- 1 Do you cook apples before putting them in a pie?
- 2 How do I keep my apple pie from falling apart?
- 3 What is the difference between French apple pie and regular apple pie?
- 4 Can you make pie in square pan?
- 5 What can I use if I don’t have a pie pan?
- 6 How do I make a pie without a pie tin?
- 7 Can I cook a pie in a cake tin?
- 8 What can I use instead of pie weights?
- 9 What can I cook pie in?
- 10 Is a glass or metal pie pan better?
- 11 What is the best pan to bake a pie in?
- 12 Can you cook a pie in Pyrex?
Do you cook apples before putting them in a pie?
Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.
How do I keep my apple pie from falling apart?
Here are some tips to prevent runny apple pie.
- Precook the filling.
- Reduce the juice.
- Experiment with different thickeners.
- Vent the top crust.
- Try a lattice or crumb top crust.
- Bake thoroughly — and then some.
- Let the pie cool completely — preferably overnight.
What is the difference between French apple pie and regular apple pie?
Dutch Apple Pie (sometimes referred to as French Apple Pie or Streusel Apple Pie) is different from a traditional apple pie in just one way: instead of covering the spiced apple filling with a layer of crust, you sprinkle it with a tantalizing brown sugar crumb.
Can you make pie in square pan?
Keeping all other ingredients constant, you can substitute a square baking dish for a traditional pie pan, thus maximizing the dessert’s corner-making capability.
What can I use if I don’t have a pie pan?
1. Cake Pan. An eight- or nine-inch cake pan is an easy pie pan substitute, as it has the same shape and volume as a pie pan. Be sure to line the bottom with a piece of parchment paper before adding the pie crust and blind-baking to make removing after baking easier.
How do I make a pie without a pie tin?
Using Jus-Rol™ Frozen ready rolled Shortcrust Pastry Sheets – which come in two discs – it is possible to make a quick pie without using a pie dish or tin. Unroll one pastry disc and lay on a piece of baking paper, pile your chosen filling on to the pastry leaving a border all round.
Can I cook a pie in a cake tin?
Cake pans are noticeably deeper than traditional pie pans, ranging from 1 1/2 to 3 inches deep. Round 8-inch cake pans work best for baking pies because they can accommodate the volume of most pie recipes. An 8-inch springform pan also works.
What can I use instead of pie weights?
Alternatives to Pie Weights
- 1 – Dried Beans, Rice, Popcorn. You may already have heard of “baking beans,” which are simply dried beans used as makeshift pie weights.
- 2 – Steel Balls or Other Metal Objects.
- 3 – Metal Chain.
- 4 – Sugar.
- 5 – Another Pie Form.
What can I cook pie in?
The Best Pie Dishes
- Our favorite: Pyrex Basics 9″ Pie Plate, at amazon.com.
- Great ceramic pie dishes: Baker’s Advantage Ceramic Deep Dish Pie Plate (at amazon.com), Emile Henry Modern Classics Pie Dish (at amazon.com)
- Best of both worlds: Creo SmartGlass Pie Plate, at amazon.com.
Is a glass or metal pie pan better?
Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker.
What is the best pan to bake a pie in?
The Best Pie Plate
- Our pick. OXO Good Grips Glass 9″ Pie Plate With Lid. The best pie plate. At 2 inches deep, this dish holds more than most glass plates we tested.
- Also great. Emile Henry 9-Inch Pie Dish. A prettier deep-dish pie plate.
- Runner-up. Pyrex 9″ Glass Pie Plate. A shallower pie plate.
Can you cook a pie in Pyrex?
Glass rules: Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you‘re making. Pyrex: Glass heats slowly and allows heat to build gradually and spread evenly, so my Pyrex tends to be my go-to plate. Bottom-crusts on fruit pies come out crisp and custards cook evenly.