Apple Pie

How to use comstock apple pie filling?

Does canned apple pie filling need to be cooked?

Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling. Today I’m sharing all the secrets for making the best apple pie with precooked apples!

Does pie filling need to be cooked?

Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it’s time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go!

How do you make Comstock?

Can you eat canned apple pie filling raw?

Please do feel free to actually use the filling for pie, or do like me and just eat straight from the jar. There WILL be juice leftover after you transfer the apples to their jars and pour over enough liquid to cover, but save and have nummy apple cider to sip while you await your 20 minute canning period.

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How do you thicken apple pie filling?

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that’s already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Is it better to pre cook apples for apple pie?

Precooking the apples gets you one step ahead of that process; it releases the fruit’s liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.

Should pie filling be hot or cold?

–Never pour a hot filling into a hot or cold pie shell. Both must be cooled. –For a pie filled with fruit, it helps to coat the bottom crust first with a mixture of one teaspoon flour and one teaspoon sugar.

Do you put pie filling in hot or cold?

The pie filling should be cold when you fill the raw crust to prepare the pie for baking, especially if your kitchen is very hot. For serving pie, hot versus cold pie filling is a personal preference.

Why does my apple pie bubble over?

The reason your filling is bubbling over is that there is so much heat and steam building up inside the pie as it bakes, that something has to give. Since the fruit or filling is the softest substance in there, it’s going to find a way out.

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How do you make a ready made pie crust?

  1. Let refrigerated crusts stand at room temperature for about 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unrolling.
  2. Remove frozen crusts from box and let stand at room temperature for 60 to 90 minutes before unrolling. Do not microwave frozen crusts.

How do you crimp a pie crust?

Is Duncan Hines Comstock blueberry pie filling gluten free?

6 Ingredients This product should be egg free, msg free, peanut free, no artificial colors, no artificial flavors, vegetarian, nut free, no artificial ingredients, vegan, dairy free, gluten free, and soy free.

Can you can pie filling without clear jel?

If you cannot find Clear Jel, another option is to can the pie filling without any thickener and then thicken it with tapioca or cornstarch before putting it into the pie shell. Figure 2. The thickener Clear Jel produces a smooth, clear sauce that holds up well to the canning process.

How do you firm up a pie filling?

The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.

How do you thicken apple pie filling without cornstarch?

Thickening Fruit Pies — Thanksgiving Tip of the Day Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

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Is flour or cornstarch better for apple pie?

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

What apples should not be used for apple pie?

Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie. Many new apple varieties, including Honeycrisp, have a flesh that fractures when you bite it. This is so appealing for snacking on an apple, but not the best feature for a good apple pie apple.

What are the worst apples for apple pie?

Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don’t have the right flavor punch for the long baking time pies and tarts require.

Can you use old apples for apple pie?

  1. In Baking – We wouldn’t use mealy apples for something like apple pie, but they can make a great addition to muffins, scones, and pancakes.

How do you cool down a pie filling?

Cool them at room temperature for only 30 minutes after you take them out of the oven. Put them in the refrigerator to complete cooling and to keep them cold.

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