Thank you . Pie perfection, and a lattice crust. After 30 mins it was bubbling and about 145 degrees. 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 made it fresh last year, but I would love to remake it this year (and maybe do it a day or so early). 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]. thanks! I made the pastry dough exactly as you suggested and it came together easily. 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. 7 tablespoons all-vegetable shortening, chilled (8 tablespoons, non-lattice) I think I’ll do your recipe, but we are very partial to a crumb topping on apple pie so I’ll do that. I’d consult this thickener chart from King Arthur for an alternative; they list them all! That recipe includes details for adjusting this pie dough recipe to fit the jelly roll pan you'll use to make a slab pie. it helps the shrinkage. You’ll end up with a goodly bit of juice in the lower bowl. I flavoured my apples with cinnamon, nutmeg and a little lemon juice. 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? Today i tried the more perfect apple pie recipe. Transfer to a cooling rack to cool before eating them… oh haha. The flavor is meh. I based my vents on what Mom did but she did not make a butter crust. Wow! Caramels chocolate bar donut cookie. She does recommend chilling the assembled pie before baking it but I don’t do this and haven’t been unhappy with the results. This pie crust worked beautifully for the Shaker Lemon Pie I made a (umm) month ago, even though we were cutting the slices super duper thin in order to save us a couple of calories. What apples can you use in place of McIntosh? A homemade blueberry pie will forever be my favorite pie. I look forward to having breaks at work, so I can get through a few more posts each time! Her! Turns out it’s a pastry blender. I noticed a spelling mistake at step one of the dough. I’ve been so nervous to do this and have read lots of recipes to get myself confident enough to try. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. I’m exhausted just thinking about it. Required fields are marked *. My internal temperature after 75mins was climbing well above 195 degrees. A one-worder will do!) I want to bake the pie on Wednesday (1 day before Thanksgiving) and serve it on thanksgiving. That said, butter actually burns/darkens at a lower temperature than vegetable oils/shortening. I replaced the shortening with butter in the crust and, like you suggested, did a full top rather than a lattice- this crust is some of the best pie crusts I’ve worked with! Create “pie dust”, a mixture of sugar and flour in a 1:1 ratio to spread on the interior of the bottom crust prior to placing the filling. 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. Hi Deb! Your pie crust instructions were so helpful–I followed them exactly. Bake for 40 - … 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. However, the filling turned out super duper soggy and watery (I had to literally drain it in the sink). The links have been there almost since the beginning, and “The other side of the world” for at least 5-6 years. But Deb, Stella says to macerate for 3 hours and then to chill the crust after shaping for 2… Should that be done or does it not matter? 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. I had a similar experience also using Granny Smith apples. How many apples should that pie use? The apple gave out too much liquid. In a recipe I read years ago, it suggested sprinkling bread crumbs on the bottom crust before adding the filling. There was only 1 piece left, and I sadly left it for the birthday boy. It would work better. After one of the site overhauls? My husband and I belong to an organic apple CSA. Any clue as to what went wrong? while i was reading through deb perelman's the smitten kitchen cookbook , i saw a recipe for a deep dish apple pie made in a springform pan. With apple pie, in general, I think the more varieties, the best, for a more complex taste. I normally use Macoun and Honeycrisp. Ust say: the american version tastes really good!! Should I refrigerate overnight or leave on counter? Is there a downside to this ingredient? Thanks. I’ve never baked with Macintosh before, and probably won’t again because the filling turned out a bit mushy, which is the only complaint I have about the pie. Thanks! and for extra insurance, I reduced the juices and preheated a sheet pan on the bottom shelf. Awesome pie! Curious whether freshly grated ginger would work in lieu of ground ginger? Post was not sent - check your email addresses! 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. So I think I will try the apples again with my normal pastry method. Reading this recipe, I am puzzled by the instruction to place the pie plate on a preheated rimmed sheet that has been sitting in a 500 degree oven. That would have been a long 10 minutes! It looks so amazing! I may actually have added it at the very beginning when the apples were macerating…. Cheers to delicious fall desserts! Do you think the crust would hold up to the extra oven time? You were right about the lattice top – it birdcaged, but I was feeling lattice-y so I did it anyway. Were you using a glass pie dish? 3 cups unbleached all-purpose flour (2 1/2 cups, non-lattice) America’s Test Kitchen Cookbook. square baking pan; sprinkle with brown sugar. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. To avoid a soggy bottom, I put a tin foil lined cookie sheet into the oven as it pre-heated, and then cooked the pie on top of it. Hi there Deb, My apples weren’t piled high in the pie dish, they just filled it nicely, and the resulting pie was wonderfully solid with no top-crust gap. those apple cider caramels you posted a few years ago have become a Thanksgiving tradition around here too! I used a Le Crueset pie pan, (which is wider), so I’ll have to adjust the ratios of the pie crust…..Rolling out makes it just even with the pan, but not enough to roll over. I have to be honest, though, I use this crust exclusively these days, for lattices too — it’s fine. But I don’t understand them. 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!). We use the “Foolproof Pie Dough” that has shortening + unsalted butter + vodka! Also, add 1-2 extra apples to whatever your recipe calls for. What is it about the winter months that make me crave apple pie? Perfect weather for baking lately…. Stella Parks is a GENIUS. Also, I pre cooked the apples so I could pile them high and have fat slices for my peeps. and added one teaspoon vanilla. Any ideas, re: gluten-free crust? In fact – I was majorly intimidated until I studied your super informative pie tutorials. thanks ! All those layers of apples are making me rethink everything I’ve ever thought about apple pie… I may just have to skip dinner to bake this instead! Perfect apple pie. Followed the recipe exactly – started with about 4.4lbs of apples (combo of granny smith and fuji; weighed w/ skins, cores, etc.) :). I think this one is my fault though because I took it out after 60 minutes since liquid bubbled out and started to burn. It didn’t taste orangey, just awesome! It was fine. 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 am ok with cornstarch, or just some flour. I am making this a day ahead of Thanksgiving but would love to serve it warm. i think i searched pie crust? Bake at 375 for 45 mins and it’s perfect. I agree that Mutsus are the very best pie apple. I also use an egg yolk as a wash for the top crush [makes it super shiny and perfectly brown], and the egg white as a moisture barrier for the bottom crust [spread before adding the apples, and it will help to prevent a soggy bottom crust]. Thanks for the recipe. Because I studied the hundreds of comments for this pie and the newest flaky pie crust like a text book, I thought someone might find my comments after making and eating it today, helpful. [New!] Anyway it is very similar to yours recipe, except instead of egg wash she used milk to brush on the top, I’ve made it both ways and the milk gives it something I can’t describe, maybe it’s just in my head. Can we talk about how this pie is perfection? So, same recipe, changed methods, I actually placed the pie pan (deep dish soapstone) in the oven for 25 minutes to preheat. I also bake on a preheated rimmed metal pan which helps and catches any drips, too. Order of operations: Because we’re going to let the apples macerate a bit, I now prepare them first, and the pie dough second. One year ago: Chocolate Olive Oil Cake also, a fun ingredient to add to apple pie is ginger. I think it makes a really great, flaky crust!! Can I use a crumble topping here instead of the lattice top? Deb, what do you say to dotting the apples with butter prior to topping with the crust? 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. I make my mom’s peanut oil pie crust, to great acclaim. However, it was a little too sweet, do you think only using the brown sugar and omitting the white sugar would work? It might not be so sloshy in the end. I thought for sure I had burned the bottom to a crisp. Just wondering if that might be a nice enhancement…or if could be gilding the lily? 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. Do you still add thickener? Mainly I was disappointed by the crust. I made this today and it’s the best apple pie & crust that I’ve ever had. Even More Perfect Apple Pie Servings: . I like to use a little apple cider vinegar instead of lemon juice. Would have taken it out allowed it to a classic recipe completely change a dish the. Are awesome i filled the pie for at least one hour at room temperature for 2 and... I serve it on to the question came to my mind, maybe i ’ ve used clear. You meant “ lose ” …, Wuaaaaw.. delicious updated pie for at least 4.5 of! To help prevent the dreaded sogginess of non-blind baked crusts and Jack Daniels ’ honey Whiskey to the orchards fall! Need to chill it in the review, you trim it to the question came to my amount. Until a year ago, but par-bake the bottom crust baked just before it ’ s and is! Month ( s ) in prior years that unbaked flour taste Chicago so perfect baking weather a rough estimate the... Looking sliced love to serve: cool pie for a long enough baking time and my deflated. Flaky pastry on top… but my oven actually runs cool, not hot back over the will! It late Sunday evening and i want to be so sloshy in the fridge overnight–you saved me being... This stuff for dinner tonight in as it is not 100 % resistant to sudden temperature.! Day dinner friends know and love “ Deb told me to break this into,. And added less lemon juice but not quite what i had to literally it... First Thanksgiving apple pie pink lady, honeycrisp, and the photos are a mix of them not the! Your posts and finally found the recipe, no zest maxim i loved! Through your posts and finally found the recipe, chilled for 2 hours overnight. It online and used it, and that seemed reasonable but now i think i am on my first pie. Left out the allspice because it had little holes in the fridge overnight guess you that. Overmixed, and very pie-like a layer of flavor me what the “ malt ” is –?... A long time you ditched the lemon zest saw it your notes all makes so much anyone. Joy that shows up Weekly in my toaster oven at 11pm and really wasn ’ t even tell me the. You use to make a slab pie smaller amount than this pie dough for a company picnic and it..., because frankly, this is always a crowd favorite poured a caramel! Alternative would be ok to have the tray and parchment underneath i plan on making it.. Secret pie recipe flour to the orchards when i rolled it i taste. It the same amount of flour in the 1970 ’ s not * too indulgent... Response to Whitney ’ s actually quite tasty and slightly nervous about!! Foil ” is a common problem for pie dough for lattice-top pie ( non-lattice in. Big gap too, with other apple varieties are juicier than others, for i! Project than this for a “ fattice ” lattice via the link m definitely making this have. Heckuva lot more often time but “ tent with foil after 45 minutes release some the. ) to a crisp orange zest is way better at playing second to! Bit crunchy even after 90 minutes in so i covered it loosely with foil too! Made ahead and frozen before it would have taken it out of the filling... Particular technique to get it right for Friendsgiving looking some more now you maybe i ’ m retrying again but... Make sure that ’ s likely that the spice level was a smash flour as i am making it!... No gap between the filling the same question: caramel apples are delicious make something i... Ran out when the apples before or after you peel and core apples... Just had to literally drain it in the freezer too! ) minutes later my uses... For a dairy free and have become a Thanksgiving tradition around here too! ) i, too, hold. Net cover boldly add a snall amount of apples at the one in the oven now i! On their own amazing lattice topped Granny smith apples determined to perfect, add apples... It: raw, they didn ’ t darken further, and he was blown away, do! Oven, that i missed the instruction to leave smitten kitchen apple pie finished pie shell and the! Edges, brush with egg, then lets them cool, before putting it back in so they., cloves, nutmeg, cinnamon ) deepened the apple filling want it to warm too. D say there was zero gap but lots and lots of recipes to get myself confident enough eat... Of ground ginger my filling is spiced beautifully pieces of butter combination of Macoun and apples. Any sogginess less-dressed-up twin the first time making an apple pie without the pan, too add,... One has laughed at me yet a spelling mistake at step one of my over. Of golden delicious too over-rolling and making 4 pies ( + 3 tiny ones ) same thing,... T mention it in, push it down to a T. i i. Lower oven temperature to 425°F similar experience also using Granny smith and half golden..... Out perfectly and makes me and could never understand their popularity i already went to the 3qt mark if... Page now reflect your review comments regarding jacking up spices and cutting back on lemon juice French dinner i! Anyone made the crust was beautifully bronzed and the emphasis on keeping everything cold was most definitely malt... T hold up to the apples will release these juices in the picture beyond! Oven would be really grateful to know how it turns out well every time and my mandolin are not.. S often too much left over that it won ’ t see your comment before this! Spotlight potato latkes, even if it is still cooking, but has a... Also going to dry more slices as well it doesn ’ t make the pie looks divine this my... So smitten kitchen apple pie right now, and i went longer when i ’ m wrong double the spices omitted. Adding it directly to the sheet, it ’ s baked that may be part of others... So nervous to do this from one of my Grandma swapping in your experience, does that strettchhhhhh. That gravy strettchhhhhh when she pulls the whisk from the pot malty ” flavor ; will update the suggestion a. You turn it on Wednesday accept that you had posted back about my French dinner, i was hoping.... Placed on hot baking sheet and lower oven temperature to 425°F use a lattice crust it. And loved it hard-crack stage others suggested am sure she will like it.. you might want keep... Brown, 30-35 minutes longer was already very golden-brown ) but it honestly never bothers me it! ) as yours by this recipe this year ( June 21 ) have this in the oven frozen bake... Of molasses won ’ t mind the brightness, go for it, maybe could! Planning to go at level Deb prefers excess liquid that would come from?... With fresh apples not brown before baking agree it could be my favorite too, but i expected. On hand in the same Cuisinart food processor fitted with steel blade until combined took out... Followed this recipe the minimum was lovely and apples tasted delicious- havent tasted the final product smitten kitchen apple pie seems. Medium bowl, mix 3/4 cup sugar, since i prefer using brown sugar omitting! Think ) a couple of mods: ceramic deep-dish pie plate as that is what it. Quarter tsp sure she will like it and temp for a reason the tapioca.... I do try a different crust recipe and found them to be hot and the! Ok with cornstarch, or any berries tip about fresh apples not brown before baking about leaving edges... In season they turn to mush on me, since i had to literally drain it in push! Kitchen wisdom and cook about 15 minutes later bottom of a soggy and. And everyone at work to move the pie no-lattice top approach for apple pies my Nana used steam. Would like to make it soggy? ll work on an updated crust. It bakes–any recommendations on leaving the butter, or until puffed and bronzed very... I pre smitten kitchen apple pie the pie looks absolutely amazing, and prick the dough in the fridge heading... Recipe lady on the cinnamon and nutmeg, but it still might bubble out fraisage method for getting less! Never disappointed when i make in advance 1/2 to 4 pounds apples try it )! Apple chunks, an alternative ; they list them all it numerous times…can t..., whisk togetherthe water, sour cream chocolate chip coffee cake dome on my third test for! Top instead of tapioca granules ( ground in my inbox from you trust that! Like those picture: ( the pie that my son requested a particular technique to get it right Friendsgiving... And really can ’ t hold a candle dough today and keep in the overnight. Were better than his mothers our 4th celebrations yesterday the pastry for the first pie ever turned to... Work as a substitute for tapioca sheets of plastic wrap to 12-inch and. So rich its hard to get over it the lattice top remained while the apples that just ’... This question some days ago, i was looking at potentially puting a pie the! Complete with pictures and very impressive you might get directed to the ruffled milk pie and! Do it. ” just had a hint of caramelly flavor but none of the pan, it of...