How to make apple pie stay intact
I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if it makes a difference). Is there anything I can do in order to make the filling stick to the crust?
Best Answer
I'm not quite sure what you mean by having the filling 'stick' to the crust, but if you mean that the filling slides out, then you probably haven't added enough thickener (usually flour or cornstarch) to your apples, so the juices that leak out during cooking are too thin.
Different brands and batches of flour/cornstarch, and different apples, will have different levels of liquidity - a bit of practice and experience is necessary to get consistent results.
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Use a thickener in your filling One of the most common thickeners in the home baker's arsenal is tried-and-true cornstarch slurry. To make a slurry, combine one tablespoon cornstarch and two tablespoons water; whisk vigorously, or add both to a sealed jar and shake.How do I keep my apple pie from falling apart?
Here are some tips to prevent runny apple pie.Why does my pie fall apart when I cut it?
If your pie has ever fallen apart as you try to serve it, it's probably because of the knife you were using. Try running your knife under warm water or lightly buttering it so that it can easily cut through your pie crust without leaving a disaster on the plate.How do you keep pie crust from separating?
The heat needs to set the crust quickly. Also, when blind baking, (pre-baking for a single-crusted pie) make sure the pie weights go all the way to the top of the chilled crust\u2014that will help shore-up the sides and keep them from sinking or puffing. My pumpkin pie always cracks or separates from the crust.Why does my pie crust not hold its shape?
If you pull a pie out of the oven and the crust has shrunk and hunched onto itself, it's a sign that you didn't let it rest before baking. Letting the dough rest is key because it allows the gluten to relax so that it doesn't seize up and retract on you later.The Only APPLE PIE Recipe You'll Need
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Answer 2
So much of making good apple pies relies on the apple type. You will never get the problem if you use Bramley apples, if you can't get those try to find Granny Smith apples.
Eating apples are really only good for making the sort of tartes the French make. If you are making pies, look for cooking apples.
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