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Are apple pies halal?
McDonald’s Apple Pies are not Halal. Nothing in McDonald’s menu is certified as Halal.” Apple Pie : Water, Apples 22%, Wheat Flour, Sugar, Vegetable Oil (Rapeseed, Palm), Modified Waxy Maize Starch, Salt, Dextrose, Invert Sugar (White Sugar, Cane Sugar, Water), Spices, Natural Flavourings, Cassia Extract, Citric Acid.
How do I keep my apple pie from falling apart?
Here are some tips to prevent runny apple pie.
- Precook the filling.
- Reduce the juice.
- Experiment with different thickeners.
- Vent the top crust.
- Try a lattice or crumb top crust.
- Bake thoroughly — and then some.
- Let the pie cool completely — preferably overnight.
What does adding vinegar to pie crust do?
The basic ingredients in a pie crust are butter, flour, salt and water. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. …
What can I substitute for vinegar in pie crust?
Ice Water/Vinegar Mixture: Adding an acid to the dough creates a more tender crust. I use white vinegar for this recipe but you can substitute it with apple cider vinegar, lemon juice or vodka.
Is pie crust better with butter or lard?
Lard makes an excellent fat for a pie crust. Butter being superior in flavor in most doughs and crusts, does make for a harder fat to work with. It melts quickly, and if not handled correctly, can create a chewy crust rather than flaky. If baked to perfection, butter-based crusts almost always win out.
Do you butter pie pan before putting crust?
Prepare the pie pan If you are using a glass pie pan, reduce the oven temperature by 25 degrees. For a tender flaky pie crust, do not oil or grease pie pans. Greasing the pan will change the texture of the crust. Greasing will result in a slightly rough texture to the bottom crust.
Which is better glass or metal pie pan?
Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker.
How do you keep pie crust from sticking to the pan?
One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps to re-melt any solidified butter, greasing up the pan again, and releasing the crust from sticking to the pan.
How do you keep a pie crust from getting soggy on the bottom?
7 Tips to Help You Avoid a Soggy Pie Crust
- Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
- Blind-bake your crust.
- Fight the puff a better way.
- Egg wash.
- Seal your crust with chocolate.
- Drain the fruit.
- Use thickeners.
How do you make an apple pie without soggy bottom crust?
The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie.
How do I make my bottom pie crust crispy?
For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts. Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned.
Do you have to blind bake the bottom of a pie?
Recipes for most tarts, pies and quiches call for pre-baking to ensure that the final product doesn’t end up soggy. Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you’ll wind up with an all-around goopy bite.
When should you not blind bake?
There are two times when blind baking is necessary: when we’re making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.
Why is the bottom of my pastry soggy?
The gluten in the flour gives pastry its texture, while fat offers flavour. If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry.
What can be used in place of pie weights?
Alternatives to Pie Weights
- 1 Dried Beans, Rice, Popcorn. You may already have heard of “baking beans,” which are simply dried beans used as makeshift pie weights.
- 2 Steel Balls or Other Metal Objects.
- 3 Metal Chain.
- 4 Sugar.
- 5 Another Pie Form.
What can I use if I don’t have pie weights?
Use Pantry Staples as Pie Weights Line the inside of your crust with foil or parchment paper and fill it with dried beans, rice, or popcorn kernels. Then, bake your crust according to the instructions in the recipe. Your homemade pie weights will probably be too dry to cook and eat afterward, but don’t toss them.
Can I use rice instead of pie weights?
Blind baking a pie crust calls for filling the bottom crust with pie weights to keep the pastry from puffing up in the oven. Instead, check your pantry for dried beans or uncooked rice—both will work just as well as pie weights.
Can I blind bake without weights?
2. Use some sort of pie weights to weigh down the pastry. Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights.
Can I use rice instead of baking beans?
Baking beans can be regular dried beans or you can also use rice. Once the rice or beans have been used for baking then they are not really edible, but they can be cooled, stored in an airtight container and used time and time again for baking blind.
Can I blind bake with foil?
To easily remove the weights, recipes variously call for lining the shell with waxed paper, foil, or parchment paper. Parchment paper fared best; its more permeable structure allowed the shell to breathe—and then brown—as it baked. It’s our go-to choice for blind baking, with foil as a backup.