Pecan pie is a delicious dessert that is notoriously difficult to bake well because it can be difficult to tell when it is done. The crust and the pecans can burn easily if overcooked, but the middle can come out runny if it's not cooked long enough. I also add in a little cornstarch dissolved in water at this step. The cornstarch helps to thicken the mixture and ensures that the pie isn't too soupy.
I also like to add in a little vanilla extract and cinnamon for more flavor. Whisk together the eggs. Pecan pie is done at the first signs of solidity in the center of the pie center should not shake and a knife inserted in the center will come out clean. The internal temperature of a pecan pan when done should register degrees F. Here's the pie. There are some easy steps to implement to get your pie filling look the way you want it to.
You can get the same flavor without having to eat pie soup. A teaspoon of cornstarch for every cup of fruit that you have in your pie could help. Generally, a 9-inch pie should be able to hold around six cups of filling or so, which means that you need six teaspoons of cornstarch.
Cornstarch is a natural thickening ingredient that should give body to your pie filling without altering its taste. It is one of the less preferred options. For every cup of fruit in your pie, you need two teaspoons of flour. The key here is to sprinkle the flour into the mixture. If you pour it all, it can clump up and make your filling gross in texture. Flour should be an option when you cannot find any other ways to fix your runny pie.
It is easy to add a greater amount of flour to your filling. It is the favorite among the expert pie makers. Adding a package of instant pudding is not only a great way to improve the texture but also the flavor of your pie. Instant pudding adds complexity to the dessert by utilizing the gelatin and allowing the filling to set. The directions can differ depending on what kind of tapioca flour you will use, so be sure to read the packaging carefully.
When you have mixed your tapioca flour and stirred thoroughly, let the pie sit for 15 minutes to allow it to dissolve. It is a product available from King Arthur Flour that thickens fruit pie fillings. Still, if you feel timid and cautious making the same recipe over and over again, think about it: How often do you make apple pie? Your favorite recipe may not call for a specific apple variety, but you've probably discovered your own favorites.
Some apples bake up firm, others soft. You'll find some apples are tart and tangy, others mild and sweet. Some bakers use a single variety in their pie; others mix and match different types. Thankfully, apple pie filling readily lends itself to thickening success — no matter which type of apple you choose.
So you're less likely to bake a runny apple pie than, say, a runny rhubarb pie. Still, if you find yourself consistently producing pies that are juicier than you like, consider this: the more tart the apple the stronger its pectin. So a tart apple like Granny Smith will naturally offer more structure to pie filling than a sweeter McIntosh or Delicious. Veteran apple pie bakers have long since chosen their favorite apples.
Spoiler alert: I like a combination of specialty-type apples, but Granny Smiths are a fine choice, and available year-round. What if the filling in your current favorite apple pie recipe is juicier softer, more liquid-y than you like? Or despite the reliable success of your veteran recipe, you want to try something different? Here are some tips to prevent runny apple pie. But by cooking apples, sugar, spices, and thickener just long enough for the apples to release their juice and the thickener to do its work — typically, 5 to 10 minutes over a burner — you reduce the risk of those same juices pooling in the bottom of the crust as your pie bakes.
For further details see our post, Make-ahead apple pie filling. Start by combining sliced apples, sugar, and a tablespoon of lemon juice. Let everything sit for an hour or so. Sugar will draw juice from the apples, which will then accumulate in the bottom of the bowl. If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.
With more thickening power than flour, this modified cornstarch is similar to standard cornstarch but yields fruit filling with a softer feel, and without the gummy texture you can sometimes get from regular cornstarch.
I was so pleased with the results. The pie holds its shape when cut and tastes great. I also think that my bottom crust stayed flakier One cautionary note: It's best to mix ClearJel with some of the sugar in your recipe before adding it to the apples, to prevent the ClearJel from clumping.
Stick with it. Why mar your pristine top crust by cutting holes in it? Because steam from the baking apples needs to escape, lest it collect under the crust and create you guessed it soupy filling.
Make sure the vents you cut are sufficiently deep and long to allow steam to escape easily. For best results, make a series of slashes, or cut a 1" round hole in the center of the crust. Releasing steam not only helps thicken the filling, it encourages the crust to become crisp and flaky rather than waterlogged.
Venting helps release steam in a solid-top crust. But if you're not wed to a traditional solid-top apple pie, weave a lattice crust. Even if you place them very close together, those woven strips of pastry offer plenty of ventilation. Never tried a lattice crust? See how it's done: How to weave a lattice pie crust. Both a lattice crust and streusel topping are obviously much more effective than a solid-top crust even when it's vented at releasing steam quickly and effectively.
One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. Juice bubbling out the edges of the pie is actually a good sign: it shows the filling is hot enough to thicken.
When apple pie bakes, the apples exude juice. At some point that juice starts to boil, which releases excess moisture in the form of steam. In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place.
For best results, bake your apple pie for at least 10 more minutes after you see juice actively bubbling out the vents or edges in the top crust.
0コメント