How do you do it?
My top crust is perfect. Flaky, yummy.
My filling is homemade- not the canned stuff.
The last few have left me with a pretty wet bottom.
Not inedible but I'd really like it not to be that way!
Hi, I saw this episode on Food Network and had to go and bookmark the recipe. Alton Brown explained step by step on how to make a perfect apple pie.
His pie looked out of this world. I have not made it yet but am planning to make it soon. He used a pie birdy (a little device that you stick in the middle of the pie to release the steam (that's the catch). I am assuming a deep straight puncture through the middle of the pie to let the setam escape would accomplish the same thing.
I tried making apple pie from scratch once (crust and all) and I had the same problem you're having with a soggy pie crust. Blind baking (prebaking
the crust prior to adding your filling) only works if you're using a bottom crust. I personally think it would be very difficult to put the top crust over the filling if it's on top of a bottom crust that's already been baked.
I personally haven't tried this myself, but I've heard many recommendations
of cooking your pie filling prior to adding it to the crust.
I also heard you could beat an egg white until frothy and then just "paint" it onto the bottom crust. You then just leave the pie crust alone in the pie tin
for 10 minutes; then you add your filling. The beaten egg white supposedly creates a seal and prevents the bottom crust from becoming soggy as a result.
Tossing the apples and draining it are an interesting idea. I do a crumb top on my apple pie so I go ahead and brush the bottom crust with and eggwash and blind bake for a few minutes. This helps alot.
I have a friend who puts bread crumbs or cookie crumbs in the crust b4 the filling to absorb the extra moisture. It's her secret and she swears by it.
Oh, another thing for filled crusts that I'm not blind baking . . . after I line the pie plate with the dough I park the crust into the fridge and chill well before adding the filling.