How to you make an apple pie with out the apples going mushy.?!
Answers:
I use granny smith and put a little salt, I also cut them thick!.
Thick wedges!. is your temp to low!?if its too low it has to cook longer, longer equals softer apples!.Www@FoodAQ@Com
Thick wedges!. is your temp to low!?if its too low it has to cook longer, longer equals softer apples!.Www@FoodAQ@Com
This may sound a little odd but i assure you it makes a beautiful pie filling!. Use your favorite eating apples, dice into medium size chunks!. Melt butter in a frying pan and sauté the apples for a couple of minutes only then add sugar to taste and a little vanilla if you wish!. Mix a teaspoon of arrowroot powder with water and stir in, give a moment to thicken - not too long!. You'll have a delicious filling and the apple stays firm in a lovely sauce!.!.!. I've never had any complaints - also works really well in a crumble!.Www@FoodAQ@Com
First rule of thumb is to use cooking apples, not soft eating apples like macs!. I use Northern Spy, Idaho Red or Royal Gala!. Cut the apple into wedges (an apple cutter/corer is the best way)!. I use 8-9 apples per pie!. Toss apples with 3/4 cup sugar!. Pour into pie crust!. Put dabs of butter over top!. Cover with top crust which has vents cust into it!. Bake on lower rack 425 for 15 min!. (to brown crust) then 350 for 45 minutes!. It should be perfect!. Add cinnamon if you like!.Www@FoodAQ@Com
I think you've got your very valid wisdom update so far, to cover all the bases, so I want to encourage you to keep on trying, throughout all of the disasters, till you come up with a single good version of your Apple Pie item!. There sure is a lot of 'unwritten' stuff to know about, isn't there!
HTH!.Www@FoodAQ@Com
HTH!.Www@FoodAQ@Com
use bramly appels or harden apples like pink ladies or empire, dont use apples that are soft to the touch, the base of pies must be cooked out first, use a thin top of pastry pie so it cooks quicker, the art of a good pie is a well cooked pastry!Www@FoodAQ@Com
Granny smith apples are fine for pies!.!.!.Try slicing them thicker!.
place peeled cored and sliced apples in a bowl!.!.!.toss with sugar & cinnimon to taste!.!.!.!.then add enough flour to lightly coat apples!.place in pie shell,then top with second crust!.!.!.and bake until crust is golden brown!.Www@FoodAQ@Com
place peeled cored and sliced apples in a bowl!.!.!.toss with sugar & cinnimon to taste!.!.!.!.then add enough flour to lightly coat apples!.place in pie shell,then top with second crust!.!.!.and bake until crust is golden brown!.Www@FoodAQ@Com
Hi,
Talvez te pueda ayudar mira:
Te invito a conocer my recipe blog (CON PHOTOS) en el cual explico las recipes paso a paso y todos los dias pongo una recipe diferent in:
http://www!.lanouvellevie!.canalblog!.com
Espero te guste!.
Salutation!.Www@FoodAQ@Com
Talvez te pueda ayudar mira:
Te invito a conocer my recipe blog (CON PHOTOS) en el cual explico las recipes paso a paso y todos los dias pongo una recipe diferent in:
http://www!.lanouvellevie!.canalblog!.com
Espero te guste!.
Salutation!.Www@FoodAQ@Com
before you make the pie, you stew the apples right !?
well just dont stew them for so long, leave them a little hard in the middle!.!. that way when it cooks in the pie they should still stay nice and solid
xWww@FoodAQ@Com
well just dont stew them for so long, leave them a little hard in the middle!.!. that way when it cooks in the pie they should still stay nice and solid
xWww@FoodAQ@Com
Granny Smith are eating apples, not pie apples, so they will go mushy!. I like to mix Gala with Fuji!.
http://allrecipes!.com/HowTo/Baking-with-!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/HowTo/Baking-with-!.!.!.Www@FoodAQ@Com
don't make the pieces of apple too small!. and use this one:
http://www!.dille-kamille!.nl/images/appel!.!.!.Www@FoodAQ@Com
http://www!.dille-kamille!.nl/images/appel!.!.!.Www@FoodAQ@Com
Mabe you are over cooking them, Are you using cooking apples!? Some apples are not good for pies!Www@FoodAQ@Com
Use Bramleys, cut them quite chunky and don't cook them before putting the pie together!.Www@FoodAQ@Com
Don't precook the apples, slice them thinly and layer them!. they keep their shape better that way!.Www@FoodAQ@Com
only partially cook apples first and cut into large piecesWww@FoodAQ@Com
Don't bake it as long!.Www@FoodAQ@Com
salt is the key to keeping them firmWww@FoodAQ@Com
you lie!!!!!!!!!!!!!!Www@FoodAQ@Com
I cook them on the stovetop first and then put them in the pie shell and then bake it in the oven!.
Twice baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.
--------------------------------------!.!.!.
Here's another recipes I thought you would like
(can't copy and paste it into Y! answers; b/c of the pictures)
http://www!.noveleats!.com/mini-apple-piesWww@FoodAQ@Com
Twice baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.
--------------------------------------!.!.!.
Here's another recipes I thought you would like
(can't copy and paste it into Y! answers; b/c of the pictures)
http://www!.noveleats!.com/mini-apple-piesWww@FoodAQ@Com