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What has happened to Apple pie? Apples never seem fully cooked. - Page 2

Poll Results: Do you like your apples in apple pie tender or slightly crisp

 
  • 83% (10)
    Tender
  • 16% (2)
    Crisp
12 Total Votes  
post #31 of 50

I'm no expert (but my mom was!) Problem might be that "granny smiths" replaced whatever variety was previously the common variety in the 1950's & 60's (I think they were just referred to as "greenings"),  which cooked the way you remember.


Edited by atlantis43 - 8/25/15 at 12:45pm
post #32 of 50
Quote:
Originally Posted by Prettycake View Post
 

THANK YOU... that is exactly what I was saying... air pockets/empty mass grave look terrible.  Pre cooking the filling will result to better looking and tasting  pie.  Apple pie that will  not taste like Apple tart.. a big difference..


And the difference between apple tart and pie is what - in terms of flavor????

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post #33 of 50

Heya @kokopuffs I am going to assume that the poster did not mean to say taste so much as texture might be different. However, that is all determined by the recipe and what the baker would like as the ultimate outcome, pie or tart. ;)

post #34 of 50
Well I'd say there is a big difference in taste between apple pie and tart. Part of it is the type of crust that is often different. And the ratio of Apple to crust is different. So could the level of sweet and the spicing be different. It all depends.

And of course an apple is it an apple is not an apple.


But apple pie isn't apple pie - there are differences between American and British apple pie... And differences between my mom's and her mothers pie.
post #35 of 50
Quote:
Originally Posted by JayElmstreet View Post
 

These responses have been interesting to read. Thank you to all.  I think the precooking makes a lot of sense, but to play the devil's advocate, I'd like to re-ask the original question.

 

I know my grandmother didn't precook her apples, and don't remember any huge air pockets--just perfect apple pie.

 

So, what has happened? I still don't get why it seems this is so prevalent all of a sudden?  The people I know all used fresh apples. Maybe it is the fear of burning the crust so they are under-baking, but...


Just re-posting with the original author quote :

I'm no expert (but my mom was!) Problem might be that "granny smiths" replaced whatever variety was previously the common variety in the 1950's & 60's (I think they were just referred to as "greenings"),  which cooked the way you remember.

post #36 of 50

And I'll repost from some other thread.  With tarts, they're served cold with the attention focusing on the buttery crust; with apple pie, the filling.  Let the flame wars begin!!!!!!!!!    8)

 

And always remember, baking (and cooking) are infinite.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #37 of 50
Your right Koko. No flame war needed.
post #38 of 50

I'd really like hearing more about the cheddar cheese with apple pie.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #39 of 50

Also my latest apple tart was made using golden delicious apples.  The final product was soft and the apples "shied" away from the knife when cutting a slice.  Not so using granny smith apples.  And the latter imho provided a better flavor as far as apple tarts go.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #40 of 50
There's a saying at one of our local pie shops: Apple pie without a slice of cheese is like a hug without a kiss.
Edited by BrianShaw - 8/27/15 at 7:04pm
post #41 of 50

I grate some 2 year old white cheddar or aged whiskey cheddar into my crusts. LOVE cheese with apple anything! I also use a variety of apples in my tarts or pies.....not just one. I grow 'September Ruby', 'Honeycrisp', and 'Parkland' apple varieties that I use. I occasionally add in store bought Golden Delicious and Gala or Pink Lady apples. I like the diverse flavour that mixing apple varieties brings to the table. 

 

Also, don't be afraid to try some blue cheese varieties with your apple pie.....yummy!!

post #42 of 50

HHHHmmmmmmmmmmmmm     MMMMMMMMMMMMmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!

Quote:
Originally Posted by Fablesable View Post
 

I grate some 2 year old white cheddar or aged whiskey cheddar into my crusts. LOVE cheese with apple anything! I also use a variety of apples in my tarts or pies.....not just one. I grow 'September Ruby', 'Honeycrisp', and 'Parkland' apple varieties that I use. I occasionally add in store bought Golden Delicious and Gala or Pink Lady apples. I like the diverse flavour that mixing apple varieties brings to the table. 

 

Also, don't be afraid to try some blue cheese varieties with your apple pie.....yummy!!

 

 

HHHHmmmmmmmmmmmmm     MMMMMMMMMMMMmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #43 of 50
Quote:
Originally Posted by Fablesable View Post
 

I grate some 2 year old white cheddar or aged whiskey cheddar into my crusts. LOVE cheese with apple anything! I also use a variety of apples in my tarts or pies.....not just one. I grow 'September Ruby', 'Honeycrisp', and 'Parkland' apple varieties that I use. I occasionally add in store bought Golden Delicious and Gala or Pink Lady apples. I like the diverse flavour that mixing apple varieties brings to the table. 

 

Also, don't be afraid to try some blue cheese varieties with your apple pie.....yummy!!

 

???  You grate the cheese into your crusts on into the dough?????  8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #44 of 50

Yup........mixed into the crusts roughly 1 cup for a tart base and 2 cups for a full pie. I cut it in when I am cutting the fat in. The bake time is a weeeeee bit less but not by much and all depending on the cheese. Freakin awesome!!! The blue cheeses I have on the side fresh when the pie is straight outta the oven all warm like.

 

I am also experimenting with some smoked goudas and cheddars in the crust as well as I like a beautiful slice of camembert on top of a fresh warm slice of apple pie (or raisin pie or pear tart) is amazing. I did do a sugar pie with asiago and parmesan in the crust.....was really good. I also add some nice bourbon, scotch or whiskey to this as well so I am thinking a stronger cheese though for next time.

 

I LOVE the cheese with fruit combo....especially apple and sharp cheddar! Ohhhh yea......I could preach on brother but I am thinking you get the drift.......hehehe......:D 

post #45 of 50
Quote:
Originally Posted by Fablesable View Post
 

Yup........mixed into the crusts roughly 1 cup for a tart base and 2 cups for a full pie. I cut it in when I am cutting the fat in. The bake time is a weeeeee bit less but not by much and all depending on the cheese. Freakin awesome!!! The blue cheeses I have on the side fresh when the pie is straight outta the oven all warm like.

 

I am also experimenting with some smoked goudas and cheddars in the crust as well as I like a beautiful slice of camembert on top of a fresh warm slice of apple pie (or raisin pie or pear tart) is amazing. I did do a sugar pie with asiago and parmesan in the crust.....was really good. I also add some nice bourbon, scotch or whiskey to this as well so I am thinking a stronger cheese though for next time.

 

I LOVE the cheese with fruit combo....especially apple and sharp cheddar! Ohhhh yea......I could preach on brother but I am thinking you get the drift.......hehehe......:D 

 

Now we are talkin'!

A wee bit OT but a blue goes great with mincemeat as well!

 

mimi

post #46 of 50
Quote:
Originally Posted by Fablesable View Post
 

Yup........mixed into the crusts roughly 1 cup for a tart base and 2 cups for a full pie. .........:D 

 

Clarification needed.  Is the cheese grated into the ingredients for the dough and then mixed????   Or is the cheese grated on top of the baked crust????   Inquiring minds need to know!!!!!!!!!!!              :bounce::roll::crazy: 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #47 of 50

Granny Smiths for me every time unless I can stumble into some Mackintosh apples.  Sadly, they're scare even here in Washington since all the growers jump on the bandwagon and plant whatever's "in" at the time.  *Still hoping to try an apple I once read about--Sheep's Nose.  Normally a cider apple, but I'm curious!*

post #48 of 50

Hmmmmm, since Washington is a very rainy state, no wonder the apples are diluted and not like grannies!!!!  Tart and firm.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #49 of 50

@kokopuffs I mix the grated cheese into the dry ingredients right before I cut in the fat. The cheese is mixed INTO the crust. So yes, the cheese is grated into the ingredients for the dough and then mixed. :D

post #50 of 50
Quote:
Originally Posted by Fablesable View Post
 

@kokopuffs I mix the grated cheese into the dry ingredients right before I cut in the fat. The cheese is mixed INTO the crust. So yes, the cheese is grated into the ingredients for the dough and then mixed. :D

 

YES YES YES!!!!!!!!!!!!!!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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