In article
>,
JimL > wrote:
> On Nov 19, 2:21 pm, the pilgrim > wrote:
> > On Mon, 19 Nov 2007 11:16:31 -0600, Melba's Jammin'
> > >
> > wrote:
> >
> > >I make a fine apple pie. Excellent, in fact.
> > >Trying to cut down on Wednesday work, is there any way to prepare the
> > >pie filling and refrigerate it for a couple days? I'm thinking along
> > >the lines of pre-cooking or par-cooking the filling so that I can simply
> > >put it in the crust, top, and bake on Wednesday for transport that
> > >evening and the next day.
> >
> > >I suppose I'm looking to do something along the line of a canned filling
> > >without buying Wilderness or whatever other glop is available.
> > >--
> > >-Barb, Mother Superior, HOSSSPoJ
> > >Notes about our meals in Tuscany have been posted to
> > >http://www.jamlady.eboard.com;10-16-2007
> >
> > "The page cannot be displayed..."
>
> I don't see why not. Bake the filling ahead, but under-do it a bit,
> as it will get cooked more when you add it to the crust.
>
> But wait ....... <thinking> <ouch> Why does it need to be cooked
> twice? Why not make the filling and save it, make the crust (raw) and
> save it, then at last minute combine and bake?
>
> Or stop at IHOP oin the way there, buy a pie, and remember to remove
> the pie from the IHOP box and put it in your own container. (Hey,
> before I learned to cook I learned to lie.)
My thought about not just combining the filling ingredients ahead of
time and letting them sit has to do with the filling becoming too wet.
My recipe (CI, 9/94) says to let the apples sit for no longer than 10-15
minutes before assembling and baking. And I was thinking that
pre-cooking them would somehow change all that.
Filling recipe follows.
What do I know?
{ Exported from MasterCook Mac }
The Best Apple Pie
Recipe By: posted to rec.food.baking by Barb Schaller, 11-19-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts
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, Cookąs Illustrated magazine, September/October
1994. Yikes!! I canąt believe how fine this crust is!! Iąve made 4
apple pies in the last 4 weeks just to practice the blinkiną crust!
Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
varying degrees of combination. Oh, my!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007