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 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.
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.
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.
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.
On a lightly floured surface, roll the dough into a 1/8-inch-thick round. So it can fit into desired pie plate
Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
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
All baked and ready; I am so very tempted with the aroma of the baked nuts with cinammon and butter.
If you choose to bake a criss-cross
After the bake
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.
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