Question: How Long To Cook A Apple Pie?

How long do you bake an apple pie from scratch?

Bake the pie for about 75 minutes, turning a few times for even browning. If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time.

How long do pies go in the oven for?

Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.

How do I know when my 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.

At what temperature is an apple pie done?

Bake 45 to 50 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and apples are tender.

Is it better to cook apple pie filling first?

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!

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How do you make a good apple pie from scratch?

Preparation In a medium-sized bowl, add the flour and salt. Add in cubed butter and break up into flour with a fork. Gradually add the ice water and continue to mix until the dough starts to come together. Work the dough together with your hands and turn out onto a surface. Peel the apples, then core and slice.

What is the best temperature to bake pastry?

In almost all cookbooks, the recommended temperature for baking a pie or tart pastry blind is 425 to 450 degrees. To make pastry, combine flour, sugar and salt in the work bowl of a food processor. Preheat oven to 325 degrees. Cream butter and sugar together.

How do you reheat an apple pie in the oven?

Preheat the oven to 350 degrees Fahrenheit. Place the apple pie on a baking sheet (I like these ones from Amazon). Lightly cover the apple pie with aluminum foil. Place the pie in the oven for around 15 to 20 minutes.

How do I keep my bottom crust from getting soggy?

Prevent a Soggy Bottom Pie Crust Bake it Blind. Choose a Rack. Brush the Bottom. Use a Cookie Sheet. Make a Thicker Crust. Add a Layer. Fill It While It’s Hot.

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.

Why do you put butter in apple pie?

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

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How do I keep my apple pie from getting soggy on the bottom?

For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts. Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned.

How does Martha Stewart make apple pie?

Ingredients 2 tablespoons all-purpose flour, plus more for dusting. Pate Brisee ( Pie Dough) 12 Granny Smith apples, peeled, cored, and sliced. 3/4 cup sugar, plus additional for pie top. Zest and juice of 1 lemon. 1 1/2 teaspoons cinnamon. 1/2 teaspoon nutmeg. Pinch ground cloves.

How many pounds of apples do you need for a pie?

OK, now let’s start with a recipe calling for 8 cups sliced apples. A pound of apples will yield 3 cups; so for 8 cups prepared apples, you’ll need about 2 2/ 3 pounds whole apples (make it 2 3/4 pounds, if you’re at the supermarket weighing).

Why is my apple pie so runny?

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.