"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. The crust also freezes well, as most of the pies in supermarket bakeries are merely defrosted and placed out for sale."
"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."
Pies from apple farms and skilled bakeries typically use better ingredients and proper techniques, producing superior flavor and texture. Store bakeries can also offer luscious apple pies, while many supermarket pies use oil-based crusts that are fully blended with flour, resulting in a thick, grainy, shelf-stable crust that freezes and defrosts well. Ideal apple pie has a thin, tender, flavorful crust and evenly sliced apples tossed with the right sugar and spice, made from tart, juicy apples that yield a luxurious, saucy filling. Poor pies show pasty, thick crusts that hide apples or contain dry, under-baked, rubbery chunks. Nutrition information refers to a 113-gram, four-ounce small slice.
Read at The Mercury News
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