🔕 🔔

My Basket ()

All questions

Making Appple , Cranberry Pie for thanksgiving. There is always a space between fruit & top crust. Is it worth precooking apples before

putting in crust to bake ?

asked by dcmanning over 5 years ago
3 answers 1046 views
Ece90812 0903 49a8 8e35 aa86c774be22  dsc00202
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 5 years ago

I wouldn't cook the apples in advance without a different recipe that instructs, but what I would do is switch to a lattice topping. Then you don't have the old pastry tent over the filling scenario. With strips of dough, they tend to hold on nice and tight.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 5 years ago

I am a big fan of Shirley Corriher's book Cookwise. I always pre-cook my apples slightly and it makes a big difference. Here is one of her recipes - you can follow it and easily leave out the walnuts and dates if you prefer. http://www.jewishfood-list...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I'd agree with SKK. I have not pre-cooked myself. I don't, after all, make apple pie all too often. But I have heard pre cooking is the trick to creating less of a gap between fiing and crust. I think serious eats did a piece on it in their "food lab."

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.