Hi, Everyone.
I had an apple pie snafu this weekend.
I used King Arthur's No-Roll Pie Crust recipe, making a bottom and top
crust. I precooked my apples, and crumbled the top crust over the
filled pie. I baked at 350 for 45 minutes, and let the pie cool. It's
edible, but not as satisfying as I'd hoped it would be. The outside of
the crust is brown and flaky, but the inside is soggy.
I know that when I make things like pudding-filled pie, I need to
blind bake the crust.
Is this true for other kinds of pies, like custard and apple?
And when I remove the apples from the pot after cooking, should I keep
the syrup and bake it with the pie, or toss the syrup?
I didn't realize how much I liked pie until I started making my own
crusts and trying my hand at baking the pies myself. How do I avoid
another snafu like this one?
Thanks,
Dani
