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knunes
12-29-2006, 09:58 PM
My DH said he heard someone (a chef?) talking on a radio show about pre-cooking apples on the stove for an apple pie, with the theory that the liquid gets dealt with and doesn't end up in the pie with your apples sitting in them. (Guess who spent time making a homemade apple pie tonight who ended up with a delicious crust, and apples swimming in lots of liquid when we cut into it?)
I'm willing to give the precooking a shot, but wondered if anyone has a recipe where this is recommended that they could post?

Beth
12-29-2006, 10:12 PM
Baking with Julia has a recipe for a French Apple Tart that DH has made a couple of times. Some of the apples are precooked and mashed, then topped with thinly sliced apples. It's wonderful. That's the only one I can think of with precooking. We don't make a lot of pies.

Sami
12-29-2006, 10:18 PM
I think I heard that CI did that on the PBS show. They said that thee is o much dead space in an apple pie, because the apples all cook down. I am going to try it next time. It makes sense to me.

Sami

Gracie
12-30-2006, 07:17 AM
Katie - I do this all the time now. I always had runny pies but now I don't. I do it on any apple recipe including apple crisp (which used to be runny too). The recipe doesn't have to specifically tell you to do this.

This past Thanksgiving I made the Apple Cider Pie from CL (?). I just take the apple mixture from any recipe and cook it on the stove until the juices are released and it starts to get thick from whatever thickener was in the recipe. Then put it in the pie shell (or in the case of apple crisp, your pan), top with top crust or crisp mixture and bake as usual.

Try it - you'll be amazed! :)

Loren

dorothyntototoo
12-30-2006, 08:31 AM
Here's the recipe from America's Test Kitchen. I watched this episode & the pie looked good - wished I had Smellavision.

Deep-Dish Apple Pie
Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions.

Makes one 9-inch pie, serving 8 to 10
All-Butter Pie Pastry

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water , or more if needed

Apple Filling

1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)

1 egg white , beaten lightly

1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.

5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

10. Freezing Instructions:
We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.

Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.

For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.

http://americastestkitchen.com/printrecipe.asp?recipeids=2363

Jazzmatazz49
12-30-2006, 08:31 AM
My mother does this and people rave about her apple pies. She cooks them in a saucepan on top of the stove with the sugar for a few minutes until they just begin to get soft, then adds spices and a little flour. She pours them into her (homemade) crust and bakes. They are much better than the few I've made without cooking the apples first.

knunes
12-30-2006, 01:37 PM
Thank you all for responding.
And when I saw the recipe you posted from ATK, dorothyntototoo, I realized that my brother-in-law just bought me the cookbook Cooking at Home with America's Test Kitchen, the All New 2006 Companion to the Public Television Series, for Christmas! And the recipe is in there. (He says that accompanying DVDs are backordered and will be arriving soon. Good gift, huh?
Anyway, that will be my next attempt at apple pie.
Thanks again!

Gracie
12-30-2006, 04:25 PM
7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice.

http://americastestkitchen.com/printrecipe.asp?recipeids=2363

Dorothyntoto - The only thing with discarding the juices is that there go all your spices, too. Have you made this? Did you notice a lack of spices from discarding the spicy juice?

Loren

potato_moose
12-30-2006, 04:42 PM
We made 2 wonderful apple pies this season, without precooking the apples. Some thoughts...

If the pre-cooking thing doesn't work, try adding some (or more) flour or corn starch to your filling. Then make certain you cook your pie for long enough--45 minutes to 1 hour--and that will activate the thickener.

As a side note, we have recently decided that golden delicious apples make better pies than granny smith or a combo of both.