is it necessary to peel the apples for making apple pie ?

Answer 1

no it isn't necessary to peel apples for making a apple pie.
If you leave the peels on you keep all the nutritional factors of the apple in the pie as well.
I think it is more of a personal liking or disliking...But taking the peels off also makes it so the apples get soft and you don't bite into the hard skin of the apple when eating the pie.
You can try it both ways and see which way you prefer.
Good luck.

Answer 2

Yes, because when you are eating the finished product the peels are impossible to cut through. Plus the apples have to be peeled to help the apples create the sugary syrup that makes an apple pie what it is.

Answer 3

It's not necessary, but be aware that some apple peels can remain a bit chewy. Also, the peels of apples may make it more tart. Lastly, the peels turn dark and may not be as aesthetically pleasing as you'd like.

Answer 4

Apple Pie 8 servings 1 recipe Flaky Butter Pie Crust (recipe follows below) 3/4 cups sugar 1/4 cup all purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 6 cups thinly sliced, pared, tart apples 2 tablespoons butter Heat thr oven to 425ºF. Prepare pastry and line pie pan. Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40-50 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~... Flaky Butter Pie Crust Serving Size : 2 9-inch pie crusts 3-1/4 Cups All Purpose Flour 1 Tsp Salt 1/2 Cup Cold Unsalted Butter 2/3 Cup Cold Butter Flavor Lard 4-5 Tbsp Ice Water In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.

Answer 5

LOL!!

YES! If you dont do it the peel will get harder while baking get stuck in the teeth and ruin the softness of a good apple pie

I suppose you seen the movie "american pie" - so yeah... I like the apples shaved ;)

Answer 6

That is the preferred way, but I have seen pies with the peel on the apple. Didn't care for it.

Answer 7

Once I read that apples don't have to be pilled because they are healthier when you eat them as they are.
Still, when you make an apple pie you should pill them.You don't want one of your guests to come across on a peel while eating, right? At least I don't....,

Answer 8

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CRUST (recipe makes one double crust): 2 1/2 cups white flour 2 tbsp. sugar 1/4 tsp. salt 1/2 cup cold butter, broken into small pieces 5 tbsp. cold vegetable shortening 8 tbsp. ice water Measure the flour, sugar and salt togetherl. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Add filling (see below) Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top. FILLING 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Pinch of salt 8 medium sized apples (a medium apple = about 1 cup) 2 tablespoons margarine Heat oven to 425 degrees. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top. OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 9

Yes, otherwise you'd have the peels getting stuck in people's teeth.

Answer 10

no but if you don't, when the apples cook the skin will start to come off and then when you go to eat it you going to have apple skin allover. my advice is to peel the apples.