- 1 Do you cook apples before putting them in a pie?
- 2 How do you thicken apples for pie filling?
- 3 Can you put raw apples in a pie?
- 4 How long does homemade apple pie filling last?
- 5 How do I keep the bottom of my apple pie from getting soggy?
- 6 How do you keep a pie from getting soggy on the bottom?
- 7 Why are my apples mushy in my pie?
- 8 How do you thicken pie filling after baking?
- 9 Why is my homemade apple pie watery?
- 10 Can you use Gala apples for apple pie?
- 11 How many pounds of apples do you need for a pie?
- 12 How many apples is 3 lbs?
- 13 Is it OK to make apple pie filling ahead of time?
- 14 Can I use outdated pie filling?
- 15 Do you have to refrigerate apple pie filling?
Do you cook apples before putting them in a pie?
Fresh Apples Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.
How do you thicken apples for pie filling?
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that’s already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.
Can you put raw apples in a pie?
If you’ve been filling your apple pies with raw, thin slices of fruit, it’s time to rethink your strategy. Sautéeing the apples along with sugar and spices will add a deep, rich caramelized flavor to your pie.
How long does homemade apple pie filling last?
Homemade apple pie filling from scratch will keep in the fridge for 4-5 days. If you’re going to make this way ahead of time, I recommend sealing it in an air-tight container and freezing it. Homemade apple pie filling will last 2-3 months in the freezer.
Prevent a Soggy Bottom Pie Crust
- Bake it Blind.
- Choose a Rack.
- Brush the Bottom.
- Use a Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Fill It While It’s Hot.
7 Tips to Help You Avoid a Soggy Pie Crust
- Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
- Blind-bake your crust.
- Fight the puff a better way.
- Egg wash.
- Seal your crust with chocolate.
- Drain the fruit.
- Use thickeners.
Why are my apples mushy in my pie?
Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.
How do you thicken pie filling after baking?
The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.
Why is my homemade apple pie watery?
Why is my apple pie so runny and the bottom crust so soggy? These are the two most common laments from the home baker, and there is one culprit for both problems: moisture. As they cook inside the crust, apples exude juice. The juice makes the pie filling runny and the crust soggy.
Can you use Gala apples for apple pie?
Golden Delicious: If you prefer a sweeter, softer pie, Golden Delicious apples are the way to go. This variety is so sweet that many bakers actually use less sugar in their recipe when baking with Golden Delicious apples. Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie.
How many pounds of apples do you need for a pie?
To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie. We especially love these varieties of apples for baked desserts and pie: Granny Smith — Your standard, never-fails baking apple.
How many apples is 3 lbs?
If a recipe calls for three pounds of apples, you can buy 10 apples and feel confident you’ll have all you need. This is also helpful when trying to decide between purchasing loose apples or bagged apples.
Is it OK to make apple pie filling ahead of time?
And you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge; or even farther ahead, and freeze it. When the time comes to assemble the pie, your filling’s ready to spoon into the crust: just like Comstock in a can, only tastier.
Can I use outdated pie filling?
Properly stored, unopened cherry pie filling will generally stay at best quality for about 3 years, although it will usually remain safe to use after that. Discard all cherry pie filling from cans or packages that are leaking, rusting, bulging or severely dented.
Do you have to refrigerate apple pie filling?
The precise answer depends to a large extent on storage conditions – keep opened apple pie filling refrigerated and tightly covered. To maximize the shelf life of apple pie filling after opening, refrigerate in a covered glass or plastic container.