush. If your favorite apple never seems to cook well in pies, try soaking or simmering the apple slices before adding them to the pies.

Here’s how to do it: 

• Soaking Apple Slices Before Baking: Spread the apple slices on a cookie sheet with a rim to catch any liquids. Sweeten the slices and let them sit for up to 30 minutes. By then, they should be soaked in their own juices and already softer than when freshly cut. If not, you can add a little water or juice and leave the slices to soak for longer.
• Simmering Apple Slices Before Baking: If you don’t have enough time to soak the slices, consider putting them in a large saucepan with a little water or spice juice and simmering for 10-15 minutes. minutes. This should release their natural juices and soften the apples before you bake them.

Can I use Gala apples for apple pie?

Gala apples are not ideal for making an apple pie. The fruit’s flesh is crunchy and easy to bite when raw, but breaks down quickly when exposed to heat , turning into mush if used as a pie filling.

Red Delicious apples aren’t good for baking either, but Golden Delicious apples are perfect for apple pie, especially when paired with a tart apple like a Granny Smith. Pink Lady apples also cook well in pies.

What to do with leftover apple pie filling?

There are many things you can do with your leftover apple pie filling, depending on how much you have left.

If you have enough for another whole pie, but don’t feel like baking two at once, you can simply freeze or can the filling for future use.

If you don’t have both, try some of these options:

• Spread it on the pancakes
• Use it to flavor your oat flakes
• Fill small pies or pies made with leftover pie crust
• Mix it with the chia pudding
• Heat it up and use it as a topping for ice cream.