Wet apple pie...need help

Made an caramel apple pie yesterday, following a recipe from FoodTV on
Tylers Ultimate program.
The main problem was so much juice at the bottom. I mean a flood. I
used Granny Smiths (4) and Breaburn (4). Last time I used Gala instead
of the Breaburn and had less liquid, but still had a good about.
How do I reduce this liquid content?
Also, how thin is pie crust supposed to be? I followed Vox's
(Julia's) recipe for pie crust and had to make it pretty thing to
cover my 9" pie plate.
Thanks,
Gary
Reply to
shipwreck
Hi Gary, I saw parts of this episode and was also interested in making this pie. I'm a pie novice so I can't help you out with how to modify the recipe. Disappointed to hear that it did not work out so well. Did it taste good though other than being liquidy?
My question is this - what kind of wine would you use in this recipe? Port?Sweet red wine? Then again there is already quite a bit of sugar in the recipe so I was not sure what would work well. What did you use?
Thanks Tanya
Reply to
Tanya Quinn
You probably can't reduce it...but you need to thicken it. Next time...try adding clear gel.
Here is a recipe from BH&G that we have enjoyed time after time.
@@@@@ Now You're Cooking! Export Format
Crunchy Caramel Apple Pie
pies
1 9 pastry crust, unbaked 1/2 cup sugar 3 tablespoon flour 1 teaspoon cinnamon 1/8 teaspoon salt 6 cup granny smith apples, peeled ----CRUMB TOPPING---- 1/2 cup butter 1 cup brown sugar 1/2 cup flour 1/2 cup rolled oats, quick cooking ----TOPPING---- 1/2 cup pecans, chopped 1/4 cup caramel ice cream topping
Preheat oven to 375F.
Prepare pastry for crust. On lightly floured surface, roll out dough to 12 inch circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, below, being careful not to stretch pastry. Trim, below, crimp edge as desired.
In large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and toss until coated. Transfer apple mixture to pastry lined pie plate. Sprinkle Crumb topping over apple mixture. To prevent over browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil and continue baking for 25 to 30 minutes, until top is golden. Remove from oven, sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.
Crumb Topping: Using a pastry blender, cut butter into topping mixture until it resembles coarse crumbs.
Yield: 8 servings
** Exported from Now You're Cooking! v5.61 **
Reply to
Bubbalicious
Tanya,
Actually, I didn't add wine. I just made a normal caramel sauce..pretty thick but able to ladle over the apples.
My first attempt at the pie was pretty good. It actually tastes very good. Bottom line, I just need to improve my crust and the liquid.
My first crust was a crisco only one, and I didn't like the taste, however, it could withstand 350F for an hour without burning.
The butter/crisco crust for this pie was getting too dark within 35 minutes. I think this recipe needs to cook longer than Tyler's 50 minutes. I'd go around 70 minutes for the apples to really fall apart.
Again, I think if I used the Gala apples instead of the Breaburns, that might have helped too. I do know they were quite juicy when sliced.
I like Vox's idea of letting the water run out of them, or cooking the center first, then adding.
I suppose practices makes perfect.
Reply to
shipwreck
Are you baking the pie on the lowest rack position? That allows the bottom to bake while sparing the top from over browning. Also, omit any washes or sugar if you crust tends to brown too quickly.
Reply to
Vox Humana
On Thu, 23 Oct 2003 22:34:18 GMT, "Vox Humana" wrote:
Well, actually, yes I was baking in the center of the oven. It' a good idea to try lowering it. I'll do that next time.
Reply to
shipwreck
I seem to get the best results when I put the pie pan (glass) directly on a preheated pizza stone. I put the stone on a rack in the lowest position of the oven. If the pie it high in the oven there is excessive top heat and the crust will burn faster.
Reply to
Vox Humana
On Fri, 24 Oct 2003 00:40:26 GMT, "Vox Humana" wrote:
I'm using a ceramic type 9" pie container. Looks like a La Crose (?) type of enamel. Is glass the best kind for pie making?
Reply to
shipwreck
I suppose that there is range of opinions on this. I like glass or dull metal best. I would suggest that you try glass. It's cheap and that's probably what most people use. I try to stick to the basics when things aren't going well.
Reply to
Vox Humana

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