When baking with canned pie filling, a common mistake is overestimating the amount needed, leading to overly syrupy filling and a soggy bottom. Enhancing the filling with fresh fruit helps improve structure, taste, and texture. Fresh fruits are preferable to canned or frozen varieties. Apples should be selected wisely, and the skin should be left on for firmness. Using flour instead of cornstarch in pie filling can prevent a rubbery texture, but quantities must be limited to avoid cloudiness.
One of the biggest mistakes you can make when baking a pie with canned pie filling is letting it turn into mush. The most common reason this happens is overestimating the number of cans you need, which can lead to an overly syrupy filling.
Adding fresh fruit is one of the best ways to enhance canned pie filling, as it improves the structure, taste, and texture and reduces goopiness.
When baking with fresh fruits like apples, make sure to choose the right variety for baking and leave the skin on so they retain their firmness.
Canned pie filling usually contains a thickening agent like modified food starch, so be cautious when adding cornstarch as it might make your pie rubbery or tough.
Collection
[
|
...
]