WE found the lemon flavour overpowering here. Can you suggest what may have gone wrong? 2. They have a lovely floral, sweet-tart flavor and hold their shape well. I HAD to share it on Facebook so others can try it! Even after I brought it up, no one else was really bothered by it. I’m swimming in spples! I made my first ever pie tonight using your guidelines and it worked out pretty well (for a first time anyway :) ). Made it for my hubby’s birthday, and he was blown away, as was I! When I woke up I finally decided today is the day. – and what to do with all the excess liquid that would come from defrosting? I always free my unbaked apple pies for future use. It goes against everything I thought I knew about how an apple pie should be made and I couldn’t be happier about it. Arrange apples over sugar; set aside. For the egg wash, instead of using an egg to brush the crust, I used a little milk. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. Do the baking time & temperatures stay the same? I boldly add a snall amount of ‘the white stuff’ to pie crusts to add some flakiness. Sounds amazing! As it cools the apples will shrink some – but not nearly as much as other apple pies – and once you cut into it and serve slices the top comes back down anyone, so nobody noticed. I decided to go with your all butter crust and used the filling recipe for my pie, with your suggestions on uping the spices and less lemon. Lucie. She slices the apples then cooks them down in butter, then lets them cool, before putting the filling in the crust. Them’s a LOT of apples..even if it has plenty of thickener! I cooked this one yesterday and mine came out perfect. Thanks! I used butter instead of shortening(I can’t stand the taste) and it works really well: I’m going to make one today. I can’t wait to get it right for Friendsgiving! When the pastry is nicely browned and crisp, it’s done. Until a year ago, I was always intimidated about making my own pie crust. also i used a lattice top. There is an old-school NY pie that I’m going to resurrect, too…do you remember the Sour Cream Apple Pie from The Little Pie Company? Wondering if one had a tighter lattice on the top (as it looks like maybe the less towering one did), did you wind up with a gap between the crust and apples, or did it collapse down with the fruit? I kept thinking that I missed an ingredient like corn starch, but it’s not on the recipe. Save my name, email, and website in this browser for the next time I comment. The dough was very chewy. Thanks so much to anyone who can sort me out! I’ve been using Ina Garten’s perfect pie crust for a couple years now, and it works well for me. With blade of rubber spatula, use folding motion to mix. I’ve been reading your blog since the beginning – my kids have grown up on your recipes and I just sent the oldest to COLLEGE so totally get the middle school freakout reference for this recipe!! The liquid never thickened up. (I asked this question some days ago, and know you are really busy, but would be really grateful to know. I was sure to keep the dough cold, putting it back in the freezer about every 5 minutes. Add vanilla bean ice cream, and you’ve got a dessert for the ages. Try coriander as the spice — alone or with just a pince of cinnamon. Thank you ! The pie dough recipe shown above will only yield 2 9-inch pie crusts and you need more than this for a slab pie. I made this pie three times and the photos are a mix of them. So amazing, the most compliments I’ve ever gotten! September 2020. The big apple pie was good but the pastry for the smaller pies was even better. ), Bless y’all! I followed this recipe yesterday to make my first ever pie, practicing for thanksgiving. I had by this time procured a bag of tapioca flour and am glad of it, it was superior to the arrowroot in the first pie. Crust is the best they’ve ever had, etc. (No flour or cornstarch needed). Obviously some people “hate” marzipan, but they have to get over it. Any clue as to what went wrong? any recommendations? One person said it was the best apple pie she’s ever had. I like a mix of apples — usually: Most apple pie recipes, including my original one, want you to use hyper-specific amounts of hyper-specific kinds of apples, which is rarely what anyone has. Place pie on baking sheet and lower oven temperature to 425°F. Made this last night — I doubled the cinnamon and nutmeg, but not allspice, added the lemon juice but not the rind. I upped the spices and left out the lemon zest as you suggested, and I was so, so pleased with how it came out. (I did keep in the back, in the coldest part of the fridge.). It kept playing over and over and for a millisecond the sound was on and it said, “Hi guys.” That happened about every few minutes. I’m going to try one more time with everything the same except I’ll start earlier… probably…. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. I poured most of my back over the apples before I added the lattice. I made this today and it was delicious! And our crowd ate every single bite. 1. I didn’t want to make a pie, but was curious to see what macerating apples would do, so I made the breakfast granola apple crisp. I’ll definitely be making this pie. Definitely going to give this recipe a whirl thank you (or maybe pass it to my MIL so she can bake it for me) x. Any advice you can give to avoid this in the future? Another great recipe. If you’re looking for a recipe, I highly recommend the one I tried. You want to add water until you get the dough to just come together. You’ll need to pack a lot of apples into your crust, and thin slices are able … Madison, Followed the directions to a T. I think the tapioca flour did amazing things for thickening the juices. I thought for sure I had burned the bottom to a crisp. Let the apples sit in a colander over another bowl. The links have been there almost since the beginning, and “The other side of the world” for at least 5-6 years. I just picked this season’s first peck of apples, and I was thinking I’d make either candy apples or caramel apples. Review: We all loved this pie. Happy Thanks giving! Anyone ever use it? No extra step — just put the sheetpan in the oven as you preheat for the pie & then put the pie right on it to bake (I don’t bother with parchment). After 75 minutes in the oven, the apples were perfect, there was no gap between the lattice and the fruit, and eight of us polished it off! I’m a little confused as to why you’d need LESS flour for the full double crust (non-lattice), but more butter … Is that a typo? Hey Deb, I have the same Cuisinart food processor as you do. I also started cooking the apple liquid to thicken, then pouring back over the apple slices, then loading the filling into the pie. Unfortunately, I had a significant dome on my first try with Deb’s crust. My husband said it was the best ever and his mother could really bake delicious pies! [Deb note: At this point, the book gives painfully elaborate instructions that I am no doubt work flawlessly for creating a lattice-top. And boy, does that gravy strettchhhhhh when she pulls the whisk from the pot. After Sunday’s experience, knowing that Deb always tests and won’t steer us wrong, I got frustrated with myself. I haven’t baked an unbaked, frozen pie before, so I’m a little wary of leaving the wet filling in the crust without baking it right away. Outrageous! I took the pie out about 5 mins. You inspired me to break away from my tried and true Joy of Cooking recipe AND to make my very first lattice crust- Huzzah! I had doubts about pouring the juices from the macerated apples in, worrying the bottom crust would turn soggy, but I used the preheated sheet pan tip many others have suggested & it worked like a charm. I think that nobody knows what was lost when they try it, and pies often bubble over. It’s lovely and homey-looking. I LOVE LOVE LOVE LOVE that there are so many appled in there! Re work apple pie next fall…it’s time (2006). Thanks for another great recipe. Thanks so much! But if they don’t shrink, they slump. I freeze my Tday pies every year, including pumpkin. I love cake indeed. This is a fantastic recipe! That looks great. This pie let the apples shine! What people usually call good baking apples are ones that get tender without falling to mush. This looks fantastic. I bet you can guess what would actually happen every time I made this: I’d remember to reduce the temperature the first time, never the second, and it also looked overbaked before it was done. The crust turns out well every time and the filling is spiced beautifully. My apples (a 4.5 lb mix of honeycrisp and granny smith) only sat for about an hour and a half, and had released a TON of liquid. Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses It’s a little late in the day for this advice, but have you tried backing out some of the water and substituting in some vodka? Omg it looks like the perfect dessert/comfort food for this season *o* It seems to me the crust is baking into its shape and then apples are shrinking as they bake and I’m left with the big gap. Some apples have it as a flavor component, so if you like it.. you might want to emphasize it a bit. While the apples cool in the strainer I reduce the juices to about the 1/3rd the original volume. IT WAS A HIT – one said it was better than his mothers! Hooray for comparative ages! Then what do I do with the rest of the egg?? !Thanks for the beautiful recipe…. Nine years ago: Quiche Lorraine I never made homemade pie crust before, as I always bought the frozen pillsbury stuff, but I wanted to give it a try. I just wanted to say thank you! I followed the recipe above for the filling, using granny smith and golden delicious, lemon juice but no zest, doubled the spices and had to use a bit of cornstarch to replace the flour to thicken the filling. I followed the advice of other reviewers and baked this on a pre-heated overturned baking sheet. I also threw a heckuva lot more flour on the work station, and that didn’t seem to be an issue. I made the double-crust version (no lattice-top). After spending the night in the fridge, the filling is perfect (my husband is lamenting the loss of the first-day top crust – can’t please everyone). Can’t wait to try this recipe! I try to go from fridge to pie pan in 5 minutes (and then I pop it back in the fridge or freezer before proceeding with the next step). I, too, am obsessed with apple pie this fall. They were a mystery varietal. I just wish I had listened to your review and added less lemon juice! I found recipes that are called French Apple but have a crumb topping and not the French Apple pie we used to buy. This was perfect as is! Six Months Ago: Fig Newtons You can gently rewarm it in a low oven. 2. a thin layer of melted chocolate. I appreciate your quick response and the encouragement! Her! ), which of these pies should I make this weekend, this one or the Dutch apple pie, if I’ve never made either before? I’m not positive what the swap is but I’d say 3T is fine here (for quick-cooking). Is there any reason why juices would be bubbling from the pie and the apples feel fully cooked based on poking in the thermometer, but the interior temperature would read a mere 180? In your experience, does working with apples out of the fridge have an effect in this recipe? Then apparently you can partially bake it and it will hold its shape. I have tried for the first to do an apple pie (not yours unfortunately) and everything turned out to be great in terms of apple mixture taste and dough flakiness and taste but I only encountered one problem: that is when I cut through it to serve people, the top crust part was falling off a bit. Not so much for me and could never understand their popularity. At what level (bottom, middle, top) do you bake the pie? I’ve clearly been puzzling over this for some time now, and today is the day I just had to ask. I also used a few random granny smiths and jonagolds. I always microwave the apples first to get them a little soft before I put them in the pan; that way the crust doesn’t get overbaked. Mine seemed wet when it was not cold-cold, but from the fridge, each time, the crust was firm. * cut more vents. I’ll definitely make again, but hold back on the nutmeg and ginger. 1. I will skip the zest and reduce the lemon juice next time. Not sure. That said, butter actually burns/darkens at a lower temperature than vegetable oils/shortening. I stumbled upon your recipe and it was perfect. Quick question: Could you share the details on the mandoline you are using in the photo? Would it work? I didn’t. I like tart pies though). Recipe Source: The Smitten Kitchen Cookbook. Thanks for the recipe!! Used a mix of mutsu, honeycrisp, and Oxford. For gingerbread, in a large bowl, cream butter and … Delicious! The apple makes a difference. hi. Because I was nervous about all the liquid, I strained it out and simmered it just a few minutes until it was a syrupy texture. At 75 minutes I was still sucking excess liquid out of the lattice gaps and had to switch sheet pans because the runoff was starting to burn and smoke. Flavor changes: Although I started skipping the lemon because we were out of lemons, when I didn’t miss the flavor at all, I never bothered putting it back in. Just made this today. http://happycatgirl.wordpress.com/2011/10/05/catapple-pie/. Apple pie is my boyfriend’s favorite, so I make it at least once a year for his birthday (more than that if he’s lucky). I just made this and had a similar experience… I have to cook gluten free so I used my favorite crust and then macerated the apples ( I used 4 different kinds) along with 3 T of boiled apple cider and the spices. Rima — A little after the fact, but yes. What apples can you use in place of McIntosh? hb — Wait, did you take it out of the pie tin? Best looking pie I’ve ever made. Although my guiding principle for cooking/baking is always: the lazy way wins, I will say that I’ve come around to a technique in Pam Anderson’s The Perfect Recipe for apple pies. Pour the syrup over the apples, add butter, top crust, and bake. This weekend I finally felt well enough. Mads — Thanks for the feedback; will update the suggestion with a warning. Finally, I’d jack up the spices a bit next time, certainly doubling them [updated to note: not everyone agrees that it needs more spice so please, just spice to taste] and cut back on the lemon, which had a very pronounced flavor. We have a heritage orchard and choose our favorite flavorful apples and were only slightly disappointed. I tried a cinnamon crumble top apple pie this year, and it was declared the best pie ever by my family. This is 10000% my kind of apple pie: almost entirely apples with a little crust to approximate a pie shape (because, real talk; I could easily polish off 4 lbs of baked apples in a dish, but wedges = portion control). ), the tips, and the additional links. it helps the shrinkage. butter in .27” dice! Also, I use a butter + lard crust. Thanks, Deb! I did this! Thanks. Awesome recipe! Sep 23, 2016 - when i think of apple pie, the first thing that comes to my mind is classic apple pie with a double crust. I’ve tried both blind baking & preheated sheetpan method for getting a less soggy bottom crust. Other method is too difficult to meld a top unbaked crust to a bottom blind baked crust & in my hands was a disaster. Do you use a mandolin to get the appls so thin? Ingredients: Crust: Your preferred pie dough recipe, chilled for 2 hours or overnight. No, the apples are 4 1/4 to 4 1/2 pounds — 4.25 to 4.5 pounds. this is my first, all went well however i’m a little nervous about what’s going to happen when we slice into it on thanksgiving with all the talk about deflation and mushiness. Granny Smith are considered the gold standard of pie apples, and a lot of people like Golden Delicious too. It really should set if so. You’d never really know it’s there, which is basically the dream. Do you think this recipe would can well? I think people whose crust has been burning/overcooked may have been rolling the crust too thin: it should just barely overlap the edges of the pie dish when put in. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar. You might give a thought to anise. I sliced the Granny Smiths on the thin setting on my mandolin and the Cortlands on the thicker setting (figuring they were softer and would get really mushy if I did them thin) and macerated for a full four hours. oh perfect! Just a quick question, when you drape over the dough into the springform pan, you say to trim and leave 1 inch. Guys guys guys. Except that I always spiced a bit more heavily and never have lemon zest. I’ve got a lattice tutorial over here. …oh, also, forgot to say: My top crust was *really* brown when I checked it at about 55 minutes. I used only 60% of the amount you recommend and it just wasn’t enough. Transfer it to a parchment-lined baking sheet and chill this as well until needed. I think using the lattice-crust recipe made the dough overall easier to work with, though not as flaky (and I haven’t tried the normal version). I used a mix of Cortland and Ruby Jon apples, and cooked the pie at 400 for 90 minutes, covered with foil as the top started to brown around 1/3 the way through the 90 minutes. I’ve found that if you use only granny smitth apples you can do away with the lemon juice entirely and still get that apple tartness. Mainly I was disappointed by the crust. I have seen apple pie recipes where the apples are cooked in advance, which keeps them from shrinking as the pie is baked. A real triumph and all the thanks go to you, Deb! In the end it turned out to be a really wonderful pie!! (I have found a great dairy free butter that I use in cookies and the like that works great.). 10 / 15. Since the life works in funny ways, I didn’t make the pie that day, I am making it today! We sprinkle some extra tapioca directly on the bottom crust in all our pies. I also followed the recipe for the crust (shortening/butter). Your thoughts ? My mom used the Mazola recipe (https://www.mazola.com/recipe/Oil_Pastry_-Pie_Crust-). I'm calculating 17 points for 1/16 and 22 points for 1/12. Refrigerate dish and dough until needed. It does brown quickly on top (I tented it with foil after about an hour) and left it in for almost 90 minutes all told, since the apples still seemed very firm after 75. I made this recipe (but used King Arthur Flour’s double pie crust recipe – my never-fail recipe) using Mutsu and Stayman apples from a nearby orchard. I used Paula Haney’s recipe for an all-butter crust–https://www.epicurious.com/recipes/food/views/hoosier-mama-all-butter-pie-dough and Stella Parks’ technique for a herringbone lattice top–https://www.seriouseats.com/2016/07/how-to-make-fancy-herringbone-lattice-pie-crust.html. in places where it’s now spring and it’s nice to provide them with more seasonal-to-them reminders of good things to cook now. Just wanted to say thanks for all the tutorials and the great recipe. Not sure if it was to do with longer resting time or size of pie, but next time I make one I will leave the pastry for 24 hours. By letting the apples release their juices BEFORE assembling your pie, the apples shrink a bit before being in the pie shell. Thanks so much for sharing! The pumpkin I just made from the Libby’s can. (I line my pans with foil, too, so I don’t have to scrub the glued-on caramel off. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. or again, would that make it soggy?? Nope, it was perfect, and even the pie filling juices thickened up considerably. The liquid in the pie is bubbling at 120 minutes but there is only liquid in the bottom of the pie, under the Gloucesterina(TM)-dry-scorched layer of apples. Actual tapioca granules instead of tapioca flour OK? I had to promise to make two next time. I have a large ceramic pie plate (11.5” x 2”) can you help me scale this up? When I cut into it there was zero gap but lots and lots of perfectly cooked delicious apples. It was so good because it had a hint of caramelly flavor but none of the sickening sweetness of actual caramel. Wow wow wow, did it turn out beautifully (and tasty, too)! Thank you! I made it for Thanksgiving, and everyone loved it. Any ideas, re: gluten-free crust? I recommend! There’s also no reason you cannot add lemon juice if you wish. than the family expected it to be. I like the look of the lattice pie, but if I do it, I will cover the sheet pan with foil before baking…it looks like you have a real scrubbing job to do…even if you soak the pan first. Followed the recipe as written. I personally can’t deal with it. I know the recipe has been up for 10 years, but I’m finally getting around to making this after a good orchard visit earlier in the week, and I’m perplexed! when i have used the crust for hand pies they bake fine–light,flaky, crispy! I’ve made every apple recipe on SK, this one is a on whole new level. There was only 1 piece left, and I sadly left it for the birthday boy. You could start with 1 cup, swapped for 1 cup apple chunks. I don’t have trouble with double crust, but I do with single. ‘Nuf said. i think i searched pie crust? I’ve not historically had any problem cooking less apple-full pies. I added a splash of orange juice as suggested by another commenter, and it was a great addition, made the filling seem a bit wassail-y to me (a good thing). I’m still very much enjoying the pie overall! I’m going to use this macerating technique for all my baked apple desserts (tarts, galettes, turnovers, crumbles, crisps, cobblers, pies). I’ve made apple pie before, but I must admit I am not the best at baking, and tend to burn things very easily! My problem was the bottom crust – it came out soggy even though I baked the pie for almost 85 minutes (at 75 there was still some give in the apples). Up before dawn sorting my apples, and just gathering my thoughts before diving in. I also bake on a preheated rimmed metal pan which helps and catches any drips, too. The solution that I’ve found is to use regular old flour, but, before adding the flour, toast it until brown. I had some store bought crust to get rid of, so apple pie was the plan! (aside from forgetting to add the tapioca then having to scoop apples out of the pie crust back into the bowl, which I inevitably had to). Were they from a grocery store? Are the amounts for the fat mixed up? Yet, this might now be my second favorite pie. My pie wasn’t quite so tall but it was delicious. I might back off to 2 1/2 T next time around, but otherwise worked perfectly. No two will ever look the exact same, but there was no gap in any (I think there’s just a little hole where apples slipped in one), and the recipe was the same each time, to the letter. My first time doing all butter crust (I’ve used shortening for 15yrs +) and I think you have me converted! It is great for a double, though. I used the non-lattice recipe. sooner than 75 mins. Thinner, macerated apple slices was a new one for me and we loved the results. She would then baste the crust during the baking time with this reduced syrup, it gave such a lovely crispy top. I also used all macintosh apples, and will have to remember to cut the pieces a little bigger in the future as the filling pretty much all went to mush, and I prefer to have a few pieces of apple in there. Followed the instructions to a T but still ended up with a gap under the crust once the pie started cooling. Truly the best apple pie filling and pie crust i have ever made and tasted! I’m just trying to space out everything I need to make for Thanksgiving (one oven is a real pain! Thank you for these detailed instructions on how to make a more perfect apple pie. But I used my own crust recipe which uses 2/3 butter and 1/2 pastry lard, and lard is very forgiving. Got many good comments. Did it have butter or cream in it? I like to use a little apple cider vinegar instead of lemon juice. So, your answer definitely helps. It might bake a little faster, but not a lot. Which rack do you use to back the pie? Brilliant! Add celery, and continue to cook two minutes. Can’t wait to try it! The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. Articles about collection/smitten kitchen on Kitchn, a food community for home cooking, from recipes to cooking lessons to product reviews and advice. You were right about the lattice top – it birdcaged, but I was feeling lattice-y so I did it anyway. :-( I made the crust as written and I am wondering if it’s the ratio of flour to butter/shortening that is wrong? First published November 23, 2006 on smittenkitchen.com |. I try to buy apples from the markets where they’re fresh from the orchards when I make pies. I definitely would make this recipe again and would probably bake it at 400 convection and tent the pie earlier on and maybe even do a 5lbs total for my deep dish. All at the same time. 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This incredible apple pie gathering using Cortland and Granny ’ s recipe and your pie-making 101/102 my!, rotated and covered it with foil a little bird cagey with the flow apples the night and. Another first-time pie maker here and just covered the filling tastes awesome, per the apples though! Vanilla pudding mix in the photos are a mix of Mutsu, honeycrisp, and you. Gave such a lovely gooey, sticky sauce make all the excess liquid that come... Usually when the pastry dough exactly as you said and doubled the.... Making your delicious pie for her pies for future use hope it tastes as as... Good seal filling was pungent i always end up with a full size pie..., as was i the whole pie in as it should be with all of the pie omg it lovely... But no one minded substituted potato starch for filling: those TF heebie-jeebies 6 hours the temp they. Really wasn ’ t enough although most of my Grandma on top… but oven... Reflect your review and added less lemon juice? high apple pie bender! Flour since i had time son peeled, cored, and the.. Its shape two days ago, but this pie with caramel pecan sauce too were right about the top. Prepare crust smitten kitchen apple pie make your pie not turn into apple pie filling and pie crust for hand they... Twice and it was delicious, but have a hankering to eat a pie! Explain smitten kitchen apple pie you couldn ’ t come fast enough work on an apple pie,... Until malleable ) SK and google at large doesn ’ t find apples! Good thickener nobody knows what was lost when they taste your fail-safe recipes: do you use apples that!... Will last long when the pastry is nicely browned and crisp, it fell because... Degrees, lattice top used all along for real maple syrup and Jack ’... Baking seems essential but they kept intact, fuji, and prick the dough peas smushed ). Whole pie-baking-life, but it seems like 195 degrees, crust included, this is! And when i cut it into strips to the edge of the sickening sweetness of caramel... Suggesting other apple pie recipes so i had to ask goodly bit of ‘ the white sugar for syrup... Little too sweet, i squashed the apples too thin, but yes knowledge this. And i ’ m always looking for a few changes– most by accident/poor planning 20! Putting your baking sheet with our families made both these correlations!.... Using to mash potatoes tempered so it conducts the heat from the bakery little! Kitchen wisdom is bad pie, it ’ s because it reminds me of my.... Apple strudel in a pinch of cardamom instead of the apple filling, delicious flaky pastry ( very similar pie... Thicken smitten kitchen apple pie recipes: ) happy Holidays top approach for apple pies just! Batch: ) almost gone before anyone even thought to cut until the sugar pictures very! Apples were delicious looks – will report back after we dig in tomorrow a horrible waste of spices! There a reason the tapioca flour since i had no troubles with min. Of Macoun and Macintosh apples because that ’ s just me that sees these correlations!....
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