Apple pie suggestions?!
I've been trying for weeks to bake a better apple pie!. However, they always turn out soupy and leaking out of the pie shell!. Any tips!? Www@FoodAQ@Com
Answers:
Okay I know a lot of people on here are going to thumb me down but a lot of people say my apple pie is really one of the best!.
I use a mix of apples, and then I place about 1/3 of the apples in a pan, mix some sugar, cinnamon and flour together and spinkle over the apples and mix it up a bit!. Then add water or apple juice, and simmer until you have a really gooey consistency!. Let the mix cool for a little bit then fold in remaining apple pieces!. Pour into the pie shel and top it off!.
The cooked apples and the raw apples make a nice contrast of texture!.
also make sure you don't cut the pie to soon or it will definitly be runny!.Www@FoodAQ@Com
I use a mix of apples, and then I place about 1/3 of the apples in a pan, mix some sugar, cinnamon and flour together and spinkle over the apples and mix it up a bit!. Then add water or apple juice, and simmer until you have a really gooey consistency!. Let the mix cool for a little bit then fold in remaining apple pieces!. Pour into the pie shel and top it off!.
The cooked apples and the raw apples make a nice contrast of texture!.
also make sure you don't cut the pie to soon or it will definitly be runny!.Www@FoodAQ@Com
Sounds like you need more fruit - I always use Granny Smith apples (never, ever use MacIntosh because they are too watery and will actually add to the runniness)!. You should be using at least 6-8 apples in your recipe depending on the size of the apple!.
Here's my favorite apple pie recipe:
French Apple Pie
1 refrigerated pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 medium granny smith apples -- peeled & thinly sliced
topping:
1 cup all-purpose flour
1/2 cup margarine or butter
1/2 cup brown sugar -- tightly packed
Preheat oven to 350F!. Allow crust to set at room temperature for 15
minutes!.
Mix sugar, cornstarch, nutmeg, cinnamon and salt into a bowl; stir in
sliced apples!. Pour ingredients into pie crust!.
Using a fork or pastry blender, mix all topping ingredients until rumbly!.
Cover the assembled pie with topping completely!.
Bake for 1 hour 30 minutes!. If browning too quickly, cover the pie with
aluminum foil for the final 10 minutes of baking!. Serve warm!.Www@FoodAQ@Com
Here's my favorite apple pie recipe:
French Apple Pie
1 refrigerated pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 medium granny smith apples -- peeled & thinly sliced
topping:
1 cup all-purpose flour
1/2 cup margarine or butter
1/2 cup brown sugar -- tightly packed
Preheat oven to 350F!. Allow crust to set at room temperature for 15
minutes!.
Mix sugar, cornstarch, nutmeg, cinnamon and salt into a bowl; stir in
sliced apples!. Pour ingredients into pie crust!.
Using a fork or pastry blender, mix all topping ingredients until rumbly!.
Cover the assembled pie with topping completely!.
Bake for 1 hour 30 minutes!. If browning too quickly, cover the pie with
aluminum foil for the final 10 minutes of baking!. Serve warm!.Www@FoodAQ@Com
Do not add any liquid to your apples in making a pie
Slice the apples, not too thin, and pile into the crust!. Mix sugar and cinnamon together and sprinkle over the top of the apples (3/4 C sugar to 7 C sliced apples)!. dot with butter (1 12 T)!. Top with your upper crust and make sure you have put slits in the crust to allow the steam to escape!. Seal the edges of the top and bottom crust to each other and bake!. Allow to cool before slicing!.
PS I use a mix of apples but never delicious (red) golden in moderation, Rome Beauties, Northern Spy are two that do well in pie along with Granny Smith, Courtland and Macs if used in a limited manner (more of the firmer apples less of the ones that make great applesauce)Www@FoodAQ@Com
Slice the apples, not too thin, and pile into the crust!. Mix sugar and cinnamon together and sprinkle over the top of the apples (3/4 C sugar to 7 C sliced apples)!. dot with butter (1 12 T)!. Top with your upper crust and make sure you have put slits in the crust to allow the steam to escape!. Seal the edges of the top and bottom crust to each other and bake!. Allow to cool before slicing!.
PS I use a mix of apples but never delicious (red) golden in moderation, Rome Beauties, Northern Spy are two that do well in pie along with Granny Smith, Courtland and Macs if used in a limited manner (more of the firmer apples less of the ones that make great applesauce)Www@FoodAQ@Com
Title: Special Apple Pie
---------------------------CRUST------!.!.!.
1 3/4 c All-purpose flour
1/4 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/2 c Butter
2 tb Butter
1/4 c Water or apple cider
--------------------------FILLING-----!.!.!.
8 McIntosh apples
- peeled, cored & sliced
1 2/3 c Sour cream
1 c Sugar
1/3 c All-purpose flour
1 Egg
2 ts Vanilla
1/2 ts Salt
-------------------------TOPPING------!.!.!.
1 c Chopped walnuts
1/2 c All-purpose flour
1/3 c Brown sugar, firmly packed
1/3 c Granulated sugar
1 tb Cinnamon
1 pn Salt
1/2 c Butter; room temperature
For Crust: Combine flour, sugar, cinnamon and salt in medium bowl!.
Cut in butter using pastry blender or 2 knives until mixture
resembles coarse meal!. Add water and toss mixture gently with fork
until evenly moistened, Gather gently into ball!. Transfer to lightly
floured board and roll into circle slightly larger than a deep
10-inch pie plate!. Ease pastry into pan and flute high edge!. Set
aside!.
For filling: Preheat oven to 450 F!. Combine all ingredients in large
bowl and mix well!. Spoon into crust!. Bake 10 minutes!. Reduce oven
temperature to 350 F and continue baking until filling is slightly
puffed and golden brown, about 40 minutes!. (If edges of crust begin
to brown too quickly, cover with strips of aluminum foil!.)
For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well!. Blend in butter until mixture is
crumbly!. Spoon over pie and bake 15 minutes longer!.
Www@FoodAQ@Com
---------------------------CRUST------!.!.!.
1 3/4 c All-purpose flour
1/4 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/2 c Butter
2 tb Butter
1/4 c Water or apple cider
--------------------------FILLING-----!.!.!.
8 McIntosh apples
- peeled, cored & sliced
1 2/3 c Sour cream
1 c Sugar
1/3 c All-purpose flour
1 Egg
2 ts Vanilla
1/2 ts Salt
-------------------------TOPPING------!.!.!.
1 c Chopped walnuts
1/2 c All-purpose flour
1/3 c Brown sugar, firmly packed
1/3 c Granulated sugar
1 tb Cinnamon
1 pn Salt
1/2 c Butter; room temperature
For Crust: Combine flour, sugar, cinnamon and salt in medium bowl!.
Cut in butter using pastry blender or 2 knives until mixture
resembles coarse meal!. Add water and toss mixture gently with fork
until evenly moistened, Gather gently into ball!. Transfer to lightly
floured board and roll into circle slightly larger than a deep
10-inch pie plate!. Ease pastry into pan and flute high edge!. Set
aside!.
For filling: Preheat oven to 450 F!. Combine all ingredients in large
bowl and mix well!. Spoon into crust!. Bake 10 minutes!. Reduce oven
temperature to 350 F and continue baking until filling is slightly
puffed and golden brown, about 40 minutes!. (If edges of crust begin
to brown too quickly, cover with strips of aluminum foil!.)
For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well!. Blend in butter until mixture is
crumbly!. Spoon over pie and bake 15 minutes longer!.
Www@FoodAQ@Com
try this recipe! It works great and every time!
Deep-Dish Apple Pie
Use a combination of tart and sweet apples for this pie!. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns!. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours!. To reheat, remove the wrap and warm the pie in a 350° oven for 15 to 20 minutes!. See below for freezing instructions!.
Makes one 9-inch pie, serving 8 to 10
All-Butter Pie Pastry:
2 ? cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tsp!. salt
1 Tbs!. sugar
1 cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 Tbs!. sour cream
1/3 cup ice water, more if needed
Apple filling:
? cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
? cup packed light brown sugar (1 3/4 ounces)
? tsp!. salt
1 Tbs!. lemon juice
? tsp!. grated lemon zest
1/8 tsp!. ground cinnamon
2 ? lbs!. tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 ? lbs!. sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white, beaten lightly
For Pastry:
Process flour, salt, and sugar together in food processor until combined, about 3 seconds!. Add butter and pulse until butter is size of large peas, about ten 1-second pulses!.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined!. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses!. Repeat with remaining sour cream mixture!. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses!.
Turn dough out onto work surface!. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling!. (Dough can be refrigerated for up to 24 hours!. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling!.)
For Pie:
Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine!. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes!. (Apples and juices should gently simmer during cooking!.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes!. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees!.
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick!. (If dough becomes soft and/or sticky, return to refrigerator until firm!.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment!. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand!. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes!.
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick!. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes!.
Set large colander over now-empty bowl; transfer cooled apples to colander!. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice!. Transfer apples to dough-lined pie plate; sprinkle with lemon juice!.
Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment!. Pinch edges of top and bottom dough rounds firmly together!. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough!. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar!.
Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes!. Transfer pie to wire rack and cool at least 1 1/2 hours!. Cut into wedges and serve!.
Freezing Instructions:
We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked!. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust!. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer!.
Assembled pies kept well for up to two weeks in the freezer; aWww@FoodAQ@Com
Deep-Dish Apple Pie
Use a combination of tart and sweet apples for this pie!. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns!. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours!. To reheat, remove the wrap and warm the pie in a 350° oven for 15 to 20 minutes!. See below for freezing instructions!.
Makes one 9-inch pie, serving 8 to 10
All-Butter Pie Pastry:
2 ? cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tsp!. salt
1 Tbs!. sugar
1 cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 Tbs!. sour cream
1/3 cup ice water, more if needed
Apple filling:
? cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
? cup packed light brown sugar (1 3/4 ounces)
? tsp!. salt
1 Tbs!. lemon juice
? tsp!. grated lemon zest
1/8 tsp!. ground cinnamon
2 ? lbs!. tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 ? lbs!. sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white, beaten lightly
For Pastry:
Process flour, salt, and sugar together in food processor until combined, about 3 seconds!. Add butter and pulse until butter is size of large peas, about ten 1-second pulses!.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined!. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses!. Repeat with remaining sour cream mixture!. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses!.
Turn dough out onto work surface!. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling!. (Dough can be refrigerated for up to 24 hours!. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling!.)
For Pie:
Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine!. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes!. (Apples and juices should gently simmer during cooking!.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes!. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees!.
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick!. (If dough becomes soft and/or sticky, return to refrigerator until firm!.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment!. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand!. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes!.
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick!. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes!.
Set large colander over now-empty bowl; transfer cooled apples to colander!. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice!. Transfer apples to dough-lined pie plate; sprinkle with lemon juice!.
Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment!. Pinch edges of top and bottom dough rounds firmly together!. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough!. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar!.
Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes!. Transfer pie to wire rack and cool at least 1 1/2 hours!. Cut into wedges and serve!.
Freezing Instructions:
We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked!. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust!. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer!.
Assembled pies kept well for up to two weeks in the freezer; aWww@FoodAQ@Com
Go to foodnetwork!.com for some ideas!. I know there are ways to avoid having a runny pie!. You should be able to find some good recipes!. also, go and find the google newsgroup called "rec!.baking" or something like that!. Those people will answer your question about the runny pie problem!.
Here's the link to the baking group on google:
http://groups!.google!.com/group/rec!.food!.!.!.!.Www@FoodAQ@Com
Here's the link to the baking group on google:
http://groups!.google!.com/group/rec!.food!.!.!.!.Www@FoodAQ@Com
Use a type of apple that isn't as moist, you acutally want to avoid McIntosh and Cortland because they are very moist apples to start out with!. Try golden delicious mixed with a few granny smith!.
Sprinkle some flour on the bottom crust before adding the apple mixture in!.Www@FoodAQ@Com
Sprinkle some flour on the bottom crust before adding the apple mixture in!.Www@FoodAQ@Com
i always mix my apples together with the ingredients and let them sit for a little bit and then pour out the excess juices right before i put it in the pie shell!.!.!.if that doesnt work for you!.!.!.try put in a little more flour into the apple mixtureWww@FoodAQ@Com
ask the ppl at mcdonaldsWww@FoodAQ@Com
You need to use "Mac Intosh apples!." <}:-})Www@FoodAQ@Com