The New Bakers Dozen
Fresh ApplePie Filling Using Cooked Cruit Method

The The Bakers Dozen: Fresh ApplePie Filling Using Cooked Cruit Method
By Matt (Matt) on Saturday, February 03, 2001 - 11:51 pm: Edit

I have a question about fresh apple filling using the cooked fruit method.
I am trying to get the boss to put out a line of pies in our retail shop. I can handle berries and cream filling in quantity no problem. I want to do the same with apple pie, but run into trouble preparing the filling. I have limited cooking space and to prepare filling for 20 pies would mean I would have to cook down 40# of apples on the stove. Is there a better way to prepare fresh apple filling the oven maybe? Using prepared filling is unacceptable, and putting the raw apples in the pie to bake is OK, but I like the results better with the cooked fruit method.

Thank you,


By Panini (Panini) on Sunday, February 04, 2001 - 04:48 am: Edit

Would you consider using the 30# tins of cooked apples? We use those. It's basically the same product as if you cooked them yourself.

By Matt (Matt) on Sunday, February 04, 2001 - 02:23 pm: Edit

Yeah I have, but you can tell the diffence. I know right away when if comes out of a can. I feel that the apples loose something. I would rather not make them.

By Quartet (Quartet) on Sunday, February 04, 2001 - 07:34 pm: Edit

why don't you just thinly slice your apples, say on a mandoline, and bake them? take them out, cool them, let them reabsorb the juice on the sheet trays, and then use them in your pies.

By d. on Sunday, February 04, 2001 - 09:41 pm: Edit

Matt, I make lots of apple pies myself and use only fresh apples, tossed with sugar, starch and spices. The cooked fruit method sounds great but with limited space and time, it just ins't practical for my operation.

By W.DeBord on Monday, February 05, 2001 - 08:37 am: Edit

There are several reasons why I would also prefer to use cooked fruit if I was working in quantity. Last fall the fresh apples I got were all so bad (in the mid-west who would guess that)they were dry and really really tart...eek!

I'd play with finding a compromise like 30 or 40% canned stuff with 70 or 60% sauteed fresh apples. I prefer the taste and texture of sauteed apples over baked or stewed apples.

By Panini (Panini) on Monday, February 05, 2001 - 12:02 pm: Edit

Hey Matt,
Do you know which ones I'm talking about, They are unsweetened blanched and packed in their own juice and Q F in tins not cans. They are not RTU

By Matt (Matt) on Monday, February 05, 2001 - 09:55 pm: Edit

Thanks for the resposes.

Quarte-I was thinking of trying just that. In fact I think that would be the only way to I could use the cooked fruit method in our operation.

d. May I ask what kind of crust you use. I like to make a short flake crust when I make apple pie. The problem I have when I use an uncooked apple in the crust is when they baked down I'm left with a gap between the crust and the filling. I was thinking of just going with a crumb top, or use a sweet tart type crust that will stay with the filling as it bakes. I've done that once before. It came out good, I guess I'm a bit of a flaky baker. (I couldn't resist, sorry)

Panni- Sorry for the short previous respose, the kids were not cooperating. To be honest I have never used the type of apples you mentoned. I've used No. 10's a couple of times along while ago. So I must plead ignorance. So I should educate myself more before I make my judgement. No reason why apples can't be like any other ingredient. There is good, better and best. If I find a pre-cook apple that I like, the hard sell will be with the boss.

Boy I better start working. Gotta lot to work out :-)

Thank you,

By W.DeBord on Tuesday, February 06, 2001 - 08:43 am: Edit

I've even tried to stuff more apples into the gap once they cooled.

In my experimenting, when I sliced the apples thin either fresh or pre-cooked, they over cooked in the pie shell regardless of a top crust or a crumb topping. Thin slices wasen't the answer (for me)unless I prebaked the bottom then added the pre-cooked thin apples and baked only to set the crumb topping.

Then for a while I only made apple pies with crumb toppings, but for some reason it didn't sell like the traditional!

Even if you use canned apples you'll get some gap between the crust. I'd use Panini's apples mainly to save the tons of time peeling and slicing, for a inexpensive item?> Does that play any part in your decision Panini?

I think the answer lies in your oven temp.. I start at 375 to set the crust then go back down to 350 for most of the time (although I use glass pie plates). That way the crust doesn't firm up until the apples have sunk alittle, leaving less of a gap.

Just my 2 cents.

By Matt (Matt) on Tuesday, February 06, 2001 - 09:27 am: Edit

thanks W.

I've been baking at 425 to start then turning down to 375. I'm trying to set the bottom crust so it doesn't get soggy. I'll try the lower heat.


By Panini (Panini) on Tuesday, February 06, 2001 - 01:03 pm: Edit

Yes, it's very cost efficient labor wise.
There are a lot of different brands out there.I will try to get the distributor and purveyor.
Ya know I use fresh apples for other products and I buy them peeled and cored from my fresh fruit purveyor. I costed it out at 9.00 per. hr. and it's much better $ wise.

By momoreg on Tuesday, February 06, 2001 - 07:58 pm: Edit

W. Debord, have you tried cutting your slices thicker, then sauteeing them (with sugar, starch, spices, and butter)until they are slightly harder than al dente? I find that if slices are too thin, they ccok too fast within the pie. Thicker slices, naturally, take longer to soften. As they cool, the starch should hold all the juices, thus preventing the apples from weeping.

By d. on Tuesday, February 06, 2001 - 08:31 pm: Edit

Matt, I use a flaky pie dough made out of 1/2 butter and 1/2 crisco. Very good tasting and tender, and never have a problem with the separation you are talking about. What I do is wash the lip of the bottom crust with water(or eggwash) and then when I place the top crust I press both together firmly and then crimp. Sorry , I just re-read your post and now I understand what you meant by the space between the apples and the crust. I really put a lot of apples in the pie, I chop the apples in small 1/2" pieces(or even smaller) and mound it up pretty high. Oh, yeah, very important to make vent holes/marks.

By d. on Tuesday, February 06, 2001 - 08:38 pm: Edit

Panini, these apples you get in cans, do they come in #10 cans or different packing? Do you just mix them with the sugar and spices and then bake in the pie? I find it very useful to know there are products out there that may be very helpful one day when we get to do apple pie for 1000 people. I use IQF sliced peeled granny smith for our cobblers and apple crumb bars, but I really love Golden delicious apples(mixed with granny smith) for my pies.

By matt on Tuesday, February 06, 2001 - 10:08 pm: Edit


I use the same crust. 1/2 butter and 1/2 crisco. I make the recipe with 70% fat (baker's percentage) It makes a great crust I agree. You can't beat the pie when you use the cooked fruit method. I still end up with a gap between the crust and the apples. What I may try instead of slices, cube the apples so they fill in the spaces better.

BTW I like to use 1/2 granny smith and 1/2 rome. Make a great pie.



By Panini (Panini) on Wednesday, February 07, 2001 - 06:25 am: Edit

These are G.S. and they come blanched, frozen in their own juices. 30 lb. cheap tin not sealed in any way, just a lid. You have to prepare them as you would fresh.

By W.DeBord on Wednesday, February 07, 2001 - 07:33 am: Edit

Wow, Panini I had no idea that you could buy fresh apples already peeled! Is this something most produce companies can provide? Also how strong is the lemon it noticable once it's cooked?

Momoreg I like a thicker slice best, either precooked or not.

Matt I bake mine on the bottom rack of the convection oven to speed up the bottom crusts baking. I read this somewhere (maybe cooks magazine) they thought the best way to lessen the gap was to bake at a lower temp. so the crust wouldn't set right away at its' highest level.

I was worried baking at a lower temp. but it's worked for me (I don't know maybe it's my oven). I pull it just when the bottom crust is done. At this temp. it's rare that I have to cover my edges to prevent over browning....which is a nice side effect.

By W.DeBord on Wednesday, February 07, 2001 - 08:00 am: Edit

I have a question....what are you doing as far as washing your top crust? Do you prefer milk or egg wash? And how do you handle washing your crimped edge?

I use milk or cream and dust with sugar, but even using a spray bottle doesn't work on the crimped edge so I just leave it alone.

What are you doing with your crimped edge?

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