I only bake pies once or twice a year, but I like to make many of the same kind at once. Having said that, I found a few things with my second batch of pies that I would like to share. The crust does indeed go soggy and tends not to bake at the bottom, so for the second batch of 3 pies, I first brushed the frozen pie shells with lightly beaten egg whites before filling (it acts as a barrier and prevents the sogginess) and I also baked the pies at the lowest rack setting of my oven for 20 minutes at 425 degrees. Once I lowered the oven temperature to 375 degrees, I placed the pies back on the middle rack. I also used three LEVEL tablespoons of flour in the filling...I found the three heaping tablespoons recommended by other reviewers to be too pasty and two tablespoons to be too runny. I didn't have any problems with the apples not cooking through, but I sliced them very thinly because the lower sugar/water content in granny smiths tends to make them hold their shape and stay firm otherwise. It is a very good recipe and definitely worth a try.
Was this review helpful?
168 users found this review helpful
I only bake pies once or twice a year, but I like to make many of the same kind at once. ...