2 Cooking Apple questions

gt568

Couple of questions that I probably should know the answer to anyway but here goes:

1. When stewing apples do you cook them till all the water is gone? I tried stewing some now and a whole load of liquid came out, and by the time it had cooked off I was left with mush, am I doing something wrong?

2. Do I need to pre-cook the apples before placing them in a pie or do they go in raw?

Cheers folks.

Pink.

Hi gt568,

Apples have a very high water content so when I stew them I add as little water as I can get away with and cook them over quite a low heat. I usually pre-cook the apples like this before making a pie although I think some people just slice and add them.

This older thread might help:

Home Made Apple Pie ?????

Pink

gt568

Pink-winged wrote: »

Hi gt568,

Apples have a very high water content so when I stew them I add as little water as I can get away with and cook them over quite a low heat. I usually pre-cook the apples like this before making a pie although I think some people just slice and add them.

This older thread might help:

Home Made Apple Pie ?????

Pink

I didn't add any water, perhaps I just cooked them too hot and fast.

thriftlady_2

If you were using Bramley apples then they are supposed to go mushy -that's their thing. If you carry on cooking them until all the water is gone you will find they stick to the pan.

I don't precook apples for crumbles etc