what type of food processor do you use? Didn’t have ginger or cloves [b/c of move -sigh-], but I do like to put in about a teaspoon of vanilla extract, and a tiny bit of thyme. It is from 4 Rivers Smokehouse in Orlando, Florida. I just let the apples sit in sugar and drain out most of the liquid before putting the filling in. I’ve been using Ina Garten’s perfect pie crust for a couple years now, and it works well for me. I am making this a day ahead of Thanksgiving but would love to serve it warm. When transferring the pie to the wire rack to cool, it fell apart because the bottom of the pie was too wet. It was so good because it had a hint of caramelly flavor but none of the sickening sweetness of actual caramel. I just made this — it’s still waiting to go into the oven — but I had a terrible time with the crust. My mixing bowl was filled to the 3qt mark, if that’s any help! More pie! I may use only 1/4 tsp cinnamon, if that, to season the apples (I keep cutting back every time I make one and 1/4tsp was my latest!) Having bought too many apples pies, each sickening sweet, I’m trying my hand at making one from scratch. My favourite baking apples are Gravensteins, Northern Spies, and Cortlands, in a pinch. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. also, can I use maple syrup for brown sugar? Plus the metric conversions are just another place I really hate going, but its been so long since I’ve had a decent brownie, I made the effort. I kept thinking that I missed an ingredient like corn starch, but it’s not on the recipe. Up before dawn sorting my apples, and just gathering my thoughts before diving in. I feel like the flavor profile is different, but if you don’t mind the brightness, go for it. THANK YOU! Want to make the pie again and was wondering, would it be okey, to keep the dough in the fridge overnight. Should I refrigerate overnight or leave on counter? Omg it looks like the perfect dessert/comfort food for this season *o* Apple. 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? King Arthur offers a detailed explanation of the gap between apples and top crust. I topped the too-brown crust with foil but my crust was overcooked. Thanks! I am generally leery of apple pies (which is the reason this is the first apple pie I ever made), and this was perfect. I did get mine at the supermarket, so perhaps they were older and that played in to it. Wonderful pie and perfect crust, this will be my no-more-tears pie crust recipe forevermore now, thanks so much for the recipe and encouragement. I personally can’t deal with it. I guess I get to see what happens next…. I’ve NEVER thought of using more than one type of apple in a pie before. American Pie Dough for Lattice-Top Pie (Non-Lattice Directions in Parentheses) Have you tried this? 6. (I’m glad it’s not just me that sees these correlations!). Not surprised to hear it hits the right note here. This will be our go to recipe for all Thanksgivings to come. I prefer a less full/overstuffed pie. and added one teaspoon vanilla. Thanks for being the person who I trust to shrug off tradition (but only when it works) in the name of discovering something more perfect. and my apples were softened but not as tender as I would like. Made this last night and it was excellent! Six Months Ago: Fig Newtons I find that I almost never use the full amount. Yet, my husband asked for apple pie for his birthday and I decided to trust in Deb, as I always do, and I made this recipe. I know it will vary quite a bit but I don’t have a scale so any estimate would be super helpful!! ), which of these pies should I make this weekend, this one or the Dutch apple pie, if I’ve never made either before? All of the apples fit, but there is so much liquid left over that it won’t fit in the pie pan. I followed the filling recipe exactly, letting sit for a couple of hours. About an hour and a half later I cut into it. 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. The pumpkin pies just get thawed out, as do pecan. It’s likely that the apples will take a few minutes longer to get tender since they are stacked pretty densely. I love when little changes to a classic recipe completely change a dish for the better. And I will try Deb’s pastry method separately. 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. Does the tapioca starch make it…stretchy? Used heaping measures of all spices, but didn’t quite double. Thank you ! I love Mutsus for apple pie! Mix lighty with your fingers and you will notice clumps will start to form. By the way I have a very similar looking pie dish. Brownie muffin pastry cupcake cake dessert chocolate cake. I mean, I buy mine there often when I can’t get them from a Greenmarket, so I’m not saying one shouldn’t, but they could be much older. Is was the best apple pie I’ve ever made! Just so you know you have a fan club right here in Portland Oregon! Thank you for your beautiful recipes ❤️. Required fields are marked *. I hope you find this helpful! Why not a hybrid: a hard-crack caramel apple? 1 tablespoon juice and 1 teaspoon zest from 1 lemon Or will the dough get soggy if it is on the apples? It’s my dad’s favorite and Mom always makes him a one crust pie – so I like to bake him a two crust – but I always always end up with that gap. Sorry, your blog cannot share posts by email. Just wondering if that might be a nice enhancement…or if could be gilding the lily? I made this pie, and the process of doing so transported me from self pity to feelings of pride and focus. I’m hoping it’s good! If you don’t have a pastry blender, a sturdy fork or two table knives will work as well. And could you let us know what the name of the pan is, or give a link? They held up perfectly, despite hanging out in the fridge for 40-ish hours after being chopped. Made this pie yesterday. 5. Phew!!! Do you think that will stand up to the lattice? Fabulous. Alas, we won’t know how this baby turned out until long after we’re tucked in with night caps and food comas, so I guess we’ll just have to assume it’s blissful. It really should set if so. Would refrigerating separately be better than keeping the whole unbaked pie in the fridge overnight? Weird question – I am traveling for the holidays and I want to make this pie – but I kind of want to prep the filling and dough beforehand, take it with me in a cooler about 600 miles away, then assemble and bake? Your recipes are the best. AWESOME pie. I had some spillover! 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. 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!! Followed the directions to a T. I think the tapioca flour did amazing things for thickening the juices. Ve skipped it in, push it down to mush tomorrow for Thanksgiving! 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