I have two questions. Id like to make a double crust apple pie that is thick and gooey, almost custard like on the inside. Any
I have two questions. Id like to make a double crust apple pie that is thick and gooey, almost custard like on the inside. Any recipe or technique suggestions? I want a slice to hold together, but dont want gelatinous like, pecan pie. Also, can apple pie be made ahead of time and is it best to freeze it and reheat it, or chill amd reheat, or just leave out and reheat, etc.? Thanks!
A hot pie fresh from the oven is always somewhat runny, but Mother taught me this trick.
Make a mixture of flour and sugar to line your pie shell before adding the apples. I usually make about a half cup, just enough to coat the bottom barely a 1/4 inch deep. As the pie bakes and the liquids cook out of the apples they are absorbed by the flour mix and help keep the pie from getting too runny. Now this all depends on the type of apples you use and how dry they are cooking up. Some will give off more liquid than others. Should also say I always use raw apple slices tossed with sugar and cinnamon. Have the same problem as others, in over 50 years of making pies I’ve never had one make it past two days before getting eaten, mostly its gone by the end of the day.
I’m not a fan of apple pie but I love this recipe. This is the only apple pie I eat. So good. I like to add an egg yolk to the custard mixture during the cooking process. http://allrecipes.com/recipe/glazed-apple-cream-pie/detail.aspx?event8=1&prop24=SR_Title&e11=glazed%20apple%20pie&e8=Quick%20Search&event10=1&e7=Home%20Page