To reduce the liquid in an apple pie you should use 1 to 2 tablespoons of flour in the apple mixture. The flour will help to absorb liquid, and any thicker liquid that is left at the end of baking will bind once the pie cools for serving
Pie crust with sweetened apples on it after baking.
Cooking apples before baking them in a pie is up to the cook. It can be done either way. Cooking or sauteing the apples before baking will make a softer apple filling. The apples will be crunchier if they are not cooked or sauteed before baking.
add a tablespoon of flour to mixture before baking
Wow Grandma, your apple pie is so good it blows Mom's apple pie out of the water!
It is prepared by adding sliced apples along with sugar and spices into a pie crust, and then baking it in an oven until cooked through
A Latvia apple pie is called an abolu platsmaize contains most standard ingredients of an apple pie, but it also calls for eggs, buttermilk and sour creme. The dough is smoother/runnier than a standar apple pie, and placed in a baking tray or sheet with the apples lined on top much like a bed of apples.
wow apple+pie= apple pie
Apple pie
No, but you do reduce the heat in your oven partway through cooking.
The type of apple you use makes the difference. The tarter apples tend to hold up better.
Eight eighths of an apple pie!Eight eighths of an apple pie!Eight eighths of an apple pie!Eight eighths of an apple pie!
answer is Apple Pie.