how to tell if apple pie is done

It is ideal to know how to tell if apple pie is done.

As a self-taught baker and one with a great love for Apple pie, this is one of the common questions I was fond of asking other bakers.

Baking, as we all know, necessitates meticulous attention to detail. 

The end product of a meal or dessert can be determined by a small change in coloring or the presence of something absent before.

There are various methods for determining whether an apple pie is done. The color of the crust is one of the most important and visible of them.

How To Make The Perfect Apple Pie

the perfect apple pie

Okay, now I’ll tell you how to bake the perfect apple pie, which is my favorite part.

I’m sure the majority of you would disagree with my tactics.

Based on personal preference and experience, we all have different ways of manufacturing things.

Things To Look Out For While Making An Apple Pie

There are several things to watch out for when baking an apple pie.

things to look for

The types of ingredients used, the apple’s characteristics, the temperature of the ingredients, and so on. All of them are equally important.

Ingredients Used

The sort of ingredient used in an apple pie, or any pie for that matter, influences the major conclusion.

Crust, flour, butter, brown sugar, egg, cinnamon, lemon, and, most significantly, apples are the main ingredients.

I’m sure you’re asking why lemon is included in the ingredients. This is because the presence of acid hinders the formation of gluten.

The primary concept is to use at least one teaspoon of acidic natural ingredients.

If you don't have any lemons, you can use vinegar or juice, particularly citric juice.

Types of Apples to Use

types of apples

To me, this is the most crucial factor. This is because apples come in a variety of flavors and textures.

The state of the pie will be determined by the type of apple you select. Is it going to be mushy or firm?

The Granny Smith apple is the best apple to use. After years of research, I’ve discovered this.

The majority of people prefer sweeter apples, such as Fuji apples. Sweeter apples, on the other hand, make the filling mushy.

I prefer to use a slightly acidic apple. For the same reason, most people like McIntosh apples.

It’s all a matter of personal taste. I, like other bakers, prefer Granny Smith apples.

It’s not only the healthiest Apple variety, but it’s also a blend of sweet and sour flavors that don’t cancel each other out. It will also give the filling more structure.

Tip: never use overripe apples for your apple pie.


the add ins

The extra components you add, such as sugar, salt, cinnamon, and, most crucially, thickeners, are what this refers to.

Without a thickener, a pie isn’t complete.

This is what decides whether a pie is soggy or solid. Flour, cornstarch, and tapioca are the most frequent pie thickeners.

Though they all have their weaknesses. I always choose flour because it’s the safest option and what I usually have on hand.

The Temperature of the Ingredients

When creating the pie crust, the temperature is crucial. It’s critical to keep the components as cold as possible while creating the dough to avoid melting.

Don’t forget to chill the dough before using it. Depending on your preferences, you can do so for as long as you desire.

How To Make Well-Cooked Pie Crust/ Pie Dough

make well cooked pie crust

To make pie crust, you’ll need four main ingredients: ice water, flour, butter, and salt. Sugar and other ingredients are optional.

I always recommend all-purpose flour, but if you don’t have any on hand, you can use pastry flour instead.

You can use any type of fat because they all work well, so pick your favorite. I prefer butter because it produces a considerably superior crust.

Add just enough water to keep the dough from crumbling.

Also, as I previously stated, add an acidic beverage such as vinegar or lemon juice. 

This prevents gluten from growing, making the dough simpler to deal with.

The addition of salt and sugar enhances the flavor. Though the sugar is optional, it is necessary to add enough salt to give the crust the right flavor.

After making the dough, leave it to refrigerate for as long as you want before beating.

How To Make The Perfect Pie Filling

apple pie filling

The debate over whether or not to peel apples when cooking apple pie is never-ending.

It all comes down to personal preference, just like everything else here.

Unpeeled apples provide texture and color to the pie, but they may hinder the apples from merging when baked.

On the other hand, a peeled apple yields a beautifully soft pie.

Although many people assume that when the peel is removed, the nourishment is lost.

Should You Pre-cook Your Apple Pie?

precooked apple pie

Pre-cook the apple with your favorite thickeners and spices. The purpose of precooking isn’t to soften the apple because it will still be baked.

We do this to extract the apple juice. It will be thicker and less likely to go soggy as a result of this.

Use different thickeners asides from flour. The more the better.

Another common question is: how do you tell when the apple is done?

Precooking is mostly used to extract the juice. When the apple’s juice becomes visible during cooking, you know it’s done.

Tip: Before putting the filling in the pie crust, I always recommend a thin coating of beaten egg whites. It would help the filling adhere to the crust better.

How To Tell If Apple Pie Is  Done

tell if apple pie done

So how do you know when an apple pie is done? There are a few different ways to tell if an apple pie is done other than the color of the crust.

A golden-brown crust usually indicates that a pie is done. I prefer a brown crust over a white crust.

It’s more flavorful, and the filling won’t be as doughy or mushy in the middle.

The sort of pie plate you use is also important. Using a glass pie plate is useful since it makes determining when an apple pie is done much easier.

You can tell if a pie is done just by looking at the bottom crust. This is the easiest way to tell.

What if the Bottom Crust Is Invisible?

If the bottom crust isn’t visible due to the bowl or foil used, keep an eye out for juice bubbles around the edge or open spots on the top of the pie.

The presence of juice indicates that the apple pie is done.

If the pie has a full crust, this method won’t work because there won’t be any open spaces for the juice to escape.

How Long Does It Take To Be Ready for Consumption?

ready for consumption

If the pie has a top layer, I recommend brushing it with egg or syrup.

Depending on the color change in the apple pie, it should take about 30 to 35 minutes to fully bake it.

It is advised to leave the pie to cool preferably overnight.

Many people think there is no such thing as an overcooked apple pie.

That is, on the contrary, untrue. Apple pies that have been overcooked lose their flavor quickly.

The outside of the edge should be hard, but the inside should be a little jiggly.

The color should be golden brown or darker depending on your taste.

Read Now: How to Substitute Applesauce for Eggs


Knowing how to tell if an apple pie is done would save you the stress of baking an imperfect pie.

When baking, one must exercise extreme caution. You can not only over-bake an apple pie but also under-bake it.

With all of this said, it is clear that the act of baking is purely a matter of personal preference.

If the methods are too onerous, store-bought pie crust mixes and readymade pie fillings are available.

I hope you found the information in this article useful. Thank you very much for your patience.