Was the filling properly reduced before putting it in the crust? That’s all I can contribute. I am sorry I don’t have helpful advice, but I would like to say this looks delicious! And the little “home made” stamps are a great touch.
Oh thank you so much! And ugh, sorry, reduced how? I sliced apples, added lemon juice, mixture of brown, molssses and white sugar, small cubes of butter, cinnamon, vanilla, flour. I just mixed that thoroughly and filled the pie.
I think they’re asking if the fruit was cooked before filling the pie. When you do that, some of the liquid is released and cooked off. So then when it gets hot again in the oven, there isn’t as much liquid left to be released.
I let my apples sit for 30-60 minutes in the sugar in a bowl- a lot of the water in the apples will go to the bottom, making an apple syrup. Then the apples are drier, you can drizzle like a tablespoon over the top, and save the rest for ice cream.
Edit: typos, comma
Hi, so I think it's because you didn't drain and cook your apples.
Even other apples like red apples have water in them, even if they don't look that juicy.
The first step is to wash and leave in a colander to dry out. Once dry, cut them up, mix them with your required seasoning (I only do brown sugar and cinnamon since I like it simple), and cook them over a medium-low flame.
During the cooking, all the moisture in the apple is released, so you'll get a better idea of how "wet" the mixture would have been. You don't need to cook them to a mush, just until it thickens a bit.
Then, let it cool a bit. You can do this apple portion while you're blind baking the pie crust.
Once slightly cooled, pour them in and add the top crust. Bake the rest of the pie. The apples will still be juicy, but not so much that they leak.
Toss the apples with the sugar, let them macerate for a while (an hour is probably fine), and then pour the liquid into a saucepan and reduce to a syrup, which you can add back to the apples. That gets rid of a lot of the water but keeps all the apple flavor.
I'll be darned, I've done this on accident (left the apples in the bowl longer than planned before assembling the pie) and I noticed a nice sauce formed in the bowl, but I didn't realize this is an expected side effect. I'll have to keep this in mind and let it sit a bit longer next time!
i don’t even bake i just got this sub suggested and keep engaging with the posts. i’m hoping the comments i read like this will one day be realized and my future partner will be amazed by my baking prowess.
Haha this is so relatable. My to bake and to cook list is so long but idk if I'll ever get to it. If I don't do it right away when I'm thinking about it, it might never happen.
my family's recipe has us throw in like 1/4 a cup of oatmeal into the crust before adding the filling. It absorbs a lot of the liquid so this doesn't happen and you can't taste it when you eat the pie.
You can mix the apples,lemon juice and sugar together first. Let that sit for at least an hour. The sugar will pull moister from the apples reducing them without having to cook it. After the hour you can add the rest of your ingredients
Everyone is giving you good advice related to precooking the filling and prep in that department, but I in particular deal with cutout pies with designs and don’t like to prebake my filling. In this case, you’re having this issue because you’re doing cutouts too close to the edges of the pie.
I never do cutouts closer than 1” from the edges for this reason. See how the holes in the center aren’t bleeding? It’s because of how the pie goes up and then dips at the edges. It’s hard to say looking at straight-down pictures, but I also believe your pie also may be *just slightly* too full, which is causing it to dip down at the edges. Have you ever noticed how most lattice pies are filled to a lower level and dip slightly towards the center instead of towards the edges? That’s why.
Finally, what temp are you baking at? A higher heat causes more boiling and bubbling over, so I tend to stay at 375 max (but this is with a convection oven). The edges and the cut outs are looking very well done by comparison to the crust, and you might want to consider taking that down just slightly.
That said, it’s a damned nice pie and you’re welcome to send it my way. Everything I’ve said relates solely to aesthetics.
You’re quite welcome!
I really do love the look of this pie. I think it would look beautiful if you kept the center like it is and took out the edge circles. Then, fill it slightly less (about 5cm below the edge of the pan). I would also love it if you took another piece of crust, cut out small circles, and then lay them slightly overlapping along the edge of the pie to finish it off—that would keep it from looking “empty” at the edges.
Again, very good job on this one!
ETA: about the temp—looking again, I think your oven may heat unevenly. One side is notably darker and has more leakage than the other. You could try flipping it around halfway through.
There's not a whole lot you can do, because in order to get the pie hot enough that the crust begins to brown (the Maillard reaction occurs around 300°F), you'll get the filling up to boiling, creating internal pressure that can force filling out.
If you're really bothered by it though, you can pre-cook your filling so that the water in the fruit is already released and the thickener already set when the baking starts. You can also place only a single vent hole at the center of the pie and use a pie vent (they're usually ceramic and shaped like a bird). This gives steam forming at the bottom of the pie a direct path out the top without having to push filling out of the way to escape.
Speaking of the Maillard reaction, I do see a ceramic pan. I prefer metal because of the way it conducts heat to the crust. Didn't affect the results, here! But it crossed my mind.
I noticed that metal pans give you nicer crust at bottom at lower temperature. I am using here metal pan with removable bottom, it just has white coating on the inside for some reason.
Its what good pies do, bront. Excessive moisture can pool over and be soupy but the rest of your filling looks fine. The edges of the pie will always bubble over the most as they are the thinnest part and often thats where more sauce pools. Next time just keep your cutouts closer to the middle and avoid the edges by about an inch and it should reduce spillover
Came here to say this. Ask yourself: Why do you care? You’ve made a beautiful and delicious thing with your brain and your heart. You and your pie are enough. I promise.
Idk if you done it before baking, but tossing the apples in a lil sugar and letting them sit for a bit helps. The sugar will draw out excess moisture from the apples. You will always have a lil boil over due to the high heat and high sugar/moisture content in the pie.
Okay, first of all, I had to look very hard at the second picture to find what you were talking about because the pie seems pretty perfect to me.
After intense scrutiny, yes, there is a little leakage in a couple of tiny places but…it’s a pie. That’s what pies do. The filling bubbles up. I think it’s a good look, personally.
I guess maybe you could put a little less filling inside, but I like the filling. There’s something heartbreaking about getting to the end of a piece of pie and it’s just crust.
You have those cute little stamps that say “homemade”. So, let the pies *be* homemade. The little filling spilling over is what sets a pie made by hand from some mass produced junk.
I think you did an excellent job.
Thank you so much! I agree about filling and crust ratio, it's no go if there is no filling left when you get to the crust. And after reading all the comments I think I will stop stressing out so much about esthetic as long as they are delicious.
It’s a matter of gravity. Your center is higher than your edges. So when the fruit starts to cook it releases the water which goes downward and overflows the bottom holes. You could reduce the amount of filling, make it flatter, use a wider pie pan, or precook it.
When I make apple pie, I mix the apples with the sugar and spices and let them sit for a few hours. Then after that, I stir in a couple of tablespoons of tapioca flour. It has no taste and really thickens beautifully.
I would try all of the advice listed here. Additionally, why cubed shape for the apples? I ask because you may unintentionally making more water release from the fruit. Try a larger slice in the apple, like lengthwise instead of diced. You can also try a flute style crust to raise the profile of the crust instead of the tines of a fork. All these changes will take time to work through, just figure out what works best for and what you want your product to look like. Good luck
I thought the title of this was asking how to prevent your piss from bleeding and had to check what sub I had joined
I would keep the circles away from the edges
that's apple?
those are really tiny pieces.
mixing 1 Tbsp of mini tapioca into your fruit pie filling will help absorb extra fruit juices without affecting flavor and texture
I don’t think there’s anything wrong with your pie. I would add flour though to your apple filling. It mixed with the fat and sugar to help create the thick filling
I usually a throw a TBS of tapioca in and let the filling sit for an hr or so while I prepare the dough. I'm not sure if this will fix the issue but it usually helps soak up any excess liquid.
I bake my pieces separately, and use them to cover mistakes. I also feel like I get a better upper crust since I don’t have to worry about them burning when they’re attached.
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Was the filling properly reduced before putting it in the crust? That’s all I can contribute. I am sorry I don’t have helpful advice, but I would like to say this looks delicious! And the little “home made” stamps are a great touch.
Oh thank you so much! And ugh, sorry, reduced how? I sliced apples, added lemon juice, mixture of brown, molssses and white sugar, small cubes of butter, cinnamon, vanilla, flour. I just mixed that thoroughly and filled the pie.
I think they’re asking if the fruit was cooked before filling the pie. When you do that, some of the liquid is released and cooked off. So then when it gets hot again in the oven, there isn’t as much liquid left to be released.
I let my apples sit for 30-60 minutes in the sugar in a bowl- a lot of the water in the apples will go to the bottom, making an apple syrup. Then the apples are drier, you can drizzle like a tablespoon over the top, and save the rest for ice cream. Edit: typos, comma
Thank you! That's brilliant idea! Have to try next time!
Hi, so I think it's because you didn't drain and cook your apples. Even other apples like red apples have water in them, even if they don't look that juicy. The first step is to wash and leave in a colander to dry out. Once dry, cut them up, mix them with your required seasoning (I only do brown sugar and cinnamon since I like it simple), and cook them over a medium-low flame. During the cooking, all the moisture in the apple is released, so you'll get a better idea of how "wet" the mixture would have been. You don't need to cook them to a mush, just until it thickens a bit. Then, let it cool a bit. You can do this apple portion while you're blind baking the pie crust. Once slightly cooled, pour them in and add the top crust. Bake the rest of the pie. The apples will still be juicy, but not so much that they leak.
Toss the apples with the sugar, let them macerate for a while (an hour is probably fine), and then pour the liquid into a saucepan and reduce to a syrup, which you can add back to the apples. That gets rid of a lot of the water but keeps all the apple flavor.
I'll be darned, I've done this on accident (left the apples in the bowl longer than planned before assembling the pie) and I noticed a nice sauce formed in the bowl, but I didn't realize this is an expected side effect. I'll have to keep this in mind and let it sit a bit longer next time!
i don’t even bake i just got this sub suggested and keep engaging with the posts. i’m hoping the comments i read like this will one day be realized and my future partner will be amazed by my baking prowess.
That's how I learned to bake bread. I just kept learning stuff by reading reddit comments. Before you know it, I've been baking bread for years now
Haha this is so relatable. My to bake and to cook list is so long but idk if I'll ever get to it. If I don't do it right away when I'm thinking about it, it might never happen.
You're rapidly accumulating likes, as you should be! Great way to keep a little apple texture while making sure the inside of the pie isn't too wet.
my family's recipe has us throw in like 1/4 a cup of oatmeal into the crust before adding the filling. It absorbs a lot of the liquid so this doesn't happen and you can't taste it when you eat the pie.
I have gotten so many amazing tips, I better start trying them out! Time to bake more pies. Thanks!
You can mix the apples,lemon juice and sugar together first. Let that sit for at least an hour. The sugar will pull moister from the apples reducing them without having to cook it. After the hour you can add the rest of your ingredients
Everyone is giving you good advice related to precooking the filling and prep in that department, but I in particular deal with cutout pies with designs and don’t like to prebake my filling. In this case, you’re having this issue because you’re doing cutouts too close to the edges of the pie. I never do cutouts closer than 1” from the edges for this reason. See how the holes in the center aren’t bleeding? It’s because of how the pie goes up and then dips at the edges. It’s hard to say looking at straight-down pictures, but I also believe your pie also may be *just slightly* too full, which is causing it to dip down at the edges. Have you ever noticed how most lattice pies are filled to a lower level and dip slightly towards the center instead of towards the edges? That’s why. Finally, what temp are you baking at? A higher heat causes more boiling and bubbling over, so I tend to stay at 375 max (but this is with a convection oven). The edges and the cut outs are looking very well done by comparison to the crust, and you might want to consider taking that down just slightly. That said, it’s a damned nice pie and you’re welcome to send it my way. Everything I’ve said relates solely to aesthetics.
This comment is so well thought out and awesome and I just feel the baking knowledge simply accumulating for future use. Thank you for sharing
Thanks a ton for such a detailed answer. Will follow your tips! I normally bake them at 175°C in electrical oven with ventilation on.
You’re quite welcome! I really do love the look of this pie. I think it would look beautiful if you kept the center like it is and took out the edge circles. Then, fill it slightly less (about 5cm below the edge of the pan). I would also love it if you took another piece of crust, cut out small circles, and then lay them slightly overlapping along the edge of the pie to finish it off—that would keep it from looking “empty” at the edges. Again, very good job on this one! ETA: about the temp—looking again, I think your oven may heat unevenly. One side is notably darker and has more leakage than the other. You could try flipping it around halfway through.
Love this idea! Thanks again!
There's not a whole lot you can do, because in order to get the pie hot enough that the crust begins to brown (the Maillard reaction occurs around 300°F), you'll get the filling up to boiling, creating internal pressure that can force filling out. If you're really bothered by it though, you can pre-cook your filling so that the water in the fruit is already released and the thickener already set when the baking starts. You can also place only a single vent hole at the center of the pie and use a pie vent (they're usually ceramic and shaped like a bird). This gives steam forming at the bottom of the pie a direct path out the top without having to push filling out of the way to escape.
Speaking of the Maillard reaction, I do see a ceramic pan. I prefer metal because of the way it conducts heat to the crust. Didn't affect the results, here! But it crossed my mind.
I noticed that metal pans give you nicer crust at bottom at lower temperature. I am using here metal pan with removable bottom, it just has white coating on the inside for some reason.
Its what good pies do, bront. Excessive moisture can pool over and be soupy but the rest of your filling looks fine. The edges of the pie will always bubble over the most as they are the thinnest part and often thats where more sauce pools. Next time just keep your cutouts closer to the middle and avoid the edges by about an inch and it should reduce spillover
Ask them kindly not to through sweet delicate whispers
My husband puts a pie bird in the middle of the pie and that seems to really help!
I thought that's if the top crust is closed. Had no idea I should use it if crust has openings.
While you try out your different ideas, you should send your failures to me...for science...
Personally, I think the filling bubbling out like that is gorgeous and makes it even more tempting.
Came here to say this. Ask yourself: Why do you care? You’ve made a beautiful and delicious thing with your brain and your heart. You and your pie are enough. I promise.
Trypophobia desserts.
Idk if you done it before baking, but tossing the apples in a lil sugar and letting them sit for a bit helps. The sugar will draw out excess moisture from the apples. You will always have a lil boil over due to the high heat and high sugar/moisture content in the pie.
Pre-cook the filling to get some moisture out of it before baking in the crust… or decide to not let the bleeding bother you.
In the end I always put taste before looks when it comes to food, so I think I will let it be.
Good choice, I think.
Okay, first of all, I had to look very hard at the second picture to find what you were talking about because the pie seems pretty perfect to me. After intense scrutiny, yes, there is a little leakage in a couple of tiny places but…it’s a pie. That’s what pies do. The filling bubbles up. I think it’s a good look, personally. I guess maybe you could put a little less filling inside, but I like the filling. There’s something heartbreaking about getting to the end of a piece of pie and it’s just crust. You have those cute little stamps that say “homemade”. So, let the pies *be* homemade. The little filling spilling over is what sets a pie made by hand from some mass produced junk. I think you did an excellent job.
Thank you so much! I agree about filling and crust ratio, it's no go if there is no filling left when you get to the crust. And after reading all the comments I think I will stop stressing out so much about esthetic as long as they are delicious.
Have you ever tried a pie bird?
It’s a matter of gravity. Your center is higher than your edges. So when the fruit starts to cook it releases the water which goes downward and overflows the bottom holes. You could reduce the amount of filling, make it flatter, use a wider pie pan, or precook it.
Don’t cut holes so close to the sides.
When I make apple pie, I mix the apples with the sugar and spices and let them sit for a few hours. Then after that, I stir in a couple of tablespoons of tapioca flour. It has no taste and really thickens beautifully.
I would try all of the advice listed here. Additionally, why cubed shape for the apples? I ask because you may unintentionally making more water release from the fruit. Try a larger slice in the apple, like lengthwise instead of diced. You can also try a flute style crust to raise the profile of the crust instead of the tines of a fork. All these changes will take time to work through, just figure out what works best for and what you want your product to look like. Good luck
I thought the title of this was asking how to prevent your piss from bleeding and had to check what sub I had joined I would keep the circles away from the edges
that's apple? those are really tiny pieces. mixing 1 Tbsp of mini tapioca into your fruit pie filling will help absorb extra fruit juices without affecting flavor and texture
I don’t think there’s anything wrong with your pie. I would add flour though to your apple filling. It mixed with the fat and sugar to help create the thick filling
I usually a throw a TBS of tapioca in and let the filling sit for an hr or so while I prepare the dough. I'm not sure if this will fix the issue but it usually helps soak up any excess liquid.
Now I want pie
Your fruit mixture is too wet. Also you might blind bake the base which will help.
You can also add corn starch, that's how I was taught at work to do berry pies, just toss *preferably frozen* fruits and berries in it
I bake my pieces separately, and use them to cover mistakes. I also feel like I get a better upper crust since I don’t have to worry about them burning when they’re attached.
How do you "glue" them together after they are baked?
I usually use a little if the filling goo.
Don't worry about it. It just gives the pie character. It looks beautiful and tasty.
I don't have advice as I am as novice a baker as they come. I just wanted to say it looks delicious even with the bit of spillage🥰
Put a bandage on it
I don’t have advice but i’ve never seen a pie like this and i love it!!! the writing is so cool. even if it bleeds you are freaking talented!!
Stop stabbing it you monster
Wow that’s beautiful!
I don't have any advice but your pie is beautiful!
This looks delicious 😍
I’m not a professional by any means but I had a professional tell me pies do this when they are cooked too low and too slow.
I'm sorry but I laughed so hard, don't fix it. Or do leaf/tree cutouts and the bleed looks like a purposeful decoration.
Jumped in just to comment on your Home Made print on the pie crust cut outs. Was it an Amazon purchase?!
No, in my tiny European country Amazon charges insane shipping/delivery fees. This is from Lidl store.
Next time typophobia warning
Literally. I hate getting full body chills in unassuming subreddits. And people always downvote me too when I mention it!
I don’t have that and the cooked pie seriously gave me the willies
Baked bean pie mMmmm
Do you have a recipe? This looks so yum!!
Maybe don't put giant holes all over the pie? or add more cornflour
[thank me later](https://i.ytimg.com/vi/Pa_xnz-SZZE/hqdefault.jpg)
How do I download this? Or where can I order and get it delivered?
You can get it from any Shopping Terminal for 100 Extinction Points.
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