Xx. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. And for those looking for other apples that work well in this pie, I had great success with a fairly even split of granny smith, green dragon, and jonagold. Would it work to apply this apple technique to that recipe? Made this last weekend for a dinner party with half Granny Smiths and half Cortlands. I love Mutsus for apple pie! Would 4 hours help? I added another tablespoon of tapioca flour since I had some extra juice. Immediately turned down the temp and hoping I haven’t ruined it…. Would refrigerating separately be better than keeping the whole unbaked pie in the fridge overnight? Perfect apple pie. Thanks so much to anyone who can sort me out! When the pastry is nicely browned and crisp, it’s done. I cannot wait to sample your tweaks. After the pie deflated, it still looked good to me! THANK YOU! 1. Have you tried this? Bake for 75 minutes, turning once or twice for even color. Let the apple’s natural pectin do its thing! The question I have for you has to do with tapioca starch, I find it gets a mucousy texture, and can’t bear it in baked goods for that reason…do you have a suggested alternative? Also, when I serve it on thanksgiving, I want it to be hot and serve it with vanilla ice cream. This was my first time making an apple pie and I will definitely be using this recipe again! made this yesterday. So glad you gave them a mention- they are well worth seeking out for those who haven’t tried them.I can imagine the taste of this pie just looking at it. They have a lovely floral, sweet-tart flavor and hold their shape well. The only method difference is that it uses the fraisage method for forming the dough. As a rule I follow Shirley Corriher’s “CookWise” recommendations for mixing pastry ingredients on the counter with the rolling pin, not in a bowl, then scraping it all up and back into the bowl, chilling… repeating these steps a few times to create flat facets of fat instead of round resulting in flakier pastry. The pie was a super-impressive-looking tower, but it did have a gap under the crust when I cut it. This is always the problem I have with apple pie. 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. There are many SK readers (hi Australia! apple pie. I never thought I’d say there was one better. Thanks for the recipe and the joy that shows up weekly in my inbox from you. I always use Martha Stewart’s pie crust recipe, and Deb’s is exactly same ingredient wise except Martha’s is made in the food processor. 1. creating a caramel and putting a thin layer on the bottom crust Should I refrigerate overnight or leave on counter? 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? I didn’t have tapioca starch but cornstarch worked just fine. 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. That said, the orchard we were in had a ton of massive mutsu apples ready, and I made my last few pies with them only. I’m not sure what this shortening stuff is, though I’ve seen it mentioned in various blogs and cookbooks (Trex??). I think I might leave out the ginger and cut back a bit on the cinnamon as they were all I could taste. Wow, that looks amazing. Unfortunately, this usually happens after the top pie crust has set. Theres a ‘plump’ quality to tapioca, when i was spooning the juices over the pile of fruit in the shell the juice was ‘ribboning’ (mascerated fruit for over 4 hours both times), this made me less anxious about dumping so much juice in there. I could wait 10 minutes because I know I’d burn my mouth if I didn’t. My family and I went apple picking a few weeks ago, but then I was too sick to bake. 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. This is a fantastic recipe! I am making this a day ahead of Thanksgiving but would love to serve it warm. Rolled out the extra and made faux bobka with cinnamon and brown sugar and dark chocolate chunks rolled up and cut in cylinders, which were a delicious breakfast snack. Also, add 1-2 extra apples to whatever your recipe calls for. Her biscuits alone are OFF THE HOOK. Thanks! I saw that the one in your photo had holes and assume this was to cut down on any sogginess. Thank you, Deb! 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. hi. A smidge less cinnamon. Word around here is that the pie I made today using your recipes was “the best pie ever!” :) Thanks for the help! I can’t wait to get it right for Friendsgiving! I kept thinking that I missed an ingredient like corn starch, but it’s not on the recipe. If I ever learn to be half as good a cook as you maybe I’ll try this recipe. Fine when warm.). With apple pie, in general, I think the more varieties, the best, for a more complex taste. It was pretty much the best apple pie I have ever made. I think leaving it on the counter for an hour before rolling it out allowed it to warm up too much. I stumbled upon your recipe and it was perfect. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. I think some people recommend the bottom but I use the middle. Just a quick question, when you drape over the dough into the springform pan, you say to trim and leave 1 inch. The first time I thought maybe I’d taken the pie out too soon and the tapioca didn’t have a chance to set but the second time I let it bake longer and still the filling was runny. I don’t know how to do that, and I thought you might like the sound of it too, but have an idea how to go about it. Macs are great. It’s listed as 3.5, but that’s a smaller amount than this recipe and that’s a bigger pie. America’s Test Kitchen Cookbook. [insert thinking face emoji here] Are they to illustrate posts made in the same month(s) in prior years? If you start with pre-cooked apples, the apples don’t cook down as much during the baking process, so you don’t get that wretched space between the top crust and pie filling. Turn mixture into medium bowl. Made this pie yesterday. Here is the real Elegant Farmer’s recipe. I use this for all my pies and you don’t taste the jam but it ensures no soggy bottom. I figured my methods were off somehow, so I started digging for answers. Kathy, I made the pie yesterday, it was Ok…but the comment “I’d jack up the spices a bit next time, certainly doubling them and cut back on the lemon, which had a very pronounced flavor.” made me literally ‘jack up’ the spices to double it and it was definitely too much (at least for my taste)…. Suggestions? Those of us who make a lot of apple pie, however, will love making this. The only issue I ran into both times was the filling oozed out towards the end of baking, leaving a messy burnt caramel on the baking sheet that was thankfully there to catch it. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust. Next time, I might try 2-3 hours so all of the liquid makes it in one way or another ❤️ The pie does look amazing ❤️. Definitely the malt was to add depth – it was very subtle but in the best possible way. ugh, what if i just put the lattice on and sprinkled the sugar over the egg wash and JUST remembered i forgot the tapioca?!?! I just made this for a get together with some friends. (I’m glad it’s not just me that sees these correlations!). The dough was very chewy. I’ve been so nervous to do this and have read lots of recipes to get myself confident enough to try. Your new fan from Dominican Republic. A decade at least. I made this on Sunday! Transfer to a cooling rack to cool before eating them… oh haha. 1/4 teaspoon ground allspice Pour butter into a 9-in. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. For thanksgiving I tried again using over a cup of dried cherries in place of one the apples and I was careful not to overfill it. 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. I had a large heap of apples and the crust was sitting right on top of them before I put the pie in the oven. 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. I took the pie out about 5 mins. 3 cups unbleached all-purpose flour (2 1/2 cups, non-lattice) Hope not as it makes my pies perfect. Unfortunately, I had a significant dome on my first try with Deb’s crust. I was worried it would have gone bad, but it didn’t. I used the non-lattice recipe. Or the number of medium sized apples? Once the juices come out of the apples if you mix quite a bit then you’ll see that you have plenty of spice. Nine years ago: Quiche Lorraine Thanks though! Save my name, email, and website in this browser for the next time I comment. I made my first ever pie tonight using your guidelines and it worked out pretty well (for a first time anyway :) ). I let the apples mascerate for 1.5 days. My local store didn’t have them so I had to google other baking pies and grab what I could find. This is a fantastic apple pie recipe. Im currently waiting for it to cool down but I used half brown sugar, half sugar in the apple mixture, and only used half the amount (i’m really sweet sensitive) and I used you butter pie crust recipe to make the pie lattice. Just to soften them up. To serve: Cool pie for at least one hour at room temperature before cutting into it. I sprinkle a little tapioca on the bottom crust before placing in the apples. I rarely make pies, but this looked so good I decided to try it. I let my pie cool/rest the full 4 hours and the juices from the pie made the crust stick, unmercifully, to the pie plate. Ha! I did not use a lattice crust (b/c i’m lazy). 4. I made this three times. If yours is already chilled and ready to go, roll out the first half on a well-floured counter [more detailed instructions here] to a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate. Like you, though 8 years later, I decided to look around at recipes to see if what I have been doing is what the “pro’s” do. Add a little more cornstarch in the liquid, and top that over the apples and bake it before it has time to soup up… let that pie sit overnight and it is solid and not liquidy by then =D. Hope yours is a hit! Thanks! And we love Deb for ‘The other side of the world’ ….. two thumbs up from a New Zealander living in Australia :-), Deb, if you are looking for things to do with your remaining apples… have you ever made Apple Butter? I should have stayed with Grandma’s recipe and precooked the filling. 2 tablespoons all-purpose flour Does anybody have any suggestion? May serve with vanilla ice cream…if it’s not *too* indulgent! Many thanks. Thank you! 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. I would not use 3/4, but maybe just 3 1/2 pounds. My husband made it late Sunday evening and we enjoyed it for lunch yesterday. August 24, 2015 salted caramel apple pie [SBA & smitten kitchen] Aneesa Pies & Tarts apple, salted caramel, sea salt, sweet & salty 0 Comments (Originally posted: March 14, 2014) Hey guys. We were so excited that our first pie EVER turned out so perfectly! I think in the future I might start out at the lower temperature and cook it for the full 55-60 minutes so the insides have a chance to get properly soft and gooey. Who knew? Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. I will say, though, that for me, the spice level was a little too high. Having bought too many apples pies, each sickening sweet, I’m trying my hand at making one from scratch. Can I make the apple mixture ahead and refrigerate? Grabbed a couple bags of Bob’s Red Mill tapioca starch on clearance, so I’m set! Did you add the tapioca starch when simmering the liquid? There is no explanation for the how do the lattice part, beside cutting four slits on the top, this is really frustrating. BUT orange zest is way better at playing second fiddle to other fruits or even plain sugary desserts. I’ve made apple pie before, but I must admit I am not the best at baking, and tend to burn things very easily! I had a similar experience also using Granny Smith apples. Celebrity Recipe Battle. I haven’t looked back since. We get 20 pounds of apples every other week. For non-lattice, you have less flour and water, but more shortening and butter. thanks ! We’re considering baking 15 pies for our wedding, but would like to have them ready for a quick re-heat on the day-of. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more. Delicious Desserts Dessert Recipes Yummy Food Deep Dish Apple Pie Pudding Pies Smitten Kitchen Something Sweet … You’ll need to pack a lot of apples into your crust, and thin slices are able … I prefer using brown sugar when I’m making these too. So I took advice from another commenter, drained the sugary juice from the apples and boiled it down to a syrup. By letting the apples release their juices BEFORE assembling your pie, the apples shrink a bit before being in the pie shell. I would just make it whenever you can — it keeps for days. I am making your newer pie tonight, with a mixture of her apples. Smitten Kitchen’s recipe makes one loaf; is spiced with cinnamon, nutmeg, ginger, and cloves; and comes together in just one bowl. Still delicious but not quite what I was giong for. 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