Another thread caused jfood to ask the question since we currently have some expert apple pie makers looking.
Jfood is a beginner in apple pies, having quite hit the dozen mark yet and mrs jfood suggested that he blind bake the bottom crust first. So jfood, the lemming, followed his favorite teacher's advice and baked the crust for a few minutes. The results he felt were very good after the pie was filled and baked. It seemed to give a deeper flavor to the bottom crust similar to the difference between a blonde roux and a brown roux. He needed to be extra careful not to over baje.
Jfood is wondering if anyone else ever blind baked the bottom crust of an apple pie and what there opinions are.
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