topic Re: New Pie Territory in Kitchen

New Pie Territory

ECBG — Sun, 25 Nov 2018 23:54:37 GMT

Tonight I finally have some time to take care of a problem. I'm "rebaking a fruit pie. I have read that greased aluminum foil can be inserted into the open area where slices were removed and rebaked. It's that or nothing.

We like fruit pies with the fruit cooked. We don't like an apple pie to be practically uncooked apples sitting in crust. Baked apples aren't served half raw, I don't get this trend. Anyway...

My cousin brought this absolutely beautiful apple pie that had easily 80% uncooked apples. I like a pie to be 1. Sweet and 2. Throughly cooked.

Don't make a pie with little sugar or slightly cooked fruit. If I want uncooked fruit, there's a wide variety at the store.

Re: New Pie Territory

phluphy — Mon, 26 Nov 2018 00:02:28 GMT

This happened to me yesterday, I got up early and baked my usual pies, the apple

after baking for 45 min. was taken out of oven....I did use different apples this time,

so that might have been the problem. I usually wait till some of the juices come out on top of the crust. Anyway, not knowing I served the pie and they were not all soft, and I did try to bake it again but to no avail, put the foil inside and it burnt and so did the crust. Sooooooo I baked another pie today, had to take this one to

someones home. It turned out perfect...different apples and it did bubble on top.

I do not like my apples not baked and still hard in the pie. Thanks for the post!!

Re: New Pie Territory

ECBG — Mon, 26 Nov 2018 00:27:31 GMT

@phluphy wrote:
This happened to me yesterday, I got up early and baked my usual pies, the apple
after baking for 45 min. was taken out of oven....I did use different apples this time,
so that might have been the problem. I usually wait till some of the juices come out on top of the crust. Anyway, not knowing I served the pie and they were not all soft, and I did try to bake it again but to no avail, put the foil inside and it burnt and so did the crust. Sooooooo I baked another pie today, had to take this one to
someones home. It turned out perfect...different apples and it did bubble on top.
I do not like my apples not baked and still hard in the pie. Thanks for the post!!

@phluphyI covered the top of the pie with aluminum foil because I didn't want any more browning. I taught Foods and Adv Foods for the 37 years I taught, although, my concentration was in Design, I prefered the Interior Design courses where I wrote the curriculum for the state.

Re: New Pie Territory

oceantown — Mon, 26 Nov 2018 01:23:51 GMT

@ECBG

I love homemade apple pie, and I love the apples cooked! I follow the baking instructions that my mother-in-law taught me. I start the pie at 450 degrees and bake for 10 minutes, then turn down the temp to 300 degrees and bake for 60 minutes more, or until juice begins to bubble through slits in crust. I bake the pie with a pie shield which covers the edge so it does not over-brown.

I made an apple pie for Thanksgiving, so thought I would share a pic.

Edited to add: I forgot to mention, I use Golden Delicious apples.

Re: New Pie Territory

ECBG — Mon, 26 Nov 2018 01:35:40 GMT

@oceantown wrote:
@ECBG
I love homemade apple pie, and I love the apples cooked! I follow the baking instructions that my mother-in-law taught me. I start the pie at 450 degrees and bake for 10 minutes, then turn down the temp to 300 degrees and bake for 60 minutes more, or until juice begins to bubble through slits in crust. I bake the pie with a pie shield which covers the edge so it does not over-brown.

I made an apple pie for Thanksgiving, so thought I would share a pic.

Edited to add: I forgot to mention, I use Golden Delicious apples.

@oceantownThat is absolutely beautiful! I just didn't have time working all the time it was much easier to do pumpkin without a tip crust.

You brought back those cherished memories of my Foods students when they created beautiful pies and cakes for the first time.

I know your pie was amazing!!!

Re: New Pie Territory

ECBG — Mon, 26 Nov 2018 02:10:29 GMT

The pie is back in the oven for a last time. It did improve somewhat. The apples may be a variety that won't cook to a softer texture. I can see why this one was left.

Re: New Pie Territory

Sooner — Mon, 26 Nov 2018 02:25:06 GMT

@ECBG We are the same way about apple pie! We love crispy apples to eat, but not crispy apples after they are baked in pie! No squeaky green beans for us either! LOL!!

Our favorite apples are Cortlands but they are only available around here once in awhile.

Re: New Pie Territory

oceantown — Mon, 26 Nov 2018 03:14:29 GMT

@ECBG, thanks so much!

I love apple pie, but you are right, a double crust pie is more work, and peeling and slicing 6 apples is time consuming, especially since I slice the apples very thinly.

Our teen granddaughter made a walnut pie which was delicious, and daughter made pumpkin.

Re: New Pie Territory

fanb — Mon, 26 Nov 2018 03:33:29 GMT

Try this old Method. Cook fruit on stove to about 50% done. Prebke bottom crust 10 minutes or so to seal bottom. Put fruit and top crust in shell and bake.

Re: New Pie Territory

Kachina624 — Mon, 26 Nov 2018 07:01:56 GMT

I have an apple pie recipe where you thoroughly bake the apples in a pre-baked crust in 9 minutes. It has a crumb topping. You could put your pie in your microwave just a few minutes and it will be perfect.

Re: New Pie Territory

Nightowlz — Tue, 27 Nov 2018 18:53:21 GMT

How about a chocolate pudding pie in a pie shell that's not cooked. LOL!!!

I did that when I first got married. I did not know anything about cooking.

Re: New Pie Territory

phluphy — Wed, 28 Nov 2018 15:59:52 GMT

Thanks for the input, I too bake the apple pie at a high temp and then lower it. My pie does look like yours only a little browner. I have the crust pie shield but did not use it this time. My boo boo. Was busy with other things.

I use Mutsu apples, get them every year at the apple farm, Windy Brow, but am not as close as I used to be. Cortlands are good also. I have learned from my mistakes this year..I do love to bake. Made a pumpkin last night for

my GS, coming to visit...he took most of it with him. Thanks everyone for your great results in baking!!

Re: New Pie Territory

loriqvc — Wed, 28 Nov 2018 17:24:26 GMT

I bake a lot of apple pies all year long, and a gadget that I recently discovered to be worth its weight in gold is the Progressive 16-slice apple slicer, available on Amazon and sometimes at local baking supply stores. You have to use a fair amount of pressure to get it through an apple, but the beautiful uniform slices it produces are wonderful for pies (or snacking), and it has a little "pusher" to help you release the slices and core without having to touch the sharp cutting edges. I never used the eight-slice version because I would've had to reslice the apples to get them to the right size/thickness and it was faster to just use a knife, but the 16-slicer is a real timesaver.

Happy baking!

Re: New Pie Territory

Honeybit — Wed, 28 Nov 2018 18:28:48 GMT

What an interesting post -- I had never heard of "rebaking" a pie.

Even though I like apples, apple has never been one of my favorite pies. I did taste a sample of one of Sam's Club's apple pies just before Thanksgiving (it was one of the very large size pies). What I liked about it was that the apples were quite firm and not the "mush" that ruins some apple pies for me -- sounds like that may be exactly the apple pie you didn't like.

At any rate, I'm glad to know rebaking is possible. Thanks for sharing.

Re: New Pie Territory

kitty60 — Wed, 28 Nov 2018 23:26:19 GMT

You have to be careful, some apples will not cook down and remain firm. Some people like this. I for one like a cooked soft apple in my pie. Grew up near several apple orchards and love crispy apples, soft cooked!

Re: New Pie Territory

PA Mom-mom — Thu, 29 Nov 2018 00:13:06 GMT

@ECBG This was an interesting post! I don't know if you are still monitoring it, but I'm just getting back after a long Thanksgiving. I never heard of rebaking a pie. After 50 years of baking pies, I'm pretty well set in my ways. I know what kind of apples I like (Macintosh) and whether or not to top the pie ( apple, yes; other fruits and pumpkin, no). These days, I don't have time to experiment on the holidays. If you are going to change something out for a holiday, I would suggest you practice with the new ingredient before the holiday. These days I know to nearly the minute how long it will take to make and bake a pie to doneness.