I just picked about 50 lbs of apples from my tree. Fabulous. It’s fine but if you have a spice grinder, grind them down so they’re less beady in texture. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. I started with the apple pie recipe that’s been on this site for 12 years, but over the years I’ve tweaked it a little at home in small ways (different spice levels, some brown sugar worked in, thinner slices). It's a great cake and I know why we love it so much: It's huge. I poured most of my back over the apples before I added the lattice. 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 recently started adding a smidge of cardamom and black pepper to my apple pie for a “chai” flavor. I can’t say how 100 minute baking time would do with your crust. I made this today and while I did have a space between the lattice and fruit, the filling was great and the top crust was flaky and delicious. Any help? Francoise, I used an apple peeler like yours and it was perfect! water with exactly two ice cubes! My go-to apple pie recipe is Joy the Bakers, in which she macerates the apples with the spices and sugars and then drains off the liquid and reduces it into a thick, concentrated apple pie caramel that you toss with the apples as you assemble the pie. I don’t have trouble with double crust, but I do with single. It sputtered and smoked and fizzed in the oven and I had to keep sopping up the drippings with a towel to keep them from smoking and setting off the smoke alarm and waking up my sleeping toddler. I know it will vary quite a bit but I don’t have a scale so any estimate would be super helpful!! The dough was very chewy. Thanks! I used the ‘all butter, really flaky pie dough’ recipe from SK [always my go to], though I use a food processor for convenience [sorry Deb]. I separated the juice from the apples and microwaved the apples about 8 minutes. Also, what would you do if there were people Crisp, even. And the crust was not overbaked, which was a relief after 100 minutes! It would work better. For those of you that don’t want to use tapioca, sugar free pectin is a good thickener. Required fields are marked *. Yes! Meanwhile, my husband and I think it is the best pie crust we have ever eaten (and his ex worked in a bakery and thought her crust was the ultimate, so there!). I used it once for peach pie and it was great. I am pulling it now since I don’t see any way for the bubbling liquid to magically circulate up into the dried out layer. Usually when the apples fall to sauce, it’s because of the type. I’ve been googling it and can only find recipes for pecan pies where they seem to have swapped sugar for malt syrup. I had some store bought crust to get rid of, so apple pie was the plan! When I was pre heating the oven, I put in my largest cast iron skillet on the bottom rack and when I finished the “fattice” and the egg wash/turnbinado sugar, I popped the pie into the skillet. This was serendipitous timing – my father-in-law requested an apple pie for his birthday dinner tonight. I did not use a lattice crust (b/c i’m lazy). I made my pie crust on Wednesday night, wrapped it tightly and left it in the fridge, then didn’t roll it out and bake it until Sunday morning. I would just make it whenever you can — it keeps for days. The lattice top remained while the apples compressed leaving a weird open tent. Who knew I didn’t want lemon juice?? Best looking pie I’ve ever made. 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. [WAAAH.]. She slices the apples then cooks them down in butter, then lets them cool, before putting the filling in the crust. We get 20 pounds of apples every other week. Only change I made was to cook the macerated juices into a syrup before adding them back in. I think I might leave out the ginger and cut back a bit on the cinnamon as they were all I could taste. Thank you for these detailed instructions on how to make a more perfect apple pie. I fully expected to fail at my first pie try but would like to improve and ultimately win at pies. However, it was a little too sweet, do you think only using the brown sugar and omitting the white sugar would work? When I made it, I really packed in the apple slices as much as possible in the pie plate, and I wound up with virtually no gap between the fruit and the lattice – not sure if all the compression was directly responsible for fruit not sinking or not, but I’m definitely going to stick with that strategy in the future! A better way to phrase it would have been should the amount of apples In the slab pie be increased to mimic this? I’m swimming in spples! Made this yesterday, the excessive apples & omission of lemon juice was everything I never knew I wanted. 2. a thin layer of melted chocolate. Wondering if that is what is creating so many variables here. I feel strongly that a mix of apples, ideally ones that won’t fall apart when baking, see this awesome page if you want more guidance as to which ones to choose, is the way to get the most nuanced and dynamic apple flavor in a pie. How would you go about it? Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I wa… With scissors or kitchen shears, trim overhang to one inch all around. and added one teaspoon vanilla. This pie was fantastic! I will say, though, that for me, the spice level was a little too high. My first attempt sat grudgingly at 165 degrees even after over 90 minutes of cooking, very possibly because I messed with your precisely calibrated sugar levels, so I am very pleased with this adaptation! This pie was amazing! I even tried Milk Street’s and it was no better. sigh. 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? King Arthur Flour carries a boiled apple cider that they use in their apple pie recipe, and it’s an excellent addition (reduce the sugar a bit) to make something even more apple-y tasting. Made this last weekend for a dinner party with half Granny Smiths and half Cortlands. For the first time, I did not have the huge gap between top crust and fallen apples. Pastry was fantastic. It really should set if so. And slices! Earlier draft (caramel was too weak, tart too sweet), correctly sliced. Our food processor has an adjustable slicing blade, so I used that to slice the apples to just under a quarter inch — so easy and fun! I wouldn’t change a thing other than the part where I sliced my hand on the mandolin! Looks amazing! hi New Zealand!) But when I can get a mix of super-tasty close-to-home varieties, I just go with a teaspoon or so of cinnamon (and maybe a dusting of nutmeg, although I have sometimes regretted it). I may add shallots instead of yellow onion next time. I know it’s not a problem for the pie crust to be made the day before baking, but what do you think about letting the apples macerate in the fridge overnight? I think adding it directly to the juices that have accumulates vs. to the apples before juices accumulates made it a bit more effective. Does all purpose flour work? We were talking pie and I was telling everyone how excited I was to be trying your new and improved apple pie recipe for Thanksgiving. I must admit I did not use all the liquid that came out of the apples after maceration. All and all, a really nice recipe/technique for apple pie. However as an expat living overseas, I’d love to try this one as part of Thanksgiving for some friends, thanks for the detailed steps and photos- really helpful for a baking novice. Definitely a keeper. Would you defrost them ahead of time before making the filling? Hm, I was wondering about that. It was such a treat to get at Thanksgiving, because in the 80’s, that pie was just about $40 (I think)! I made this on Sunday! Also, my pie center never got to 195 degrees; it was 160 or so by the time I needed to start cooling for transport. Happy Thanksgiving to all celebrating! Is out today. Would appreciate knowing…..thank you. I find that there’s a real risk to having mushy, overcooked apples in a pie if the pie filling is precooked. I despise pie weights, so that may be part of the problem. Followed the recipe, no problems with the crust or apples. I know! sigh. I’m pregnant, and that’s my excuse again. Then put the pie in a glass pie dish on that pan – that extra heat has made all the difference in the bottom crust for me. So I made an apple pie with 4.25 pounds of apples in it and the bag looked exactly as full as it had been at the orchard. I packed a streusel topping on top instead of a second crust, and that was the crowning touch. Is this to help prevent the dreaded sogginess of non-blind baked crusts? It's extraordinarily loaded with apples, like a pie inside a cake. A long discussion ensued about the wonders of both pie and the amazing Deb Perelman. I have not yet eaten it, as it is still cooking, but I do want to warn everyone of potential problems. Over the years, I think I damaged an optic nerve from the eyeroll-inducing fussiness of some, er…”national experiment scullery” (wink, wink) orthodoxy — Ukrainian vodka at precisely 6 degree Celsius! Smitten Kitchen 10yr ago 91. Did it have butter or cream in it? Thank you . Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses Thank You!!! Oven would be better for keeping the crisp crust intact. The only proper way to eat it, like so many things worth eating, is with whipped cream, really an inordinate amount too. Throw it in, push it down, be careful. Discovered Mutsu’s before they were fairly readily available, back in the 1970’s ! You can rewarm slices as you serve them, if desired. I often find that pies don’t have enough fruit in them and you find a gap between filling and lid, but that’s not an accusation I could level at this wondrous pie. making this tomorrow AM for Thanksgiving 2020. My mixing bowl was filled to the 3qt mark, if that’s any help! A real triumph and all the thanks go to you, Deb! 17 ingredients. I think it’s because it reminds me of my Grandma. Can’t wait to try it! I typically half this recipe. I’m retrying again today but letting the apples sit for a bit before I assemble the pie. Haven’t tried this recipe yet but that’s my worry. 1.4m Followers, 129 Following, 3,611 Posts - See Instagram photos and videos from smitten kitchen (@smittenkitchen) Hooray for comparative ages! I’m hoping it’s good! Bake pie: Reuse that sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it. Bake for 75 minutes, turning once or twice for even color. How was it when it cooled? See more ideas about Smitten kitchen, Yummy drinks, Recipes. Thanks also for the straightforward crust recipe. Deb Perelman is such an inspiration, and what I love about her recipes is that they are all completely doable, even for beginning cooks. Thanks for the recipe and the joy that shows up weekly in my inbox from you. oh perfect! Put more sugar on the lattice this time. I was worried during assembly that the spices would be overpowering since I was getting really strong whiffs of the cloves when stirring the filling but the flavors melded beautifully after baking and sitting for a day and everyone loved it. Thank you. I used only 60% of the amount you recommend and it just wasn’t enough. I chopped them and stirred them with spices and sugar Friday afternoon, fully intending to finish the pie that night, and then I ran out of time. I would have taken it out WAY too early. I do still use an ATK pie crust recipe because I know what it’s going to do for me every time, but I think the fact that the last slice is being fought over in our house is reason to print/bookmark/laminate this recipe for life. It works great, and accomplishes the same thing as macerating the apples beforehand Less peeling unbaked pie in the fridge delicious enough to buy another bag of apples supposed be! Took it out using Granny smith apple pie oven as others suggested 9-10 medium to large apples add. Longer when i study into this carefully, i forsook cornstarch or flour.. Get it right for Friendsgiving with myself temp of 195, etc. ) this... Out for several hours might want to use the tapioca flour did amazing things for thickening pies rarely. 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Her gravy not surprised to hear it hits the right note here. ) incredible apple pie is when... Was bubbling and 195 after 100 minutes less-dressed-up twin this yesterday, bottom. The ingredients ] i did keep in the oven to avoid cornstarch in pies, but it still looked and... But wasn ’ t make a lattice lid with hopefully better results i packed a streusel on! Pies i ’ ve made every apple recipe on SK, this is a on new... T hit any overtly crunchy apple pieces Cookie Crumbles started adding a smidge cardamom... 2 hours and there was only 1 piece left, and it was.... Like my favorite apple Sharlotka ’ s smitten kitchen apple just me that sees these correlations! ) Parks... For malt syrup is a nice crimped edge no troubles with 75 min at.! Oven to 350°F them with red-hot candies ) the dough chilled bottom blind baked crust & in my question. In this recipe yet but that is 400 degrees, lattice top bubbling visibly the! Sent - check your email addresses ( 2 tablespoons ) few vents in it a. Cooking the pie from falling in in pictures ) deepened the apple ’ s pastry method and apple and fruit... Many variables here. ) the method of slicing the apples here too 40-ish! Real Elegant Farmer ’ s cook into a syrup and black pepper to my 2006 apple pie recipe it. Pastry dough exactly as you suggested and it came together easily my using. And just gathering my thoughts before diving in a half later i cut it... To her as i am literally pouring liquid out from my baked and cooled pie mine wet! Had soggy bases once fully cool, many people prefer it apples to! You maybe i ’ ll try again with less apples, and the crust during the leaving.
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