Kitchen

[Mersha]

I have been searching online if you should or should not cook your apple pie filling before baking.

The answer seems to be divided.

Do you cook your filling before baking or not?

Thanks!

[Pook]

My mother used to cook it first but mine always came out mushy so I don't but I use more butter in my apples.

[Snowpuppy]

I don't cook my filling either. Too mushy like canned pie filling.

[deepwaterdotter]

My grandmother used to simmer butter, flour, water, white sugar, and brown sugar in a saucepan on the stovetop.  Then she would place the raw apple slices in the bottom crust and arrange a lattice-work crust on top.  She finished by pouring the cooked liquid over the top crust.  She then baked the pie until the apples were soft.

I've never made it this way because it takes longer than a non-cooked filling.

It tasted delicious though.

Maybe it is an older method for making apple pie?

[Meowingkitty]

As I recall my mom did not cook the filling separately. I believe she did something similar to what deepwater just said. I on the other hand have never made an apple pie. 

[AuntMame]

I prebake the apple slices with sugar and butter for a short time, 400F, for 80-10 minutes. So they're not watery or undercooked in the pie. I make large deep dish apple pies with lots of apples and they sometimes remain hard after the crust is browned. 

I know some microwave the apple slices for a brief time. 

[sandy53]

I do not precook the filling.  Maybe it depends on the kind of apples you use.  I like Jonathans best, but they are hard to find here.  Lately I have been using Braeburn apples and they do not need to be precooked.

[AuntG]

We never cooked the filling until the pie was put in the oven.

[Kachina624]

Ive never cooked the filling and didn't know anybody did. My favorite recipe is to put all the ingredients in a baked pie crust, cover with a crumb strudel topping and microwave for 9 minutes.

[shoekitty]

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@deepwaterdotter wrote:

My grandmother used to simmer butter, flour, water, white sugar, and brown sugar in a saucepan on the stovetop.  Then she would place the raw apple slices in the bottom crust and arrange a lattice-work crust on top.  She finished by pouring the cooked liquid over the top crust.  She then baked the pie until the apples were soft.

I've never made it this way because it takes longer than a non-cooked filling.

It tasted delicious though.

Maybe it is an older method for making apple pie?

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@deepwaterdotter   this is a great method. I have also had an abundance of apples once and my granddaughter and I made apple pie filling and jarred it (canned). We just had so much!  The premade pie filling was great for tarts and such, and the pie was good.  I just prefer cooking pie filling with raw crust as you suggested.  So,etimes it is hard to get just right the the pie crust cooked right, and not over cooking the filling.