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01-14-2024 03:54 AM
I think baking a really good apple pie that looks good as well, is the most difficult pie I ever made and never tried again.
First of all, is the selection of the apples..granny smiths? or other apples that will keep its shape? how about a mixture of apples? how many? how much sugar?
Why isn't it mounded after I baked it all nicely piled up? it all fell down, too mushy etc
The crust was easy compared to the filling.
Not gonna bother any more.
So, how about you, had some bad luck and worse pie?
Tell us your pie woes.
01-14-2024 04:25 AM
I prebake the apples. That way the pie doesn't end up hollow from shrunken apples. I mix the sliced apples with sugar and butter, and bake at 400F until the apples feel slightly soft, stirring every few minutes. How much sugar and butter you use is up to you. I try to make fruit pies a little healthier than a sugar saturation bomb so go light on the sugar and butter. Some use an entire stick of butter in the prebake, mixed with a comparable amount of sugar, and then add even more butter and sugar while assembling the pie. After the pre-bake, drain off the excess liquid, mix with spices and more sugar and butter if you so desire.
I've had some true pie disasters over the years. When prebaking the pie shell with beans or weights I've watched the fluted crust edge melt all over the oven within seconds. Too much butter I suspect.
I once made a cranberry-citrus pie for Thanksgiving and the fresh cranberries never fully baked. Plus, in spite of following the newspaper recipe carefully, the cranberries were too sour to eat. Big waste.
The first time I made a rhubarb pie I didn't add enough sugar to the rhubarb and that was inedible.
01-14-2024 06:34 AM
I am a TOTAL FLOP in the pie department...buy frozen or bakery...
01-14-2024 07:05 AM
I originally posted a couple pics. One had a day of the dead pic. I deleted it as not to offend anyone. Sorry if I did. ❤️ DW
01-14-2024 07:05 AM
I grew up with Flat ,mushy apple pie. Still tasty but the crust was nicely domed the apples melted down to about an inch high inside. Mom used to serve it warm with ice cream and flatten down the upper rust anyway. She used Macintosh apples only.
There are varieties of apples that do hold up better to baking. just have to decide if you want tart or sweet.
Sugar commensurate to the taste you're after. Usually about 1/2 cup granulated with some cinnamon mixed in. A little lemon juice to keep the slices from browning.
01-14-2024 07:15 AM
Ok let's try again. I use barefoot contessa deep dish apple pie recipe. I use apples from our orchard so I don't know what kind is picked. The husband loves a thick crust. Also I bake on a foil lined baking sheet that avoids a mess in the oven if there is a boil over also avoids the dreaded soggy bottom crust. DW
01-14-2024 07:23 AM
Jonathan apples are my first choice for pie, but I can rarely find them. So now I use Braeburn apples. I use about 6 cups of cut up apples and I make a crumb crust for the top.
01-14-2024 07:26 AM
01-14-2024 07:27 AM
@Desertdi wrote:I am a TOTAL FLOP in the pie department...buy frozen or bakery...
I don't think I've ever made a pie. If I had it been decades. I buy bakery. Usually from Rock Springs when we're up that way.
01-14-2024 07:28 AM
@dancingwoman I Wouldn't say No to That!
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