52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
Check It OutPopular on Food52
8 Comments
Rose L.
November 23, 2014
sorry- am in the midst of book tour and now home for thanksgiving! re the apple pie. if you use my recipe in either the Pastry Bible or the Baking BIble, which involves concentrating the apple's juices after they sit with the sugar mixture you will get a crisper bottom crust. I like freezing the pie as the bottom crust gets a head start before the filling even begins to thaw! I use a glass pie plate the first time i bake in a new oven so that i can monitor how brown the bottom crust is getting. i bake it either on a preheated baking stone of on the floor of the oven for the first 20 or so minutes until the bottom crust browns and then raise it to a higher rack. i don't find the need to add extra cornstarch or thickener to a pie intended for freezing.
Sunday@FIve
November 16, 2014
I had a pumpkin pecan pie about 20 years ago,pure heavenly decadence- and have never seen it since. Cant wait to make yours!!!!
Rose L.
November 25, 2013
Only commercial pecan pies have a glossy surface. you could achieve this by painting the top after baking with melted apricot or apple jelly but it will change the flavor a bit. Curdling, however, is another story and the result of over-baking. Pecan pie filling is a custard. When it starts to bubble around the edges and shimmies slightly, when moved it is ready to take out of the oven.
Soozll
November 23, 2013
Question about pecan pie filling. Why does it curdle and what is that awful crystalized mass that sits on the top of the pecans sometimes? I see pictures of thick, smooth, translucent filling beneath the layer of shiny pecans. How do they get such a perfect slice while mine slumps and curdles and crystalizes on the pecans?
Rose L.
November 23, 2013
I concentrate the juices of my apple pie before baking which helps greatly to keep the bottom crust from being soggy. I let the apples sit in the sugar spice mixture for at least 45 minutes and then drain them and reduce the syrup in the microwave or on the cooktop before adding them back into the apples which have been tossed with the thickener.
juleeclip
November 22, 2013
I really wanted to make my pies ahead of time this year (one apple, and one grape), but had a bad experience two years ago freezing an apple pie a week out and baking from frozen. The pie was super watery, even after cooking. So, unfortunately this year I will be doing my pies the day of...
Lex
November 16, 2014
Question about apple pies to Rose ( or others)... I too had super watery frozen to baked pie... Do I need to up the starch if I freeze?
See what other Food52 readers are saying.