I know where I snafued. I was reading through the pie crust section in
Joy again, and saw a statement about always prebaking pat-in-pan
crusts. The no-roll crust is pat-in-pan, so neded to be prebaked.
I'm not sure about all the other types of crusts, though. I also don't
know when blind baking should be done, aside from the custard
fillings, ready-to-eat fillings, and pat-in-pan situations.
More Later,
Dani
On 4/24/17, Cindy Ray <cindyray@xxxxxxxxx> wrote:
If you cook them inside the shell and cook it at a higher temperature, you
will get tender apples and maybe a less soggy crust.
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Sunday, April 23, 2017 10:57 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Apple Pie Snafu
Hi, Cindy.
When I don't cook the apples, they come out a lot firmer, not as fork
tender.
I like the apples to be more on the tender side, and find that I can get
this by cooking them before they go into the pie. I use the method on page
678 of Joy Of Cooking, 75th Edition. It's downloadable as a .brf file from
BARD.
I like the way the apples taste, coated with the butter, sugar, and spices.
One of the benefits to baking the pie yourself is being able to nick some of
the filling. Sooo yummy!!!
More Later,
Dani
On 4/23/17, Cindy Ray <cindyray@xxxxxxxxx> wrote:
How come you cooked the apples first? Was that just the recipe for the
specific pie?
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Sunday, April 23, 2017 10:03 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Apple Pie Snafu
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
