First of all, Dani, whether you use a pie crust that you pat out to fit the
pan or roll it out and then lay it into the pie plate, shouldn't determine
whether it is blind baked before the filling is added. I do not think that
was the reason the crust was soggy. I am somewhat unclear...was both your
top and bottom crust soggy, or just the top? I agree with Cindy that your
baking temperature seems a bit low. I would have to look at the exact
recipe for the crust you made, but I don't see how something sprinkled on
top of the filling can be called a crust...a crumble or streusel maybe, but
not a crust. Cindy, I am not a fan of apple pies made with raw apples prior
to baking for a number of reasons. First, raw apples give off a great deal
of liquid during baking, no matter the baking temperature. The liquid often
overflows the pie dish, and because the fruit must be mounded high in the
pie shell, then shrinks as it bakes, the top crust becomes mis-shapen, and
both the top and bottom crust come out soggy. Pre-cooking the apples ahead
of time drives off much of the moisture in the apples and concentrates the
flavor so it is much more intense. And Dani, you definitely want that syrup
left when you cook the apples ahead. My suggestion is to bake the pie at
400 degrees for the entire baking time, perhaps reducing the time to 35 to
40 minutes.
Jon
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, April 24, 2017 3:31 PM
Subject: [blindcooks] Re: Apple Pie Snafu
Here is info re blind baking.
http://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553
On 4/24/17, Cindy Ray <cindyray@xxxxxxxxx> wrote:
That is called blind baking? Hmmm! As for fruit pies, I have never done that
with one of those, and I don't really see why a crust that you pat into the
pan is different. Your temperature sounded awfully low.
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Monday, April 24, 2017 5:10 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Apple Pie Snafu
It's when you prebake a crust, either partially or completely, before using.
I've seen it done with pizza crusts.
On 4/24/17, Cindy Ray <cindyray@xxxxxxxxx> wrote:
What is blind baking?
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Monday, April 24, 2017 4:47 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Apple Pie Snafu
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
