.......When making apple pie,why cook the apples??!
ive had butter in the freezer for a week..should i thaw before adding to flour?
Answers: some recipes don't..but wouldn't it come out better if you bring apples to a boil?
ive had butter in the freezer for a week..should i thaw before adding to flour?
Yes you should thaw the butter...to room temp.
And the reason you cook the apples is because it breaks down the apple and releases the sugar - making it more sweet. Same reason why cooked carrots taste sweet, but raw ones don't.
it's to make the apples tender. If you don't the time that it takes to cook your crust your apples would still be crunchy. I have not had a crunchy apple pie sounds nasty to me. Put precooking your apples softens them so they can be tender by the time the crust is done. If you were to try to cook long enough in the oven till the apples were tender your crust would be very burnt by then.
cooking apples just softens them.. I only half cook them then put them in the pie crust!.. As for if you don't thaw butter before you use it you'll have a hardener time using it! When I make pie crust I put flour in the butter not butter in the flour!
darn you made me in the mood for apple pie and I'm all packed up to move to my new apt.!
thaw the butter
I have never boiled my apples. I have had great success with pies.
if you cook the apples of course they will be softer, depending on the cooking time of each recipe is why some are cooked first or not, also it doesnt matter if the butter is frozen as it thaws very quickly just have to rub butter in slightly longer
If you are using proper cooking apples, peeled and cored, you should not have to cook them first. Boiling them would give you apple puree!
Slice the peeled quarters, put into water with some lemon juice to stop them going brown, the drain. Just sprinkle a little sugar on them before putting them into the pie.
If you are using eating apples - not to be recommended- I suppose cooking them first might be better, but more work. The pie would not taste as good either.
You do need to thaw the butter, but using cool butter will make better pastry so don't let it get too warm.
If you are pre-cooking the pie crust(1/2 baked)...then the apples would still be hard when the crust is getting tough...You pre-cook a crust when you want a perfectly flaky crust not one of those soggy ones some of the old ladies at Potlucks used to make us eat.
Butter should be used at room temp. It depends on how you like your apples. I use several different varieties of apples so that the pie has some texture, as some apples stay firmer than others. Cooking the apples first and then cooking them in pie will probably turn into applesauce pie, I don't think you'd like the results. Even the firmest of apples can't withstand that much heat.