Pies Orange

Pies can be delicious, savory, sweet, tart, fruity, filling, light or flaky. Unfortunately, they can also come out of the oven too runny, too brown or too soggy. Follow these tips to avoid common baking pitfalls and create perfect pies Orange every time.

Throw out your disposable aluminum pans. They reflect heat, preventing your pie crust from browning. Instead, opt for a dull-metal or glass pie pan that will result in a lovely golden crust.

To prevent the edges of your pie becoming too brown, wrap aluminum foil around the edges for the final ten minutes of baking. Make the foil ring by measuring out a 12-square inch piece of foil then cutting a pie-sized circle in the center.

Rolling out the dough can be one of the most difficult parts of baking a pie. Before you begin, dust the work surface lightly with flour. Too much flour will result in a tough pastry dough, so apply only what you need. Roll the dough from the center in alternating directions to avoid overworking it. To obtain the correct size, place a pie plate over the flattened dough and add one inch around the perimeter.

Fruit pie juices can be thickened by using potato starch in place of arrowroot or cornstarch. Adding potato starch will not affect the pie’s color or taste.

Most often, a runny pie filling has not been baked long enough. If your pie is watery, bake it for a few extra minutes to firm it up. Tapioca can be used instead of cornstarch to thicken highly acidic pie fillings like cherries.

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