Table of contents:
- 1. Bake it in a springform pan
- 2. Pick apples at random
- 3. Use the shortcrust pastry
- 4. Do not engrave the pie on the surface
- 5. Leave a gap between the crust and the filling once cooked
Video: Apple pie, 5 mistakes you just can't make
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Two clarifications: the apple pie it is not an apple pie and it is not even very American, but English even if it has now become an iconic dessert for American culture. Rather simple to prepare, on paper, but with many precautions that cannot be invented at the moment. I am there in this regard: I will point out to you 5 errors that you just can't do in apple pie!
1. Bake it in a springform pan
Tradition is tradition: the apple pie should therefore be cooked and served in a classic non-hinged mold not openable, aluminum or ceramic. The edges should be slightly flared. This mold is also perfect for facilitating the stability of the edges of the pie.
Stack them up
Individually, the apple pie should be brought to the table still in the mold but if you expect more than one then you can make an exception and stack them one on top of the other once cooled: they were displayed like this in shops and at fairs.
2. Pick apples at random
Never choose apples at random in desserts, in no dessert I mean; here in apple pie it is absolutely essential since, in addition to spices, they are practically the only flavor of the pie. They serve fairly sweet but not watery apples, which maintain consistency when cooked and which do not flake into a puree. The best apples:
- Granny Smith;
- Fuji;
- Golden
3. Use the shortcrust pastry
In apple pie, shortcrust pastry should not be used but shortcrust pastry (called pie crust, because it is suitable for this type of dessert that requires total coverage of the filling, or for others such as tarte tatin). A couple of reasons why it is more suitable than shortcrust pastry are that it remains crispier on the surface and that it is more neutral in flavor (as well as lighter): this characteristic is appreciated, because it absolutely highlights the apples.
4. Do not engrave the pie on the surface
You have just sealed the last edge of the border to keep all the apples and you are ready to bake … ALT! Forget one fundamental thing: the engravings on the brisè. Without practicing 4-5 cuts (usually radius) in the dough, the steam from the apples during cooking will not only break the crust but will make the filling watery.
5. Leave a gap between the crust and the filling once cooked
If when you cut an apple pie you notice a gap between the apples and the crust, then you have certainly done this mistake: stuffing the apple pie with raw apples, to cook them directly in the oven. Instead, the apples (seasoned with spices) are first cooked in a pan in order to evaluate their flavor first and above all to calculate their volume once the mold is filled. During the second baking in the oven, the volume of the apples will remain practically unchanged and when cut the slices will be pretty full.
I add a sixth mistake, which is more an advice: we said that apples must be cooked before filling the apple pie. Well, these should also be seasoned with corn starch or potato starch, which absorbs water and acts as a glue. Here's how we made the apple pie.
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