homebaking help please

redmel1621

Hi

I am trying to make a few more bits for the kids to take to school and for dh (uni) and me (work).

Tonight I have made some apple pies, but I keep having the same problem as when I make mince pies, the lids keep puffing up and rising off the pies.
I am using plain flour and not adding any baking powder, so I don't know why they are rising so much. Any ideas please. Also I haven't managed to use up all the stewed apple mix I cooked up yesterday, how long will it keep in the fridge?

Mel x

Penelope_Penguin

Hi Mel!

1. Have you sealed the edges of your pie tops, so they meet well with the bottoms?

2. Have you cut a cross (or slits) in the tops to allow air to escape?

Penny. x

tessie_bear

did u wet the side of the bottom bit of the pastry with water ?this may help the pie stick down.....when u rub fat into flour u incorporate air so that could be why the pastry is rising.........i would think it would taste nice though.....light as apposed to brick like....u could try jam tarts they might be easier

redmel1621

PP - I did try to cut slits but it wasn't working very well and I did squish them down.

TB - I didn't wet the pastry, maybe I could try this next time.

It is like they are very airy, the pastry is rising a lot, to be honest I have slightly overfilled them a bit this time round, but I don't usually and still get the same problem. Maybe if I try getting big enough slits and wetting them to help them stick, they may stay a bit more attached!!

Mel x

bellaquidsin

Wet them and slit them as suggested, I just snip the tops with scissors. Then press the tops down with an egg-cup which gives a nice indentation round the edge and helps to seal them.

HTH
Bella.