I made an apple pie, but the crust was thick and not crispy. Why? What should I do to fix it? For the crust, I used: 1 cup of flour Butter 1 egg 1/4 cup of su
I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own a
How long do I need to cook fresh apples (sliced) in the oven (at 350 degrees) to get a good apple pie consistency?
I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet. Can I use a regular skillet in the oven instead of the cast iron skillet?
My mom will be traveling via plane this holiday season. She has a frozen apple pie. By the time she arrives at her destination (my sister's house), the pie wi
Because the liquid is so full of apple flavor, I usually cook it down into a caramel and put it into the pie filling. I'm not sure this is
We made two apple pies for Thanksgiving. Both recipes called for adding a mixture on top of your apples to create a crumbly top crust for the pie. Mixture one
I am making an apple pie for the first time this Thanksgiving. I was wondering what the best apple was for apple pie. There are so many to choose from.
As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough u
In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the
Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like
I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple a
I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven. It took me a bit of trial
I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and
I'm not talking about the crusts. Those came out fine. But the fruit of my apple pie came out dark brown without any crunch at all. They turned to mush, like
I baked this pie at 400F (200C) for 25 minutes on the bottom rack, then reduced temperature to 375F (190C) and moved pie to middle rack for 35 more minutes.
I want to make an (dutch) apple pie with a layer of cheesecake. As far as I know I have a few options: Bake a cheesecake, then simply add a layer of apples. mo
I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a