Q: I have always wondered how this chicken pie being sold by a Chinese deli always comes out perfectly puffed with a perfect domed crust on top. Is there a special technique for that? (May Leoncio of Pasig City)

Adoree: Hi May, I know which deli you are referring to. You see, they make their pies using muffin pans so the size is relatively small as compared to the regular-sized pies. Being small as they are, the crusts get to puff nicely as soon as they are popped into an oven with a relatively high temperature, thus the nice dome is formed.

There is no special technique needed; you just have to start with chilled dough and be sure to pop it in a hot oven.

Jun Jun: That’s true, May! There might be no special technique involved in making this type of chicken pie, but the oven temperature and the presence of water in the filling are importannt, as these will help in lifting the dough and creating the dome that tops it. Since it is also baked in a muffin pan, heat is given to all areas as compared to turnovers or the regularly baked chicken pies.

Q: Aside from using the fork to seal and decorate the edges of a pie, what are the other ways to make our pies deliciously beautiful? (Bonnie Go of Mandaluyong)

Adoree: I think I like the description "deliciously beautiful." Bonnie, though the fork is the easiest to do, you are not limited to it.

You can crimp or flute the edges. In order to do these, you have to create at least a one-inch overhang, meaning the pie dough has to be slightly bigger than the pan by an inch or so.

Pinch the top and bottom crust together then fold inward; using your pointer finger and thumb, pinch or press the folded overhang to create the crimp or flutes. For a more extravagant design, you can cover the edges with cut-out leaves, circles, or even braided dough.

Jun Jun: My partner, Adoree, is really the more creative one in the team. Her suggestions with the pie crimping can really make your chicken pie very attractive, but it consumes a lot of dough since you have to extend it.

You can also use different cutters after you have folded it to create different edges in the savory pie.

Q: I always make my American apple pie with a top crust. I want to make the upper crust smooth-looking, without bumps and grooves from the apples. Is that possible? (Glenn Decena of Cubao)

Adoree: Glenn, be sure that you chill the crust before laying it on top of your pie. Though the bumps cannot really be avoided, working on chilled dough that is firm will minimize these.

You should also make sure that your oven is at least 375 °F in temperature so that the crust sets faster before the fat melts completely. I hope this will help, but please let us know how it works out for you.

Jun Jun: That’s correct; very cold dough will create a cleaner look for the top of your apple pie. You also have to arrange your apples very well, making sure that they are tightly packed, so that bumps and lumps do not result. Using thick dough will also minimize the ugly look on top.

Q: Why is it that my crust only gets baked at the bottom while the inside stays white and soggy? Is there a way I can make the inner part more baked through? (Joane Villanueva of Quezon City)

Adoree: Joane, your dough should not be thicker than 1/8th of an inch. If the dough is too thick, the inner part isn’t going to be baked completely, especially if you are baking it together with the filling and a top crust. It is ideal to bake in the lower bottom of the oven where the heat comes from so that the bottom crust bakes nicely and evenly.

Jun Jun: It is right that the crust of any pie must not be too thick or thin–between 3/8 and 1/8 of an inch thick is just right. Baking in the lowest part of the oven is necessary, as well as right temperature. When your filling is too wet or liquid, this will make your dough soggy because before it gets cooked, the liquid will already be absorbed by the dough, making it that type of texture.

Baking 101 Recipe: APPLE STRUDEL

Ingredients

8 sheets phyllo pastry

1/2 cup sugar

1 tsp. cinnamon powder

1/2-2/3 cup butter, melted

2 big or 3 small Fuji apples, sliced into 3/4-inch thick slices

1/2 cup sugar

1 1/4 tsp. cinnamon powder

Pinch cloves

1 1/2 Tbsp. quick-cooking minute tapioca

1/4 cup raisins, soaked in hot water and drained well

Confectioner’s sugar for dusting

Procedure

• Preheat oven to 350 F.

• Combine the sugar and cinnamon powder. Set aside.

• Lay a sheet of phyllo pastry on a cookie sheet that has been lined with baking paper. Brush with melted butter then sprinkle some cinnamon-sugar mixture on top.

• Arrange another sheet of phyllo pastry on top and brush with melted butter.

• Lay another phyllo pastry and repeat the procedure, alternating the sprinkling of the cinnamon-sugar mixture. Finish all the sheets of phyllo, ending with just brushing the top layer with melted butter.

• In a bowl, combine sliced apples, sugar, cinnamon, cloves, tapioca and raisins. Toss till the apples are well-coated with the sugar and cinnamon.

• Arrange the apple slices all over the prepared phyllo pastry. Make a 1-inch fold on both the long sides of the phyllo. Carefully fold the end of one short side then continue to roll it until you reach the other short side. Be sure to put the seam down. Brush the top with melted butter. Bake in the preheated oven for 25 to 35 minutes or until nicely browned.

• Cool. Before serving, dust the top with confectioner’s sugar.