I made my first from scratch apple pie a couple of days ago, and it was wonderful, but the bottom crust absorbed alot of the juice and turned a little soggy. Is that typical for apple pie or how can I resolve that before I bake the next one. I used the basic pie crust recipe and didn't bake it before I put the filling in for cooking. The top crust was perfect, I'm just wondering about the bottom crust. One more thing, I used a variety of Jonagold apples and Golden delicious apples, but I think it was the Golden delicious that stayed crispy. I like a really soft apple in my pie, should I just stick with the Jonagold? That's a cross between the Johnathan Gold and Golden Delicious I imagine.
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Apple pie crust turned a little soggy, help?
- Thread starter Cindy Lou
- Start date
Hi Cindy lou,What you can do the next time is roll out the bottom layer as normal, Put it in your pie dish or ring and pierce it all over the base with a fork. then brush it all over the base with eggwhiteor eggwash and 'bake it blind' in the oven for about 10-12 minutes. Before you put it in the oven,cover it with greaseproof paper and weigh this down with dried peas uncooked rice or pennies anything a bit heavy to stop the base rising. Take it out and fill and cover as normal and finish cooking.you should brush the edges of the pie with eggwash or water before you put the lid on to help it stick. One other thing is that sometimes recipes tell you to put the piedish on a baking sheet, you could also try without the baking sheet as it may make it hard for the heat to penetrate from underneath. I hope this helps. All the best. Rab
Pre cooking the apples first will help eliminate some of the excess liquid.
Adding some finely crushed saltine crackers on the bottom of the pie crust will also help absorb some of the excess liquid.
I find that placing a cookie sheet in the oven while the oven is pre heating helps. Place the pie on the hot cookie sheet and the bottom of the pie gets a bit crisper and firmer faster so the liquid does not have a chance to soak into the crust.
Adding some finely crushed saltine crackers on the bottom of the pie crust will also help absorb some of the excess liquid.
I find that placing a cookie sheet in the oven while the oven is pre heating helps. Place the pie on the hot cookie sheet and the bottom of the pie gets a bit crisper and firmer faster so the liquid does not have a chance to soak into the crust.
T
tricyhouse
Guest
BAKE THE PIE CRUST FIRST TIL IT IS LIGHT GOLDEN BROWN THEN PUT IN THE FILLING. AFTER U PUT IN THE FILLING , GET SOME ALUMINIUM FOIL IN SMALL STRIPS AND LINE IT UP AROUND THE RIM OF THE PIE THAT WAY THE CRUST WILL NOT BROWN AS FAST AS THE PIE IS COOKING.