Ack! I overcooked my apples for a pie. Is there anything I can add to make the pie not soupy? I've got different cereals? Can't leave to buy more.
10 Comments
bjmJanuary 29, 2018
I learned this trick of par-cooking the apples from America's Test Kitchen. The reason given for this is to avoid the apples shrinking during baking and leaving the large gap between the filling and the top crust. They suggest draining the apples, using only a small portion of the juice. I do drain, but do not discard the remainder. Instead, I reduce the juice to a small amount and mix it back into the apples or drizzle it on top of the filling just before attaching the top crust. It is wonderful - the filling is moist but not gloppy.
Jed S.January 28, 2018
In my neck of the woods older bakers make an applesauce pie. My mom used to make these but I never payed much attention, I just wondered if it was ready to eat. She probably used a bit more spice and something to thicken. We just enjoyed it in a bowl with ice cream or milk.
BerryBabyJanuary 20, 2018
Curious why did you pre-cook the apples?
SmaugJanuary 20, 2018
You can fit a lot more apples that way, and the filling doeesn't sink- also gives an opportunity to add flavors.
for pre cooked apple pie done right, check out "Mom's Apple Pie" from Maia Heatter's "New Book of Great Desserts".
for pre cooked apple pie done right, check out "Mom's Apple Pie" from Maia Heatter's "New Book of Great Desserts".
sexyLAMBCHOPxJanuary 20, 2018
My go to apple pie recipe calls for a quick sauté with butter, spices and some booze before assembling the pie to bake. I guess to incorporate the ingredients and soften the apples a bit.
BerryBabyJanuary 21, 2018
Learned something new! I honestly did not know that. I’ve always used uncooked fresh. I’ll have to try this next time.
sexyLAMBCHOPxJanuary 20, 2018
Hmm. If you have the time places the cooked apples in colander over a bowl to drain & firm up somewhat and keep in the fridge until tomorrow. The mix with cornstarch and make your pie per the recipe.
sexyLAMBCHOPxJanuary 20, 2018
If you need to make ASAP do a quick drain, pat dry and mix with cornstarch.
Cookin' K.January 20, 2018
I did drain the apples for quite some time. Unfortunately the apples lost too much of their structure. There are still quite a few solids, but not enough to keep the pie servings from spreading all over the plates.
So, I will be using the apple goop for turnovers and apple butter. (No accidents, just happy trees, happy trees...)
Thank you though for your reply - I really appreciate it!
So, I will be using the apple goop for turnovers and apple butter. (No accidents, just happy trees, happy trees...)
Thank you though for your reply - I really appreciate it!
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