Making two no-bake pies, double the recipe, or make the filling one at a time?
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 time. The filling calls for boiling the apples with one box each of lemon Jell-O and cook & serve vanilla pudding, which is why I am concerned about where I should just double the recipe.
I have doubled recipes before, but only once for a cobbler, and sweet potato pies.
I tried to Google the question, but the results generally were for making a double crust pie.
Best Answer
I would say that in that case, you can definitely scale the recipe without worrying.
Boil the apples with the other ingredients, and split the result once cooked to make two pies.
You can usually scale up or down a recipe. The rough idea is simply to multiply the quantity of the ingredients of your recipe by a factor. Doubling means multiplying by 2, making half, by 0.5.
There is some exceptions to the above rule :
- When the recipe is dependent on the size of your cooking devices. For example, you can't scale a French omelette without scaling the size of the pan/your stove.
- Some delicate recipes might be difficult to scale, like a soufflé. In that case, it is because it can be hard to fold a big quantity of whipped white eggs in the thick batter in a homogeneous manner.
- Some ingredients are more tricky to scale : a recipe calling for 1 egg yolk might be difficult to scale down. Then, it is a matter of experience : if you are supposed to brush the egg over some pastry (to make it shiny and golden), then having 1 or ½ an egg does not make a big difference.
In general, savory recipe are easier to scale up or down. Just taste regularly what you are cooking, and adjust as you go. When it comes to pastry, this can be a bit more tricky, especially if you're planning to bake something delicate, but this is most of the time possible.
Final note: scaling is a lot easier when your recipe call for the ingredients in weight. I know this is not the case in some countries (USA, Sweden, to name a few), and to me, it makes scaling down those recipe a lot harder.
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Can I make 2 pies at the same time?
As a general rule, it is okay to bake multiple pies in the oven at once. Since there are two or more pies in the oven at once, the temperature of the oven decreases. The more pies in the oven, the more the temperature decreases. Keep the pies in the oven for 5-10 minutes longer to fully bake them.How many pies can you cook at once?
Two large pies can be baked at the same time in a conventional oven, especially if both are the same type of pie with the same baking temperature and time. Bake according to package directions on a baking sheet(s) placed either on the top and bottom rack or side by side on the middle rack.How do you bake two pies at the same time?
If we cook two pies on separate oven racks, we also have them staggered so that the one on the bottom doesn't block much of the heat from reaching the top one. And halfway through, we move the bottom one to the top and the top one to the bottom, and rotate them, as well.Is it better to cook pie filling first?
Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it's time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go!LEMON Icebox Pie in 5 minutes, 2 Ingredients - an Old-Fashioned Recipe
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