Stopping Pastry Forming Air Pocket

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kah22

Stopping Pastry Forming Air Pocket

I don't know if I've described my topic right or not. But here's my problem

I'm baking an apple pie, I'm using one of Delias pie tins, two large Bramley apples, and my basic dough recipe is 260g flour, 70g marg and 70g lard.

When I'm preparing my tart I'll compact the apples down into the base of the pie tin, that is I'll press them down gently with my hands. I then cover the pie with its lid.

However, when the pie is cooked I find that there is a considerable air pocket between the lid of the pastry and the cooked apples.

So my question really is how do I avoid this air pocket?

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Honey

Air pocket

Kah, do you put slits in the top to allow the air to escape? What I do is loosely fold over the circle (lid) so you have a half moon, cut three lines in your pastry in the centre fold of your pastry, so when you open it up again and put it on your pie, you have three V's in the top of your pastry. ;o) Alternatively, if you don't want to do that... just put three slits in the centre in the top.

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kah22

Stopping Pastry Forming Air Pocket


"Kah, do you put slits in the top to allow the air to escape?"Always do. You have to let the devil out somewhere :)

I'm wondering to myself if it could be anything to do with moisture, e.g. when you cook apples they do tend to decrese in volume so I wondering if that could be part of the problem.

Somewhere, in the back of my mind, I think I read about cooking your apples a little bit and then draining off the excess juice before adding the apples to the pie.

Kevin

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Welshcookie

Apple pie

Yes, I do that. I partially cook the apple slices in the microwave for a few minutes, so you can get more in the dish.
Bramleys do 'fall' a lot, but they are the nicest cookers.

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Honey

Alternatively....

If you prefer an apple pie with a bite and don't want to precook them... some people add a tablespoon of flour and toss the apples in the flour (and a teaspoon or two of cinnamon too) and this absorbs the excess juices. I go through phases of sometimes I cook the apples first (you need more apples then) and sometimes I don't... either way is okay with me.

Honey

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kah22

Stopping Pastry Forming Air Pocket

From time to time I use a little cinnanom and from time to time I like to add a little grated nutmeg.

Next apple pie I'll have a go at pre-cooking the apples a little bit. Maybe I'll do one for St.Patrick's Day next week.

I'm also inclined to add a little bit of semolina to the bottom of my pie in the belief it will keep the base that little bit more dry.

Thanks for all the replies

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Honey

Bottoms :o)

I'm lucky I can put my pie dish on the floor of the top oven (direct contact heat) for a few minutes and it cooks the bottoms perfectly.

H

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Honey

Bottoms :o)

Ooops, should have said I have an Aga.

 
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