also, can I use maple syrup for brown sugar? Do you think this recipe would can well? i can’t WAIT to taste it! We made for a dinner party this weekend! I was worried it would have gone bad, but it didn’t. Some notes in case anyone is interested. (Normally I’d just experiment, but not for thanksgiving!). First published October 18, 2018 on smittenkitchen.com |, the apple pie recipe that’s been on this site for 12 years, see this awesome page if you want more guidance as to which ones to choose, Cumin Seed Roasted Cauliflower with Yogurt, Caramelized Brown Sugar Oranges with Yogurt, Baked Chickpeas with Pita Chips and Yogurt, Detailed classic lattice instructions here, try some of Erin McDowell’s gorgeous iterations, https://www.mazola.com/recipe/Oil_Pastry_-Pie_Crust-, https://www.kingarthurflour.com/recipes/no-roll-pie-crust-recipe, https://blog.kingarthurflour.com/2017/09/13/how-to-prevent-the-gap-in-pie-crust/, https://food52.com/blog/18422-par-bake-your-double-crust-pies-join-the-anti-soggy-crust-crusade, https://www.orlandosentinel.com/features/os-xpm-2013-01-30-os-thot-4rivers-brown-bag-apple-pies-20130116-story.html, https://www.splendidtable.org/recipes/no-stress-pie-dough, https://www.kingarthurbaking.com/blog/2016/09/18/best-pie-apples, 1/2 cup (95 grams) light or dark brown sugar, Freshly grated nutmeg, to taste, or about 1/4 teaspoon ground, 4 1/4 to 4 1/2 pounds baking apples, shown here with mutsu (which is like a mix of Granny Smith and Golden Delicious) but, Coarse or raw sugar for sprinkling (optional). So excited to try it!! mmmmm….. I’ve used instant clear jel for thickening pies but rarely see it mentioned. 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. Would love any suggestions as to where I could be going wrong! 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. they’re witty and fun! So delicious!! The proportions here should be correct. I might back off to 2 1/2 T next time around, but otherwise worked perfectly. We sprinkle some extra tapioca directly on the bottom crust in all our pies. Recipes. Search for: ... Feed; The Weekly Newsletter. Just wanted to add a couple of notes in case anyone is interested in slight variations. ), I realized the outside of pie plate had some of the burned juices on it from the skillet!! Three-quarters of the apple-cooking is done on the stove in the caramel; the rest happens in the oven. I didn’t. Bake until top crust is golden, about 25 minutes. Tell us the secret, Please? Thanks! You might give a thought to anise. Mix lighty with your fingers and you will notice clumps will start to form. Them’s a LOT of apples..even if it has plenty of thickener! Happy Thanksgiving! In response to Whitney’s question above – the honey crisp apples are your problem. Susan — I’m glad you enjoyed the pie. Thanks. You inspired me to break away from my tried and true Joy of Cooking recipe AND to make my very first lattice crust- Huzzah! LOVE your photography (especially of that delicious baby), LOVE your writing, and the recipes are pretty awesome too. Even More Perfect Apple Pie Servings: . The best apple pie I have made or tasted in a long time! I realize that it would depend on the size of the baking dish, but any thoughts on how to convert these measurements to make it a slab pie? I like the look of the lattice pie, but if I do it, I will cover the sheet pan with foil before baking…it looks like you have a real scrubbing job to do…even if you soak the pan first. But that pie is 12 years old — that pie recipe would be IN MIDDLE SCHOOL right now — it’s okay if it’s not the same person it was in its toddler years and no I’m not projecting, you’re projecting, this is about pie, okay? Review: We all loved this pie. That said, I find that most fruit pies are very wet out of the oven and much less sloshy once they cool (I often keep my in the fridge) and the pectin does its thing. The pie was a huge hit. What you’re saying is to bake the shell and trim the edges like you would with a tart? Are you weighing the apples before or after you peel and core them? I have this same question – I’m not sure why the non-lattice version has more shortening and butter but less flour and water. I’m not sure what it is but i have a hankering to eat a cranberry-apple pie. The second pie was amazing. Thanks so much!!!!! The crust turns out well every time and the filling is spiced beautifully. I hope it tastes as good as it looks – will report back after we dig in tomorrow! It’s super yummy. Very tasty but next time I’ll trust you fully. The pre-shrunk apples leave the finished pie shell perfectly full and it *eliminates* (honestly) the need for any thickener. Me: “Deb told me to do it.” Just had a piece for breakfast. I’m not Deb, but I’m in the middle of making this thing, and I have two guesses for you. I doubt I’ll ever make an apple pie any other way. That is where the question came to my mind, maybe I could make the dough today and keep in the fridge for tomorrow? Haven’t tried this recipe yet but that’s my worry. 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. When the pie comes out of the oven and has rested for like 15 mins, I might also just us a thin knife and run it around the pie plate (in between plate and crust). America’s Test Kitchen Cookbook. Otherwise followed the directions exactly. When you first add the spices to the apples, it looks like there’s not even close to enough to coat all the apples, but let them rest. Can you please explain why you don’t cook the apples before baking? I followed the recipe for the non-latticed pastry and found it easy to make and tasted great, more importantly it made a lovely crisp, crumbly pastry. There are many SK readers (hi Australia! It didn’t taste orangey, just awesome! That apple pie looks absolutely amazing, can’t wait for the recipe! Or look for it on their web page. I think I may add a pinch of cardamom instead of cloves. Normally, the apples will release these juices in the pie. The crust was perfectly done and the apples had just enough structure left to not fall to mush, but be a nice, hearty bite. it looks beautiful! Made this apple pie twice….both with awesome results. For the first time, I did not have the huge gap between top crust and fallen apples. (FWIW, Stella Parks recommends 4T, but that was a little thick for my taste, once cold. Sprinkle 8 tablespoons ice water over mixture. Powder sugar plum liquorice. Guys guys guys. I’m always looking for a great apple pie recipe (that’s not over the top complicated). I must admit I did not use all the liquid that came out of the apples after maceration. More pie! I checked after 20 minutes at 425 and it was already very golden-brown! Thanks. Soooo watery!!!! Are you all ready to put this apple slab pie recipe to good use next time you have to feed 20 people? 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