Made an apple cranberry pie yesterday. Did much better on the crust then my last attempt. I'm ruefully realizing that when they say cool to room temp before serving they really mean all the way to room temp. Otherwise you just have juice everywhere! I also ended up with about two inches of space between the top crust and filling once baking was done. Anyone know how to avoid this w/o precooking the filling? As far as taste go, I thought it was excellent, though I will defer to Rob's superior judgement if he has a differing opinion.
9.17.2007
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4 comments:
joe is the pie guru at our house... whipped out a pecan, apple, blueberry and pumpkin yesterday for a sunday treat....;) i'll ask him to comment on your filling issue...
rachel - do you have the joy of cooking? look there i seemed to remember they had good cooking tips but i think (and i am pie making ignorant) you will have to cook the filling. why don't you want too? too mushy for your taste - i have a shaker lemon pie recipe that uses three whole lemons, sugar and really nothing else - want the recipe? i've always wanted to make it because it seems fun to use a whole lemon skin and all - let alone 3
yes whit! any pie recipe you got, I'll try out.
Rach, besides allowing a full cool, one way to lower the wetness in a berry/fruit pie is to use flour instead of corn starch to make the junkett, but you have to like a lot of junkett. The other option is draining the pie during baking, which is pretty tough if you have a top and it almost always stains the crust where you drain the liquid (if you have perforated pie tins you can drain through the bottom).
As for the inside dropping in the shell, this is caused by water escaping the berry or fruit. I deal with this by adding flour to absorb the water and create a junkett that takes up space, maintaining the elevation of the inside, and by piling the mixture up above the pie crust before baking (you know, domeing it up).
There is a similar problem with pumpkin pies, when the inside pulls away from the crust. You fix this though by baking the pie more slowly and not overbaking.
How's that for some totally innane pie obsession?
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