"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 09-27-2010, 11:48 AM   #1
Assistant Cook
 
Join Date: Sep 2010
Posts: 3
Apple Pie Consistency

Hey yall!
How's it goin? First off, this is my first post with DC. I have been baking pies for years, and finally made a pie crust which was edible! But my apple pies have been lacking recently. The consistancy is either too runny or too thick if i add too much flour. Also what is your recommendations for the type of apples to use? What about the cut (sliced thin? cubed?) I'm sure my answer is that I probably need to practice some more. Thanks for the help!!

Alex B.

__________________

__________________
ABardole is offline   Reply With Quote
Old 09-27-2010, 12:14 PM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I like a mix of Golden Delicious (just a personal preference) and Granny Smith. I find Granny Smith too tart to use alone, but they have a nice texture and a tartness to offset other apples that can be too sweet.

I prefer sliced wedges, about 3/4" at the skin side. This thickness seems to nicely match my baking time. Actually, I use an apple slicer tool (8 wedge slices, not 6) that gives me a 3/4" wedge.

For a thickener sauce, I use two slightly rounded tablespoons of flour, sprinkled evenly over the top.

Are you remembering to dot the top with butter? I use 5 pats of butter evenly spaced (one in the center and four around.) This will also help thicken your sauce and give it a smooth flavor. Using salted butter adds just enough salt that I don't add any separately.

I hope this helps!
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-27-2010, 12:20 PM   #3
Assistant Cook
 
Join Date: Sep 2010
Posts: 3
I have been forgetting the butter. How long you cook your pie?
__________________
ABardole is offline   Reply With Quote
Old 09-27-2010, 12:27 PM   #4
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I bake it at 425 F for the first 10 minutes, then turn the temperature down to 350 F and continue baking for 1 additional hour.

After 30 minutes into the 350 F baking period, I check the edge of the crust, and if it's beginning to look darker then the top crust, I use a "pie shield" (a silicone ring that protects the edge from over cooking/burning. Strips of aluminum foil around the edge can do the same thing.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-27-2010, 12:35 PM   #5
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
By the way, welcome to DC!!!

I really like baking pies too!!! I'm not very experienced with cakes, but I do like baking bread, pizza and pies!! (Rhubarb, apple, peach and Dutch Apple, and all of the berries are my favorites. I'm not too keen on cream pies. They seem to put more weight on me than the others!!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-27-2010, 03:35 PM   #6
Senior Cook
 
Join Date: Dec 2006
Location: Colombia, South America
Posts: 153
Sometimes when I make apple pies, I shift the sugar with 2 tbsp. flour, 1 tsp ground cinnamon, 1/4 tsp ground ginger.
The apples are sliced and I mix the sugar with the apples just before putting them in the bottom crust. And I love putting in a lot of raisins. Dot with butter and cover with the top crust.
Thats the way my family likes it.
__________________
2belucile is offline   Reply With Quote
Old 09-27-2010, 05:02 PM   #7
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
The amount of flour you use will depend on the type of apples you use. The juicier the apple the more flour needed. I've consistently forgotten the butter in my pies and its unnoticeable to anyone but me. I also cut the wedges as Selkie does. I prefer a chunky pie. I use about 1/3 - 1/2 cup flour in a pie made with either Grannys or apples from my friends tree. They are mega juicy! I also use about 1C of brown sugar and just a sniff of cinnamon. Toss it til its nice and gloopy and drop it in your pie shell. Delish!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-27-2010, 08:27 PM   #8
Assistant Cook
 
Join Date: Sep 2010
Posts: 3
Thanks! I have been baking pies for years too, and my specialties are pumpkin, pecan, and blueberry.
__________________
ABardole is offline   Reply With Quote
Old 10-10-2010, 06:27 PM   #9
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
I'm a little weird with apple pie. I slice my apples fairly thick, saute them in some butter until tender then add sugar and cinnamon and allow to carmelize and thicken. I roll out the crust, place on a cookie sheet, cut into wedges, leave in place, sprinkle with sugar and cinnamon, then bake (just like Grandma used to bake the scraps). When serving, pile the apples on a wedge, add another wedge of crust, drizzle with caramel sauce. It's sort of a de-constructed apple pie. The crust is always crispy.
__________________

__________________
Oldvine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.