Removing Apple Pie From Pan: Easy Techniques

Getting a freshly baked apple pie out of its pan can be a nerve-wracking experience, especially if you're planning on taking it to a gathering or serving it at a dinner party. The last thing you want is for your masterpiece to fall apart as you lift it out of the pan or for the filling to spill out onto the plate. Luckily, there are a few tricks you can use to get your apple pie out of the pan in one beautiful, mouth-watering piece.

Let the pie cool before serving

Allowing your apple pie to cool before serving is essential for several reasons. Firstly, it gives the filling a chance to set. Apple pie filling, like jam, will be runny when hot but will gel up as it cools, ensuring you have a pie and not apple soup! Custard pies, in particular, need to cool to set fully.

Secondly, the high sugar content of the pie means that it will be extremely hot, likely above the boiling point of water. Allowing it to cool will prevent burns when serving and eating. It will also allow the crust to crisp up effectively.

Finally, letting the pie cool will make it easier to remove from the pan. Once the pie has cooled enough, you can give the crust a twirl, and it should easily come free from the pan.

Resist the temptation to cut into the pie while it's warm, as it may fall apart. Instead, let it cool completely on a wire rack, which should take at least 4 hours.

Use a rustic, free-form approach

A rustic, free-form apple pie is one of the easiest desserts to make. It is also known as an apple crostata. This type of pie has a more no-fuss approach and is easier to make than a traditional pie. The beauty of a free-form tart is that you don't have to fuss over crimping the dough into a pie plate; you simply fold it irregularly over the fruit. The charm of this dessert lies in its imperfections.

Ingredients:

• Pie crust (refrigerated or homemade)
• Apples (Granny Smith, Braeburn, or Northern Spy are recommended for their tart flavour)
• Flour (all-purpose flour works well)
• Sugar (granulated or brown sugar)
• Butter (cold, for the topping)
• Egg white and cold water (for the egg wash)
• Cinnamon and nutmeg (optional, for sprinkling)

Instructions:

• Preheat your oven to 450 degrees Fahrenheit.
• Roll out the pie dough on a lightly floured surface using a rolling pin. Transfer the dough to a baking sheet. A pizza pan works well for this.
• Peel, core, and slice the apples. Pile the apples in the centre of the dough, leaving a 2-inch border around the outside.
• In a small bowl, combine flour, sugar, and spices (if using). You can also add a pinch of salt to enhance the flavours.
• Using a pastry blender or two knives, cut the butter into small pieces and mix it into the flour mixture until it becomes crumbly.
• Sprinkle the crumbly mixture over the apples.
• Start folding the crust over the apples, overlapping as you go around the pie. You can get creative with the crust design, such as pleating or crimping the edges.
• Whisk together the egg and water to make an egg wash. Brush the egg wash on the crust.
• Bake the crostata for 20-25 minutes, or until the crust is golden brown and the apples are tender.
• Allow the pie to cool slightly before slicing and serving.
• Serve the rustic apple pie with a scoop of vanilla ice cream or whipped cream, if desired.

The free-form apple pie is a simple and forgiving dessert to make. You can get creative with the crust design and use different types of apples to suit your taste. Enjoy the warmth of freshly baked apples and spices with a crispy, flaky crust!

Try a lattice or crumb crust

A lattice crust is a great way to decorate your apple pie. It is a weaved pie dough where strips of dough are laid on top of the pie filling, layered over and under one another to create a basket weave appearance. The holes between the strips allow steam to escape, preventing a mini explosion in your oven.

Preparation

• Start with a quality pie dough. The dough should be sturdy yet light and flaky. A good pie dough uses both butter and shortening for flavour and stability.
• Roll out the pie dough into a circle. The circle should be about 12 inches in diameter and about 1/8 inch thick.
• Cut the dough into strips. For simplicity, cut 12 1-inch strips.

Weaving the Lattice

• Lay 6 strips vertically and evenly spaced on top of the filled pie. Use longer strips in the centre and shorter strips towards the ends.
• Fold every other strip (3 in total) back so they are almost falling off the pie.
• Lay one of the unused strips perpendicular on top.
• Unfold the vertical strips back so they lay over the perpendicular strip.
• Fold the other 3 vertical strips back.
• Lay another unused strip perpendicular on top.
• Unfold the vertical strips back so they lay over the perpendicular strip. You should now see the woven pattern emerging.
• Repeat with the remaining strips, weaving them over and under each other.
• Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust.

Final Touches

• Crimp or flute the edges of the pie.
• Brush the surface of the dough with an egg wash (egg and milk) and sprinkle with coarse sugar. This adds sparkle and crunch to your pie.
• Refrigerate the unbaked pie for at least 20-30 minutes before baking. This helps the dough hold its shape.

If you don't want to try a lattice crust, you can always skip it and use a normal crust on top, or try an apple crumb pie!

Use a glass pie plate

Using a glass pie plate is a great way to bake your apple pie. Glass pie plates are a necessity for any baker, as they produce superior results to other types of bakeware and are less time-consuming.

Firstly, you don't need to grease or butter a glass pie plate; a light coating of cooking spray will prevent sticking and help achieve a golden-brown crust. Glass is also much slower to heat up than other materials, so it's a great choice for a variety of pie flavours. The slower heating process allows the crust and filling to cook evenly and thoroughly, resulting in a delicious and tasty finished product.

To get your apple pie out of a glass pie plate, simply give the crust a twirl once it has cooled enough. This will release the pie from the pan, and you can then hold it over a plate and slide it out.

If you want to ensure your pie doesn't stick, you can also grease the pan lightly with butter or shortening before adding the crust. Alternatively, you can use a non-stick cooking spray specifically designed for baking. Be sure to cover the sides and bottom of the pan to ensure the pie can be easily removed in one piece.

Another option is to use parchment paper. Place it under the pie crust, and you'll be surprised at how simple it is to remove the pie from the pan.

Use a darker crust to prevent sogginess

A darker crust on your apple pie can help prevent sogginess and make your dessert more appealing. Here are some tips to achieve that perfect, crispy, golden-brown crust:

Blind Baking

Blind baking is a technique where you partially or fully bake the pie crust before adding the filling. This helps the crust to bake evenly and prevents a soggy bottom. Line the unpricked shell with foil, and fill it with dried beans, uncooked rice, or pie weights to prevent the crust from puffing up. Bake at 450°F for 8 minutes, then remove the foil and bake for another 5-6 minutes until dry and crisp.

Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with an egg wash (beaten egg white) and reheat at 400°F for about 4 minutes to set the glaze. This creates a barrier between the crust and filling, keeping the crust crispy and golden.

Corn Syrup

Instead of an egg wash, you can coat the inside surface of the bottom crust with corn syrup to create a similar barrier against sogginess. The corn syrup will form a seal between the pie dough and filling, helping to make the crust crisp and flaky.

Thicker Crust

For double-crust pies, make the bottom crust slightly thicker than the top. This added heft will prevent the filling's moisture from seeping through the entire layer of dough and help keep the crust crisp.

Metal Pie Pan

Metal pie pans conduct heat better than glass or ceramic, resulting in a crispier crust. Pairing a metal pan with a preheated baking sheet can further enhance this effect.

Steam

Adding steam to the oven during baking can help develop a darker crust. Add a metal tray filled with room temperature or lukewarm water to the bottom rack of the oven. The steam created will aid in surface evaporation, sealing the crust and enhancing the Maillard reaction, resulting in a darker and more toasted crust.

By following these tips, you can achieve a darker, crispier crust on your apple pie, preventing sogginess and ensuring a delicious dessert.

Frequently asked questions