By Pembsmother

Re: Apple pie
22 Jul 2008 19:55

I am having problems with the turn out of the apple pie.
The first one I did turned out ok, but the last couple of pies I have done having been coming out wrong where the pastry at the bottom is still soft and cooked.
Can anyone please help me and tell me where I am going wrong.

Replies

By Merrie

Re: Apple pie
22 Jul 2008 19:58

If I do a pie with a bottom I blind bake the bottom bit for about 10 minutes before putting the filling in and top on. Hope this helps.
Merrie x

By The Dinner Service

Re: Apple pie
22 Jul 2008 20:41

Sprinkling the bottom of the pastry with semolina helps.

By The Dinner Service

Re: Apple pie
22 Jul 2008 20:41

By Campbek

Re: Apple pie
22 Jul 2008 21:20

Put a heavy baking sheet in the oven to heat up whilst the oven is warming up and put the pie on this. I had this problem when I used a pyrex pie dish and now use a tin which i find much better.

By JoyH Yorkshire

Re: Apple pie
22 Jul 2008 23:23

PM, a lot of water comes out of apples, they only need the smallest amount if you pre-cook them.

I found a lovely way to cook them from an Evelyn Rose cookbook. Slice them quite chunky & sauté gently in a frying pan with knobs of butter, soft brown sugar & the juice & rind of a lemon (no water) til they're just half-cooked (they'll be fully cooked by the time the pie is baked) The butter & brown sugar gives a lovely caramelised edge to the apples. If there's a lot of liquid in the pan - drain in a colander

I've also found making any pies in enamel dishes/plates is far better for crisping the bottom crust than glass or ceramic, I also put the pie on a pre-heated oven tray.

By cake eater

Re: Apple pie
22 Jul 2008 23:23

tins are the answer. and placed, as Campbek says, on a hot baking tray.

cakes