Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Apples Pies

Creating a cohesive apple pie


Home Cooking 21

Creating a cohesive apple pie

Avalondaughter | Oct 23, 2007 05:39 AM

It happens every time.

I roll out a nice rich crust, I put the effort into peeling and slicing apples, I spice it all up nicely, and stick it in the oven.

My beautiful, good-smelling pie cools and is ready to cut. I make the first slice.

Juice runs everywhere. My top crust crumbles as I lift the slice onto a plate. The soggy bottom crust is still stuck to the bottom of the pie plate.

I've tried adding more flour. I've tried using different apple varieties. I've tried a couple of differnt types of pie plates. I can't seem to solve the runny pie problem. I can't create a pie that holds together even slightly.

What am I doing wrong? What can I do to remedy the situation?

Want to stay up to date with this post?

Recommended From Chowhound