Thursday, September 20, 2012
Gap in apple pie crust?
OK, this isn't the prettiest pie. You'll just have to trust me when I say it was delicious. It was so good, I ate a slice for breakfast the next day! But as you can see, there was a gap between the pie crust and the apple pie filling. I stacked the apple slices so high they were tumbling off the pan before I placed the final crust. But the filling still cooked down so much that there was a gap under the crust.
At first, I thought it was the variety of apples that caused the problem. I bought the apples at the nearby Center Grove Orchard in Cambridge. How cute is this farm store?!
The late freeze and summer drought have cut this year's apple crop, and not all the varieties are available yet. I asked the orchard staff what was the best for baking pie. They recommended that I use a mix of McIntosh apples and Gala apples (since the Gala apples were on sale).
When I saw the gap in the pie crust, I searched the Internet for an answer to why it happened. Then I got the bright idea to call the Iowa State University Extension Answerline, which is staffed by home economists. And they answered my question right away. Turns out, I needed to cook the apple pie filling before placing it in the pie. They also recommended that next time, I try a different variety than Gala apples, which are actually better for eating than baking. So glad I thought to call the Answerline!
Oh, and if you're looking for a basic apple pie recipe that's similar to the one I tried, here's a good one from Pillsbury.
Do you have any apple pie baking tips? I'm always looking for advice in the kitchen.