The bottom of my apple pie crust is always on the raw side ,not fully cooked
.. The top is good.
How can I remedy this ?
Mary

"Andy Petro" wrote:
>
>The bottom of my apple pie crust is always on the raw side ,not fully cooked
>. The top is good.
>How can I remedy this ?

Bake the bottom crust before filling.

On Jun 9, 7:16*pm, "Andy Petro" > wrote:
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> . The top is good.
> How can I remedy this ?
"Blind bake" the empty bottom crust for 8 to 12 minutes, watching it
to be sure you only let it slightly brown. As in you want it only a
speckled tan, not fully browned at all. Also be sure to fork-prick
the very bottom of the raw crust four or five times to let the steam
out so that it won't bubble or crack.
....Picky

rec.food.baking wrote:
> On Jun 9, 7:16 pm, "Andy Petro" > wrote:
>> The bottom of my apple pie crust is always on the raw side ,not fully cooked
>> . The top is good.
>> How can I remedy this ?
> "Blind bake" the empty bottom crust for 8 to 12 minutes, watching it
> to be sure you only let it slightly brown. As in you want it only a
> speckled tan, not fully browned at all. Also be sure to fork-prick
> the very bottom of the raw crust four or five times to let the steam
> out so that it won't bubble or crack.
> ...Picky
>
>


If you do that, the top and bottom crust won't seal (maybe doesn't
matter for an apple pie like it would berry or peach.) Mainly the
pie just needs to be baked longer. Cover the top or edges with foil
if they are getting too brown.

Also the baking temperature might be too low, so the crust never
gets any hotter than the filling.

Bob

zxcvbob wrote:

>rec.food.baking wrote:
>> On Jun 9, 7:16 pm, "Andy Petro" > wrote:
>>> The bottom of my apple pie crust is always on the raw side ,not fully cooked
>>> . The top is good.
>>> How can I remedy this ?
>> "Blind bake" the empty bottom crust for 8 to 12 minutes, watching it
>> to be sure you only let it slightly brown. As in you want it only a
>> speckled tan, not fully browned at all. Also be sure to fork-prick
>> the very bottom of the raw crust four or five times to let the steam
>> out so that it won't bubble or crack.
>> ...Picky
>>
>>
>
>
>If you do that, the top and bottom crust won't seal.

It'll seal if you brush both crusts where they make contact with
liquid; milk, egg wash, even plain water

Andy Petro wrote:
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> . The top is good.
> How can I remedy this ?
>


Cook it longer. It should be golden brown. Watch the edges, because they
will cook a little faster and turn darker brown.

FWIW, I usually bake the pies in our house and have asked my wife to
take it out when it is done because I was doing something else. She
tended to take them out because the timer had gone and couldn't quite
grasp the concept of golden brown, taking them out while they were still
too pale and not fully cooked.

Andy Petro added the following to the totality of all human wisdom on
6/9/2010 in writing
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> . The top is good.
> How can I remedy this ?
> Mary

a.) pre-bake or b.) role it thinner or c.) cook it on a lower rack
assuming a conventional oven

--
Yours,
Dan S.
my dog rules

On Jun 9, 7:16*pm, "Andy Petro" > wrote:
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> . The top is good.
> How can I remedy this ?
> * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Mary

What kind of pie pan are you using? Glass or shiny metal? Try a dark
pan.

spamtrap1888 wrote:
> On Jun 9, 7:16 pm, "Andy Petro" > wrote:
>> The bottom of my apple pie crust is always on the raw side ,not fully cooked
>> . The top is good.
>> How can I remedy this ?
>> Mary
>
> What kind of pie pan are you using? Glass or shiny metal? Try a dark
> pan.


I have results with my enamel metal pans than with glass, aluminum or
plain metal.

On 6/9/2010 4:16 PM, Andy Petro wrote:
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> .. The top is good.
> How can I remedy this ?
> Mary
>
>

I use a heavy cookie sheet on the lower rack and bake the pie on that.
Leave the sheet in while you preheat the oven.

"Andy Petro" > wrote in message
...
> The bottom of my apple pie crust is always on the raw side ,not fully
> cooked . The top is good.
> How can I remedy this ?
>

Mary
>

If it is a single crust pie, blind bake it first. Dock the crust, line with
parchment paper, add weights like beans and bake. Then fill and finish. If
it is a double crust, be sure to have the temperature set right, bake a tad
logger. Cover the edge with aluminum foil to avoid it burning and remove
for the last 10 minutes of baking. Cook on the lowest rack. Use glass pans
so you can easily judge the doneness of the crust.

Paul

In article >,
"Paul M. Cook" > wrote:

> "Andy Petro" > wrote in message
> ...
> > The bottom of my apple pie crust is always on the raw side ,not fully
> > cooked . The top is good.
> > How can I remedy this ?
> >
>
> Mary
> >
>
> If it is a single crust pie, blind bake it first. Dock the crust, line with
> parchment paper, add weights like beans and bake. Then fill and finish. If
> it is a double crust, be sure to have the temperature set right, bake a tad
> logger. Cover the edge with aluminum foil to avoid it burning and remove
> for the last 10 minutes of baking. Cook on the lowest rack. Use glass pans
> so you can easily judge the doneness of the crust.
>
> Paul

I've heard of using beans for this too. It really works?
They actually sell "pie weights" also for this, but beans would be
cheaper. <g>

<http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
ords=pie+weights&x=0&y=0>

Or:

<http://tinyurl.com/374y9ln>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jun 10, 5:05*am, Omelet > wrote:
> In article >,
> *"Paul M. Cook" > wrote:
>
>
>
>
>
> > "Andy Petro" > wrote in message
> ...
> > > The bottom of my apple pie crust is always on the raw side ,not fully
> > > cooked . The top is good.
> > > How can I remedy this ?
>
> > * * * * * * * * * * * *Mary
>
> > If it is a single crust pie, blind bake it first. *Dock the crust, line with
> > parchment paper, add weights like beans and bake. *Then fill and finish. *If
> > it is a double crust, be sure to have the temperature set right, bake a tad
> > logger. *Cover the edge with aluminum foil to avoid it burning and remove
> > for the last 10 minutes of baking. *Cook on the lowest rack. *Use glass pans
> > so you can easily judge the doneness of the crust.
>
> > Paul
>
> I've heard of using beans for this too. It really works?
> They actually sell "pie weights" also for this, but beans would be
> cheaper. <g>
>
> <http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
> ords=pie+weights&x=0&y=0>
>
> Or:
>
> <http://tinyurl.com/374y9ln>
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. *--Alex Levine- Hide quoted text -
>
> - Show quoted text -

I use navy beans - have used the same ones over and over and over. I
line the bottom of the plate with lightly greased parchment paper (cut
in a circle) - dump the beans in, and blind bake like that. Works a
treat.

N.

On Thu, 10 Jun 2010 05:05:54 -0500, Omelet >
wrote:

> I've heard of using beans for this too. It really works?
> They actually sell "pie weights" also for this, but beans would be
> cheaper. <g>
>
> <http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
> ords=pie+weights&x=0&y=0>
>
> Or:
>
> <http://tinyurl.com/374y9ln>

I've used the same pie weights for decades, so what interests me on
that page is that "pie shield". It sure beats crimping foil around
the edge! I'm going to look for one locally. Thanks for the new
kitchen toy idea.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> I've used the same pie weights for decades, so what interests me on
> that page is that "pie shield". It sure beats crimping foil around
> the edge! I'm going to look for one locally. Thanks for the new
> kitchen toy idea.


Me too. I have had my pie weights for at least 20 years. They came in a
little plastic tub and there are enough of them for 2-3 pies. it never
occurred to me to shield the edges because that is the way I gauge when
my pies are cooked. However, I wish I knew how to stop fruit fillings
from oozing out. I seal and crimp the top and top and bottom crusts and
poke holes in the top to allow steam to exit, but I usually end up with
some gooey seepage. I lay the pan on top of a sheet of foil sitting on a
baking pan. That saves the bottom of the oven and the hard scrubbing to
clean the pan, but the goop still sticks to the bottom of the pie pan.

On Jun 10, 12:36*pm, sf > wrote:
> On Thu, 10 Jun 2010 05:05:54 -0500, Omelet >
> wrote:
>
> > I've heard of using beans for this too. It really works?
> > They actually sell "pie weights" also for this, but beans would be
> > cheaper. <g>
>
> > <http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
> > ords=pie+weights&x=0&y=0>
>
> > Or:
>
> > <http://tinyurl.com/374y9ln>
>
> I've used the same pie weights for decades, so what interests me on
> that page is that "pie shield". *It sure beats crimping foil around
> the edge! *I'm going to look for one locally. *Thanks for the new
> kitchen toy idea.
>
> --
> Forget the health food. I need all the preservatives I can get.

i got pie shields in a set of 2 - 8" and 9"

N.

In article >,
sf > wrote:

> On Thu, 10 Jun 2010 05:05:54 -0500, Omelet >
> wrote:
>
> > I've heard of using beans for this too. It really works?
> > They actually sell "pie weights" also for this, but beans would be
> > cheaper. <g>
> >
> > <http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
> > ords=pie+weights&x=0&y=0>
> >
> > Or:
> >
> > <http://tinyurl.com/374y9ln>
>
> I've used the same pie weights for decades, so what interests me on
> that page is that "pie shield". It sure beats crimping foil around
> the edge! I'm going to look for one locally. Thanks for the new
> kitchen toy idea.

Cheers! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Jun 10, 9:57*am, Janet Baraclough >
wrote:

> * *Glass pans don't conduct heat well enough for pastry. IMO.
>
> * *Turn the oven to 200 C, or 400 F; and DON'T put the pie in until the
> oven temperature indicator goes out to tell you it has reached the
> required heat.
> * * I use, either a stone ware pan or *a dark metal one.

^^^^^^^^^^^^^^^^^ High fives, Janet!

On Jun 9, 10:16*pm, "Andy Petro" > wrote:
> The bottom of my apple pie crust is always on the raw side ,not fully cooked
> . The top is good.
> How can I remedy this ?
> * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Mary

I don't know if anybody else suggested this, but if you use a metal
pie
pan, try preheating a heavy sheet pan on the lowest rack of your
oven, and then set the pie pan right on it when you cook the pie.

Cindy Hamilton