I know! ... Smitten Kitchen 14yr ago 91. It sounds great for Thanksgiving dinner. Next time I’ll stick with the filling recipe with fewer apples and a different crust. All of the apples fit, but there is so much liquid left over that it won’t fit in the pie pan. I used a store-bought crust and substituted potato starch for the tapioca starch. Why not a hybrid: a hard-crack caramel apple? forever? It occurred to me that a hybrid, with the crackle of a candy apple and the flavor of a caramel apple, sounded really good. I’ll have to make it for my husband, apple pie is his fave dessert. It's extraordinarily loaded with apples, like a pie inside a cake. Tell us the secret, Please? Maybe next time try with less liquid? I keep waiting to bake a fruit pie that doesn’t ooze all over the crust edges and glue the crust to the pie plate, also. I made this last night, and it is delicious! Rating. And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). I’d love to prep crust and filling the night before, then roll out, assemble, and bake the next morning if the apples would hold up well. So, it’s just 6 month behind/ahead reminders. Deb, you rock! I’m saving the recipe for today’s evening and I’ll get back with my husband’s feedback. Add filling and top. I typically half this recipe. Sorry, yes, pounds! my 12 year old even suggested I should still make it for thanksgiving and feign surprise when we cut it – she said it tasted so good it didn’t matter….but of course it does! Thank you for this recipe. The second pie was amazing. Thank You!!! Holy crap. I’ve become a big fan of brown sugar. The crust was beautifully bronzed and the apples perfectly tender with some bite. All that said, however, the filling tasted AMAZEBALLS. Long time reader—all my friends know and love “Deb recipes”! And boy, does that gravy strettchhhhhh when she pulls the whisk from the pot. I made about 3/4 of the filling and added a layer of cranberry underneath from the Dec. 2007 cooks illustrated, because it’s so pretty and I love tart. This reminds me of the apple pies my Nana used to make me in my childhood! [insert thinking face emoji here] Are they to illustrate posts made in the same month(s) in prior years? My trick is to spread any type of jam I have on the bottom of the crust before putting in the filling, apple, pumpkin, etc. 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. I normally macerate but I am going to up my apple amount and I already went to the farmers market and bought mutsu apples. 1 1/4 cups All-purpose or whole-wheat flour. THANK YOU! Apple Sharlotka from Smitten Kitchen . It’s clear and unchalky once baked, and doesn’t muffle the filling flavor the way I find some commercial thickening blends do. 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). The question: Caramel apples are delicious; candy apples are delicious. Does all purpose flour work? With a pastry cutter I added 1/4 cup cold butter (diced) into the sugar and spice mix; I like the buttery caramel flavour that comes out. Apple. I wanted to make it for Thanksgiving and freeze it now, bake on the day. I’d like to make it for Thanksgiving this year. The pie was a super-impressive-looking tower, but it did have a gap under the crust when I cut it. Thank you for these detailed instructions on how to make a more perfect apple pie. So amazing, the most compliments I’ve ever gotten! This pie was amazing! Made today to take to a New Year’s Day dinner. This looks insanely amazing, Deb. I wouldn’t think that a small amount would make any difference in taste, but with a larger amount you probably have to cook it with a filling first. Do you think this would generally work as a slab pie? I love the flavor of caramel apples, but miss the crackle. Finally, I started swapping half, then more, of the sugar with brown sugar and I really don’t know why I wasn’t doing this all along. Thank you so much for this recipe (It’s what I’m doing from here on out! 1. creating a caramel and putting a thin layer on the bottom crust Followed the directions to a T. I think the tapioca flour did amazing things for thickening the juices. Seven years ago: Cumin Seed Roasted Cauliflower with Yogurt Happy Apple Month!! perfect apple tarte tatin. Crisp, even. I’ve been thinking about bourbon. I’m going to try one more time with everything the same except I’ll start earlier… probably…. She was a champion pie baker and her dad a champion pie eater. It took about 90 mins. Either place your second pie dough round over the filling or cut it into strips to lattice the top. I based my vents on what Mom did but she did not make a butter crust. 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. 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. I now need at least 4.5 pounds of apples because this pie looks divine! Only difference is that I add a little grated marzipan. Parks has a fantastic tip of having you mix your filling and let it macerate for a while so that the apples soften, allowing you to put a lot more in the filling and leading to pie slices stacked to the brim with apples. It's a great cake and I know why we love it so much: It's huge. I HAD to share it on Facebook so others can try it! I did a full double crust from Deb’s recipe with a few slits, and it was wonderfully flaky. I think the only adjustments I made were using store bought crust, corn starch for the thickener, and a few blobs of ginger paste instead of ginger powder. (I did not make the lattice. Can this be made ahead and frozen before it’s baked? smitten kitchen. Top crust was lovely and apples tasted nice but the whole pie was just flooded with juice. Stella Parks recommends baking the pie at a single temperature (400) for a longer period of time (75 minutes), and even gives you a suggested internal temperature if you’re nervous about doneness, and lo, it was perfect, with a crisp bottom crust (despite having no parbaking step) and with caramel-y juices. A huge hit and perfect pairing alongside pumpkin cheesecake! Would totally make again, but would probably try blind baking first and definitely, definitely, definitely take Deb’s advice to cover your baking sheet with aluminum foil! As far as the issue of leaking or too wet bottom crust, there is a professional trick used by bakeries to prevent this from happening. Thank you! I’ve never really tasted it in my final pies (especially with a buttery crust) so I don’t do it, but you definitely could. Stella Parks is a GENIUS. I do use tapioca as a sprinkle in on the bottom crust to help keep it from getting soggy. I am never disappointed when I try a SK recipe. Perfect apple pie. I use foil to line the pan so it conducts the heat from the sheet pan, too. Placed on hot baking sheet and used convection bake 400 or 375. Would you defrost and bake as normal? 1/4 cup Raisins or another dried fruit. P.S. I’m swimming in spples! 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. Her biscuits alone are OFF THE HOOK. Or did you add to the apples when they went into the pie pan? oh perfect! Actual tapioca granules instead of tapioca flour OK? There was only 1 piece left, and I sadly left it for the birthday boy. The bottom crust was flaky, tender, and definitely didn’t have an “uncooked” taste. I have a variation of this in the freezer ready to bake on Wednesday. It’s listed as 3.5, but that’s a smaller amount than this recipe and that’s a bigger pie. Just wondering if that might be a nice enhancement…or if could be gilding the lily? I followed the advice of other reviewers and baked this on a pre-heated overturned baking sheet. I think leaving it on the counter for an hour before rolling it out allowed it to warm up too much. People loved the layers of apples and that they weren’t mushy. I made this pie, and the process of doing so transported me from self pity to feelings of pride and focus. Thanks for the tip about how to get enough apples in to keep the pie from falling in. I just made this for a get together with some friends. This pie looks SO delicious! I’ll definitely give this a try and see what kind of creative solution I can come up with, This is a good explanation: https://food52.com/blog/18422-par-bake-your-double-crust-pies-join-the-anti-soggy-crust-crusade. It was my first apple pie, my first double crust. I hoarded Evercrisp apples the last day our local farmer’s market was open just for this pie! You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). Feb 24, 2017 - thirst quenchers for grownups. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Up before dawn sorting my apples, and just gathering my thoughts before diving in. I followed this recipe yesterday to make my first ever pie, practicing for thanksgiving. Pie fail. The recipe came from The Smitten Kitchen Cookbook by Deb Perelman, from which many more recipes are to come. 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. 2. BEST.PIE.EVER.BEST.CRUST.EVER. I followed this recipe (almost) to a ‘T’ and it was gorgeous. (Although most of the liquid you see is dissolved sugar; sugar dissolves when dampened.) Some apples have it as a flavor component, so if you like it.. you might want to emphasize it a bit. The crust turns out well every time and the filling is spiced beautifully. For how long? My one and four year old loved it. I used only 60% of the amount you recommend and it just wasn’t enough. Discovered Mutsu’s before they were fairly readily available, back in the 1970’s ! My favorite pie apple is Braeburn. 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. Stir together flour, baking powder and salt in a … Granted, placing pie crust in a pan that is 400 degrees is a bit challenging. Next time I’ll either par-bake the bottom crust, and/or not use a lattice lid with hopefully better results. 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. I’ve always found apple pie to be overrated. :). I bought the gluten free cup to cup pie crust mix but haven’t used yet. 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. Would it work? After one of the site overhauls? And of course waiting to cut until the pie is cold helps keep the bottom from getting soggy. Best looking pie I’ve ever made. Deb, the blogger, shares her culinary creations from her tiny New York City kitchen and I've been trying several of her recipes and I agree with her taste (most of the time! 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 ❤️. Happy Thanksgiving to all celebrating! RE: Your pie pan. Would love if you’d be the one to remedy this unfortunate situation…. Maskes a deliciously bright pie. I tend to avoid cornstarch in pies, but arrowroot could also be used. I would have very happily taken out the pie at this point before I learned about this exciting and novel notion of taking its temperature. Fine when warm.). 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. I definitely will be making this again! 1/2 tsp Ginger, ground. Trim the top crust or lattice strips to the edge of the pie dish. Some of the interior apple slices in my pie remained a bit crunchy even after 90 minutes in the oven. Deb– I macerated the apples the day before and left in the refrigerator overnight. Not too sweet! (I had planned on using corn starch, because that’s what I can get here.) Just wanted to add a couple of notes in case anyone is interested in slight variations. They have a lovely floral, sweet-tart flavor and hold their shape well. on smittenkitchen.com First, the cooking time seems way off to me. It would work better. When I woke up I finally decided today is the day. I separated the juice from the apples and microwaved the apples about 8 minutes. I left the apples to macerate overnight because we were out of flour and the roads were too icy to go out! I don’t have trouble with double crust, but I do with single. I figured mine was that way because I used a huge variety of apples and I’m positive some are on the softer side so I just thought those one shrink down and mush a little more than the other apples, but I have absolutely no clue if I’m right, lol. Is King Arthur’s better? Omg, best apple pie ever!!! My pie wasn’t quite so tall but it was delicious. There are many SK readers (hi Australia! Love this recipe – one to try on the weekend. What you should take away: This recipe is pretty forgiving, much more so than you would think, and very impressive. I refrigerated the dough for a few hours and had it on the counter for about an hour before rolling it out. Fabulous. Do you think this recipe would can well? If that is what you are looking for look elsewhere. Can’t wait to try it! (Doing the same myself tonight! First, you may have added too much water. This is 10000% my kind of apple pie: almost entirely apples with a little crust to approximate a pie shape (because, real talk; I could easily polish off 4 lbs of baked apples in a dish, but wedges = portion control). Do you just accept that you won’t have a nice crimped edge? Does the tapioca starch make it…stretchy? Recipes. No other words. I was looking at potentially puting a pie in the oven at 11pm and really wasn’t looking forward to it . It was perfectly bubbly and smells delicious! Better to have too much filling (and bake it separately in a dish for the oatmeal or yogurt topping of champions in the coming days) than too little. I do agree it could be too thin, though. Yes, I’ve tried it and it worked just fine! I was lazy again and used the slice blade on the foodprocessor (lol) but measured setting to make sure it was exactly a 1/4 inch. We have LOTS of apples from apple-picking last week (made 11 quarts of applesauce already, but that only used maybe 1/3 of our apples), so it may be time to make some pie this week. 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. Ditto with the lemon zest, which I found distracting. I put in the bottom crust and then the apples. Heat oven to 350°F (175°C). This keeps the crust from getting soggy. After reading comments, I also added more steam vents than I used in the past and this probably helped in not developing a big gap between crust and apples. 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… Hm, I was wondering about that. I also accidentally mixed in the thickener (corn starch) before macerating, so looking back I should have probably mixed some more in directly to the liquid because it leaked like CRAZY. Best. My mother used to make apple strudel in a similar way. It looks like one of the more basic handheld types. Usually when the apples fall to sauce, it’s because of the type. for apples I’d eat out of hand. Some linked above are from September, so that’s a confusion? I don’t mind pre-microwaving the apples but I would so love to crack this conundrum! My bottom crust baked just fine (I warmed a baking sheet and placed the pie pan on top). Just use it for the butter, or search online, many people prefer it. 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!! I may actually have added it at the very beginning when the apples were macerating…. 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! Soggy crust is a horrible waste of all that work that goes into it. 1 cup Carrot. The crust was perfectly done and the apples had just enough structure left to not fall to mush, but be a nice, hearty bite. I have not yet eaten it, as it is still cooking, but I do want to warn everyone of potential problems. Throw it in, push it down, be careful. Out of loyalty to the old pie recipe, I wanted to do talk about in a new post because I know there are people who make it yearly and I don’t want to change the way it’s written. Looks like my favorite Apple Sharlotka’s less-dressed-up twin. I always free my unbaked apple pies for future use. I’d 1.5 the crust and keep the filling the same? The world can never have too much apple pie! 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. Do you think the crust would hold up to the extra oven time? Yes! I took off the foil to let the top get a last bit of crisping and prayed the bottom crust wasn’t either soggy or burnt. 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! My bottom crust is never soggy. I hope it tastes as good as it looks – will report back after we dig in tomorrow! I cooked this one yesterday and mine came out perfect. A real triumph and all the thanks go to you, Deb! Sorry, I totally meant to include this in my original question! Lucky Girly — November 1, 2013 @ 1:19 pm Reply It’s the same recipe, both taken from the same source. Category Apple. (long time reader, first time commenter) I made this for Thanksgiving and it came out amazing!! I made it fresh last year, but I would love to remake it this year (and maybe do it a day or so early). Cheers to delicious fall desserts! Would it work for this recipe? Love to hear your feedback. Assemble pie: Stir tapioca starch into apple pie filling. I’m retrying again today but letting the apples sit for a bit before I assemble the pie. Required fields are marked *. I did the lattice on top and it domed a bit. The bottom of my pie was not as done as the top but no one minded. King Arthur offers a detailed explanation of the gap between apples and top crust. But I agree, not for a novice. I ended up stopping at ~4 lbs of apples because my bowl was full and it still made a very full pie, which I baked in a 9″ cake pan because I couldn’t imagine it fitting into a pie tin and not spilling out all over. Fingers crossed! I did play around with the spice-mix to get a flavor that I knew we’d love (more ginger powder, slightly less cinnamon, more nutmeg, two all spice berries) and increased both the brown and white sugar by about 10 gm each. Works beautifully. I had just shy of 4 lbs of apples but kept the other proportions the same and it came out delicious. Made this last night and it was excellent! I merely did what we always do in October: go apple picking, balk at the price of a bag, insist upon filling it way past the brim (because: economics) and then we ate some apples on the way home home and the bag was still overflowing. It could be the thermometer. Using her natural cooking intuition, ceaseless curiosity, and expansive imagination, the author has created a wonderfully inviting culinary world in the space of her tiny kitchen. I’ll definitely be making this pie. This removed the excess moisture, which is what you did when you let them sit for all that time. 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. Despite my deep affection for cheese, ... loaded with carrots and apple and dried fruit, sometimes coconut, and spices. Deb, I’m not sure your stance on arrowroot powder as a thickener, but I subbed in 3T of arrowroot for the tapioca starch and it worked perfectly! Every single time I make this apple pie it turns out spectacular! It did bake down more than in your photo but the flavours were great! 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 also cut the apples more thinly, a scant .25″ thick, which also allows them to nestle in more tightly so they don’t fall as much when baking. I’m hoping it’s good! Bottom line, if I had never made an apple pie before, I would not make this one. I added another tablespoon of tapioca flour since I had some extra juice. You might give a thought to anise. 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!). And how long can I macerate the apples (overnight would be great)? I still ate it of course (because duh) but my mom in law didn’t like it and I could tell it wasn’t right. I rolled the top crust a bit too thin, but it tastes amazing. One year ago: Chocolate Olive Oil Cake For fruit pies, I brush the bottom crust with red currant jelly before filling it. I’ve tried both blind baking & preheated sheetpan method for getting a less soggy bottom crust. 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