KatyCooks
Head Chef
I am a little nervous to post a thread about apple pie to a mainly American/Canadian forum, however, I trust I will receive sound advice!
Basically, I have never made an apple pie. I am fine with making pastry. However, I have looked up recipes (BBC and others) and get differing instructions on what to do with the apples. Also my mother, who made apple pies on a fairly regular basis, never did what these recipes say to do.
Now, what my mum used to do, was peel, core and slice the apples, pile them into the pie dish (which was a fairly shallow enamel plate lined with shortcrust pastry) and then sprinkle a very large amount of sugar and some cinnamon over them. Then a layer of pastry over the top and poke some holes. To be fair, the pastry was usually pretty tough but the pie filling was generally pretty okay, particularly when slathered with some Bird's Instant Custard.
My mum was not a good cook. (Loved her to bits, but cooking was not her thing.)
So, nostalgia aside, what are you actually supposed to do with the apple for the filling? I want the apple slices to be cooked, but not turned to mush. I want the cinnamon. And I certainly don't want a soggy pastry bottom! (Sorry, that was just for anyone who enjoys GBBO.) ;-)
Some recipes say I should partially cook the apples. Some say I should lay the slices out on kitchen paper to dry out while I make the pastry. (Wouldn't they go really brown without some lemon juice?) The objective is to remove excess moisture of course. Some recipes say to add flour to the pastry base. Some say to add flour to the apples and mix with the cinnamon.
What should I do to get a nicely cooked apple filling?
Oh, and I should add. I couldn't find a shallow enamel plate like my mum's, but I have acquired a slightly deeper version. Does the depth of the filling have any relevance?
Basically, I have never made an apple pie. I am fine with making pastry. However, I have looked up recipes (BBC and others) and get differing instructions on what to do with the apples. Also my mother, who made apple pies on a fairly regular basis, never did what these recipes say to do.
Now, what my mum used to do, was peel, core and slice the apples, pile them into the pie dish (which was a fairly shallow enamel plate lined with shortcrust pastry) and then sprinkle a very large amount of sugar and some cinnamon over them. Then a layer of pastry over the top and poke some holes. To be fair, the pastry was usually pretty tough but the pie filling was generally pretty okay, particularly when slathered with some Bird's Instant Custard.
My mum was not a good cook. (Loved her to bits, but cooking was not her thing.)
So, nostalgia aside, what are you actually supposed to do with the apple for the filling? I want the apple slices to be cooked, but not turned to mush. I want the cinnamon. And I certainly don't want a soggy pastry bottom! (Sorry, that was just for anyone who enjoys GBBO.) ;-)
Some recipes say I should partially cook the apples. Some say I should lay the slices out on kitchen paper to dry out while I make the pastry. (Wouldn't they go really brown without some lemon juice?) The objective is to remove excess moisture of course. Some recipes say to add flour to the pastry base. Some say to add flour to the apples and mix with the cinnamon.
What should I do to get a nicely cooked apple filling?
Oh, and I should add. I couldn't find a shallow enamel plate like my mum's, but I have acquired a slightly deeper version. Does the depth of the filling have any relevance?
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