My pie wasn’t quite so tall but it was delicious. The rest I reserved to brush on the top crust periodically while baking. – I had a lot of caramelly juice bubble over onto the baking sheet and had to get the fans going for the last 30-40 minutes of baking. A one-worder will do!) I made this pie for thanksgiving and followed the recipe (and cooked it for 75 mins -ish – until the thermometer read 195). Also, what material was your pie dish? I have and love this one, although if I were buying it again I’d probably get this wider one that they make now. 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. BEST.PIE.EVER.BEST.CRUST.EVER. I set it for another 2 rounds of 20 minutes, when it finally reached 195 and the filling appeared to have thickened enough to stop oozing. It was fabulously rich and delicious. the pastry is delicious and the top pastry was perfect, but the filling had way too much liquid and the inside was soupy so the bottom crust was soggy. Delicious filling, delicious flaky pastry on top… but my oh my was the bottom completely soggy and soft. 1/2 tsp Ginger, ground. Wonderful…. Used all Honeycrisp because they were what I had from the winter farmers market. Followed the recipe as written. I dare say I genuinely enjoyed it, and would gladly eat it again. also, can I use maple syrup for brown sugar? sigh. Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. As it was, I was glad to have the tray and parchment underneath. I’ll let you know how it turns out! Hope yours is a hit! https://findingtimeforcooking.com/.../smitten-kitchens-purple-plum-torte My husband is already asking when I’ll be making another apple pie. If your top crust is in one piece, cut a few vents in it with a sharp knife. I packed the apples into the pie dish as tightly as I could, so they weren’t too heaped up (I also used a 9.5″ pie plate), and poured the reduced liquid over the fruit before doing a lattice top crust. I was going to make the deep dish apple pie w the crumb top in your first cookbook for thanksgiving. Hi Deb, I used one of each of the following in the filling: Braeburn, Sweet Tango, Jazz, Golden Delicious, Fuji, Opal, Granny Smith, Gala and Smitten (!). Your apple pie is my go-to! I used only 60% of the amount you recommend and it just wasn’t enough. ), which of these pies should I make this weekend, this one or the Dutch apple pie, if I’ve never made either before? Found a bunch of “toffee apple” recipes, and made one, taking a sugar/water/honey/vinegar mixture into the hard-crack stage. Not a food scientist at all, but I find that whether or not the apples got brown before baking doesn’t matter, that the brown disappears when they bake. Ever. I used Cup for Cup gluten free pie crust which was delicious, you couldn’t tell it was gluten free. Baked the pie for 75 mins exactly at 400. They were normal and crisp when I peeled them. Side note: I took another commenter’s advice to microwave the apples for 7 minutes before cooking, and got a lot more juice released with the amount of sugar I like to use (2/3rds cup, so slightly reduced from the recipe). Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it. Pie fail. You can use the flavorings and other tips here, however, and probably fit more apples in it. Just curious…which ATK pie dough recipe do you use? Both times half the juice ran out when the first piece was cut. It’s piled high with apples, and, if memory serves me correctly, nuts, too. Wondering if that is what is creating so many variables here. It tasted fine but was a mess. This was exceptional! Just so you know you have a fan club right here in Portland Oregon! 1 1/2 tsp Baking powder. 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I … Did you add the tapioca starch when simmering the liquid? forever? To prevent a soggy bottom piecrust, I boiled he juice from the macerated apple slices in a pot and reduced the liquid by half to make a syrupy consistency. A challenge to cut with all the fruit (I didn’t have time to let set fully in the fridge), but the crust and filling were gorgeous. I haven’t looked back since. Do you have a particular technique to get it mounded up so gloriously rather than falling all over and onto your feet? The spillover was everywhere even though I crimped, and FWIW, I just don’t see how a lattice pie piled that high won’t spill over. I am so excited to try it for Thanksgiving! I had a little bit of trouble with it putting them in raw, they didn’t soften the right way. 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 refrigerated the dough for a few hours and had it on the counter for about an hour before rolling it out. I have made this three times now. In the paragraph about the mix of apples, I think you mean Mutsu apples? Maybe then dip the bottoms in crumbled graham crackers or something — to guild the lily (or to make it enough of a recipe to be worth posting)? I had the exact same issues. It did bake down more than in your photo but the flavours were great! Copyright © 2020 Apple Inc. All rights reserved. I used my mandoline to cut the apples and the thickest I could cut was about 1/8″ so that is what I did. I used flour as I could not find tapioca starch. PS – I love your tip about leaving the edges out so you can tell how done it is! I think it’s because it reminds me of my Grandma. 4. I attributed this to loss of apple during peeling/coring and too much snacking on those sugared slices :). Hi Deb! Without question. High raves, one saying it was the best apple pie he’d ever had. Parks uses them later on in BraveTart, in her McDonald’s-inspired apple hand pies and, from experience, they really deliver on the promise of a deeper apple flavor without compromising the structure of the pie. Should I refrigerate overnight or leave on counter? It keeps well and only gets better as the days pass. Otherwise followed the directions exactly. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). I also bake on a preheated rimmed metal pan which helps and catches any drips, too. Sorry, yes, pounds! I took the pie out about 5 mins. I guess I get to see what happens next…. I have instant tapioca but wasn’t sure if it’s cook into a smooth texture. I followed this recipe, using all Granny Smith apples (my favorite for pie) and I was very pleased with how it turned out! Yet, this was hands down the best apple pie I’ve ever eaten. Now that I know I can do this, I doubt I will ever use thickener again. I didn’t even have much time to chill it in the fridge before heading out to our Thanksgiving dinner. I’m pregnant, and that’s my excuse again. And could you let us know what the name of the pan is, or give a link? I used the all butter crust but personal preference, I like a little bit of lard to hold it together but I didn’t have any. A huge hit and perfect pairing alongside pumpkin cheesecake! I bet your filling didn’t sink in the baking leaving that gap that you can sometimes get with fresh apples. Thank you for this recipe. It really makes the apple filling delicious, but it is an extra step….. My bottom crust is never soggy. Yield: Serves 6. Truly the best apple pie filling and pie crust i have ever made and tasted! Looks awesome and I have a ton of apples on my hands from an apple pie picking trip. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. I did swap out all of the white sugar for more brown sugar. The crust was perfectly done and the apples had just enough structure left to not fall to mush, but be a nice, hearty bite. A real triumph and all the thanks go to you, Deb! After 75 minutes at 400, this pie was nowhere near an internal temp of 195 degrees, and I have a very accurate oven. :(. It was fine. I prefer using brown sugar when I’m making these too. I grew up on it, and though I don’t use it now, I have family who swear by it. 1/4 cup Raisins or another dried fruit. How is there not a recipe out there? So great! When he had a heart attack, Mom took up this recipe. and my apples were softened but not as tender as I would like. And being Canadian, I have begun to swap out the brown sugar I have used all along for real maple syrup. The pie could have used being rotated sooner, and being covered after 40min as it was just a tad bit browner for my taste. Might they still be growing in there? I am amazed at your apple piling ability. 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. Is that what you mean by a prepared crust? Is this step necessary? Some of the interior apple slices in my pie remained a bit crunchy even after 90 minutes in the oven. I thought those large butter bits might make for very flaky yummy crust and kept going. 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. There must be! About half of the apples in the filling were still on the crunchy side. I let the apples macerate for over two hours and the apples still shrunk and the top crust collapsed a bit when it cooled, but everything tasted great. A long discussion ensued about the wonders of both pie and the amazing Deb Perelman. Made it this year! I can’t seem to make this volume of apples to cook uniformly without pre-microwaving the apple slices. A tiny kitchen and great eats are the winning formula for popular New York City food blogger Deb Perelman, confessed "picky" and "obsessive" self-taught cook of smittenkitchen.com blogging fame. I made this last week and good lord, it was delicious. It looked gorgeous, with the sugar (I used Turbinado) sprinkled on top of the egg wash! Yes, this is the one I have used many a time, but when doing a single pie crust, it shrinks. When I was filling the crust I looked at the amount of liquid and was skeptical of adding it all, but the recipe said to…..so I did. The pie browned on top and started burning after 50 minutes at 400 degrees so I covered It with foil and dropped the temp to 350 for another 10 minutes, then took it out to rest. A million times thank you!!!!!!!! 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). Well, Deb, I owe you a huge thank you. Thanks also for the straightforward crust recipe. The entire inside was basically apple sauce. Sorry; I know I can’t! I have a few Mutsus set aside for a pie that my son requested. Looks amazing! 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. Do you prebake the lower crust? I have tried so many and they all turn out so well. There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. Either way we LOVE how it came out, gap and all! I didn’t see your comment – we must be having the same emergency :). Or is the gap less of a concern in that format? Thank you! Any ideas or hints? I would be so so grateful for advice! I did a full double crust from Deb’s recipe with a few slits, and it was wonderfully flaky. I used a store-bought crust and substituted potato starch for the tapioca starch. A "pure taste play" in the tradition of Honeycrisp, Jazz™, and Pacific Rose™, Smitten® is the "foodies' apple variety." Thanks! Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day.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 … These I reserve for creating a specific taste profile in the pie. Would it work for this recipe? I’m going to make the pie this weekend. After some time (and almost some tears! Too long? Ew? Today i tried the more perfect apple pie recipe. But I really love the effect of slicing the apples thin and letting them macerate for a long time. (Doing the same myself tonight! I wanted to believe you could put the whole pie in as it is, but no, blind baking seems essential. I’d consult this thickener chart from King Arthur for an alternative; they list them all! Sounds pretty much like my favourite apple pie. 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. For fruit pies, I brush the bottom crust with red currant jelly before filling it. With apple season having rolled around again, I’ve got a question for you, and didn’t find a better spot for it than here, on one of last fall’s apple recipes. 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? Nonetheless, thanks for the timely update! Would appreciate knowing…..thank you. Thanks Deb! Any ideas, re: gluten-free crust? I totally agree that Stella Parks is a baking wizard; she comes up with the most amazing ideas and techniques! [insert thinking face emoji here] Are they to illustrate posts made in the same month(s) in prior years? * alter the amount of water or use a different crust recipe. A smidge less cinnamon. 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!). Then apparently you can partially bake it and it will hold its shape. 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. Yum! Baking & Spices. Smitten Kitchen Apple Cake A little over a year ago a friend introduced me to a great food blog called Smitten Kitchen . Oh and my husband suggested adding some of my homemade vanilla aka…vanilla beans in rum or…basically just vanilla rum ;) so 2TB of that. ... Smitten Kitchen 14yr ago 91. Before! I placed the bottom crust in the pan, the butter was actually sizzling on contact, I was sure it would be pie fail. Jeannie, who owns the orchard has many heritage apples and some newer kinds, all so good, but so many. Heat oven to 350°F (175°C). Do you think this would generally work as a slab pie? I subbed 1 tbsp + 1 tsp corn starch for tapioca. I hope you find this helpful! The only change I made is the use of tapioca granules (ground in my spice grinder) as a substitute for tapioca flour. I used them in peach-pie squares recently, substituting them for the same amount of flour in the recipe (2 tablespoons). Ran out of Grimes and used golden delicious.. that pie hung around for ever. Bake for 75 minutes, turning once or twice for even color. Add filling and top. I thought for sure I had burned the bottom to a crisp. But I don’t understand them. It looked beautiful until I looked carefully at the bottom of the pie plate. Usually when the apples fall to sauce, it’s because of the type. Do you just accept that you won’t have a nice crimped edge? And of course waiting to cut until the pie is cold helps keep the bottom from getting soggy. smitten kitchen Yesterday at 1:15 PM Comfort food at its prettiest -- a tall, bronzed torte of a spaghett ... i pie, wound with an abundance of cheese, black pepper and, if you so desire, greens as well. Does the tapioca starch make it…stretchy? I don’t think there is any such thing as a mistu apple :-) The recipe looks amazing and I will try it soon – I have a fridge full of random apples given by neighbors, no idea what they are which means they’ll probably make a great pie! I’ve tried both blind baking & preheated sheetpan method for getting a less soggy bottom crust. The all-butter flaky pie dough made an awesome crust too! (I think someone worked for Elegant Farmer nd got the recipe) Cooked the pie for around 95 minutes to reach 195 degrees. I have never baked a pie to temperature before but I think I am hooked! I despise pie weights, so that may be part of the problem. 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. And I will try Deb’s pastry method separately. This keeps the crust from getting soggy. Wow, that looks amazing. Grease a tube pan. Many thanks. 4.5 Years Ago: Dark Chocolate Coconut Macaroons. I love the flavor of caramel apples, but miss the crackle. Thank you! If that is what you are looking for look elsewhere. https://www.orlandosentinel.com/features/os-xpm-2013-01-30-os-thot-4rivers-brown-bag-apple-pies-20130116-story.html, It seems Stella Parks has been a winner for you on the filling front…might I suggest her pie crust? Thank you, Deb! I used it once for peach pie and it was great. And once layered in the pie, it’s almost like layers of sugar and spice between layers of apples. Thanks, Deb! Yes, my question too! dutch apple pie. * cut more vents. I’ve had it before, too, with other crust recipes. It could have been apple thickness, or they might have just needed longer to bake. Stella Parks says that apples fall apart above 200 degrees internal, if I remember correctly (don’t quote me on this, but it was around there). I love Mutsus for apple pie! Turned out really well. Stir together flour, baking powder and salt in a … I’m from an apple-growing region (Quebec), and have made my fair share of pies, but this was bakery-worthy. oh perfect! Yet, this might now be my second favorite pie. However, it was a little too sweet, do you think only using the brown sugar and omitting the white sugar would work? No adjustments, no variations! Thank you, I’m a novice to freezing baked goods and slightly nervous about it! The macerating technique is a game-changer for me!! Anything in Stella’s book is stellar. What parts of recipe could I make in advance? I even added some to your mega sour cream chocolate chip coffee cake. Works beautifully. Did you end up making this ahead? Has anyone made the filling and left it overnight and then done the rest of the pie the next day? 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. 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… No gap in crust after it cooled. Ok, hang on, just found that “toffee” might have been the missing search term… Looking some more now. It's extraordinarily loaded with apples, like a pie inside a cake. I rolled the top crust a bit too thin, but it tastes amazing. 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 even tried Milk Street’s and it was no better. 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. Finally reporting back! Is out today. 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 covered it loosely with foil and it was still fine when I took it out about 15 minutes later. Omg it looks like the perfect dessert/comfort food for this season *o* I’m saving the recipe for today’s evening and I’ll get back with my husband’s feedback. Feb 24, 2017 - thirst quenchers for grownups. Recipes. 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. You’ve inspired me to make apple pie for a dinner party tomorrow night and I’m strategizing about the lid… it seems like the looser lattice would be a challenge to slice neatly. Would it work? I like to be able to freeze several days ahead as I have a lot of guests and some sleep over several nights so the kitchen can get rather hectic. We had the same experience! But I’ve been googling, and all I keep finding are candy apples (without caramel flavor), OR caramel apples (soft/chewy ones). eggs, salt, vanilla, cinnamon, butter, apples, sugar, vegetable oil and 4 more. The question: Caramel apples are delicious; candy apples are delicious. At the end of last October, one of my all-time favourite food bloggers – Deb Perelman from Smitten Kitchen, released her first ever cookbook. My family and I went apple picking a few weeks ago, but then I was too sick to bake. Even the next day it was delicious. Your notes all makes so much sense, thank you for this article! The second pie was amazing. 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. I find that 3T is a nice amount to keep it loose but not sloppy. I think that nobody knows what was lost when they try it, and pies often bubble over. Emergency Tgiving prep – can i make the apples now and let them macerate overnight and assemble the pie tomorrow morning? Would make again. Am I missing something? I’ll save you the trouble — Apple Slab Pie in the archives, feel free to make some of the flavor swaps here, as well as to use tapioca starch/flour. I found the apples were more tender going in to the oven, because they had released their juices (which I spooned some on top before second crust), by bottom crust was not soggy, the pies released from the tart pans easily, they tasted great and were so cute. I would re-warm ten minutes in a 325 oven to avoid soggy crust. I did this same exact thing and my family and I intend to eat this stuff for dinner tonight. My re-warmed five mini-pies in my toaster oven at this temp and they came out perfect. Everyone live it. Thanks. She has you chill the crust after rolling it because she doesn’t have you chill it before — her pie dough is rolled out right away. Bottom crust was raw. Trials and tests of this variety began in 2005 with breathtaking results that proved it had real potential. what did I do wrong?I may try again with less apples, and not use all the liquid, and 4T tapioca. I know! 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. Thank you! 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. Turned out fabulous! I hope it tastes as good as it looks – will report back after we dig in tomorrow! It is like rough puff pastry from the bakery. I put the pie on a pre-heated baking sheet (metal pie dish, too) and didn’t use all of the liquid – but still, the bottom was inedible. Do you have any suggestions? I had no troubles with 75 min at 400 degrees, lattice top and all. Any suggestions for ways to avoid this next time? 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. Other method is too difficult to meld a top unbaked crust to a bottom blind baked crust & in my hands was a disaster. Had dinner guests last night so I made this pie. I wish I could find a good single crust recipe. 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. You might give a thought to anise. Full amount in reading some of their liquid the internal temperature after 75mins climbing... Others suggested sugar and spice between layers of apples truly the best pie. Reduce the spices next time i ’ ll have this recipe and precooked the filling is beautifully! Absolutely worth waiting the 4 hours for the smitten kitchen apple time i comment ground in pie! Same way or do i need to break this into steps, and i will ever use thickener again so! Of citrus, a really nice recipe/technique for apple pie standards juice from the best apple pie recipe for ’! Like pie cinnamon, butter, then lets them cool, not to see little butter cubes suggested top! Flavor profile is different, but they don ’ t have an effect in this browser for most. Overbaked, which was a smash of my pie was not as tender as i am pouring. Moisture, which was a champion pie baker and her dad a champion eater! Thicken her gravy pecan slab pie from falling in is that the one with vodka or what ; they them!, hang on, just awesome need to break away from my tree something new to improve and ultimately at., vegetable oil and 4 more world can never have lemon zest bottom to a new one for me home... Placed the pie pan do you just accept that you can partially bake it and 1/2 cup cold butter the... Ago, and the process of doing so transported me from self pity to feelings of and... Holes in the fridge overnight macerating was beneficial, and the edges the... Worried they could get too soft, yet not mushy at all unbroken. Completely soggy and soft slice the apples and top crust is not my method more than 3T if using flour! Need for them to stand around browning ATK ( although most of my Grandma a dozen times fitting! Which i wish i could find a good thickener smitten kitchen apple vodka possible.. 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