double pie crust question - apple pie

Bock said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Did you ever get around to trying the Accidental Brownies?

Carol, who is of no help when it comes to pies

On Mon 18 Jul 2005 07:13:18p, Bock wrote in rec.food.cooking:

Quoted message said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

I don't see any particular fault with your procedure, as it is not all that
different from mine, and I never seem to have the problem you described.

I make my pastry first, dividing into two masses that I flatten into disks.
I wrap the disks in pastic wrap and refrigerate about an hour. Before I
make the filling, I roll out the bottom crust and fit it into the pan, then
prepare the filling and allow it to stand just long enough to roll out the
top crust. I fill the bottom crust and apply the top crust.

I know it's suggested, but I never bother to moisten the edges of the
crusts before crimping. I do, however, fold the edge of the top crust over
the edge of the bottom crust. Using my thumb and first two fingers, I
firmly press the crusts together making a vertical edge, working my way
around the pie. This seals it firmly, and if I decide to do anything more
decorative than this, I do it after this process.

It may have something to do with how much shortening/butter is in your
pastry. If not enough, then the pastry is too "floury" and will not stick
to itself. Also, if there is too much flour on the surface of the dough,
it will prevent sticking.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Damsel said:

Bock said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Did you ever get around to trying the Accidental Brownies?

Carol, who is of no help when it comes to pies

Not yet. I have been concentrating on pies. I will post
to your attention when I do.

Wayne Boatwright said:

On Mon 18 Jul 2005 07:13:18p, Bock wrote in rec.food.cooking:

Quoted message said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

I don't see any particular fault with your procedure, as it is not all that
different from mine, and I never seem to have the problem you described.

I make my pastry first, dividing into two masses that I flatten into disks.
I wrap the disks in pastic wrap and refrigerate about an hour.

I will wrap and chill. I just them the rolled out top pastries on the
counter.

Quoted message said:

Before I
make the filling, I roll out the bottom crust and fit it into the pan, then
prepare the filling and allow it to stand just long enough to roll out the
top crust. I fill the bottom crust and apply the top crust.

I know it's suggested, but I never bother to moisten the edges of the
crusts before crimping. I do, however, fold the edge of the top crust over
the edge of the bottom crust. Using my thumb and first two fingers, I
firmly press the crusts together making a vertical edge, working my way
around the pie. This seals it firmly, and if I decide to do anything more
decorative than this, I do it after this process.

I like this idea and will adopt it. Thanks.

Quoted message said:

It may have something to do with how much shortening/butter is in your
pastry. If not enough, then the pastry is too "floury" and will not stick
to itself. Also, if there is too much flour on the surface of the dough,
it will prevent sticking.

Wayne Boatwright said:

I do, however, fold the edge of the top crust over
the edge of the bottom crust.

BINGO! That's the "trick".

In article <[email hidden]>,

Quoted message said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

* Exported from MasterCook Mac *

The Best Apple Pie

Recipe By : Posted to rec.food.cooking again by Barb Schaller
7-19-2005
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 # Granny Smith apples -- peeled, quartered,
cored, and cut into 3/8" slices (5-6
cups)
3/4 cup sugar -- plus 2 teaspoons
for sprinkling on dough top
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Pinch salt
Pie Dough for a double crust 8- or 9-inch
pie
2 Tbsp. unsalted butter -- cut into small
pieces

Toss apples and next 4 ingredients in large bowl; let stand until apples
soften and shrink a bit, no longer than 10 to 15 minutes. (this step is
supposed to keep a gap from forming between the top crust and the
apples. Adjust oven rack to low position and heat oven to 400?. (To
keep the bottom crust crisp, author recommends using a glass pan and
baking the pie near the bottom of the oven at a relatively hot
temperature; this heats the bottom of the pie at a slightly faster rate
than the rest, so it cooks through before the top burns. Roll larger
dough disk on a lightly floured surface into a 12-inch circle, about
1/8" thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough that
overhangs lip of pan in place. Turn apple mixture, including juices,
into shell; scatter butter pieces over apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch
circle. Lay it over top of pie. Trim top and bottom dough edges to 1/4
inch beyond pan lip. Tuck this rim of dough underneath itself that that
folder edge is flush with pan lip. Flute dough in your own fashion, or
press with fork tines to seal. Cut 4 slits at right angles on dough top
to allow steam to escape; sprinkle with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30
minutes. Reduce oven temperature to 350 degrees and continue baking
until crust is a rich golden brown and apples can be easily pierced with
a knife, about 30 minutes longer. If pie browns before it bakes
through, cover top with foil and continue baking. Transfer pie to a
wire rack; cool for at least 1 hour before serving.

Pie is best when consumed within a few hours of baking, but can be
stored at room temperature, covered by an inverted bowl, for a day or
two.
- - - - - - - - - - - - - - - - - -

NOTES : Source: Page 8, Cook's Illustrated magazine, September/October
1994. My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
varying degrees of combination. Oh, my!
__
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Bock" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

Make crust first.

Use lemon juice or vinegar in water to put apples in while preparing.

Northern Spy.

Bock said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

Welp, here's what I like to do. I make up the filling first,
and I give it an occasional stir while I am making the crust.
Since there is some lemon juice in my filling, the apples
don't turn brown.

--
Jean B.

Bock said:

Preamble - Last week I left out the lemon juice in my lemon pie. If
that is not enough, I just put an apple pie in the oven and left out the
flour. Good think I cook for my own amazement.

Question - I made a double pie crust for an apple pie. Then I chopped
the apples. Mixed the cinnamon and sugar etc. and then put it in the
pie plate and covered with top crust. Problem is by the time I was
ready to apply the top crust, it wouldn't stick to the bottom crust even
though I moistened both top and bottom crust and crimped them together.

Should I have made the pie mixture first? I thought if I did that it
would cause the apples to turn brown.

Also my apples were not all that crisp. Any suggestion on apples I
should use in Canada/North America. Thanks for any suggestions.

I guess it depends on how quickly you roll out the dough and how long it
takes you to peel, core and slice the apples. If you toss the apples with
the flour and sugar and spices you shouldn't have to worry about the short
time it takes to roll the pastry. When I make pie dough I mix it up
minimally, cut it in half, then roll each half into a ball, wrap it in
Saran wrap and then flatten it out a bit, and then into the fridge for a
while. When it comes out all I have to do is to toss it on a floured
pastry cloth, sprinkle some flour on top and on the rolling pin and then
start rolling. It takes less than a minute to get it rolled out and into the
pan. Then I roll out the top layer, toss in the filling, add bits of butter
and then cover with the top layer. I cut around the outside of the pie pan
rim and roll and pinch the upper and lower crusts together.

I think the best pie apples are Northern Spy. I have also had good luck with
Ida Reds, Spartan and MacIntosh. Do not use any variation of Delicious.