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 almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1201 views
francesca gilberti
francesca gilberti

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

added almost 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

SKK
SKK
added almost 7 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ATG117
added almost 7 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."

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)