Table of Contents
- 1 Do you need shortening for pie?
- 2 What makes a good apple pie?
- 3 How do you keep apples firm in apple pie?
- 4 Is it better to use butter or shortening for pie crust?
- 5 What are the worst apples for apple pie?
- 6 Is it better to pre cook apple pie filling?
- 7 Should you poke holes in bottom of pie crust?
- 8 Why is Crisco bad?
- 9 Is there such a thing as a healthy apple pie?
- 10 What makes the crust of an apple pie?
- 11 Are there apple pies that do not taste like apple tarts?
Do you need shortening for pie?
The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
What makes a good apple pie?
No, the secret to nailing this dessert is just remembering four smart and easy tips.
- Use firm apples — some sweet, and some tart. Texture and taste are both important when choosing apples for your pie.
- Toss the apples with sugar, then drain.
- Brush the inside of the crust with egg wash.
- Don’t dump the apples in.
Why are my apples mushy in my pie?
Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.
How do you keep apples firm in apple pie?
Here are some tips to prevent runny apple pie.
- Precook the filling.
- Reduce the juice.
- Experiment with different thickeners.
- Vent the top crust.
- Try a lattice or crumb top crust.
- Bake thoroughly — and then some.
- Let the pie cool completely — preferably overnight.
Is it better to use butter or shortening for pie crust?
The Pie Crust Takeaways Butter made a tastier, flakier, sturdier crust by far. This isn’t to say that shortening and lard aren’t useful ingredients. Shortening is a great way to get incredibly tender desserts.
What is better for pie crust lard or shortening?
Lard: If it doesn’t make you squeamish, lard makes an incredible pastry crust. It chills nicely and doesn’t break down under heat as quickly as butter. Shortening: The fat of choice for pie baking in the fifties and sixties, shortening has a very high melting point, which makes it very easy to mix into pie crust.
What are the worst apples for apple pie?
Some apples just don’t make good pies. They’re too sweet, too mealy, or too tart. They disintegrate when you cook them, they release too much liquid, they just taste funny….Here’s what I tried:
- Golden Delicious.
- Granny Smith.
- Red Delicious.
Is it better to pre cook apple pie filling?
Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling. 6 Thanksgivings ago, I made a beautiful apple pie. I let it cool for 3 hours.
How do you make the bottom crust of apple pie not soggy?
Prevent a Soggy Bottom Pie Crust
- Bake it Blind.
- Choose a Rack.
- Brush the Bottom.
- Use a Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Fill It While It’s Hot.
Should you poke holes in bottom of pie crust?
Poke holes in the bottom of crust prior to baking. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.
Why is Crisco bad?
Crisco and other partially hydrogenated vegetable shortenings were later found to have their own health issues, most notably trans fats, which were found to contribute as much to heart disease as saturated fats.
What does adding egg to pie crust do?
Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.
Is there such a thing as a healthy apple pie?
Flaky homemade pie crust, sweet cinnamon apples, and buttery oatmeal crumble. This homestyle healthy apple pie is good beyond words! Not weighed down by butter and sugar, the apples in this pie really shine. Last week, I took the train from DC to spend Thanksgiving with my sister in New York City.
What makes the crust of an apple pie?
I do not pre cook them until they are mushey or like baby food, just enough for the apples to get a little soft.. as for the crust, I combine shortening and butter.. All shortening makes crust hard, but butter and shortening makes it flakey.
Is it possible to make pie crust without shortening?
As you can see, there are many ways to make a delicious pie crust without shortening. Not only is it possible, but you have options! For flaky crusts, go with the classic butter or coconut oil. For more firm crusts, use vegetable oil.
Are there apple pies that do not taste like apple tarts?
Apple pie that will not taste like Apple tart.. a big difference.. I believe that is what I said from the very beginning… We have the Bramley cooking apple over here, its guaranteed to “fall” in a pie.I use the desert apple Cox Orange Pippins for tarts because they “hold” well. Birds custard cannot be beaten.