Apple Pie Recipe – Ditching Soggy bottom

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Apple Pie Recipe - Ditching the Soggy bottom

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Apple Pie Recipe – Ditching the Soggy bottom !

Finally I have a fool-proof recipe of an Apple pie which will ensure to ditch the soggy bottom.yeppppppsiey Doopeseeeee !

The rich flaky buttery crust of an apple pie is the key part of making a pie. If you are pie freak just like me, you will know the important role of the bottom.

If you will not watch where you are sitting you will have a soggy bottom hehehehe 🙂 And if you will not watch out for these steps while making your apple pie; Pie will have Soggy bottom hehehehehe. 🙂 Silly joke

Apple Pie Recipe - Ditching Soggy bottom

2blissofbaking.com

Apple Pie Recipe – Ditching the Soggy bottom

But seriously, This is something you will want to know, whether you are baking an apple pie or some other pie. So come with me and read out the blog carefully to know more about creating a pie which will be loved. Say No to soggy bottoms. I am posting step by step instructions with the pictures to guide you better.

Apple Pie Recipe - Ditching the Soggy bottom

2blissofbaking.com

I made two types of apple pies 1. With the crumb on the top 2. With the criss-cross pastry on the top and both are bit different. One with the crumb top is (my favourite) is blind baked and then filled with the apples and crumbs then baked again. Delicious crispy crumb topping is irrisistable ; its addictive. Flavors are cinnamon with almonds and pistachio.

Apple Pie Recipe - Ditching the Soggy bottom

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For the criss-cross topping I have used the same pastry, on the bottom as well as for the top.  For the pattern on the top – Cut the pastry  into about 8 1-inch wide strips. Criss-cross the strips over the apples, weaving into a lattice crust. Then crimp the bottom crust over the lattice strips with your fingers. All done then bake. One more thing, If you want to cover the top of the pie with a full layer of the pastry over the top. Cut at least 5 to 6 vents into the top pie crust to allow steam to vent out.

One common fact about both the pies is – There are no soggy bottoms. And both are apple pies. I have given the recipe of the pie with crumb topping because for the criss- cross apple pie – you don’t require any specifications. Let’s start.

Apple Pie Recipe - Ditching the Soggy bottom

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Taken out  the mixture from the food processer, it resembles a coarse meal. Don’t over work your dough. I prefer not to touch the dough with my hands. Just used plastic wrap to shape it into a flat disc.

Apple Pie Recipe - Ditching the Soggy bottom

2blissofbaking.com

On a lightly floured surface, roll the dough into a 1/8-inch-thick round. So it can fit into desired pie plate

Apple Pie Recipe - Ditching the Soggy bottom

2blissofbaking.com

Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.

Apple Pie Recipe - Ditching Soggy bottom

2blissofbaking.com

Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans or rice . Bake until pastry begins to color around the edges, 15 to 20 minutes

Apple Pie Recipe - Ditching Soggy bottom

2blissofbaking.com

All baked and ready; I am so very tempted with the aroma of the baked nuts with cinammon and butter.

Apple Pie Recipe - Ditching the Soggy bottom

2blissofbaking.com

If you choose to bake a criss-cross

Apple Pie Recipe - Ditching Soggy bottom

2blissofbaking.com

After the bake

Apple Pie Recipe - Ditching Soggy bottom

2blissofbaking.com

Apple Pie Recipe – Ditching Soggy bottom

The apple pie has three layers: the pastry, the apples and the crumble. Which I feel is the ultimate combination of flavor and texture. Now the points to remember before baking your own apple pie ditching those soggy bottoms.

1 . The Type of the dish that you use for baking does makes a difference. Thick, heavy tins and dishes absorb more heat than the lighter ones. Using  a glass or dull-metal pie plate is better as  compared to aluminum pie plates which reflect heat and that prevents browning. However if you don’t have one  placing your pie tin on a preheated pizza  stone or at the bottom of the oven to get the extra heat will help in browning quickly.

I still recommend using a glass one, at least you can see the bottom part and decide better on the doneness.

2.  A mix of butter and shortening provides flakiness and tenderness. A very important suggestion – Less we handle the dough, better results we get. Overworking of the dough will break down the pieces of fat present in the dough which will result in tough pastry. Thin streaks of butter should be seen as we roll out the dough.

3. Carefully control the amount of water that goes int the making of the pie crust . Too much water will yield a tough crust. However, without proper hydration, the crust will be dry and difficult to roll. So as usual measure all the ingredients accurately.

4. Make sure your butter and shortening are well chilled before you incorporate them into the flour, and use ice-cold water so the butter doesn’t melt as you mix the dough. You can add a couple of ice cubes to the water before you add it to the flour-butter mixture.

5. Let the assembled pie shell chill out for an hour in the refrigerator before you bake –  this will prevents shrinkage during the bake.

6. Start baking in a very hot oven 450* F  for 15 minutes and then reduce the heat to 400*F . This will help the fat create flaky pockets.

7.  You can cover the edge of the pie crust with a ring of the aluminum foil after about 15 minutes of baking to prevent too much  browning of the edge. This way you can get the even color all over the pie.

8. Blind baking the pie is a superb idea to get the flaky buttery crust. You must have read many recipes saying giving an egg wash to the pie crust before baking prevents the soggy bottom. But what about if you don’t eat eggs. Here is another idea – Brush some melted chocolate or some jam on to the bottom of the baked crust.I works 🙂

Let me put in simple words  1. Make the dough 2. Chill the dough 3. Roll the dough and spread on the pie tin 4. Chill it again  5. Bake it 6. Let it cool 7. When cold; brush some melted chocolate ; Let the chocolate cool, which also acts as a moisture barrier, then add your filling. Tadaaaaa

10.  Read – If you are making an apple pie with the criss-cross; and not blind baking the bottom.

Apple releases juice as it cooks. To minimize the amount of liquid your pie filling releases during baking, consider mixing it with sugar and letting it sit – also causes its juices to release which keeps the pie crust from remaining soggy during baking.

11. Try using firm textured apples so they won’t lose the shape while baking and will have a slight bite to them after the bake.

12. Allow the pie to cool for 2 hours before slicing into it to allow the filling to set properly.

I think more or less we are clear about the process, but even if you feel I am missing on something leave me a note. Or please feel free to give the ideas. Drop in some feed back so can talk and bake better.

 

 

[recipe title=[recipe title=”Apple pie recipe – Ditching soggy bottom ” time=” 2hours” difficulty=”easy”]

INGREDIENTS

For the crust

1.  175 gm of all-purpose flour

2. 1/4 cup of vegetable shortening (chilled and cut into small pieces)

3. 1/4 cup of butter (chilled and cut into small pieces)

4. 1 tablespoon of granulated white sugar

5. 1/2 teaspoon of salt

6. 3 to 4 tablespoon of ice-cold water

Ingredients for the filling

1.   1 kg or  about 4 large apples (peeled,cored thinly sliced)

2.  1 tablespoon of freshly squeezed lemon juice

3.  3/4th cup of apple juice

4.  2 tablespoon of cornstarch

5.  1/4th cup of  light brown sugar

6.  1 tablespoon of soften butter

Ingredients for the crumble topping

1.  1/2 cup of all propose flour

2.  1/4th cup of light brown sugar

3. 1 tablespoon of cinnamon

4.  50 gm of unsalted butter

5. Flaked almonds or pistachio (optional)

6. Dash of salt

METHOD

Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and vegetable shortening and process until the mixture resembles coarse meal, about 10 seconds. Add ice water and combine just until the dough holds together. Do not process for more than 30 seconds. Or – You can mix the butter into the flour using two knifes or with a pastry cutter and then mix with gentle hands to form a rough dough ball. Remember not to over work the dough.

Turn the dough out onto a work surface. Flatten, and form  disc. Wrap in a plastic wrap, and refrigerate for at least 1 hour before using.

On a lightly floured surface, roll the dough into a 1/8-inch-thick round. So it can fit into desired pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.

Pre heat oven to 375* F degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans or rice . Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color. Cool completely on a wire rack before filling.

For the apple layer – In a large bowl toss the thinly sliced apples with lemon juice. (prevent the browning and adds to the flavor). Place the apple juice in a medium size sauce pan and add in the corn starch mix until no lumps. Whisk in the sugar and the butter. Heat over the medium heat and boil the mix until thick. Remove from the heat and add to the apple slices and mix well until all the slices are well coated. Set aside t cool.

For the crumble topping – Place all the ingredients in a large bowl. Use a pastry cutter or fork to cut into the butter and to mix into the flour mixture.  This looks like coarse meal. Set aside.

Pour the apples and the syrup into the prepared pie crust. Sprinkle the top of the apples with the crumb mixture. Bake for about 30 minutes. until the topping is nicely browned and the apple juice starts to bubble around the edges of the pie. The apples should be tender not mushy. Remove the pie from the oven and place  on a wire rack to cool for about 3 to 4 hours before cutting. Serve with the ice-cream or just like that.

I had a small get-together with some friends. We enjoyed coffee and pies; we discussed some recipes. I was great to have you guys over.

 

[/recipe]

 

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Comments

comments

8 Comments

  1. 2blissofbaking says:

    Dear Ritu,

    Please use butter as an alternative. Do share how it turns out. Enjoy !

  2. ritu gupta says:

    Vegetable shortening is not available in my area
    So pls can u tell me the alternative gor this

  3. 2blissofbaking says:

    Hi Alw

    Thanks so much for reaching out. I was trying to wite all I knew but seriously missed on this very important point.
    Will add this to my post. Thanks once again.

    Cheers

  4. 2blissofbaking says:

    Thanks so much Sonal. Your words mean a lot to me

    Cheers

  5. 2blissofbaking says:

    Hi Poonam

    Thanks for reaching out
    Vegetable shortening is available in the market ( hydrogenated vegetable fat )

    Have a good bake
    Cheers

  6. Poonam says:

    Pls clarify what is vegetable shortening ..wld you also help with some recipes of savoury pies

  7. Sonal says:

    Loved all of it Pooja

  8. Alw says:

    You might like to try this: The secret of an amazing apple pie is using 2 different kinds of apples.

    Regards, keep up the good work!

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