Apple Pie

Best answer: How to vent an apple pie?

The simplest way to add vents to a top crust is by cutting slits in it with a sharp knife. Four or five 2-inch slits, arranged circularly, radiating from the center toward the edges, should be plenty. You can use your finger to widen the slits slightly.

Subsequently, how do you vent a pie crust and why is it done? Double crust pies need to be vented so there’s a place for steam to escape as the filling cooks. You can do this by cutting small slits in the top of the pie or by using a pie bird specially made for pie ventilation.

In this regard, how do you cut an apple pie for vents?

Also, do you need to vent pie crust? The Only 3 Pie Crust Techniques You’ll Ever Need Venting and crimping the top crust doesn’t just make your pie look beautiful; it also releases steam, prevents the crust from getting soggy, and keeps the filling sealed inside.

Considering this, how do you make a steam hole for a pie? Unroll the pastry lid over the pie. -Trim away the excess pastry then press down the edges of the lid to seal the pastry trimmings to the lid. -Use the tip of a sharp knife to create a steam hole in the centre of the pie.Without pie vents, the apples shrink, but the crust retains its original shape, producing a wide gap filled with air between the crust and the filling. The top crust collapses when you cut into the pie. Venting lets the crust settle as the apples shrink, preventing “pie gap.”

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What does fluting the edge mean?

Use two hands to pinch (“flute”) the edge of the crust: push your thumb from one hand in between the thumb and index finger of the opposite. Or use one hand to pinch (“flute”) the edge of the crust between your thumb and the side of your index finger. Either method will achieve a stunning crust.

What does fluting a pie mean?

  1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

How does a pie vent work?

Pie birds are hollow ceramic baking tools that vent pies while they’re baking. These quaint funnels collect moisture from bubbling pie filling and send it up through the beaks as hot steam. This prevents the filling from overflowing.

Why do you put holes in pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. Docking is simple.

Why did my apple pie sink?

The problem with baking extra-thick apple pies is that the apples shrink as they cook! This leaves a gap between the crust and the apples, which usually collapses upon cooling. What to do? The trick is to gently cook the apples first so that they do their reducing before they go in the pie.

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How do I stop my apple pie from getting gaps?

Now, how to prevent that gap? Simple. Gently precook the apples, which drains them of liquid and shrinks their bulk. They’ll shrink no more once they’re added to the pie, which means there’ll be no gap between the filling and the top crust.

Why does my apple pie have a gap?

Nick says: “Apple pie gap” happens because the apples reduce in volume while the pie is baking and the crust doesn’t. Two things can help, though they don’t solve the problem entirely: Dice the apples into 1/2-inch pieces instead of wedges, and don’t overfill the pie.

Do you put puff pastry on the bottom of a pie?

It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

How do you keep a pie crust from getting gaps?

  1. Use butter, not shortening. The solidity of unmelted fat is part of what helps pie crust hold its shape as it bakes. Shortening has a higher melting point than butter; thus pastry made with shortening will hold its shape longer than one made with butter.

How do you seal a pie lid?

Can you overcook apple pie?

  1. Bake thoroughly — and then some. One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There’s almost no such thing as over-baking an apple pie; I’ve baked apple pies for 2 hours and longer, and they turn out just fine.
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Which apples are best for apple pie?

  1. Granny Smith — Your standard, never-fails baking apple.
  2. Honeycrisp — Extra crisp and always holds firm after baking.
  3. Jonagold — Tart with a bit of sweetness.
  4. Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.

How do I stop my pie filling from bubbling?

Just cut up a plastic drinking straw and place them in the pie, preferably through little decorative splits in the crust and they will vent the steam just like the piebirds. Macaroni can also be used in place of the drinking straws. And there you have it, a perfect, non-filling-bubbled-over pie.

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