Cooking & Baking
Related: About this forumHas anyone made apple pie with a no roll, oil based crust?
I have a bag of Granny Smith apples that I would like to use for Apple slab pie with a streusel topping. I will precook the filling to reduce the moisture, but I don't know how the pastry would hold up to a fruit pie.
I'm open to suggestions.
raging moderate
(4,280 posts)At least, that was my experience.
Laelth
(32,017 posts)Short on lard? A very short, rolled crust is likely to hold up better. No suggestions, really, about how to make your current project work, but it sounds delicious. I fully agree that you will want to precook your Granny Smiths to eliminate a lot of water.
-Laelth
Arkansas Granny
(31,483 posts)I've never made the oil based, press in crust before, but I've seen good reviews.
Also, I'll be making this on a rimmed baking sheet and would like to avoid rolling a piece of dough to those proportions.
Laelth
(32,017 posts)Pictures, please, if thats possible. I would like to see.
-Laelth
zeusdogmom
(977 posts)It is from an old Fannie Farmer (?) cookbook. Uses 1/2 cup oil, 1/4 cup milk and 2 cups of flour. Roll it out between sheets of wax paper. A very tender, flakey, light crust. Never gets tough. I can roll it out really thin so I don't have a huge thick, and in my mind, a nasty crust. But it doesn't work well if you need the stability of the traditional lard or butter crust.
Laelth
(32,017 posts)Thats why I was a bit suspicious of an oil-based crust, but thank you for sharing that recipe.
-Laelth
zeusdogmom
(977 posts)I just doubled the recipe. Needed to patch the top crust a bit so it didn't look perfect. But I drizzled some frosting glaze over the top - perfect!
Laelth
(32,017 posts)-Laelth
TEB
(12,714 posts)Will all be over
Arkansas Granny
(31,483 posts)that means it was a monumental flop.
TEB
(12,714 posts)Will all be over
SWBTATTReg
(21,856 posts)cooking, but it does keep the bottom crust from soaking up too much juice from the apples. Your idea to precook the apples first too, is a very good one too! Another trick I learned is to add a little more sugar and flour too, to the apples if they are really juicy, but I think w/ your precooking the apples, that you've probably already taken care of this particular issue. Good luck!
Arkansas Granny
(31,483 posts)RicROC
(1,202 posts)but I always add raisins and walnuts to my apple pies.
Arkansas Granny
(31,483 posts)RicROC
(1,202 posts)SWBTATTReg
(21,856 posts)Freddie
(9,231 posts)Partly out of laziness, but I like the taste and texture too. It browns faster than a regular crust so cover the edges of the pie with foil when the pie is partly done.
Laelth
(32,017 posts)At the very least, tell us about it.
-Laelth
Arkansas Granny
(31,483 posts)Laelth
(32,017 posts)-Laelth