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December 20th, 2010


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02:22 pm - apple pie help
The in-laws are coming for Christmas this year. Bear says his dad would like an apple pie. I've made a lot of pies over the years, but never apple. And the one who usually makes the apple pie at holidays is my aunt, and hers is terrible. So: If you make apple pie, what recipe do you follow? How can I make a pie that is not dry or bland? Help please!

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[User Picture]
From:abeonde
Date:December 20th, 2010 07:41 pm (UTC)
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ooh - there's a really great one that a friend posted on here that uses shredded apples - so easy! Let me see if i can find it for you!
[User Picture]
From:abeonde
Date:December 20th, 2010 07:47 pm (UTC)
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ok, here it is:
1 unbaked pie crust (I usually use the Pillsbury kind that come rolled up so that I can fit them into my own pie pan)
2 cups of apples (grated, shredded, or julienned)
1 cup sugar
1 stick butter
2 tbs. flour
1 egg
1 tsp. cinnamon
dash of salt
squeeze of lemon juice to keep the apples from browning
Cream butter and sugar with an electric mixer, then mix in flour, cinnamon, salt, and well-beaten egg. Fold in the shredded apples. Pour into unbaked pie crust. (If you want, you can also cover the top with very thinly sliced apples and a bit more sugar and cinnamon.) Bake at 350 degrees for about 40 minutes.

So yummy and soo easy. I never really follow the recipe, just sort of shred up a bunch of apples, mix with cinnamon and sugar, dump into the 1/2 baked crust, and then dot with butter, but the recipe above works well!

As for the crust - i wish i had my recipe with me, but it's at home. It's a pretty standard recipe though - just shortening (or butter), flour, and water (mayb e a pinch of salt too). If you do a search on epicurious, food network, or all recipes you should be able to find a good one under pie crust or pastry dough. The pastry dough one's might be a bit more flaky/buttery if that's the texture you're going for.
[User Picture]
From:tesslouise
Date:December 20th, 2010 08:44 pm (UTC)
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Thank you! I usually make the Cuisinart pie crust, but I bought a couple of pie crusts on sale at Earth Fare. :p
[User Picture]
From:letisca
Date:December 20th, 2010 07:49 pm (UTC)
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the Joy of Cooking's fruit pie recipe never fails me even when I'm tossing together random bits of fruit from my freezer.

Here are the directions adapted for apples (which need half the thickening of other fruits - things like berries can need more)

5 cups sliced apples
3/4 cup sugar
1 1/2 T quick cooking tapioca or cornstarch
1 T lemon juice (I often omit but then I tend to cook with tart apples)
1/8 t. salt
1/2 t. ground cinnamon
2 to 3 T of unsalted butter cut into small pieces

mix first six ingredients and let stand for 15 minutes before pouring into crust. Dot butter pieces on top. cover with top crust.
Bake in the lower third of the oven at 425 for 30 minutes
Then slip a baking sheet beneath and reduce oven temp to 350, for about 30 minutes more.

Notes: I tend to cover the pie with a ring shaped piece of foil for the first 30 minutes to avoid overbrowning the crust.
[User Picture]
From:letisca
Date:December 20th, 2010 07:54 pm (UTC)
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PS. use good cooking apples. That makes a huge difference too in the quality. in my opinion firm and tart apples work best for cooking but I know people have different preferences. But don't use the standard flavorless large delicious apples if you can avoid it. Better off with a bag of the smaller apples sold by the pound. If you like your apple pie sweet and are using a tarter apple like a granny smith, just omit the lemon juice and add a bit more sugar.
[User Picture]
From:tesslouise
Date:December 20th, 2010 08:45 pm (UTC)
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I have Honeycrisp and local (not mass-produced) Golden Delicious apples in the fridge. I think a combo of those might work, but maybe with a Granny Smith thrown in for tartness?
[User Picture]
From:letisca
Date:December 21st, 2010 09:11 pm (UTC)
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that sounds like a good combination. Honeycrisps are designed to be good eating apples (I've never cooked with them) but they seem like the sort of apple where you'd want to use the lemon juice.

And I shouldn't ding delicious apples just as a matter of course. I've eaten wonderful Delicious apples but they were local apples, not the mass produced kind :)

My personal favorites vary from year to year but this year, it's been all about empires and ginger golds.
[User Picture]
From:tesslouise
Date:December 22nd, 2010 02:26 pm (UTC)
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The apples I've been able to get at the farmers' market have been Golden Delicious and two others. I've tasted all three, and the only one I like is the Golden Delicious. So I've also been getting Honeycrisp at the health food store. On Monday I picked up a couple of Granny Smith at Trader Joe's, so now I've got a variety.
[User Picture]
From:tesslouise
Date:December 20th, 2010 08:45 pm (UTC)
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Thank you!
[User Picture]
From:lolacat
Date:December 20th, 2010 11:58 pm (UTC)
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My sister did the Alton Brown recipe and it was astonishingly good. It was kind of time intensive, and isn't as sweet as some pies. Using a "pie bird" seemed to be a big part of it.
[User Picture]
From:tesslouise
Date:December 22nd, 2010 02:15 pm (UTC)
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Thank you!

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