Apple Pie

Question: How to keep an apple pie from sinking?

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 do my apple pies 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. … The trick is to gently cook the apples first so that they do their reducing before they go in the pie.

How do you stop a pie from sinking?

To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually. When the pie crust is completely cooked and golden, turn off the oven but leave the pie in. Let it sit in the oven for 10 to 15 minutes in an off-oven.

Is it better to cook apple pie filling first?

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.

How do you vent an apple pie?

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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.

Should I bake my pie on a cookie sheet?

It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your oven.

How do you keep pastry from shrinking when blind baking?

When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage. Start shortcrust off at 190°C/170°C fan/gas 5 to quickly set the pastry. If the oven temperature is too low, the pastry will shrink.

How long do you blind bake pastry?

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Will pie filling thicken as it cools?

The filling will naturally thicken as it cools, especially if you’ve used any of the above thickening agents. You can always reheat your pie when you’re ready to eat it. If letting it cool doesn’t give the results you were hoping for, your next option is to stick it back in the oven to bake longer.

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.

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How do I keep my bottom pie crust from getting soggy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Should you peel apples for apple pie?

peel your apples. … Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple’s nutritional value once the peel is removed.

What happens if you don’t vent a pie?

“Pie gap” happens when you bake a pie with a filling such as apples, which shrink substantially when you cook them. … 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.

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.

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.

Which rack should you bake pie on?

A pie’s place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.

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How do I get a crispy bottom crust?

Use a Beaten Egg to Seal Sealing the crust keeps it nice and crisp. After blind baking, beat a whole egg or just the egg white – then brush the baked crust and return to the oven for another 2 to 3 minutes to set the egg. This makes a good barrier between the crust bottom and the fruit filling before baking.

How long should apple pie rest?

Let cool at least 30 minutes before serving. Serve warm or at room temperature.

Why is it important to chill the pastry before baking?

It’s important to rest and chill your pastry dough for about half an hour before baking: this firms up the fat and lets the strands of gluten relax, both of which will improve the end result. Pat it into a flat shape, wrap in cling film and place in the fridge.

Do you let pastry cool after blind baking?

3 Return the pastry to a lower shelf of the oven for about 5 minutes, or until the base of the pastry looks dry and feels sandy to touch, but has not taken on any colour. Remove from the oven and allow to cool slightly before using.

At what temperature do you blind bake pastry?

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

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