The texture of the apples in a pie can vary based on personal preference and the specific recipe being used. Some pie recipes call for apples that are cooked until they are soft and tender, resulting in a softer texture in the pie filling. Other recipes may leave the apples slightly firm or crunchy for those who prefer more texture in their pie.
To determine if your apple pie is done cooking, it's best to rely on other indicators rather than the texture of the apples alone. Look for a golden-brown crust and bubbling filling as visual cues that the pie is properly cooked. Additionally, inserting a toothpick or a sharp knife into the pie can help you gauge if the apples are cooked through. If the toothpick or knife easily goes through the apples without resistance, they are likely cooked.
If you prefer softer apples in your pie, you can pre-cook the apples slightly or choose apple varieties that naturally become softer when baked. However, if you enjoy the crunchier texture, you can use apples that hold their shape better when cooked, such as Granny Smith apples.
Ultimately, the desired texture of the apples in an apple pie is subjective, so feel free to adjust the cooking time or apple variety based on your personal preference.