Monday, December 15, 2014

Apple Pie

Mid-December is not really pie time, it's cookie time, but I discovered this post in my drafts folder. It's from Thanksgiving: Apple Pie. This pie is worth writing about - it's delicious. It's as good as, maybe better than, the peach pie we make every year around Labor Day. But a bit easier - no lattice crust!
This was our second year making apple pie for Thanksgiving. For me, apple pie is so much tastier and so much more satisfying than pumpkin pie. Just like last year, we followed the recipe in Baking Illustrated.
We followed the entire recipe in Baking Illustrated this year - not just for the filling. We made the crust recipe as well. Last year we used the flaky, pastry crust recipe from Joy of Cooking. It's an excellent crust recipe, but this one just might be better.
Look at that crust! The structural integrity! Even when the apples came cascading out, that top crust stayed put! It was a thicker crust than the crust we get out of the Joy of Cooking recipe. I love crust, so that's a big plus for me. But they are very similar recipes. They both use butter & shortening.
The apples are a mix of Granny Smith and McIntosh. They're mixed with lemon juice & zest, cinnamon, nutmeg, and allspice.
I sort of wish the apple pie had been a miserable disaster. It's so good that now we are forever stuck making two pies at Thanksgiving. But that's OK. It's totally worth it.

Recipe can be found here.

No comments:

Post a Comment