"A few things to know about supermarket pies: Unlike homemade crust that relies on the careful incorporation of butter and flour, most supermarket crusts are made with oil, which is fully blended with the flour. The result is a thick, grainy crust that, while far less pleasing than a butter crust, is shelf-stable, as it remains intact as it absorbs the moisture of the apple filling."
"A great apple pie has a thin, tender, flavorful crust and is filled with loads of evenly sliced apples tossed with just the right amount of sugar and spice that are perfectly cooked. The best are made with tart, juicy apples that bake into a luxurious, somewhat saucy filling. Bad apple pie has such thick layers of pasty crust that it is hard to find the apples. The worst are filled with big hunks of dry, under-baked, rubbery apples."
Apple pies vary widely in crust, filling quality, and technique. Supermarket pies typically use oil-blended crusts that create a thick, grainy, shelf-stable pastry that freezes and defrosts well. Ideal pies have a thin, tender, flavorful butter crust and evenly sliced apples tossed with balanced sugar and spice that bake into a luxurious, saucy filling. The best pies use tart, juicy apples that become saucy when baked. Poor pies feature thick, pasty crusts that obscure apples or contain underbaked, dry, rubbery apple chunks. Farm or bakery-made pies often use superior ingredients and techniques compared with many store options.
Read at www.mercurynews.com
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