Reading some of the online comments about unpeeled apples in apple pie, I was initially quite skeptical. There aren’t a whole lot of apple pie recipes to be found that called for unpeeled apples: The main criticism seemed to be that leaving the peel on created a texture that wasn’t suitable for pie, mostly because the apple flesh got too soft, while the peel did not.
Eventually, though, I adapted this unpeeled apple pie recipe from Better Homes and Gardens. I didn’t have premade pie crust on hand, so I made my own, using this all-butter pie crust recipe from Inspired Taste that I’ve had luck with in the past.
In order to address the texture issue, I chose a thin-skinned apple variety, (Gala, in this case), rather than my standard sturdy-skinned Granny Smiths, and I par-cooked the apple slices beforehand, which is supposed to help them retain their structure, rather than get mushy.
The easiest way to par cook your apple slices is to pour boiling water over them, cover them, and let them sit for ten minutes. Pour off the water, add sugar, lemon juice, and flour to the apple slices, then ladle the mixture into the pie pan, being sure to drain off the liquid at the bottom.
The verdict? This pie was really good—one of the better ones I’ve made, in fact. The peel added a slightly different texture, but not so different that it was jarring, while the filling had all of the apple goodness I expect from a homemade pie. I suspect the par cooking made the difference, as the apple slices maintained their shape while the peel still had enough baking time to soften. Next time I make apple pie, I’ll be par cooking them again, and probably leaving the peel on as well.
No-peel apple pie recipe
Table of Contents
Adapted from Better Homes and Gardens:
Ingredients:
- 2 pie crusts, for a 9-inch pie pan
- 8 cups sliced, unpeeled apples, from a thin-skinned variety, such as Gala, Braeburn, or Jazz apples
- 2 tablespoons lemon juice
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Cream for brushing on the top of the pie
- Granulated sugar for dusting on the top of the pie
Instructions
Core and slice unpeeled apples, for a total of 8 cups. Place apple slices in a bowl, pour boiling water over top, and cover. Let sit for ten minutes, then drain off water. Once apple slices have been drained well, add in ½ cup sugar, 2 tablespoons flour, lemon juice, cinnamon, and nutmeg. Mix well.
Roll out the first pie crust, and place in a 9-inch pie pan, letting the extra hang over the edge. Ladle in apple pie mixture, being careful to strain out the liquid at the bottom of the bowl.
Roll out second pie crust, and lay over the apple pie filling. Crimp the edges, then cut small vents on the top of the pie. Brush top of the pie with cream, and sprinkle sugar over the top. Cover the edges of the pie with aluminum foil to prevent the edges from burning.
Place in an oven at 375°F. After 30 minutes, remove the aluminum foil and bake for another 30 minutes, until the crust is golden.