There are few applications for apples that rival the comfort and universal appeal of homemade apple pie. No matter what your preferred apple pie recipe dictates, you might want to employ this flavor-enhancing trick next time you bake one.

After creating your apple pie filling, let the juices trickle out for "an hour or so" at room temperature so that the seasoned apples can release a good deal of their water. If you have time, let it sit for another hour, then add the leftover liquid to a pot and reduce it by about half until it reaches a syrupy consistency before adding it back into the filling.

With so many apple varieties to choose from, it can be overwhelming to decide which kind to use for your pie. Food writer and recipe developer Aaron Hutcherson suggests using a few different varieties to yield "complex flavors and textures," including the Braeburn, Golden Delicious, and Granny Smith.