What kind of flour is best for making apple pie?

The best flour for making apple pie is a matter of preference, but here's a breakdown of common options and their characteristics:

All-Purpose Flour:

* Pros: Widely available, versatile, and generally reliable for most baking needs.

* Cons: Can be a bit too soft for a flaky crust, especially if the gluten content is low.

Cake Flour:

* Pros: Very fine texture, low in protein, resulting in a tender crust.

* Cons: Might be too delicate for a sturdy pie crust, especially if you're not experienced with using it.

Pastry Flour:

* Pros: Specifically designed for pastries, with a medium protein content that balances flakiness and strength.

* Cons: Can be harder to find than all-purpose flour.

Bread Flour:

* Pros: High protein content, leading to a chewy, resilient crust.

* Cons: Can be too strong and tough, making the crust difficult to work with.

Recommendation:

* For a flaky crust: Pastry flour is the ideal choice.

* If pastry flour is unavailable: All-purpose flour is a good substitute, but try to use one with a higher protein content (around 11%).

Other tips for a great apple pie crust:

* Use cold butter: This helps create the flaky layers.

* Don't overwork the dough: Overworking develops gluten, making the crust tough.

* Chill the dough: Chilling allows the butter to firm up, ensuring flaky layers.

Ultimately, the best flour for your apple pie depends on your preference for crust texture and your baking skills. Experiment with different types and see what you like best!