I made apple pie.....?

Question

I am taking a baking class and tried making apple pie again cuz thats what we made a couple weeks ago and it didn't exactly come out the way I made it the first time. It came out a bit juicier and all kinds of stuff.But I put in what i was suppose to. So for all my bakers out there please tell be what I did wrong?

Answer 1

Did you put the raw apple in the pie? or did you stew it first?
If you are putting raw apple in the pie, try tossing it in a little cornflour first as well as adding brown sugar and cinnamon. The cornflour will thicken the juice and stop the pie from going soggy.

Answer 2

Some apples are juicier than others and you have to add cornstarch or flour to the apple mixture before you add it to the pie shell. Mix it with your sugar and it goes in much easier and does not lump. Just two or three tablespoons should do it.

Answer 3

If you use fresh apples, they can have very different water contents. Even apples from the same bag will have different content at different times. When baking fruit pies, I use tapioca (quick cooking, not large pearls) to absorb the any excess liquid. Sprinkle a little across the bottom crust before filling and then sprinkle a little more when your pie is half-filled. If you expect your filling to be very wet, use more and sprinkle in additional layers.

Answer 4

The difference is in the type of apple you used. I a lways add about a tablesppon or two of flour to my apple mixture before baking.

Answer 5

By "juicier" do you mean the juices ran out when you cut it? did you let it cool good? It will thicken up as it cools but if you cut prior to it completely cooling down the juices will run all over the place.

Answer 6

Try a different recipe. Maybe this recipe from Kraft Foods. http://www.pecanworld.com/applepie.htm

Answer 7

it may have been the type of apples you used.