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Old 11-25-2008, 02:03 PM   #1
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Apple pie without a soggy bottom crust?

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!
Help?

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Old 11-25-2008, 02:09 PM   #2
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um... not an expert... haven't tried this... but could you bake the bottom crust for a few minutes before adding the pie filling?

( I DON'T do crusts so I have NO clue)
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Old 11-25-2008, 02:10 PM   #3
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I thought about it..... but I dont want to try it because I dont have time to screw one up!
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Old 11-25-2008, 02:13 PM   #4
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well in that case.. you'd better ask someone else!!!! : )
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Old 11-25-2008, 02:50 PM   #5
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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.

Super Apple Pie Recipe : : Food Network
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Old 11-25-2008, 03:11 PM   #6
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Thank you!
It looks like he's got a great idea... cooking it for 1/2 an hour on the floor of the oven... that would probably help alot!
I may just try that. :)
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Old 11-25-2008, 03:13 PM   #7
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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.
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Old 11-25-2008, 03:25 PM   #8
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This isn't going to help you but I really like the bottom crusty "soggy" Maybe because that is the way I always have.
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Old 11-25-2008, 03:28 PM   #9
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LOL then I'll send you one of my "specials"!
:)
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Old 11-25-2008, 03:31 PM   #10
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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.
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