Apple Pie, question#1?

Question

Sometimes when I make an apple pie it seems like the apples sink down in the crust when I cook it. So when I go to cut the pie there is a space(sometimes a large space) between the apples and the crust. Why is this happening? Am I not using enough apples?

Answer 1

Thats always going to happen some with a 2 crust apple pie because the apples cook down no matter what. It helps some to use a real firm apple like granny smith. Or you could make a dutch top for it with 1/2 c. flour, 1/2 c. butter and 1 c. sugar. Add a little cinnamon too.

Answer 2

For a 9" pie plate, I use 8 Granny Smith apples. I core, peel and slice them thin. I cut back on the sugar in most recipes - use 1/2 or 2/3 of what they call for, and definitely 2 TBSP of flour to thicken the juice when it cooks down. And the 1 tspn of cinnamon.

I always use glass baking pans (Pyrex) and get great results. The first crust goes in and if needed, a few patches to fix any tears. I usually poke a fork tines into the bottom crust in a few places so that air pockets won't form.

I take time to carefully put the first layer of apples slices standing on edge on the bottom crust, so it resembles a French tart pastry. This keeps the base layer full so it doesn't collapse. Then I just fit all the other apple slices into the pie crust and pan as best as possible. Dot the top of the pile with a few pats of butter and lay your top crust down. Join the two crusts using whatever style you want (I just use the back of a fork) then poke the top crust in a few places with the fork's tines to let steam escape. Bake as directed.

I have never had any complaints about my pies, except that there are not enough leftovers.

Answer 3

With apple pies, you want to build up the filling to look like a mound. The way spaces happen are as an apple softens during cooking, steam is released. Steam collects beneath the top crust, where it then expands and rises in a hot oven, causing pressure from beneath that supports the crust until it sets in the oven. Meanwhile, the apples inside have collapsed to form a filling. The right apples won't do that.
When baking pies with apples, it's a good idea to mix a few varieties for even better flavor. For example, Macintosh, Cortlands, and Gravenstein are great together in a pie.

Answer 4

What happens is that the apples cook down and lower in volume after the crust has already set and can't settle down with the apples. One way to avoid this is to saute your apples until tender (but not mushy) first and cool. Then put them in the pie and bake them. You can add a lot more apples this way and can make pies that are very high with no space between apples and crust. I'm sure you could probably find something on cooks.com or foodtv.com that can explain it a little fancier than that with picures. But that's how it's done. Very simple :) Good luck with your pie.. now you have me wanting a slice :)

Answer 5

Some apples cook down more than others. So it helps if you slice them evenly and layer them in the crust. The less space in between the apple pieces before cooking, the smaller amount of apple shrinkage will result.
And use enough so they mound up a couple of inches above the top of the pie pan.
I almost forgot. Be sure your using an apple suitable for cooking(Ida Red and Northern Spy are my favorites for pie). Eating apples tend to mush down more.

Happy baking!

Answer 6

Yes, use some more apples. Perhaps even mix some home made apple pie filling and canned apple pie filling together in the bowl, and then fill the bottome part of the pie shell.

Answer 7

Usually it means you are not using enough apple. If you are using soft apples (Golden Delicious, or red) that could be why. The best apples for pie are Granny Smith or HoneyCrisp.

Answer 8

Use at least 4 cups of apples. 6 will be awesome!!

Answer 9

Definitely use more apples and spread them around on the bottom and then stack them as best as you can,leaving no visible holes of any kind.

Answer 10

mmmm... apple pie :P