Is light or dark brown sugar better for pie?

Light brown sugar is subtle, while dark brown sugar has a more intense molasses flavor. You can use them interchangeably in any recipe that calls for brown sugar, per your preference. I always bake with dark brown sugar as I like the additional punch of flavor.

What can I use in place of brown sugar for apple pie?

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you’ll want to take into account how the extra moisture may affect the outcome of your recipe — especially when it comes to baking.

Can I use dark brown sugar instead of brown sugar?

Most brown sugar you’ll find at the store is actually refined white sugar that has been mixed with molasses. For the most part, dark and light brown sugars can be used interchangeably in recipes, as technically dark brown sugar simply has a slighter higher molasses content.

What is the difference between light and dark brown sugar?

The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5\% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5\%).

Should you cook the apples first for apple pie?

To make apple pie from cooked apples, cook the apples and sugar in boiling water for five to seven minutes. It makes the apples a little more tender. If you like the apples in your apple pie to be falling apart, cooking them first helps achieve that goal.

What kind of apples make the best apple pie?

We especially love these varieties of apples for baked desserts and pie:

• Granny Smith — Your standard, never-fails baking apple.
• Honeycrisp — Extra crisp and always holds firm after baking.
• Jonagold — Tart with a bit of sweetness.
• Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.

Is it better to pre cook apples for apple pie?

Precooking the apples gets you one step ahead of that process; it releases the fruit’s liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.