First attempt at apple pie

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alan weinberg
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First attempt at apple pie

#1 Post by alan weinberg » January 28th, 2019, 9:49 am

started with a google search and used Grandma Ople’s Allrecipes.com recipe. Apples are put into the crust, lattice top then bathed with concoction of white and brown sugar, butter, water, and flour. I added lemon juice to replace some of the water and made the volume more because in addition to Granny Smith, I used Envy and Honeycrisp, almost twice the number and volume of apples that the recipe called for, as I wanted it chock full of apples. Cheated and used a prepared T. Joe’s crust.

Came out more like an apple soup. Mistakes were undercooking, not enough lemon to compensate for the lower apple acidity, and too much volume of added liquid. Next time will be better but it tastes good!
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Re: First attempt at apple pie

#2 Post by Rick Allen » January 30th, 2019, 1:56 pm

We found that the best apple pie recipe was from Cory Schrieber's "Wildwood" Cookbook. It's probably out of print. The key steps are precooking half the apples so that they lose their moisture and making a spiced caramel sauce to hold the apples together. Incredibly good but takes the better part of a day to make.

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Re: First attempt at apple pie

#3 Post by adam landa » January 30th, 2019, 2:56 pm

Looks good Alan. For my taste, it's all about the right balance of brown sugar, cinnamon and a firm, but not crunchy, crust.

My diet has prevented me from indulging in over a year, but Publix bakery sells an apple pie for like $4 that is a huge QPR.

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Re: First attempt at apple pie

#4 Post by Siun o'Connell » January 30th, 2019, 3:34 pm

alan weinberg wrote:
January 28th, 2019, 9:49 am
started with a google search and used Grandma Ople’s Allrecipes.com recipe. Apples are put into the crust, lattice top then bathed with concoction of white and brown sugar, butter, water, and flour. I added lemon juice to replace some of the water and made the volume more because in addition to Granny Smith, I used Envy and Honeycrisp, almost twice the number and volume of apples that the recipe called for, as I wanted it chock full of apples. Cheated and used a prepared T. Joe’s crust.

Came out more like an apple soup. Mistakes were undercooking, not enough lemon to compensate for the lower apple acidity, and too much volume of added liquid. Next time will be better but it tastes good!

FC896BB7-A2E2-4711-955A-9A3CD8886698.jpeg
Wait - the recipe called for added liquid? am I reading that right? if so, nope - just apples, sugar, cinnamon and some dabs of butter. My daughter used to also rub the lower crust with some cinnamon before adding the apples which was nice.

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Re: First attempt at apple pie

#5 Post by ClarkstonMark » January 30th, 2019, 7:34 pm

I think your lattice needs work. It tbat doesn’t look bad for a first try
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Re: First attempt at apple pie

#6 Post by Craig G » January 30th, 2019, 8:05 pm

I’m not convinced you can make a traditional apple pie that’s as good as a good Tarte Tatin.
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Re: First attempt at apple pie

#7 Post by alan weinberg » January 30th, 2019, 8:38 pm

ClarkstonMark wrote:
January 30th, 2019, 7:34 pm
I think your lattice needs work. It tbat doesn’t look bad for a first try
Yes. I ran out of crust.

The recipe called for mixing butter, flour, white and brown sugar w water and pouring over the apples. I added lemon juice to it and cinnamon.

I made 4 mistakes—lousy top crust, luck of acidity, too much liquid added, didn’t cook it long enough.

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Re: First attempt at apple pie

#8 Post by Kris Patten » January 30th, 2019, 8:56 pm

I am not a baker, I'll leave it to those with patience who don't like to tinker.

Anything I try can't compare to grandma, she still makes a ridiculously good oil crust simply by how it feels.....unreal, I still don't comprehend as baking is really science.
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Re: First attempt at apple pie

#9 Post by R0$$ M 0 R R 1 $ 0 N » February 1st, 2019, 7:04 am

Kris Patten wrote:
January 30th, 2019, 8:56 pm
I am not a baker, I'll leave it to those with patience who don't like to tinker.

Anything I try can't compare to grandma, she still makes a ridiculously good oil crust simply by how it feels.....unreal, I still don't comprehend as baking is really science.
The science of baking is in the mix and quantities of ingredients. On that, it's best to stick to the recipe, seasonings excepted. If you like more cinnamon or less ground cloves that shouldn't affect the 'chemical reaction' part of it. The ART of baking is in how it feels. That takes time and practice to attain. Helps if Granny gives you pointers on the 'feel' part of baking. With Granny's help and following the recipe to start, you may be surprised with the result!

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Re: First attempt at apple pie

#10 Post by Brandon R » February 1st, 2019, 9:12 am

Good on you, Alan. I love apple pie, but it's not without risk! Check out this thread: viewtopic.php?f=6&t=147496&p=2420649&hi ... e#p2420649

Many often mistake "undercooking" the pie as the cause of still-crunchy apples. I did at one point, too. But, as you can see from the responses in the thread I posted, it was due to old apples. Using apples right now, months after harvest, can (not always) be a primary cause of a lousy apple pie.
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Re: First attempt at apple pie

#11 Post by alan weinberg » February 1st, 2019, 5:26 pm

Brandon R wrote:
February 1st, 2019, 9:12 am
Good on you, Alan. I love apple pie, but it's not without risk! Check out this thread: viewtopic.php?f=6&t=147496&p=2420649&hi ... e#p2420649

Many often mistake "undercooking" the pie as the cause of still-crunchy apples. I did at one point, too. But, as you can see from the responses in the thread I posted, it was due to old apples. Using apples right now, months after harvest, can (not always) be a primary cause of a lousy apple pie.
didn’t know that.

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Re: First attempt at apple pie

#12 Post by Alan Rath » February 1st, 2019, 9:56 pm

One thing that would improve that pie: run it through the vitamix [wink.gif]
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Re: First attempt at apple pie

#13 Post by Christine Huang » February 2nd, 2019, 5:52 pm

After I add lemon juice and sugar to the apples, I let them sit in a strainer over a bowl to collect all the juices. I then reduce the juices by at least half before stirring them back into the apple slices. Bake until the juices bubble up through the holes in the crust to make sure it has come up to temperature to activate the starch.

As for the lattice, I have found that weaving it on a cutting board is much easier. I put the board into the freezer while I prep the apples. Once frozen, the top crust easily slides onto the pie. It only takes a few minutes for it to soften up enough to crimp.

Here’s a picture of a lattice I recently did for a cherry pie.
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Re: First attempt at apple pie

#14 Post by T Welch » February 2nd, 2019, 5:54 pm

Christine, you had me at cherry pie. Sweet!
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Re: First attempt at apple pie

#15 Post by Christine Huang » February 2nd, 2019, 6:57 pm

I’ve made more apple pies than I can ever count at this point. I’ve tried many recipes and techniques over time and my favorite was a version I adapted from Rose Levy Beranbaum (The Pie & Pastry Bible) up until last year.

As mentioned in Brandon’s thread, depending on the time of year or the types of apples on hand, it was always guesswork as to the amount of sugar/spice/lemon needed per batch. I’ve found that precooking the filling makes a much better pie. I can taste the filling and adjust as needed. Also, because the fruit is softened already, it won’t shrink when baked, leaving a huge gap between the filling and the domed top crust. I’ve since adapted this recipe from Serious Eats to my liking: https://www.seriouseats.com/recipes/201 ... ecipe.html
I’ll reduce a cup of apple cider down to just a few tablespoons and add that syrup to the filling before heating it.

Make sure the filling is chilled before filling your crusts so that it won’t start melting the fat before baking. It’s a little more involved and takes more time/preplanning, but it’s worth it!
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Re: First attempt at apple pie

#16 Post by AlexS » February 2nd, 2019, 7:50 pm

Beautiful.
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Re: First attempt at apple pie

#17 Post by alan weinberg » February 3rd, 2019, 9:47 am

very cool. How do you keep apples from browning/oxidizing while reducing sauce?

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Re: First attempt at apple pie

#18 Post by Christine Huang » February 3rd, 2019, 10:33 am

Once the apples have been tossed with lemon juice & sugar, they’ll stop browning long enough for you to reduce the juices. Bring them to a boil & swirl the pan. Make sure that it doesn’t burn — there’s a lot of sugar. Cook down until it’s thick. It might even turn to caramel when it hits the cool apples, but don’t worry, it’ll melt right into them.

I’m actually making one right now as it’s been requested for Super Bowl Dessert. I post any hints i can remember along the way.

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Re: First attempt at apple pie

#19 Post by John Davis » February 3rd, 2019, 10:43 am

Those are awesome Christine!

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Re: First attempt at apple pie

#20 Post by alan weinberg » February 3rd, 2019, 10:52 am

John Davis wrote:
February 3rd, 2019, 10:43 am
Those are awesome Christine!

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Re: First attempt at apple pie

#21 Post by alan weinberg » February 3rd, 2019, 10:53 am

another question. Do you par bake bottom crust since apples are somewhat precooked?

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Re: First attempt at apple pie

#22 Post by Christine Huang » February 3rd, 2019, 12:57 pm

Nope. What I like about a precooked filling is that you only have to be concerned about properly cooking the crust. I put the rack on the lowest setting in my oven at heat to 425* for at least 30 minutes. Cooking it hot and close to the source seals the bottom crust quickly without scorching the top. I’ll check halfway through and adjust the heat or put foil around the edges of the crust if it’s browning too quickly at the ends.

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Re: First attempt at apple pie

#23 Post by Tom DeBiase » February 3rd, 2019, 2:54 pm

My wife's Apple Pie (and Pizza) is always the hit wherever we go and is always requested. She made up the recipe many years ago, uses 6 different varieties of apples. If you have questions, I will ask her.
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Re: First attempt at apple pie

#24 Post by Christine Huang » February 3rd, 2019, 3:06 pm

Gorgeous!

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Re: First attempt at apple pie

#25 Post by Christine Huang » February 3rd, 2019, 3:23 pm

Top Crust:

The best way to make sure you roll out the crust to shape or if you’re weaving a lattice is to trace the the outer dimension onto a large piece of parchment paper. You can then roll out the dough directly on it to make sure you’ve got it covered. It’s an extremely helpful guide for the lattice too. Put it on a plastic cutting board and assemble on top. Once you’re done, slide it into the freezer to harden.

Once it’s frozen, you can slide it right off onto the pie or use a pizza peel to help it along. Let it soften for a few minutes, trim and crimp. If you have the time, put it back in the fridge for an hour or two.

Baking:
Move the rack to the lowest setting. Preheat the oven to 425 for at least 30 minutes. Take the pie out of the fridge and place on a parchment paper lined baking sheet. The paper will catch the drips so you won’t have scrubbing duties later.

Egg wash the top crust and sprinkle it with sugar, if you like. Slide it onto the rack and bake for 20 minutes to set the crust. Lower the oven to 375 and bake until it’s bubbling. That could be 30 minutes to an hour.

Here’s the pie for today’s game:
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Re: First attempt at apple pie

#26 Post by Kris Patten » February 17th, 2019, 3:43 pm

That's art Christine, thanks for sharing.
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