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Apple Pie....Possible Mishap!

post #1 of 10
Thread Starter 

I made an apple pie and am wondering why my pie didn't set up. I used the apples the recipe called for and did everything by the book! but the apples didn't produce as much juice as they usually do. Do i need to let it cool first? or did i totally kill this batch of pies!

post #2 of 10

Recipe?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 10

I made this somewhat sugarfree version of apple pie. I only add a bit of molasses to give it that golden look.

 

Anyway, since I did nont add sugar, I cooked the filling beforehand and I used cornstarch so immitate that sugary glaze.

 

And since I know I didnt use sugar, i made it quite thin, about half an inch thick so the crust wont fall off since oi\nly the crust supports the filling, a good apple pie filling can support its own. Probably because it was the lack of sugar, or maybe you should cook it in the stovetop for a bit and cool it to room temp before putting it into the crust.

 

Did you rest it AFTER baking to cool for atleast 1 hour? If not, that might be the problem.

 

Here's my 1st attempt of my almost sugarfree apple pie. and if someone knows how I can get that brown golden glaze without brown sugar or molasses, hit me up! 

 

This is also my 1st time attempting the lattice crust so please bear with me :D

 

P1080001.JPG

 

post #4 of 10

Try brushing top of pie with whole milk or beaten egg or a combo of both  before baking for  a deeper color. Milk contains lactose, which is milk sugar and will aid the color.Since  Molasses is the final stage of sugar processing , you can't say your pie is sugar free.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10

I said "almost" but yeah, there is no "almost". There's just yes or no

post #6 of 10

I'm not sure what you mean when you say that your apples didn't set up.  Do you mean your filling had no cohesion?  Also, without the amounts of ingredients you used, I can only guess that the splash of molasses you used is not enough sugar to draw juices out of the apples which the starch would then thicken as it bakes.  Sugar serves many more purposes than as a sweetener.  You also mentioned that you cooked the filling with starch before you put it into the crust.  This means you are cooking your fruit twice?  So either the apples turned to mush or they remained really firm, depending on how high your heat was.  Did cooking your apples beforehand supply enough liquid for the starch to thicken or was there a starchy mouthfeel when you tasted the finished pie?  If there was a starchyness that you can perceive, then that means there was not enough liquid for the starch to cook in.  Maybe if you reduced some apple cider by half and then stir your cornstarch into a couple of tablespoons or a 1/4 cup and then tossed your raw apples in this slurry before filling your crust and baking, there will be enough sweetness and liquid to get the filling you are looking for.  BTW, since you followed directions exactly, and if the same thing happened the second time you follow the exact same recipe, then I would say that that particular recipe turns out that particular result.

SmartGirl to the rescue!
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SmartGirl to the rescue!
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post #7 of 10

Hello all

 

I recently used a recipe from the Americas Test Kitchen website.  It calls for pre-cooking the apple a bit.   You don't get all the juices or soggy crust.. but it was an excellent recipe and the crust was perfect.. 

 

apple-pie.jpg

Don't forget to feed the pig...

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Don't forget to feed the pig...

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post #8 of 10

When you say sugar free, I assume there wasn't much caramel to get sticky and your pie to "set up"

post #9 of 10

I do cook the apples first because the water content in apples is all over the map.  Some are pretty dry and some are so juicy, you swear there is more juice than the weight of apples you started with.

 

One thing I know from making a lot of Chinese stir fry.  Corn starch often breaks down when heated a 2nd time.   I've had beautiful sauce become watery when reheated in the microwave.   If I am making a lot of it, or apples, I've gone to other thickeners.  Flour, tapioca, pectin, arrowroot flour are all good, each with their strengths and weaknesses.   I'd try again and not use cornstarch (or arrowroot) as a thickener.  We like tapioca for pie thickener, peferring it's taste to all other thickeners.   there are guidlines on the side of the packaged instant tapioca boxes how much to use.   But I'd still cook first, just to be sure.   Also HFS sells powdered tapioca which eliminates any little gummy bits in the finished product.   I don't notice it, but I had a "freinemy" notice it once.

 

BTW,  I made a really delicious, healthy apple pie once using no sugar and psyllium for thickener.  Ground almonds for crust.   I loved it.  It was from Kathy Cooks, a PBS cook from long ago.  She was based in Hawaii.   I don't have the recipe any more.

 

Donna

 

post #10 of 10
If you bake the pie inside a paper bag, it helps to keep some if the moisture in and will help to produce the glaze.
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