Blueberries, peaches, raspberries and strawberries are all in season here in Ontario with apples coming soon, and what better way to highlight this fresh, local produce than in a pie? Freshly baked pie can be a finicky dish to make from scratch, but it can also turn out perfectly just by taking your time and following a few simple tips.
First, preheat your oven to the appropriate temperature, depending on the recipe and the kind of pie you’re making. Most recipes will need the oven to be between 350 and 450˚F. You can also start the oven at 450˚F, and then turn it down to 350˚F, which can help set the crust shape, especially in recipes with a lot of fat.
Your top can vary from a simple layer of crust to fancy lattice or a strudel (e.g., for apple pie). If you make a double crust or lattice topped pie, you can brush the top crust with milk or lightly beaten egg before baking for a nice golden touch.
Raw fruit filling requires about an hour of baking time, which differs from pre-made, canned fillings, so be aware of that difference when you’re putting the pie in the oven.
To check whether your pie is done, simply insert a knife into the centre. If it meets little or no resistance, it’s done. If the middle doesn’t seem to be done, but the crust is starting to brown and you’re worried it might get overcooked, loosely cover the pie with foil to shield it from the heat before placing it back in the oven.
If you really want to impress and make your pie shine and sparkle, you can glaze it with a variety of things. One simple trick is to use a quarter cup of light corn syrup, thinned out with hot water, and brush it over the top of the crust when the pie comes out of the oven. Then return it to the oven for two or three more minutes to let the glaze dry and set.
We know pie baking isn’t for everyone, but if you’re interested in trying it and want to learn some more tricks, just ask us!
*Image courtesy of FreeDigitalPhotos.net
Leave a Reply