Baking apple pie can be tricky due to its high moisture content. To prevent a soggy crust and watery filling, bakers are advised to increase the baking time and temperature beyond recipe instructions. Watching for bubbling from the vents indicates the pie is nearly done. Additionally, using a cornstarch slurry can help thicken the filling. Following chef Grant Crilly's three-stage baking method also enhances the pie's texture: starting with high heat to set the crust, lowering heat for the filling, and finally increasing heat for a flaky finish.
Instead of sticking strictly to the time in the recipe, let your eyes be the judge. Watch for the filling to start bubbling out the vents in the crust.
To avoid wet apple pie, add a cornstarch slurry to thicken it. The starch molecules absorb juice, creating a more substantial base for the fruit.
Using chef Grant Crilly's three-stage baking method involves starting with high heat to set the crust, then lowering it to bubble the filling, and finally increasing heat for flakiness.
Choosing the right apples, like firm Granny Smith, ensures the slices soften but stay intact, even with extended cooking time.
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