There’s nothing more frustrating than a cake that has apples leaking out of it while baking. This problem often arises when preparing apple pie. Fortunately, there is a way to maintain the perfect consistency of the filling. Just use a certain product from our kitchen.
If you want your cake to turn out perfect and prevent the fruit added to it from leaking out, just reach for something that you usually already have in your kitchen. We’re talking about potato flour. It is enough to use 1 kg of apples this product.
This is an effective method, already known to our grandmothers, which helps thicken the filling. Flour effectively binds excess juice without affecting the taste of the fruit. The apples are still deliciously juicy, but not watery. Thanks to this, after baking, our apple pie not only tastes amazing tasty, but also looks impressive because its bottom doesn’t fall apart.
Without flour, a wet layer usually forms on the dough, which causes the dough to fall apart and not hold its shape. This home-made method can be used both for shortcrust apple pies and those made with yeast dough or streusel.. However, if we want the result to be satisfactory, we must know how to use flour correctly.
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It is very important when we add potato flour to our apples. It is best to add it when the apples are peeled, grated and slightly stewed in a pan. If we use raw fruit, you need to mix the flour very thoroughly so that it is evenly distributed.
If we prepare it with apples that are very juicy, such as Antonówka, the addition of flour is necessary. Thanks to this, the released juice will remain inside and become a light, gel-like cream that will not melt the bottom of the baking.
Some people also decide to use instead of potato flour, vanilla custard powderwhich will work in a similar way, but will add a delicate aroma to the fruit. We use it in the same proportion, i.e. 1 tablespoon per 1 kilogram of apples.
