Easy Apple Pie Bars (Slab Pie Recipe)- The Bossy Kitchen (2024)

FAQs

How do you keep the bottom of apple pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Flour or cornstarch might seem like an odd addition to your pie filling, but it's there for a reason, people! These ingredients work to thicken the juices from the fruit, helping them gel together instead of staying thin and runny. For the love of all things delicious, do not forget them.

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Using a combination of tart and sweet apple varieties will create the right flavor balance for the best apple pie. The 7 best apples for baking pie: Our favorite apple pie recipe calls for Honeycrisp, Braeburn, or Golden Delicious apples, or a mix of all three.

Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.

Should I precook apples in a pan or just put raw apples in the oven for Apple crumble? Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You'll also avoid that gap between the crust and the filling.

Why is my apple pie full of liquid? ›

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

If you have plenty of time, blind bake the bottom crust for 10–15 mins and then brush with egg white while still hot. Allow to cool 5 mins before filling and adding top crust. Put pie dish on a pre-heated baking sheet as above.

Bake: For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, 45-50 minutes. For a pie that will need no further baking, like a chocolate cream pie, bake the crust until it's evenly browned and crisp-looking, 60 to 75 minutes.