I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if it makes a difference). Is there anything I can do in order to make the filling stick to the crust?
I'm not quite sure what you mean by having the filling 'stick' to the crust, but if you mean that the filling slides out, then you probably haven't added enough thickener (usually flour or cornstarch) to your apples, so the juices that leak out during cooking are too thin.
Different brands and batches of flour/cornstarch, and different apples, will have different levels of liquidity - a bit of practice and experience is necessary to get consistent results.
|show 7 more comments|
So much of making good apple pies relies on the apple type. You will never get the problem if you use Bramley apples, if you can't get those try to find Granny Smith apples.
Eating apples are really only good for making the sort of tartes the French make. If you are making pies, look for cooking apples.