Baking Question

Corry · Jan 9, 2005

Oookay...maybe this is a stupid question, but I didn't find anything in a google search. I'm making an apple pie..homemade crust, but canned filling. So..with the canned filling, do I put it in the oven for the same amount of time as I would if the filling were homemade? And if anyone has any tips on making this damn crust, I'd be grateful. I remember doing this in foods class in high school, and I SUCKED at it!

oriecat · Jan 9, 2005

What does the can say?

Corry · Jan 9, 2005

Just has the nutritional facts! (I checked that already!

)

ferny · Jan 9, 2005

Is it chunky or paste like? If it's apple chunks, feel them. If they're hard then don't worry. If they're soft there is a very slim chance they'll go to mush. But I doubt it.
Just put it in the oven as normal.

For the crust I'd use a rich short crust recipe.
http://www.thephotoforum.com/forum/viewtopic.php?t=12114&highlight=rich+short+crust

Corry · Jan 9, 2005

I won't know how they feel til I open the can when I go to make it! But I'll keep it in mind. So if it's soft, then should I put it in for less time?

I already have a recipe for the crust...I've been told by many...even though I know it's not the healthiest for ya, to use a recipe that uses lard. And it just so happens that I have access to some. So Ima try it! I'm told that it makes the yummiest flakiest crusts!

I do eventually plan to make the entire thing, the filling and all, from scratch, but I just don't have time this week, and I want to make something nice for Erik's (the bf) birthday! So he'll get a partially homemade pie! Thanks for the info Ferny!

ferny · Jan 9, 2005

I won't know how they feel til I open the can when I go to make it! But I'll keep it in mind. So if it's soft, then should I put it in for less time?

You can't really. You'll have to cook it until the crust is done. Any less and it'll be soggy. Any more and it'll burn.
The filling is easy to make. You could go all simple with just apple, sugar and some cloves.

Corry · Jan 9, 2005

Ok...we'll just have to see how it turns out then. Not sure when I'm gonna even have a chance to make it!!!! I hope for Thursday though...maybe. Damn work!

ferny · Jan 9, 2005

If you put it in the oven now it'll be ready by then.

Corry · Jan 9, 2005

ferny said:
If you put it in the oven now it'll be ready by then.

I haven't made the crust yet silly...dont' have time today. Waaaay too much to do.

ferny · Jan 9, 2005

I was just saying...

You know you can buy pastry ready made don't you? I wouldn't recommend it for taste reasons. Unless you're making puff/flaky or filo pasty. Then buy it!

Corry · Jan 9, 2005

ferny said:
I was just saying...

You know you can buy pastry ready made don't you? I wouldn't recommend it for taste reasons. Unless you're making puff/flaky or filo pasty. Then buy it!

I know, but my whole purpose is to learn to make it homemade. Yeah, I know, I'm cheating with the filling, but it's the crust I have problems with, so I want to concentrate on that for now.

mrsid99 · Jan 9, 2005

Ferny's correct, ya hafta cook for the crust and the filling goes along for the ride.
I'm glad to see you're using lard in the crust, it tastes sooooo much better!
Who wants wimpy arteries anyway? We need these good hard ones!

ferny · Jan 9, 2005

*giggles like the immature child he is*

mrsid99 likes it good an' 'ard

*giggles some more*

Corry, the crust is easy. As long as you follow the instructions for making it, let it chill for 20 mins before you put it in the oven all will be fine and don't leave it in the oven to burn.

Oh, one tip. When you cover the pie with pastry leave excess hanging over the sides, don't trim it neatly. The pastry will shrink and you may end up with a gap around the edge in places. Trim it after the crust is cooked and it'll be neat and tidy.

Sharkbait · Jan 9, 2005

Get a boxed crust and use real apples for the filling. MUCH better pie that way. Peel the apples, mix with a bit of lemon juice, some sugar, some brown sugar, a bit of cinnamon...MMMMMmmmm