Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [pie]

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky crust surrounding a filling. They vary greatly in size.

231 questions
4
votes
1 answer

Can I substitute bread flour with all purpose for hot water crusts?

Many recipe for a hot water crust I have seen calls for something like 15%-20% of the flour to be bread flour? Is going AP flour fine, or do I need to do more/something else to make the substitute?
Skyler
  • 417
  • 1
  • 3
  • 11
4
votes
4 answers

what is the purpose of lemon/acid in fruit maceration for pie baking?

A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with too much liquid. Some people even put tapioca starch to thicken the liquid. Fruits must…
user62973
4
votes
4 answers

How to keep a cheesecake layer separate from filling during baking?

I want to make an (Dutch) apple pie with a layer of cheesecake. As far as I know I have a few options: Bake a cheesecake, then simply add a layer of apples. More or less like: However, this is not what I want. Use a known recipe with a result…
supersoaker2000
  • 141
  • 2
4
votes
3 answers

My dough is cracking (not crumbling) and more water does not help

I am following this Serious Eats pie crust recipe. It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I take it out of the processor. When I (gradually) add water it stops being crumbly but…
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
4
votes
7 answers

How to make apple chunks in apple pie stay intact?

I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple butter or apple sauce. I used fresh Bramley cooking…
Vicky
  • 3,432
  • 9
  • 32
  • 40
4
votes
1 answer

When should I add diced vegetables to a pie, and how long to cook them for?

Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portion for the amount of meat that I used. I was hoping to bulk it out with other various…
Mike.C.Ford
  • 776
  • 1
  • 8
  • 16
4
votes
1 answer

Making a decent pie crust?

I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of flour and it still sticks. If I'm lucky enough and it doesn't stick, it breaks up when…
Sharon Singleton
  • 41
  • 1
4
votes
1 answer

Help making Montgomery Pie layer properly

When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in the world is this possible? You cannot physically…
Dave Mitcheltree Jr.
  • 41
  • 1
4
votes
2 answers

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to combat this -- which do make a difference, but…
jscs
  • 3,221
  • 24
  • 32
4
votes
1 answer

How to sweeten ganache for a chocolate lining

I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to sweeten it up? I'm no expert on ganache, but my…
arch-imp
  • 43
  • 3
4
votes
1 answer

Frozen store-bought pie crust

I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
dford
  • 41
  • 2
4
votes
2 answers

How to stop oil separating from cheese

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil sitting on the plate. Is there a way to prevent…
connersz
  • 487
  • 3
  • 6
  • 12
4
votes
1 answer

What is the difference between custard pie and custard tart?

What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. I would think that the pie is baked and the tart not but then again…
Divi
  • 4,756
  • 23
  • 65
  • 95
4
votes
2 answers

Substitutions for Wheat Flour in Pie Crust

I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if that makes sense. Like a cookie. Tasted great but…
Teresa
  • 41
  • 1
  • 2
4
votes
1 answer

pie pan question

I need to prepare and bake two pecan pies to sell, so will need to deliver in disposable aluminum pans. Is it best to set the disposable pans into heavier, dark pans for best baking results? Will this improve the crisping of the crust, or have no…
Nan
  • 71
  • 3
1 2 3
…
15 16