Kitchen

[loriqvc]

I make three different types of apple pie fairly regularly and do not pre-cook the filling for any of them. 

[Spacrazy]

No, I do not cook apples first.  They go into the oven raw and come out transformed. Yum!

[CalminHeart]

I never pre-cook the apple filling or any filling with fresh fruit.

However, I do bake the bottom crust halfway before filling the pie and baking it. I don't like crust that gets mushy in a day or two. 

[Eileen in Virginia]

I never cook the apples before making a pie. I use 6 to 8 Granny Smith apples (depending on the size of the pie plate). The apples shrink as they cook, but the crust stays high. I've read that pre-cooking the apples prevents this, but it isn't worth the extra time to me and no one's ever complained, as the crust compresses once you slice it. 

[cindyNC]

@deepwaterdotter  Great idea!  

[faeriemoon]

I do not.  In fact I've never heard of cooking the apples before baking, but I'm no authority on pie making.

[Mersha]

Thanks to everyone for your replies.

I just purchased a load of Cortland apples and thought I would attempt another pie.

The last one I made seemed so runny and I am trying to avoid doing that this time.

[Sooner]

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@Mersha wrote:

Thanks to everyone for your replies.

I just purchased a load of Cortland apples and thought I would attempt another pie.

The last one I made seemed so runny and I am trying to avoid doing that this time.

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@Mersha Courtland apples are the best in the world for pies.  I wish we could get them here.  We sometimes order them and once in awhile find them here.  But I haven't seen them in many years.  

[Mersha]

@Sooner  Thanks for your insight on Cortlands in pie.

We have several farmer's markets in the area that carry so many varieties of apples but the Cortlands only seem to be around for a week or two in the fall.

They were delicious to cut up and eat...a bit sweet and lots of tart.

[Effie54]

For me, it depends on the type,of apples I use. If they're Rome, Gala, Cortland then I cook them down before baking. Otherwise they're like apple rocks when I cut the pie. If I use finely sliced McIntosh, then I don't cook them beforehand. They bake nice and soft.