This will prevent your pie from getting watery. Add a thin sprinkling of flour on top of your bottom crust. A light layer of flour will soak up excess liquid in your filling without changing the flavor of your pie. Sprinkle the flour over the pie crust before you add your pie filling. You can also use ground nuts, though you might be able to taste them in the pie. Cut vents into your crust. This will prevent the pie from becoming soggy.
Vents are usually placed near the center of the pie. Many people enjoy making five vents in a star pattern like the seeds inside an apple. Your vents will also help you tell if the pie is ready. The pie filling will start to bubble up out of the vents when it is nearly done.
A lattice style pie does not need vents as long as there are gaps in the lattice. You also do not need to cut vents into a Dutch apple pie, which will be topped with a crumbly topping. Allow your pie to bake for the entire recommended period. Your pie may start to brown early, making it look ready. People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening.
Check the recommended cooking time, and set a timer. Use aluminum foil to prevent over-browning the crust. If you're worried your crust will over-brown, cover the crust with foil halfway through baking. To do this, measure your foil before you put the pie in the oven. Pull off a piece big enough to cover the whole pie, then cut out the center so that only the crust will be covered. Halfway through your baking time, carefully place the foil onto the pie, covering the crust.
You can also place strips of foil around the edge of the pie crust, but it's safer to use one big piece since you could burn yourself on the hot pie. Did you make this recipe? Leave a review. Method 2. Place your fruit in sugar. Add your sliced apples into a bowl and add the amount of sugar your recipe calls for. The sugar will draw out the excess liquid from the fruit. Allow your apples to soak at least 30 minutes. Set aside the bowl for a half an hour. Drain away the natural juices.
Use a colander to strain all of the liquid from the bowl. If you decide to thicken it, heat it over low heat until the extra moisture evaporates, leaving a thicker sauce. Cook the sauce until it reaches your desired consistency or it reaches the thickness of syrup. Add the apples to your pie. When you are ready to insert your pie filling, place the apples into the pie crust.
Continue with the rest of your recipe. Method 3. Bulk up your apple mixture with thickener. Please share your opinions in comments, below. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I love baking apple sharlotka but for some reason second day around it becomes soggy. What am I doing wrong? Hi Lana. We would make sure that the cake is completely cool on a cooling rack before storing the cake.
It also might be helpful to chill the cake in the fridge once cool to prevent it from becoming soggy further at room temperature. Happy Baking! Also use your usual type and amount of thickener in your pie filling.
Works every time for me and no more runny apple pie filling and dripping in the oven. Love King Arthur! A few years back I made and froze 4 pies but when I baked them they all had a slight bitter taste. I've been making apple pies for almost 45 years and they've never tasted like that. First time freezing though. Haven't since because I'm apprehensive. Any ideas what caused that? Hi Donna. We're not quite sure why your 4 frozen pies would have had a bitter taste.
It is possible a cross-contaminant snuck its way into your pie filling through your apple preparation or your pies experienced a bit of freezer burn. While there is not an obvious culprit here to us, we're happy to throw out some educated guesses!
Feel free to call us to discuss further at our baker's hotline Happy baking! I tried a "trick" once and it worked out perfectly for me. Now I use it every time I make an apple pie. Dried apples as my first layer after the crust. I try to find a dried apple that I'm not already using in my pie for an extra boost of flavor. Granted, I only make an apple pie maybe three times a year, but so far this trick has worked out for me for the past ten years.
I love a combination of apples in my apple pies. My grandma swore by either Northern Spy or Cortland apples. I always grab sacks of them when I see them at far stands.
View our privacy policy. Blog Recipes How to prevent runny apple pie 7 tips for solving a soupy situation Author. Recipe in this post. Runny apple pie. It's the bane of even some of the best of us bakers. Best solution to runny apple pie: Find a recipe you love and stick with it You may already have an apple pie recipe you love, one that yields perfect results every time. Determine which apples work best for you Your favorite recipe may not call for a specific apple variety, but you've probably discovered your own favorites.
Runny apple pie: How to fix an existing recipe What if the filling in your current favorite apple pie recipe is juicier softer, more liquid-y than you like? The result? Less juice to collect in the bottom of the crust; concentrated apple flavor. Experiment with different thickeners 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.
But don't take it from us. Here's what one of our readers says: "I used this for the first time in an apple pie. Vent the top crust Why mar your pristine top crust by cutting holes in it? The rebake method could also work with many other pies that suffered from too little heat and ended up runny.
Just be careful about burning the crust, it may not be quite as good for the first time, but this option is better than tossing a pie. Bake 0. Do you have to boil mason jars to seal them? While the old guidelines. Can I cook frying steak in the oven? Preheat a skillet over high heat.
Should canned soup be boiled?
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