Blue Ribbon Homemade Apple Pie Recipe (2024)

FAQs

Why are McDonald's apple pies so good? ›

Many pie fillings are made with a processed thickening agent that keeps the filling jelly-like and in place. But McDonald's uses a dehydrated apple powder. The powder not only thickens the filling, but it also adds that extra apple taste that you love.

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

The new version has fewer ingredients, a lattice crust, and sliced (not diced) apples. It's also healthier and is dusted with sugar on top rather than coated with brown sugar. Learn the secrets that make the McDonald's apple pie so tasty.

All of the pies sold at US McDonald's are made in Tulsa. For more than 50 years, all the pies sold in US McDonald's have been made exclusively at Bama Companies in Tulsa, Oklahoma. (Bama also makes biscuits and hotcakes for the fast-food chain.)

Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple's nutritional value once the peel is removed. Making sure you are using the correct apples – peeled or unpeeled – is a more important part of crafting the perfect apple pie.

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

It's hard to know exactly how many apples you'll need for an apple pie, but for one 9-inch pie, you probably won't need more than 10 apples. If your apples are smaller, you'll probably need 10; if they're really big apples, you'll use fewer of them.

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What is the best thickener for apple pie? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Adding an extra egg gives the pie a cake-like consistency.

It filled 11 tins.

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

The McDonald's apple slices are NOT the same apples you find in a grocery store. They are tree-ripened for higher fructose content and then sprayed in ascorbic acid (vitamin C) making them taste tangy. Also, they have nothing to do with the apples in the apple pies.

Apart from these strange ingredients, the apple pie has 230 calories per 1 serving and is high in both sodium and sugar, so there really aren't any reasons to eat this for your health. Plus, making apple pie from scratch always allows you to know exactly what is in it!

McDonald's Baked Apple Pie recipe features 100% American-grown apples, and a lattice crust baked to perfection and topped with sprinkled sugar. There are 230 calories in McDonald's apple pie.

In Australia, a persistent urban legend is that McDonald's apple pies were made of chokos (chayotes), not apples. This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes.