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Apple Pie

2house67's picture

Apple Pie (post #69681)

in

A question re apple pie:

 

How thick or thin do you slice your apples for apple pie?  I have been using my mandolin on the thickest setting, but I think it is still too thin. Before I got my mandolin I always sliced by hand and I think the apples stayed firmer.  Any thoughts on this?

Josie

Josie
Pielove's picture

about 1/4 inch.... (post #69681, reply #1 of 14)

...but I like my apples to be nice and soft in pie. I've seen people do pies with half-inch chunks of apple too. What variety of apple are you using? That will have a significant impact too. pie
2house67's picture

Apple pie (post #69681, reply #2 of 14)

I have been slicing them about 1/8 inch (thickest setting on my mandolin). 

I like my apples soft also, but lately the pie has been pretty mushy.  The last pie was made with crispin and royal gala.  I used to use granny smith and think the pie was firmer.  Josie

Josie
Jean's picture

Apple Pie (post #69681, reply #3 of 14)

I like bigger chunks, minimum 1/2" --otherwise it's applesauce pie--then why bother with the crust?

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
2house67's picture

apple pie (post #69681, reply #4 of 14)

I will try larger chunks.  My pies lately have been called Apple pie crisp, because the apples were so mushy. Thanks. Josie

Josie
Marie Louise's picture

1/4 inch (post #69681, reply #5 of 14)

I'm with Jean-no applesauce pie for me.

I saute my apples in butter first. I'm sure I've posted the recipe here before, probably only Schnitzel could find it. Let me know if you want it. 

I use a variety of apples, 6 or so in a pie. There is a wonderful vendor at a local farmer's market who mixes varieties of apples for you, based on your answers to the questions she asks. The best pies ever, and a great marketing ploy, because I never remember what she's sold me. That way I have to go to her stall every time I want to bake a pie. Clever, huh?

Sigh, now I want an apple pie and the October apple harvest is a long way off. 

2house67's picture

apple pie recipe (post #69681, reply #6 of 14)

Yes, I would love your recipe.  Thanks.  Josie

Josie
Marie Louise's picture

Marie's Apple Pie (post #69681, reply #7 of 14)

 Here you go, Josie- 

 

Apple Pie

Makes 1 double crust nine-inch pie. Start 7 or 8 hours before you want to eat it.

1 recipe Pate Brisée (or any double crust pie recipe)

4½ pounds apples, peeled, cored & sliced a little thicker than ¼ inch (want 10 to 12 cups)                 

4 tablespoons butter

2/3 cup white sugar

1/3 cup packed brown sugar

1½ teaspoons cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

¼ tespoon salt

 

Preheat the oven to 400º w/ a rack positioned in lower third of the oven.

To make the filling:

Mix the sugars, spices and salt together. Set aside-note that this does not go in until after the apples have cooked for a while.

In a 12-inch sauté pan, heat the butter over high heat until it is fragrant & sizzling. Add the apples & toss until glazed w/ butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy–about 5 to 7 minutes.

Stir in the sugar mixture. Increase heat to high & cook the apples at a rapid boil until the juices become thick & syrupy, about 3 minutes.

Immediately spread out thinly on a cookie sheet to cool to room temperature.

To assemble pie & bake:

Roll out dough & place bottom crust into a 9-inch deep pie pan (I like Emile Henry.) Spoon room temperature apple mixture into the bottom crust. Roll out top crust & place on top.  Lift up edge of the bottom dough and fold top dough underneath it to make a seal. Crimp edge as desired. Cut 8 small slits in top to allow steam to escape.

Place pie on foil‑lined baking sheet. Bake for 40 to 50 minutes, or until the crust is richly browned & the filling has begun to bubble.

Let cool completely on a rack, 3 to 4 hours. The pie is best served promptly, but will keep at room temperature for 2 to 3 days.

adapted from The Joy of Cooking

 

 

 

 

2house67's picture

Apple pie recipe (post #69681, reply #8 of 14)

Thanks very much Marie!

 

Josie

Josie
2house67's picture

Apple pie (post #69681, reply #9 of 14)

Hi Marie,

 

I just made your recipe for apple pie.  It was delicious - the best I have made.  I did have my doubts when I saw that there was no flour, or thickening agent, but it had the perfect consistency.  I also cut my apples by hand and made them thicker than usual. 

The only flaw was that it does not keep 2-3 days!  Three of us ate it in one day!  Thanks again.  Josie

Josie
Lost Queen's picture

This loooooks so good! (post #69681, reply #14 of 14)

This loooooks so good!

ruthmoore's picture

Post your recipe (post #69681, reply #13 of 14)

I think it would be best if you also post your recipe (again) on this thread so we can also try it out like Marie's. :)


Memsahib's picture

Desperately seeking help (post #69681, reply #10 of 14)

Sorry to jump in like this.  Have been away and as a result of more than one senior moment, I have forgotten how to create a new post.  More importantly, I hope you or someone reading this can tell me if they remember a post for "Raggedys", a cookie that a new member posted quite a while back.  I love the recipe but  have lost it.  If you can help me out and forgive that this post has nothing to do with apple pie, I would be so grateful. 

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

Jean's picture

I reposted it in the other (post #69681, reply #11 of 14)

I reposted it in the other forum. :)

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Memsahib's picture

"Raggedys" cookies (post #69681, reply #12 of 14)

Got it and thank you.  Replied to you  in the other forum.

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb