This removed the excess moisture, which is what you did when you let them sit for all that time. Hi Deb – I notice you didn’t pre-bake the crust, just want to make sure that’s not necessary? It should be fine. You’ll end up with a goodly bit of juice in the lower bowl. It really should set if so. I did the traditional crust, not lattice. I'm calculating 17 points for 1/16 and 22 points for 1/12. But Deb, Stella says to macerate for 3 hours and then to chill the crust after shaping for 2… Should that be done or does it not matter? I made this pie, and the process of doing so transported me from self pity to feelings of pride and focus. Thanks, Deb! I just made this for a get together with some friends. Not as tall as Deb’s, but definitely not sunken. Three-quarters of the apple-cooking is done on the stove in the caramel; the rest happens in the oven. First published November 23, 2006 on smittenkitchen.com |. Stella Parks is a GENIUS. Thank you!! A long discussion ensued about the wonders of both pie and the amazing Deb Perelman. Hi Deb Thanksgiving this year felt daunting and sad without the ability to be with our families. I use foil to line the pan so it conducts the heat from the sheet pan, too. I love Mutsus for apple pie! I made this and it took about 20 minutes more to bring it to the 195 degree internal temperature, but my oven is often finicky. If not, what quantities would you recommend? Thanks for another great set of instructions, Deb. I’m from an apple-growing region (Quebec), and have made my fair share of pies, but this was bakery-worthy. I’ve never baked with Macintosh before, and probably won’t again because the filling turned out a bit mushy, which is the only complaint I have about the pie. A tablespoon of molasses won’t hurt anything. My husband and I belong to an organic apple CSA. I’ve been terrified of pie crusts all my life. I do still use an ATK pie crust recipe because I know what it’s going to do for me every time, but I think the fact that the last slice is being fought over in our house is reason to print/bookmark/laminate this recipe for life. Xx. Im currently waiting for it to cool down but I used half brown sugar, half sugar in the apple mixture, and only used half the amount (i’m really sweet sensitive) and I used you butter pie crust recipe to make the pie lattice. Apple pie is my boyfriend’s favorite, so I make it at least once a year for his birthday (more than that if he’s lucky). Am I missing something? (I have found a great dairy free butter that I use in cookies and the like that works great.). She would then baste the crust during the baking time with this reduced syrup, it gave such a lovely crispy top. I left the apples to macerate overnight because we were out of flour and the roads were too icy to go out! I’ve become a big fan of brown sugar. The slab pie calls for 3 1/2 to 4 pounds apples. My husband said it was the best ever and his mother could really bake delicious pies! Thank you! This was exceptional! The thin cut on the apples is important. I make my mom’s peanut oil pie crust, to great acclaim. I’d consult this thickener chart from King Arthur for an alternative; they list them all! Looks awesome and I have a ton of apples on my hands from an apple pie picking trip. I’m thinking that peach or cherry pies, with their excessive juiciness, might be better-suited for lattice-tops and Cook’s Illustrated seems to agree. Followed the instructions to a T but still ended up with a gap under the crust once the pie started cooling. I HAD to share it on Facebook so others can try it! Definitely the malt was to add depth – it was very subtle but in the best possible way. I have made many apple pies over the years and decided to try this recipe, crust included. 1. 3 cups unbleached all-purpose flour (2 1/2 cups, non-lattice) Other method is too difficult to meld a top unbaked crust to a bottom blind baked crust & in my hands was a disaster. After cooling, the fruit compressed leaving a lattice “birdcage,” but it still looked beautiful. That “thing” that I’ve been using to mash potatoes? Curious whether freshly grated ginger would work in lieu of ground ginger? For me, the shortening got overmixed, and I still had big pieces of butter. I let my pie cool/rest the full 4 hours and the juices from the pie made the crust stick, unmercifully, to the pie plate. Is there any reason why juices would be bubbling from the pie and the apples feel fully cooked based on poking in the thermometer, but the interior temperature would read a mere 180? For how long? Your notes all makes so much sense, thank you for this article! I had by this time procured a bag of tapioca flour and am glad of it, it was superior to the arrowroot in the first pie. Halvah apple pie apple pie brownie donut cheesecake. Maybe then dip the bottoms in crumbled graham crackers or something — to guild the lily (or to make it enough of a recipe to be worth posting)? Like an over stuffed suitcase, I squashed the apples down until they cooperated. It was my very first attempt at making a pie dough and crust. Not surprised to hear it hits the right note here. They absorb the liquid and you can’t even tell they are in there. I used your all butter crust recipe AND par baked the bottom crust (following the pumpkin pie recipe) and achieved fantastic results. Well, I just have to tell you how amazing my pies turned out…the apple especially. (250 might take forever.). May serve with vanilla ice cream…if it’s not *too* indulgent! I have seen apple pie recipes where the apples are cooked in advance, which keeps them from shrinking as the pie is baked. And for those looking for other apples that work well in this pie, I had great success with a fairly even split of granny smith, green dragon, and jonagold. You have to adjust Paula’s recipe by 1.5 times to create extra dough, as you need more dough (about 14-15 ounces instead of the 11 ounces recommended by Stella) for the lattice strips. I saw your comments about the pie ending up looking bird cagey with the lattice top and the apples dropping. It is from 4 Rivers Smokehouse in Orlando, Florida. I left out the allspice because it was too late for a market run but everything else in the recipe was included. She wine 1st place awards for decades with this pie. Flute edging or press with fork tines to seal. I have been looking for years. Also I didn’t try the lattice approach. 2 tablespoons all-purpose flour It was just ok. These I reserve for creating a specific taste profile in the pie. than the family expected it to be. 4. When he had a heart attack, Mom took up this recipe. my 12 year old even suggested I should still make it for thanksgiving and feign surprise when we cut it – she said it tasted so good it didn’t matter….but of course it does! One addition that my family loves is the substitution of about 1 cup of black cap raspberries, or any berries! Thanks! Do you recommend preheating the baking sheet? 4 / 15. :-( I made the crust as written and I am wondering if it’s the ratio of flour to butter/shortening that is wrong? Any tips to avoid in the future? I’ve got a lattice tutorial over here. It occurred to me that a hybrid, with the crackle of a candy apple and the flavor of a caramel apple, sounded really good. Have you tried this? Despite the ‘did not take notes drama’, the pie looks mighty fine to me. I am going to send your post to her as I am sure she will like it. But, I caved this year. Sorry, your blog cannot share posts by email. Does the tapioca starch make it…stretchy? Order of operations: Because we’re going to let the apples macerate a bit, I now prepare them first, and the pie dough second. As it cools the apples will shrink some – but not nearly as much as other apple pies – and once you cut into it and serve slices the top comes back down anyone, so nobody noticed. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. May try it that way for myself but this pie was to serve people at work. But the filling tastes awesome, per the apples that just wouldn’t sneak in on top! I had a few issues with over-browning the crust (thanks only to my particular oven), but other than that, I love this pie! Love, love, love them for everything. Followed the directions to a T. I think the tapioca flour did amazing things for thickening the juices. I’m sorry this wasn’t more successful. This was absolutely fantastic! Can you make this in advance and freeze it? The temp hadn’t risen much either. Any thoughts on how to make that happen? I saw that the one in your photo had holes and assume this was to cut down on any sogginess. For non-lattice, you have less flour and water, but more shortening and butter. Not sure. Powder sugar plum liquorice. It tasted as good as it looked. Wonderful pie and perfect crust, this will be my no-more-tears pie crust recipe forevermore now, thanks so much for the recipe and encouragement. Your recipes are the best. I despise pie weights, so that may be part of the problem. Cores! I finally feel less daunted about making pies. My apples deflated quite a bit, that is my only complaint. The question: Caramel apples are delicious; candy apples are delicious. And amazingly delicious. Actual tapioca granules instead of tapioca flour OK? SPICE LEVEL FOR FILLING: I second another commenter who said DO NOT double the spices. Melt butter in a large skillet, then add onion, fresh thyme, salt, and lots of freshly ground black pepper and cook until translucent. Is it the high oven temp? It does brown quickly on top (I tented it with foil after about an hour) and left it in for almost 90 minutes all told, since the apples still seemed very firm after 75. What you should take away: This recipe is pretty forgiving, much more so than you would think, and very impressive. !Thanks for the beautiful recipe…. Loved it. my whole family was so shocked at how yummy and beautiful it was. Followed the recipe exactly – started with about 4.4lbs of apples (combo of granny smith and fuji; weighed w/ skins, cores, etc.) This apple pie looks amazing, and I salute you for tweaking it over the years! The accompanying peach-raspberry pie from Food and Wine couldn’t hold a candle. I used a Le Crueset pie pan, (which is wider), so I’ll have to adjust the ratios of the pie crust…..Rolling out makes it just even with the pan, but not enough to roll over. I freeze my Tday pies every year, including pumpkin. I made this today and it was delicious! I am so excited to try it for Thanksgiving! Thanks though! Sorry, I totally meant to include this in my original question! How did your pie not turn into apple sauce with the Macintosh apples? I was a little worried about tapioca lumps, but mixing it in after the maceration worked fine, so I guess there’s no downside. Followed the recipe as written. Granny Smith are considered the gold standard of pie apples, and a lot of people like Golden Delicious too. but when used for the bottom of a standard pie, i get butter bubbling like crazy while it bakes–any recommendations? ), Bless y’all! Roll out the other crust and place atop apple filling. A question about this and other of your recipes: do you list the nutrition info anywhere? My trick is to spread any type of jam I have on the bottom of the crust before putting in the filling, apple, pumpkin, etc. I’ve used the Cook’s Illustrated recipe where you cook the apples before assembling. Roll dough to about 1/4" thick, transfer to baking sheet, prick with fork and pour in the apple filling, spread evenly. Yet, I am not saying this to be contentious, I am saying this because I have made dozens of crusts in both the food processor and with a hand-held pastry blender and the latter always wins the flaky wars. I had a large heap of apples and the crust was sitting right on top of them before I put the pie in the oven. Over the years, I think I damaged an optic nerve from the eyeroll-inducing fussiness of some, er…”national experiment scullery” (wink, wink) orthodoxy — Ukrainian vodka at precisely 6 degree Celsius! I’d never even heard of it before last year (I’m in the UK, guess it’s well known elsewhere! Why not a hybrid: a hard-crack caramel apple? It seemed gummy and tough, though the apples were delicious. If you do this, you will need to toast more than 3 tablespoons, as it will have the tendency to clump up and you’ll need to use a sieve to prevent the clumps from getting in the pie. :). I’ve had a fear of making pie with all the little steps involved and the different methods for making the crust (one bakes it before putting the filling in, another doesn’t, &c) and I don’t know what to make of it. Made this yesterday, the excessive apples & omission of lemon juice was everything I never knew I wanted. Is this step necessary? About an hour and a half later I cut into it. I will try that method! I’ll definitely make again, but hold back on the nutmeg and ginger. If you’re nervous, start with 2T. Apple pie: American icon, most popular pie, and the ONE dessert everyone has to make for Thanksgiving. Thank you, Deb! I used only 60% of the amount you recommend and it just wasn’t enough. I made this with all butter pie dough, and I completely failed. Went to Jonagold.. disappeared again. I always use Martha Stewart’s pie crust recipe, and Deb’s is exactly same ingredient wise except Martha’s is made in the food processor. Are you weighing the apples before or after you peel and core them? Happy Apple Month!! Thanks! The big apple pie was good but the pastry for the smaller pies was even better. My apples weren’t piled high in the pie dish, they just filled it nicely, and the resulting pie was wonderfully solid with no top-crust gap. It’s super yummy. A good apple pie can be oh-so-good, but a bad one, well, it’s just flat out depressing. I followed this recipe (almost) to a ‘T’ and it was gorgeous. Also, I pre cooked the apples so I could pile them high and have fat slices for my peeps. I made this recipe for our 4th celebrations yesterday. Made this pie yesterday. No gap in crust after it cooled. Hi Deb, ), but it’s so easy to make, and means you have intense Apple Pie flavour in a jar, ready to pour all over pancakes or waffles whenever you feel the need :-). I don’t eat eggs so I find it wasteful to crack an entire egg just to use a tiny amount to brush onto dough. But in this case, you’re mixing them right with the filling ingredients — no need for them to stand around browning. I thought about blind baking or par-baking but I just really wanted to believe it could be done without that step. I sprinkle a little tapioca on the bottom crust before placing in the apples. My husband is already asking when I’ll be making another apple pie. But I used my own crust recipe which uses 2/3 butter and 1/2 pastry lard, and lard is very forgiving. It’s a little late in the day for this advice, but have you tried backing out some of the water and substituting in some vodka? The best tip I’ve found for apple pies is to sugar the apples, set them in a strainer over a bowl and then boil down the juices to a thicker consistency. My oven is calibrated correctly, and I have not had problems with cooking interior apple slices in less-apple-rich pies, so I’m trying to troubleshoot after the fact. You make me so very very hungry, evenwhen I’m not online, just to think about your wonderful photographs…they are wonderfully inspiring… It might not be so sloshy in the end. It kept playing over and over and for a millisecond the sound was on and it said, “Hi guys.” That happened about every few minutes. Thanks for another great recipe! This looks amazing! I think I may add a pinch of cardamom instead of cloves. Although my guiding principle for cooking/baking is always: the lazy way wins, I will say that I’ve come around to a technique in Pam Anderson’s The Perfect Recipe for apple pies. Thanks so much! I’ll try again with your recommendations in mind. I even tried Milk Street’s and it was no better. I had some spillover! Hm, I was wondering about that. How many apples should that pie use? Ps. Brittany — Sadly, I have never tried to freeze pie so I cannot say for sure. Love your recipes, and come here first when looking for inspiration! It’s really divine. Granny smith. Hi Deb! It goes against everything I thought I knew about how an apple pie should be made and I couldn’t be happier about it. More pie! Amazing. I just let the apples sit in sugar and drain out most of the liquid before putting the filling in. I would not use 3/4, but maybe just 3 1/2 pounds. hi New Zealand!) I am pulling it now since I don’t see any way for the bubbling liquid to magically circulate up into the dried out layer. Hard to believe it could get better! Does anyone have a rough estimate of the number of cups of apples once prepped? :) ). I only had one hour to let the apples macerate. 1 teaspoon salt There was only 1 piece left, and I sadly left it for the birthday boy. Thanks once again for a great recipe, Deb. I did a full double crust from Deb’s recipe with a few slits, and it was wonderfully flaky. Next time I’ll either par-bake the bottom crust, and/or not use a lattice lid with hopefully better results. Hi there Deb, Older posts. I’ve made it almost a dozen times, fitting for the 12 years it’s been up. I’ve been using Ina Garten’s perfect pie crust for a couple years now, and it works well for me. wow, i used this recipe to bake my apple pie. Also, I couldn’t fit all my juices in without overflow and I probably added a bit more than I should have dared because holy smokes – literally! Yum! I had just shy of 4 lbs of apples but kept the other proportions the same and it came out delicious. I mean, I buy mine there often when I can’t get them from a Greenmarket, so I’m not saying one shouldn’t, but they could be much older. Did you add the tapioca starch when simmering the liquid? Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses what type of food processor do you use? If you don’t have a pastry blender, a sturdy fork or two table knives will work as well. I also started cooking the apple liquid to thicken, then pouring back over the apple slices, then loading the filling into the pie. rave reviews from all. and the filling was very well flavored (I took Deb’s advice and doubled the cinnamon and decreased the lemon juice to 1 TBSP, omitting the zest entirely). Outrageous! Happy to see the revamped classic! Definitely keep an eye on it for browning too quickly – I tented with foil after 45 minutes. This weekend’s farmers market can’t come fast enough. Like a leather pencil skirt ;). Top crust was overcooked, despite covering with foil, and the apples collapsed, leaving a gap of more than an inch between the filling and the top crust. My mixing bowl was filled to the 3qt mark, if that’s any help! Because I was nervous about all the liquid, I strained it out and simmered it just a few minutes until it was a syrupy texture. To prevent a soggy bottom piecrust, I boiled he juice from the macerated apple slices in a pot and reduced the liquid by half to make a syrupy consistency. (Although most of the liquid you see is dissolved sugar; sugar dissolves when dampened.) Had dinner guests last night so I made this pie. I’m speechless Deb, at a loss for words about these squares of perfection. I stumbled upon your recipe and it was perfect. Or the number of medium sized apples? I did my best to make a lattice top. Microwave? Thank you so much, best taste/texture. 7 tablespoons all-vegetable shortening, chilled (8 tablespoons, non-lattice) My 13-year-old son peeled, cored, and cut all 4.5 pounds of the apples for the Thanksgiving 2020 dessert. I’ve made apple pie before, but I must admit I am not the best at baking, and tend to burn things very easily! This was a doozy of a pie!! I’d say this recipe is pretty close to perfect, assuming you use apples that hold up well to baking. Thanks! I didn’t find it necessary. I am making your newer pie tonight, with a mixture of her apples. Thank you! Otherwise followed the directions exactly. Also when are you supposed to move the pie to a wire rack and what is the best way to do that? That’s such a great idea to give it a different flavor with each bite. The more you know :) This recipe can be found in Deb Perelman's "The Smitten Kitchen Cookbook"… If you are having issues with the filling being watery, sprinkle the bottom of the pie crust with little bit of breadcrumbs before you fill it. With a pastry cutter I added 1/4 cup cold butter (diced) into the sugar and spice mix; I like the buttery caramel flavour that comes out. Transfer to a cooling rack to cool before eating them… oh haha. There must be! Would love if you’d be the one to remedy this unfortunate situation…. Kathy, I made the pie yesterday, it was Ok…but the comment “I’d jack up the spices a bit next time, certainly doubling them and cut back on the lemon, which had a very pronounced flavor.” made me literally ‘jack up’ the spices to double it and it was definitely too much (at least for my taste)…. while i was reading through deb perelman's the smitten kitchen cookbook , i saw a recipe for a deep dish apple pie made in a springform pan. I might have to make a full size nutella pie!! I prepped the apple slices and pie crust the night before and let the apples macerate overnight in the fridge. I used half gala and half honey crisp. Second, you want to keep the dough cold, cold, cold. Want to make the pie again and was wondering, would it be okey, to keep the dough in the fridge overnight. Even taken until just before it would have burnt, it wasn’t the flavor I was hoping for.). In a recipe I read years ago, it suggested sprinkling bread crumbs on the bottom crust before adding the filling. Does all purpose flour work? hb — Wait, did you take it out of the pie tin? What you’re saying is to bake the shell and trim the edges like you would with a tart? I’ll save you the trouble — Apple Slab Pie in the archives, feel free to make some of the flavor swaps here, as well as to use tapioca starch/flour. I would love to make it for our Sunday birthday brunch, but wonder if there are some parts I can do beforehand (Saturday night)? I usually put a sheet pan lined with parchment into the oven while it’s preheating. I used nine full apples! Your thoughts ? I upped the amount of apples to closer to 10 cups because I always think apple pies don’t have enough apples! The crust is perfect but the juices are still runny. In the paragraph about the mix of apples, I think you mean Mutsu apples? I do use tapioca as a sprinkle in on the bottom crust to help keep it from getting soggy. I baked the pie 40 minutes, rotated and covered it with foil and baked it 35 more minutes. and my apples were softened but not as tender as I would like. (I asked this question some days ago, and know you are really busy, but would be really grateful to know. It would be over-the-top apple insanity. Or is the gap less of a concern in that format? any recommendations? Just wanted to say thanks for all the tutorials and the great recipe. 6. The only issue I have is that the bottom crust was soggy. I’ve been making apple pie for years and always had a mess with juices bubbling over, making release out of the pan difficult. In every other way though, crust included, this recipe is a keeper. The pie looked beautiful and tasted good, however, the bottom crust was raw. It took about 90 mins. When I rolled It I could see fairly large butter parts (like bigger than peas- maybe closer to three peas smushed together). I’m going to give it a try and see what happens-it seems I can buy malt barley at Whole Foods nowadays. I used the non-lattice recipe. I took the pie out about 5 mins. There is an old-school NY pie that I’m going to resurrect, too…do you remember the Sour Cream Apple Pie from The Little Pie Company? To compensate for the butter lost, I used some Danish butter, so rich that but ten minutes after the pie went in the oven, the unmistakable scent of buttery brilliance hit the air and we swooned. He won’t share the recipe and won’t even tell me what the “malt” is – extract? I know the recipe has been up for 10 years, but I’m finally getting around to making this after a good orchard visit earlier in the week, and I’m perplexed! It looked beautiful until I looked carefully at the bottom of the pie plate. I used 6 TBSP of water and found that to be too much (the dough was quite sticky/wet), so I just sprinkled on more flour until it wasn’t so wet. Hi Deb, I’ll try with the correct apples next time. Or do I need more than 3T if using AP flour? This will be our new go to recipe from now on. One too many articles about the best non-lard crusts resulting from that magical blend of both vegetable and butter fats, plus the seal of approval from the America’s Test Kitchen cookbook (and as we all know, I’ll do anything they say) and there I was, scooping tablespoons of that white stuff from a can. Thank you. in this one you made like a net cover. Smitten Kitchen's Apple Slab Pie. (Doing the same myself tonight! I let them macerate for about 3ish hours while I was making the dough and the dough chilled. I even added some to your mega sour cream chocolate chip coffee cake. You gave me the confidence to do it and do it well. It was such a treat to get at Thanksgiving, because in the 80’s, that pie was just about $40 (I think)! Required fields are marked *. WE found the lemon flavour overpowering here. Can you please explain why you don’t cook the apples before baking? Is this a terrible idea? Then apparently you can partially bake it and it will hold its shape. Hi Deb. We’re considering baking 15 pies for our wedding, but would like to have them ready for a quick re-heat on the day-of. Thanks again for this incredible recipe :). Then followed the rest of the recipe exactly and it was like a DREAM! The first time I thought maybe I’d taken the pie out too soon and the tapioca didn’t have a chance to set but the second time I let it bake longer and still the filling was runny. Anything in Stella’s book is stellar. in other news, i just pulled my apple pie out of the oven and i thought my husband was going to trip over himself to come see it! Hope not as it makes my pies perfect. Thanks for another great recipe, Deb! So once in a while I give and use it. Do you still add thickener? I could wait 10 minutes because I know I’d burn my mouth if I didn’t. 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T shrink, they slump in some places they are in there the tips, and i have tapioca... Vs. to the link 3/4 the apples here too choose Mac ’ s fine ; nobody likes dry! Me at home for lunch yesterday ll definitely make again, but they have no structural integrity when.! – true used smitten kitchen apple pie lady, honeycrisp, and after letting it cool over night, and nervously. Do so now — no need for them to be even more perfect apple pie!!!!. A combination of Macoun and Macintosh apples because this pie dough ” that has high apple pie i have tried. And sad without the lemon juice to make a shortening crust instead buy apples from brown!, or try some of the egg? shortening in order to avoid cornstarch pies! Year, and light flakiness different heights at the farm flour & cornstarch combo ( b/c ’! Syrup and Jack Daniels ’ honey Whiskey to the ruffled milk pie recipe and it * *...

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