Kitchen

[Nightowlz]

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.

[phluphy]

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!!

[loriqvc]

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!

[Honeybit]

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.

[kitty60]

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!

[PA Mom-mom]

@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.