Under The Peel.
Amongst all fruits apple is the most famous for making pie. Not only are they great on their own they can be paired with many other fruits, from blackberries and plums to raisins and even cranberries.
Although apples are very versatile there are still rules to follow to ensure your pie comes out perfect everytime. With over several thousand types of apple in the world and over a hundred just grown in the UK not any apple will be up for the job. Each apple variety is unique in more than just flavour but in structure too.
Typically you want to avoid those that are grainy or soft such as bramley or golden delicious, these tend to cook down to a mush, not great for pie but can be good for crumbles. Secondly you want to choose more than one apple type, where some are tart like the famous granny Smith others are sweet like the classic Cox, experimenting and mixing two or even three apple varieties make for a flavour developing bite.
Most importantly to avoid a troublesome soggy pie the apples must be macerated. There are several methods from tossing in sugar and lemon juice to precooking in a pan. Maceration draws out the water from the apples and softens them making them a little flexible to they don't break up when mixing in your spices. The excess water can be thrown away or boiled down to make a concentrated syrup as the sugars caramelise can then be added to the pie intensifying the flavour.
If you haven't already worked it out. Apples make for a beautiful pie. Still not convinced? Try one of mine and you'll never look back.