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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm due in a week and had this awesome idea to bake a caramel apple pie.  I hate pie and have never baked one in my life and did it all from scratch.

The top and first half were cooked perfectly. The bottom was soggy, mushy, and not totally done. Everyone tried to say it was delicious and not make a big deal that it was disgusting,   I excused myself to the bathroom and cried a little.  I blame hormones. [/quote]

Yeah you have to cook the crust first--sorry honey![/quote]

Fool, you don't blind bake an apple pie crust, because you would not be able to seal the double crust after the bottom crust is baked!

Apple pies are tricky though. Depending on the type of apple used and other conditions, the moisture content can vary, which makes it difficult to know exactly how much thickener to use.  Not enough, the pie is runny and the bottom crust soggy. Too much and it's gummy. Also absolute must to let the pie sit and cool THOROUGHLY before cutting.

Don't use disposable aluminum pans for pies. They won't get the crust crispy enough. Ceramic is better, glass may be best. Dark metals will get the crust too dark.

The pie must go into a 425 oven for 15 minutes to crisp the crust, then turn down to 325-350 until it is finished. Use your pie shield if you have one, foil if you don't.

I've made a lot of pies, but most have had more predictable results than apple pies.

This year, I opted for a standard pumpkin pie and a cranberry walnut tart. Homemade butter/lard crust. They both turned out perfect.
Also made easy cranberry relish and Brussels sprouts with shallots and bacon. All were hits.

So easy when I only had to make 4 things![/quote]

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