How do you make pie filling from scratch?
A Basic pie filling :
- 2 1/2 lbs or 1 Kg of fruit, peeled and sliced/chopped. (pears, apples, peaches, blueberries, cherries, bananas etc)
- 1 cup water.
- 1 cup regular sugar.
- 1/4 cup cornstarch.
- 1 tsp vanilla.
- 1/4 tsp each of ground cloves, cinnamon, nutmeg, pumpkin spice etc. You choose what you like most.
Why is my apple pie so soupy?
One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place.
Why is my apple pie so runny?
Why is my apple pie so runny and the bottom crust so soggy? These are the two most common laments from the home baker, and there is one culprit for both problems: moisture. As they cook inside the crust, apples exude juice. The juice makes the pie filling runny and the crust soggy.
Do you need to bake the bottom pie crust first?
Whether you use ready-made pie crust or your own pie crust recipe, bake your bottom crust prior to filling your pie pan to avoid a soggy bottom. Pie shells under creamy custards also may remain soggy after baking. To avoid an unappetizing pie, pre-bake apple pie crust before you fill it.
Is Golden Delicious good for baking?
The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
How many apples is 6 cups?
If the recipe calls for 6 cups of sliced apples, you’ll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.
Which apple is best for apple crisp?
How do you make apple pie filling from scratch?
- 4 cups apples peeled and thinly sliced, I used Granny Smith.
- 2 teaspoons lemon juice.
- 3 cups water.
- 1/2 cup brown sugar packed.
- 1/2 cup granulated sugar.
- 1/3 cup cornstarch.
- 1/2 teaspoon cinnamon.
- 1/8 teaspoon nutmeg freshly ground if possible.
Can you mix apples for apple pie?
The short answer to this question is yes, you absolutely can mix together different types of apples in a pie filling. By the same token, you don’t want to add in one apple that is so crisp that it takes longer to cook than the other apples, leaving you with hard apples in your final pie.
Why is the bottom crust of my apple pie soggy?
One of the reasons that fruit pies have a soggy bottom is from the moisture of the fruit. A good way to reduce the amount of fruit juices in the filling is to toss the fruit with sugar, letting sit in a bowl for about 30 minutes. Then strain the fruit, eliminating some of the liquid.
How long do you keep a pie in the oven?
Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.
How many apples is 4 cups?
1 large apple = 2 cups sliced or chopped = 1 1/2 cups finely chopped =1 1/4 cups grated = 3/4 cup sauce. 1 medium apple = 1 1/3 cups sliced or chopped = 1 cup finely chopped = 3/4 cup grated = 1/2 cup sauce. 1 small apple = 3/4 cup sliced or chopped = 3/4 cup finely chopped = 1/2 cup grated = 1/3 cup sauce.
What happens if you don’t pre bake pie crust?
A prebaked crust is typically used where the pie is going to spend minimal time in the oven or when the filling starts out very liquid, such as with a lemon meringue or custard pie. Definitely pre-bake the crust on them- if you don’t, the crisp is going to be more soggy than crisp.
How do you Rebake a pie?
There are a couple of strategies for recooking an undercooked pie. The easiest is to cover the pie with aluminum foil, place it back in the oven and bake it at 425 to 450 F for around 12 minutes. Another strategy, though it takes more time, is to remove the pie’s top crust and scoop out the filling.
How do you thicken apple pie filling?
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
Do you cook apples before putting them in a pie?
Fresh Apples Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.
Can I use Gala apples for apple pie?
You can use any type of apples you like. Fall is a great time to go apple picking and get super fresh ones for a homemade pie like this. We use gala apples in this recipe, and I think they cook really well and have great flavor. Some people prefer Granny Smith apples for their firmness and tart flavor.
Can you put an apple pie back in the oven?
Can I put them back in the oven? Yes. Heat an oven as close to 200F as you can get. Put strips of aluminum around the edge of the pies, to cover the crust.
Will my apple pie thicken as it cools?
To make sure, always combine the thickener, sugar, and any other dry ingredients together before tossing them with the apples. One more thing: As apple pie cools, its juices thicken up. That takes a surprisingly long time—at least 1 1/2 hours.
Can you use red apples for apple pie?
Red Delicious These aren’t the most exciting apples for eating, but they work just fine for pie. The flesh is crisp and juicy, with a very mild sweet flavor. They break down more quickly than other apples, so we recommend mixing them with one of the firmer apples on the list.
How thick should apples be for apple pie?
For every piece of apple, hold it cut-side down and slice evenly, about 1/4-inch (1/2 cm) thick. Now go make the ULTIMATE APPLE PIE.
What apples are best for pie?
Best Apples for Apple Pie
- Granny Smith Apples.
- Golden Delicious.
- Jonathan or Jonagold Apples.
- Northern Spy.
- Apple Varieties.
How many apples is 3 lbs?
If a recipe calls for three pounds of apples, you can buy 10 apples and feel confident you’ll have all you need.
Why are Pink Lady apples so expensive?
In order to make the Pink Lady brand a success they would only allow it to be sold if controlled conditions were met. The apples had to be of a specific sweetness, they also had to meet specific colouring criteria. That’s one reason why Pink Lady apples tend to be more expensive compared to other apples.
What type of apple is best for baking?
The Best Apples for Baking
- Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven.
- Honeycrisp. This is our desert-island apple.
- Pink Lady (or Cripps Pink)
- Now, let’s bake some apples!
Can I Rebake a soggy pie?
How to Fix a Soggy Pie Crust. If your bottom crust is underdone, cover the top with foil so it doesn’t burn, and throw your pie back in the oven at 425ºF to 450ºF for about 12 minutes. Make sure to put it on the bottom rack so that the underside gets the most heat.
How long do you bake an apple pie from scratch?
Our Favorite Apple Pie
- Our favorite recipe for making classic apple pie from scratch.
- We don’t precook the apples before adding to the crust.
- To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples).
- We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.
How do you fix a runny pie filling?
How to Fix Your Runny Pie
- 1 – Cornstarch. All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie.
- 2 – Flour. This is one of the less-preferred options.
- 3 – Instant Pudding. Instant pudding is actually a favorite among veteran pie makers.
- 4 – Tapioca.
- 5 – Draining the Juices.
Can I put an undercooked pie back in the oven?
If it’s a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source. If it’s a custard pie, don’t try to re-bake it; you risk compromising your lovely filling. Always par-bake the crust if the recipe calls for it.