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Apple pie turned out perfect

post #1 of 4
Thread Starter 

Hi everybody,

 

I made a very good apple pie yesterday.   I am very proud because the "juice" factor is always a big unkown for me.  But yesterday I used a cheap bag of store apples, Jonathans.  I would usually go to a local orchard and get great big Jonathans (my fav eating and baking apple).   But those ALWAYS make a pie that is too juicy, watery, in fact.   Even adding ridiculous amounts of thickener. (more than double a staqndard recipe)

 

I always just cook them first on the top of the stove in order to have any semblence of a good texture to the filling.

 

But yesterday, I just added a normal amount of flour, to those cheap apples and it turned out great.   What do you think?  Have I been using too high a quality of apple?   If bagged store apples always turn out this well, I guess I save myself a bunch of $$ from here on.

 

D

post #2 of 4

IndyGal,

 

 

Its a lovely looking pie and I am glad that you had great success with it. Some folks use tapioca to soak up some of the juices but like you, I use a bit of flour

 

I roll out my dough ( I never put vinegar in it) and then roll it out on a pie pan,a good  dusting  with flour then toss in 6-7 Cortlands while adding some sugar/cinnamon mixture to the apple chunks, a pat or two of butter and then cover with dough.

 

If I want the inside done in multi  layers, then I slice 12 apples

and slice them very thin, pass a water/lemon bath on them and then properly layer them ....piled high while rotating the sugar/cinnamon mixture.

 

of course there is always nutmeg or cardamon for another twist on it.

 

You have my vote for the 2012 apple pie. thumb.gif

 

..............where do I sign ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #3 of 4
Thread Starter 

Hi Petals,

Thanks for all the info.  

 

About the picture, I didn't include one.  (It was gone in short order!)  Someone else put that up.

Mine was pretty, though.   I have no idea why, I was just wondering why my pies always failed with good apples, and then turned out very well with cheap ones.  :)

Donna

post #4 of 4

when I make my Apple pie,  I never just dump the cut apples into the crust uncooked,  otherwise it will be like eating pork rinds w/ Cinnamon when the pie is done.  I like mine slightly cooked and soft.  I make the Apple filling in a pot on the stove ,  then put all of it in the unbaked crust.  This way the inside does not have a huge gap between the filling and the top crust since the Apple do not shrink when cooking.

 

Your pie looks great...   you are doing something right that is why it came out perfect..thumb.gif

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