Gingerbread Apple Pie Cake Recipe (2024)

FAQs

Is it better to use flour or cornstarch for apple pie? ›

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 best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste.

Thickening properties: Potato starch has the greatest thickening power of all the common starches and thickens at moderate temperatures. You'll need larger amounts of potato starch, similar to regular flour.

Cornstarch Substitute for Fruit Pie Fillings

You can also use tapioca starch if you have it handy. Just be sure to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch in the recipe.

The Bottom Line

Glass pie pans are the way to go for the best pies, but it doesn't mean you can't bake pies in ceramic, steel, or aluminum pans, too. It just might take a little longer to get the flakiest crust in these other types of pans.

Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Should you cook your apples before putting them pie? ›

Baking the apple slices first. It's the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It's also how you get a generous amount of pie filling without the dreaded giant empty cavity under the lid.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Use flour or cornstarch to thicken the filling and help prevent a soggy bottom crust. For an extra special treat, serve with vanilla or cinnamon ice cream or a dollop of whipped cream.

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

Like gelatin and cornstarch, tapioca is clear when thickened and maintains a slight chewy texture, making it good for setting the glazes that top fruit tarts. It is also an excellent thickener for double-crust pies.