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pie

post #1 of 13
Thread Starter 
Why is it that when I bake a pie there is a space between the fruit and the pastry? Looking forward to your reply.
post #2 of 13
I am suprised no one responded yet...

You didn't say what kind of pie you were baking. But the reason is probably because as fruit cooks it reduces in volume. So as your pastry crust on top baked and hardened. Your filling baked and reduced.
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"Just can't wait to get on the road again."
Willie Nelson
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post #3 of 13

Space under top crust....

A lot depends on variables......what kind of flour? (pastry, all-purpose? how much glutin?) variety of apples (if making an apple pie) used? (Not all apples cook the same way) What is your crust recipe? (Maybe a recipe using cream cheese would be better?)

Some time ago I had the same problem with apple pie, so I changed my pie crust dough recipe. A crust too stiff and unyielding it will not conform and stay with the fruit cooking under it. You could try a more pliable dough recipe. Or make a lattice top, or crumb topping.
post #4 of 13
Lisbet,
has it really made such a difference using different crust recipes or different fruit? For me it always comes the same, a lot of space between crust and fruit after it's cooked, at least with apples. I just take it as a characteristic of the pie. If the dough cooks, it hardens, no? and this would be whether it's softer or harder when raw. And the apples cook slower than the crust, so unless you cook them first (and that sort of defeats the purpose of a pie, to my mind) they will shrink after the crust has hardened. That's what i've observed, anyway, and i've used at least ten different crust recipes - depending on which of my cookbooks i happen to pull down at the time.
What crust recipe falls down with the level of the apples?
The only thing i can think of that might keep them close together is a lower temperature and i'm not sure that would work either.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 13

Space under top crust....

All I can tell is what my personal experience has been. The second dough recipe that I used had a bit more shortening in it, and when I placed it over the fruit it took on the shape (uneaveness) of the pieces of fruit (or slices of apples). If you'll notice, photos of baked apple pies usually look a bit bumpy.

As for the shrinking fillings....some varieties of apples hold up better than others while baking. I love Granny Smiths or Winesaps. Have never tried the partial pre-cooking, but it does make good sense. Also, allowing the fruit to drain after adding the sugar and seasonings. Then thicken and add to apples before pouring filling into bottom shell.

Apple Pie Recipe & Photo - Joyofbaking.com
post #6 of 13
Yes, of course, and in fact, all my pastry recipes adhere to the form of the apples, bumpily, but then they bake in that form, while the apples shrink below them. I was asking if the recipe for the dough made any difference to this empty space of the shrinking apples.

Personally I don;t like the idea of pre-cooking the apples. I find that things cook up much differently when encased in a crust (try cooking your ordinary meat loaf in a puff pastry -the flavor is quite different) - the flavors are all contained.
Also i really don;t see the problem of the space between the crust and the apples - that's what pies are all about! that makes it a real home-made pie.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 13
...that makes it a real home-made pie.

well, I'd modifiy that to "that makes it a real pie" but who's counting....

the prepped pies are easy to spot - pre-done fillings, crust flat on top, neat wavy flutes. heck, I would not aspire to such a notion..... gimme something handmade & sloppy with head space and lots of cinnamon....

same with strudel -
okay, I confess.... I do not make my own strudel dough - I roll out multiple sheets of puff pastry, overlap them...

but when it bakes, there's a space between the apple filling and he dough - even at the rolled layer level.

heh - the whipped cream has to go _somewhere_!
post #8 of 13

Pie

A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.
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post #9 of 13
I agree with Lisbet as far as letting the apples drain prior to putting your pie together. I've had good luck mixing sugar and some lemon juice with the apple wedges, set them in a colander for about an hour to drain. I guess that would make it a maceration process. It also helps to over fill your pie shell so your apples are mounded up in the center so that as they cook down the filling reduces to a level pie.

Hope this helps,

Willie
post #10 of 13

Pie Crust

Siduri.....what I used the second time was a Short Pastry Dough, which has a bit more shortening in it than a regular pie dough recipe. It did not set up as quickly and remained pliable enough to stay with the top of filling as the filling cooked down.
post #11 of 13

Apple, (any pie)

but apple in particular, I like to lightly poach the apple, that way I can adjust sugar content etc, it also stops that ugly space between crust and filling.grouville
post #12 of 13
Ah, ok, that makes sense. I don;t mind the high gap at all, even like it, but for those who don't like it, this makes more sense than cooking down the apples first.

I saw a very fancy recipe for a very fancy looking apple pie in that book Cookwise. I found it completely unappealing. The top and bottom crusts were cooked separately! the apples were cooked on the stove and poured in at the end. Then the top screwed on (sorry, that's what it looked like). Bla. Certainly not a pie. Also the idea was to keep the crust crisp, but isn;t the appeal the half-crisp-halfsoaked-in-juices quality of it the whole appeal of a pie? As are the whisps of steam coming out of the steam vents?
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 13

Pie Crests

A Good Explanation of Ingredients can be found here:

Basic Pie Crust

An Interesting Read.....
Rolling Out Quality Pies and Turnovers
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