Quick Answer: How Do You Fix A Runny Apple Pie?

How do you fix an undercooked apple pie?

There are a couple of strategies for recooking an undercooked pie.

The easiest is to cover the pie with aluminum foil, place it back in the oven and bake it at 425 to 450 F for around 12 minutes.

Once the bottom crust cooks all the way through, reinsert the filling and place the top crust back on the pie as a crumble..

Will my apple pie thicken as it cools?

To make sure, always combine the thickener, sugar, and any other dry ingredients together before tossing them with the apples. One more thing: As apple pie cools, its juices thicken up. That takes a surprisingly long time—at least 1 1/2 hours.

How do you fix a runny pie after baking?

How to Fix Your Runny Pie1 – Cornstarch. All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie. … 2 – Flour. This is one of the less-preferred options. … 3 – Instant Pudding. Instant pudding is actually a favorite among veteran pie makers. … 4 – Tapioca. … 5 – Draining the Juices.

How long should pie sit after baking?

30 minutesMake Sure Pies are Safe After Cooking Cool them at room temperature for only 30 minutes after you take them out of the oven. Put them in the refrigerator to complete cooling and to keep them cold.

Should I pre cook apple pie filling?

Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling. Today I’m sharing all the secrets for making the best apple pie with precooked apples!

Why is the bottom of my apple pie soggy?

The most common way to ward off a soggy pie crust is by a process called blind baking. … You can fully blind bake a pie until it’s completely cooked, which you have to do when adding a cooked filling like custard or mousse, or you can partially bake the crust before adding the filling and finishing the baking.

Why is my apple pie liquidy?

These are the two most common laments from the home baker, and there is one culprit for both problems: moisture. As they cook inside the crust, apples exude juice. The juice makes the pie filling runny and the crust soggy.

How do I make my apple pie not soggy?

The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie.

How do you thicken apple pie?

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How do you avoid a soggy bottom?

Add a Layer Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How do you know when Apple pie is done?

Tip: What’s the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you’ll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

Is it better to cook apple pie filling first?

Precooking the apples gets you one step ahead of that process; it releases the fruit’s liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.

How long do you bake an apple pie from scratch?

Our Favorite Apple PieOur favorite recipe for making classic apple pie from scratch. … We don’t precook the apples before adding to the crust. … To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). … We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.