in an apple pie what does rue do ?

Answer 1

Grandmother and Granny both made awesome gravy and biscuits... I was raised on this... and stayed thin as a rail till I moved away and started eating all that store bought junk ......


self-rising flour
milk or cream (evaporated milk is ok)
meat drippings (bacon, sausage, pork chops or fried chicken etc..)
if not enough use butter to add more drippings
salt and peppet to taste



Melt drippings and add flour over med high heat until flour moves on its own but does not totally cover bottom of pan when moved. This is your rue... all gravy are made with a rue! Keep moving rue around adding salt and pepper while browning... Grandmother and I both liked to brown it till it began to smoke slightly... not smoking due to burning but breaking down... keep it moving evenly and do not allow heat to be so high that it darkens more than 3 shades to the main rue at each pan scraping... as you do it you will understand if you have not seen me make this... when the rue is nice and even colored and dark and pan begins to smoke add milk a little at a time to turn to gravy from rue... (if you have not done this a lot please remove pan from heat and add slowly ) use a whisk to break up the thickness quickly so you can see if you need more milk... bring to a boil whisking continually... adding milk until loose enough to see all lumps are gone.... once it boils add more milk if needed or boil till it thickens back up.... don't panic you can thicken or thin the gravy over and over and it will only get better... practice will have it perfect the first time!

Answer 2

Roux is a mixture of fat and flour to thicken sauces and soups

I have never seen it used in apply pie unless you rub some butter into some flour and sugar and toss with the apples to thicken but that is not technically roux because roux is cooked and usually browned, sometimes almost blackened

Answer 3

I've never heard that term used in reference to apple pie, unless they are talking about how to keep the pie from being runny.

Answer 4

I suppose it could be used as a thickener, but it is one I am not familiar with.

A Rue is a sauce base, generally butter, flour and milk.

Answer 5

sometimes apples can have lots of liquid in them and when baked make the pie "runny" roux keeps it a bit more condensed