If apple pie is in your fall baking bucket record, do not miss in the present day’s submit! This genius tip will thicken your pie filling and make it easier to keep away from the dreaded “soggy backside.”
Again when she was a decide on The Nice British Baking Present, baking queen Mary Berry’s dire warnings in opposition to “soggy bottoms” crammed the bakers with pie paranoia. As a result of sadly for the bakers, a soggy backside crust is exceedingly tough to keep away from when baking a moisture-packed fruit pie!
I don’t personally make fruit pies fairly often, however this time of 12 months I can hardly ever resist the urge to bake a do-it-yourself apple pie. And after binge-watching a number of seasons The Nice British Baking Present over the previous 12 months, I wished to make sure that I might obtain a perfectly crisp pie crust that may make Mary Berry proud!
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In my want to keep away from a “soggy backside,” I spent hours researching ideas and methods about making pies. Finally I got here throughout a tip that appeared virtually too easy, however I used to be intrigued sufficient to provide it a attempt anyway.
It ended up working higher than I might have hoped, and now its my secret weapon for making good fruit pie filling! The key, it seems, is so simple as decreasing the fruit juice earlier than including it again to the filling.
Separating the pure juices from the fruit and decreasing it produces a sticky syrup that helps bind the filling collectively. It additionally provides a extra concentrated fruit taste to the filling as an alternative of diluting it or altering its texture.
Right here’s how I did it whereas making my apple pie, however you need to use this technique whereas making blueberry, strawberry, pear, peach, or cherry pie too!
How To Thicken A Fruit Pie Filling
Step 1 – Draw Out The Liquid
Add the required quantity of sugar to your sliced or chopped fruit as acknowledged in your pie filling recipe. Add any lemon juice or different liquids that the filling requires, then let the components sit within the bowl for about one hour to attract out the liquid from the fruit.
Step 2 – Scale back The Liquid
Separate the fruit from the liquid and set the fruit apart for now. Pour the liquid right into a small pot and convey it to a simmer in your stovetop.
Proceed simmering the liquid till the quantity is lowered by half.
Step 3 – Add It To The Pie
Let the lowered syrup sit in your stovetop when you put together your pie. Line your pie plate with the underside crust and add the fruit and every other components your filling recipe requires.
Simply earlier than you add the highest crust, pour the lowered syrup over your pie filling. Then add the highest crust and bake as typical! 🙂
Bonus Ideas For Excellent Pies
- Enable Steam Out. Use a lattice crust on prime of your pie, or lower out a part of it to create a vent. This can permit steam to flee because the pie bakes, thickening the filling and producing a crispier crust.
- Cool Pies Utterly. Fruit pie fillings thicken and set as they cool. If you would like your pie to remain intact when you slice it, cool it at room temperature for a number of hours earlier than reducing into it.
What’s your favourite type of fruit pie?