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Home Cooking 13

Fruit Pies with DRY FILLING ~ UGH !

oooYUM | Mar 30, 201411:23 AM

so I am going to try again today :-(

I am happy with the crusts I make and all my pies were turning out very nicely....

and then

I made a "peach pie" that used such dry peaches that the entire pie had to be thrown out *( my fault, peach season was DEFINITELY OVER when I bought those "peaches" )

but the last 2 apple pies were dry too.
I typically use a blend of apples, sometimes throw in a fresh pear as well.
Last time, the apples didn't seem cooked although the pie was in the oven longer than I normally bake it, and the juices were bubbling over the crust.
There were juices, just the apples seemed "hard" still, not cooked, and rather dry....
I don't think I am explaining this very well, and I am always very critical about my own cooking, but these pies take a bit of time, and I feel like I know what I am doing.

Today, for the first time ever, I am contemplating par-cooking the apples and pears, because I have cut them up and they don't seem overly juicy to me....

UGH, any advice?

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