Kitchen

[ECBG]

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.

[phluphy]

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!!

[ECBG]

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@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.

[oceantown]

@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.

[ECBG]

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@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.

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@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!!!

[ECBG]

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.

[Sooner]

@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.  

[oceantown]

@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. 

[fanb]

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.

[Kachina624]

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.