Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content.
Should you pre cook apples for apple pie?
Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You’ll also avoid that gap between the crust and the filling.
Why are my apples mushy in my pie?
Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.
How do you check the doneness of apple pie?
Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).
What apples should I use for apple pie?
11 Best Apples for Apple Pie
- Honey Crisp. Honey Crisp apples are nice and sweet, and they’re a fan favorite in apple pie. …
- Granny Smith. Advertisement – Continue Reading Below. …
- Gala. …
- Pink Lady. …
- Golden Delicious. …
- Northern Spy. …
- Jonagold. …
What are the worst apples for apple pie?
Some apples just don’t make good pies. They’re too sweet, too mealy, or too tart. They disintegrate when you cook them, they release too much liquid, they just taste funny.
Here’s what I tried:
- Golden Delicious.
- Granny Smith.
- Red Delicious.
Poke holes in the bottom of crust prior to baking. … This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.
One thing that will make pie crusts soggy is having too much liquid in your filling. The filling should be thick or made up of mostly solids. If you have very runny liquid in the filling, then that can make the pie crust turn soggy.
What temp should a meat pie be inside?
Whilst pre cooked products do not require a temperature check, a temperature of 60ºC-70ºC is recommended prior to the products being transferred to a hot food display. Once heated the optimum shelf life is 6 hours for Pies and 4 hours for Sausage Rolls & Quiches when maintained at 75ºC.
How do I thicken apple pie?
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.
Can I put my apple pie back in the oven?
If it’s a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source. If it’s a custard pie, don’t try to re-bake it; you risk compromising your lovely filling. … Always par-bake the crust if the recipe calls for it.
Can I cut apples the night before for apple pie?
Cutting damages the cells of apples, allowing enzymes and compounds stored separately within each cell to mix with one another and with the oxygen in the air, creating brown-colored pigments. … THE BOTTOM LINE: If you’re going to cook apples, it’s fine to prep them a day or two in advance.