Tuesday, October 26, 2010

TWD: All American, All Delicious Apple Pie

Apple pie is just about my favorite dessert ever. Top it with some vanilla ice cream, and you'll reach Nirvana. Ok, I will. I have a couple of tried and true recipes that I make every fall. One uses a double crust, and one has an oatmeal/apple cider crust and a streusel top.

Truthfully, Dorie's recipe wasn't so far off the "traditional" recipe. It calls for apples, cinnamon, lemon juice, a bit of sugar, and tapioca. The tapioca is used as a thickening agent. I didn't want to buy it just for this recipe, so I used corn starch. Worked like a charm. I'm sure that Dorie's Good for Everything Pie Crust is just that, but I refuse to use anything other than the one from Cook's Illustrated. I've had success too manytimes with it to use another.

Does anything smell as good as an apple pie baking in the oven? This one turned out lovely and delicious.

The only drawback for me was that I needed more apples. I used my deep dish pan, and the apples did a magic shrinking trick. There was quite a cavern between the crust and apples. I didn't use Granny Smith apples this time, and that could be part of the problem.

Flaky flaky crust. This one is just waiting for its best friend, vanilla ice cream.

Will this recipe drag me from my standard version? Probably not. Was a I happy to have a reason to make apple pie? Of course!

Thank you to Emily of Sandmuffin for getting more pie into my house.

10 comments:

Flourchild said...

Im glad you liked it! I used my Apple pie recipe but Dories crust..
This is the season for Apple pie!

Linda said...

My pie had the same gap between the crust and filling!

I'm with you - there is nothing more delicious than pie a la mode.

Karen said...

I was able to find tapioca and it worked well but it is good to know cornstarch would work just as well. :) Looks delicious even with the shrunken apples.

Emily Rose said...

Thanks for baking a new apple pie recipe along with me this week! Your crust looks like the cover of a magazine...maybe I need to try that crust recipe out! Yum!

Judy said...

Your pie looks delicious. I usually precook my apples to avoid empty air space. That also allows room for more apples.

Cakelaw said...

Great looking pie Jules! Thanks to my enormous vents, my pie crust contorted as it baked so that it kind of rumpled to fit the apples, so no cavern. However, the crust wasn't so pretty!

Mary said...

I wish I had taken a picture of my apple cavern now too! Your pie looks great, and really, any homemade apple pie is a winner in my book, even if we do go back to our regular recipes.

jillbert said...

I've heard so many good things about the CI crust. Your oatmeal crust/streusel topped pie sounds really good too. Now I want more apple pie!

Clivia said...

Just looking at the inside of your lovely pie makes me wish for a piece right now. With ice cream of course.

Kayte said...

My son Matt loves to get a pie with the air pocket because he loves the crunch of it...he would have enjoyed your version, and granny smiths are his favorite. Send one of those over here, please!