Sometimes when I make an apple pie I end up with a lot of juice(after it comes out of the oven) At times I could actually pour the juice out of the pie plate. What am I doing wrong? Apple season is right around the corner and I want to make a perfect apple pie. I use different kinds of apples, could this be the problem?
2006-08-26 16:30:34 · 11 answers · asked by tootsie 5 in Food & Drink ➔ Cooking & Recipes
You should add two big heaping tablespoons of flour to the sugar or corn starch. This thickens the juice so its not so juicy. It doesn't matter as to the type of apple all fruit pies you need to do this.
2006-08-26 16:37:49 · answer #1 · answered by cin_ann_43 6 · 0⤊ 0⤋
Ok... make sure you toss your apples in either cornstarch of flour depending on what your recipe calls for. It should call for of those. This extra juice thing is nothing new. If you sautee your apples before placing in the pie like I suggested in Q#1 Let them cool and then toss them in flour or cornstarch or a mix between the two depending on your recipel This will absorb most of the juices and keep the pic moist but not runny. If you really need some help I can get you a thousand good apple recipes that are easy if you need them
2006-08-26 23:46:58 · answer #2 · answered by Brooklyn Chick 2 · 0⤊ 0⤋
Don't use more than one type of apple in a pie. Again the best apples for pies are Granny Smith and Honey Crisp.
2006-08-26 23:34:19 · answer #3 · answered by arenee1999 3 · 0⤊ 0⤋
My mom always tells me to use only cooking apples for Apple Pie, so look on the internet and see what those types are.
2006-08-26 23:36:30 · answer #4 · answered by FELINELOVER 5 · 0⤊ 0⤋
Make sure you throw some flour in with the apples for a thickening agent so the juices aren't runny.
2006-08-26 23:35:38 · answer #5 · answered by unicornfarie1 6 · 0⤊ 0⤋
Use a less water. If you'd like you could replace the water with apple juice, but eiher way, try using less liquid, or baking the pie longer.
2006-08-27 12:19:04 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Use pippin. Each apple variety has different moisture content. Pippins are best for apple pies and tart tartan.
2006-08-26 23:35:46 · answer #7 · answered by murphy 5 · 0⤊ 0⤋
Do you make a vent hole in the pastry to allow the steam to escape?if so sorry for asking such a basic question
2006-08-26 23:38:08 · answer #8 · answered by PARADOX 4 · 0⤊ 0⤋
i use Granny smith and Johnathan apples..do you put flour in it too thicken the juices??
2006-08-26 23:38:15 · answer #9 · answered by Katfish 5 · 0⤊ 0⤋
Yep, the ones you're using aren't crisp enough. See my answer in Q#1.
2006-08-26 23:34:39 · answer #10 · answered by Anonymous · 0⤊ 0⤋