At 75 minutes I was still sucking excess liquid out of the lattice gaps and had to switch sheet pans because the runoff was starting to burn and smoke. The best apple pie I have made or tasted in a long time! The question I have for you has to do with tapioca starch, I find it gets a mucousy texture, and can’t bear it in baked goods for that reason…do you have a suggested alternative? Made today to take to a New Year’s Day dinner. I used flour as I could not find tapioca starch. Sorry; I know I can’t! I don’t think there is any such thing as a mistu apple :-) The recipe looks amazing and I will try it soon – I have a fridge full of random apples given by neighbors, no idea what they are which means they’ll probably make a great pie! 2.5 Years Ago: Spring Chicken Salad Toasts, Caramelized Brown Sugar Oranges with Yogurt, and Potato Pizza, Even Better Any tips to avoid in the future? All of the apples fit, but there is so much liquid left over that it won’t fit in the pie pan. Smitten Kitchen 4yr ago 94. Just to soften them up. Everything I’ve made turns out perfectly and makes me and everyone lucky enough to eat the treat so happy. She has you chill the crust after rolling it because she doesn’t have you chill it before — her pie dough is rolled out right away. – I had a lot of caramelly juice bubble over onto the baking sheet and had to get the fans going for the last 30-40 minutes of baking. I figured my methods were off somehow, so I started digging for answers. Yes, this is the one I have used many a time, but when doing a single pie crust, it shrinks. Would 4 hours help? Thank you! Thank you! It works great, and accomplishes the same thing as macerating the apples beforehand Refrigerate dish and dough until needed. It’s not potato chip-thin or anything that’s a pain to do by hand. also, can I use maple syrup for brown sugar? The other thing she used to do is when the apples finished macerating, she drained the juice and reduced it until it was a syrup. Just piping in here, an alternative would be ground dried apples.. Ms. Do you think this recipe would can well? Hope not as it makes my pies perfect. Thank you, Deb! Does all purpose flour work? Thanks so much for sharing! I had some store bought crust to get rid of, so apple pie was the plan! I just picked about 50 lbs of apples from my tree. Made with a couple of mods: ceramic deep-dish pie plate as that is all I had. 1/2 tsp Baking soda. I cannot wait to sample your tweaks. Emergency Tgiving prep – can i make the apples now and let them macerate overnight and assemble the pie tomorrow morning? I poured most of my back over the apples before I added the lattice. And I will try Deb’s pastry method separately. Due to moving [and not having all the ingredients] I did have to make a couple of changes. I was worried it would have gone bad, but it didn’t. I covered it loosely with foil and it was still fine when I took it out about 15 minutes later. It's extraordinarily loaded with apples, like a pie inside a cake. And we love Deb for ‘The other side of the world’ ….. two thumbs up from a New Zealander living in Australia :-), Deb, if you are looking for things to do with your remaining apples… have you ever made Apple Butter? I would imagine that if you’ve found your way to this food blog, then surely you are familiar with Smitten Kitchen.. Deb’s blog is, simply stated, the best. Passing this page on to friends while I move on to the ruffled milk pie recipe. I took off the foil to let the top get a last bit of crisping and prayed the bottom crust wasn’t either soggy or burnt. I love happy accidents! I baked the pie 40 minutes, rotated and covered it with foil and baked it 35 more minutes. Pastry was fantastic. One addition that my family loves is the substitution of about 1 cup of black cap raspberries, or any berries! Stella Parks is a GENIUS. Then followed the rest of the recipe exactly and it was like a DREAM! With a serrated knife, cut the logs on the bias into 13 cm/½ … I wonder if a tablespoon of molasses might have a similar effect. This week, I tried adapting your apple cider caramels recipe into an apple cider caramel sauce and it works perfectly (you just stop cooking it before it reaches candying temperature and let it boil enough to dissolve the sugar). and my apples were softened but not as tender as I would like. Too long? At 250? The pie browned on top and started burning after 50 minutes at 400 degrees so I covered It with foil and dropped the temp to 350 for another 10 minutes, then took it out to rest. In light of King Arthur’s advice, here’s what I’ll do differently next time: After 30 mins it was bubbling and about 145 degrees. Beautiful pie, but we thought the spices overpowered the apples. If the pie crust is unbroken at the bottom and the edges are covered with crimping, it shouldn’t happen, but sometimes it does. We get 20 pounds of apples every other week. insisted on eating hot apple pie, even if the baker says “not yet”? I hoarded Evercrisp apples the last day our local farmer’s market was open just for this pie! I see one in a photo but you don’t mention it in the recipe. I attributed this to loss of apple during peeling/coring and too much snacking on those sugared slices :). What kind of perforated pie pan do you use? So excited about new twists ! I made mini-apple pies because I have cute tart pans. Cooking the pie on the bottom shelf of the oven ensured no soggy crust. I’m addicted to your pecan slab pie from the last book! 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I … Do you think it would work to assemble it on Wednesday, freeze overnight, then bake from frozen on Thursday morning? I made it tonight and it’s awesome! I ended up stopping at ~4 lbs of apples because my bowl was full and it still made a very full pie, which I baked in a 9″ cake pan because I couldn’t imagine it fitting into a pie tin and not spilling out all over. Any help? May serve with vanilla ice cream…if it’s not *too* indulgent! Looks fabulous ♥. They were normal and crisp when I peeled them. I’ve been reading this wonderful blog for…. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses (I did try a second time by the way, but it was before you asked, so all I changed was how long I cooked it. When I woke up I finally decided today is the day. Cooked the pie for around 95 minutes to reach 195 degrees. Lucie. Would appreciate knowing…..thank you. Of course I’m sure there’s no “wrong” choice but I will always accept someone else giving me one less decision to make :-). Pie fail. The bottom crust was flaky, tender, and definitely didn’t have an “uncooked” taste. ), which of these pies should I make this weekend, this one or the Dutch apple pie, if I’ve never made either before? You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). (I had planned on using corn starch, because that’s what I can get here.) A million times thank you!!!!!!!! Will report back once baked up and tasted! I’m in central CA and used Opals and Lady Alice apples on the advice of the Vons produce manager who is a genius. “You can rewarm slices as you serve them, if desired.” How do you recommend reheating the pie? From Smitten Kitchen with my personal notes in brackets. The apples in this pie were spectacular. Pie was soup. Love to hear your feedback. People loved the layers of apples and that they weren’t mushy. Already on it! Delicious filling, delicious flaky pastry on top… but my oh my was the bottom completely soggy and soft. I often find that pies don’t have enough fruit in them and you find a gap between filling and lid, but that’s not an accusation I could level at this wondrous pie. However, by the time I went to fill the bottom shell, it wasn’t nearly as heaped as Deb’s photo. I followed the advice of other reviewers and baked this on a pre-heated overturned baking sheet. Save my name, email, and website in this browser for the next time I comment. [Detailed classic lattice instructions here, or try some of Erin McDowell’s gorgeous iterations.] Mom would only ever use Mazola. Thanksgiving this year felt daunting and sad without the ability to be with our families. Having bought too many apples pies, each sickening sweet, I’m trying my hand at making one from scratch. I have tried so many and they all turn out so well. Ok, hang on, just found that “toffee” might have been the missing search term… Looking some more now. I have one in the oven now using Bravetart’s gluten free crust recipe from the Serious Eats website. I like the simplicity of the recipe and that there isn’t too much sugar. This looks insanely amazing, Deb. Truly the best apple pie I have ever made! When I tasted the filling after it had macerated, it also wasn’t as sweet as I like, and I missed the lemon flavor — so I fixed those things before baking, easy peasy. This will become a fall ritual for us! Outrageous! Cores! We sprinkle some extra tapioca directly on the bottom crust in all our pies. It’s piled high with apples, and, if memory serves me correctly, nuts, too. Perfect apple pie. This look scrumptious, will adjust to Australian ingredients (re starch for filling) and give it a go. Yes, even as I poured the extra liquid over the apples I thought it might lead to sogginess but I was determined to follow the recipe the first time and then make changes the second time :) Good to know you held out on some of the liquid and had success – thank you!! She would then baste the crust during the baking time with this reduced syrup, it gave such a lovely crispy top. With a bright future ahead, the apple needed a name to uniquely identify it … The more interesting the apples, the less spice I want…. I also accidentally mixed in the thickener (corn starch) before macerating, so looking back I should have probably mixed some more in directly to the liquid because it leaked like CRAZY. As I was rolling out the second crust and cutting out the “fattice”, the juice was actually trickling out of the pie onto the sink. This pie was fantastic! I think this means my oven was too hot, but it seems like 195 degrees isn’t important. Is this step necessary? I did play around with the spice-mix to get a flavor that I knew we’d love (more ginger powder, slightly less cinnamon, more nutmeg, two all spice berries) and increased both the brown and white sugar by about 10 gm each. The apple makes a difference. I’m not positive what the swap is but I’d say 3T is fine here (for quick-cooking). The pie looked beautiful and tasted good, however, the bottom crust was raw. Sometimes (especially on humid days), I don’t even add the minimum. Keep practicing and you’ll get there! My neighbor baked an apple pie with “malt” and shared it last weekend and OH MY. All that said, however, the filling tasted AMAZEBALLS. Recipes. Thank you. I’ve been reading your blog since the beginning – my kids have grown up on your recipes and I just sent the oldest to COLLEGE so totally get the middle school freakout reference for this recipe!! I guess I get to see what happens next…. I just wanted to say thank you! I used pink lady, honeycrisp, fuji, and granny smith apples. Our food processor has an adjustable slicing blade, so I used that to slice the apples to just under a quarter inch — so easy and fun! It's a great cake and I know why we love it so much: It's huge. I did not intend to go on an apple pie making bender. I found all three times I made this, the crust *seemed* soft while the juices were runny but once it had be chilled in the fridge, it was totally crisp. It will be my go-to apple pie recipe forever more. How was it when it cooled? No, the apples are 4 1/4 to 4 1/2 pounds — 4.25 to 4.5 pounds. I would not use 3/4, but maybe just 3 1/2 pounds. Deb, I made this and have several comments. The heated sheetpan method gets you a much better crust. It would work better. The second time I accidentally added the tapioca flour before maceration, with no discernable difference in the amount of liquid in the finished pie. We let it fully cool (for well over 24 hours in fact, as I had to make it in advance due to work and travel schedules) so I don’t think that was the issue here. Today i tried the more perfect apple pie recipe. 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. TOTALLY overflowed for me, and smoked up the entire house. Throw it in, push it down, be careful. Four years ago: Latke Waffles, The Crispy Egg, Better Chicken Pot Pies Turned out perfect. :). I made this on Sunday! I tend to avoid cornstarch in pies, but arrowroot could also be used. I didn’t see your comment – we must be having the same emergency :). I have no idea whether science would say that mattered, but it did to her, so for all intents and purposes, it mattered. Went to Jonagold.. disappeared again. We have LOTS of apples from apple-picking last week (made 11 quarts of applesauce already, but that only used maybe 1/3 of our apples), so it may be time to make some pie this week. This has happened with other apple pie recipes so I know it’s not an issue with your recipe. First, you may have added too much water. First, the cooking time seems way off to me. A springform-deep cake of an apple pie that's fragrant, buttery, and rustic. :). I was going to make the deep dish apple pie w the crumb top in your first cookbook for thanksgiving. RE: Your pie pan. No, I don’t think cold apples make a huge difference. I should also add, that I wasn’t able to use the tapioca starch/flour. 1/8 teaspoon ground cloves. Stella Parks says that apples fall apart above 200 degrees internal, if I remember correctly (don’t quote me on this, but it was around there). IT WAS A HIT – one said it was better than his mothers! Thank you so much for this recipe (It’s what I’m doing from here on out! I prefer a less full/overstuffed pie. This was a doozy of a pie!! I followed the filling recipe exactly, letting sit for a couple of hours. I have a large ceramic pie plate (11.5” x 2”) can you help me scale this up? This pie let the apples shine! Discovered Mutsu’s before they were fairly readily available, back in the 1970’s ! A crowd pleaser and will make again. I’ve peeled apples for my whole pie-baking-life, but have recently tried leaving at least half unpeeled, esp. Using her natural cooking intuition, ceaseless curiosity, and expansive imagination, the author has created a wonderfully inviting culinary world in the space of her tiny kitchen. As Deb suggested, I baked it on the lowest rack of my oven and the crust was perfectly browned and delicious top and bottom. The first pie I used arrowroot and all Stayman Winesap and it was pretty good. Hi Deb- I’m posting my question here in hopes you will see it, as this is the most-recent apple pie recipe on you blog (I think). I did a full double crust from Deb’s recipe with a few slits, and it was wonderfully flaky. A homemade blueberry pie will forever be my favorite pie. I presume he used it just to add depth to the apple pie? I HAD to share it on Facebook so others can try it! I will definitely make it again, but par-bake the base first. I’ve become a big fan of brown sugar. I did my best to make a lattice top. I have to cook gluten free so I used my favorite crust and then macerated the apples ( I used 4 different kinds) along with 3 T of boiled apple cider and the spices. Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day.Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to … Instructions beyond this are too long to add to this comment here but it’s worth researching. Thanks for the recipe!! It looks like one of the more basic handheld types. Not a food scientist at all, but I find that whether or not the apples got brown before baking doesn’t matter, that the brown disappears when they bake. Just made this today. Then apparently you can partially bake it and it will hold its shape. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). If you have access to some good quality apple cider vinegar, try a tablespoon or two. Will definitely make again. My mom used to steam her apples slightly before adding to her crust. I based my vents on what Mom did but she did not make a butter crust. If your top crust is in one piece, cut a few vents in it with a sharp knife. I’ve done this version of apple pie twice now and each time the tapioca flour failed to thicken properly. I ended up leaving the crust too thick where I folded it over the edges, so it ended up looking like a Salvador Dali painting. There are two other things that can be used: Maskes a deliciously bright pie. It has gotten me way over my fear of pastry …its amazing..there are also great videos showing how to do it https://www.splendidtable.org/recipes/no-stress-pie-dough, This looks so delicious it’s INSANE. My family and I went apple picking a few weeks ago, but then I was too sick to bake. If I ever learn to be half as good a cook as you maybe I’ll try this recipe. In the oven or is microwave ok? I made this pie, and the process of doing so transported me from self pity to feelings of pride and focus. No two will ever look the exact same, but there was no gap in any (I think there’s just a little hole where apples slipped in one), and the recipe was the same each time, to the letter. This apple pie looks amazing, and I salute you for tweaking it over the years! With scissors or kitchen shears, trim overhang to one inch all around. I LOVE your s’mores pie recipe so will try making this apple pie recipe for Thanksgiving. I macerated the apples the day before and left in the refrigerator overnight. Would you defrost and bake as normal? At the end of last October, one of my all-time favourite food bloggers – Deb Perelman from Smitten Kitchen, released her first ever cookbook. I adore all of your recipes. I also started cooking the apple liquid to thicken, then pouring back over the apple slices, then loading the filling into the pie. I didn’t even have much time to chill it in the fridge before heading out to our Thanksgiving dinner. I’d consult this thickener chart from King Arthur for an alternative; they list them all! Can you slice the apples the night before and leave in the fridge? I followed this recipe yesterday to make my first ever pie, practicing for thanksgiving. It really should set if so. I did make it in a deep-dish plate, because my family prefers crumb tops and that won’t work with an Everest pie. My first attempt sat grudgingly at 165 degrees even after over 90 minutes of cooking, very possibly because I messed with your precisely calibrated sugar levels, so I am very pleased with this adaptation! I love the flavor of caramel apples, but miss the crackle. Wondering if that is what is creating so many variables here. It goes against everything I thought I knew about how an apple pie should be made and I couldn’t be happier about it. I bet your filling didn’t sink in the baking leaving that gap that you can sometimes get with fresh apples. the smitten kitchen cookbook. Pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. Thank you!! He won’t share the recipe and won’t even tell me what the “malt” is – extract? It keeps well and only gets better as the days pass. Deb, I thought the first apple pie recipe you put out was delicious. My bottom crust baked just fine (I warmed a baking sheet and placed the pie pan on top). So I thought I'd show you what it looked like naked. I’m saving the recipe for today’s evening and I’ll get back with my husband’s feedback. I have been looking for years. It was my first apple pie, my first double crust. Made it this year! I let them macerate for about 3ish hours while I was making the dough and the dough chilled. Just curious, how many carbs would a 1/6 slice of this incredible apple pie be? I also cut the apples more thinly, a scant .25″ thick, which also allows them to nestle in more tightly so they don’t fall as much when baking. THANK YOU for all that you do! And of course waiting to cut until the pie is cold helps keep the bottom from getting soggy. Post was not sent - check your email addresses! I made this pie before, and it didn’t turn out that great. THE SMITTEN KITCHEN COOKBOOKS Spotlight Pantry Recipes how I stock the smitten kitchen 3. You’ve inspired me to make apple pie for a dinner party tomorrow night and I’m strategizing about the lid… it seems like the looser lattice would be a challenge to slice neatly. I will say, though, that for me, the spice level was a little too high. Do you just accept that you won’t have a nice crimped edge? https://www.orlandosentinel.com/features/os-xpm-2013-01-30-os-thot-4rivers-brown-bag-apple-pies-20130116-story.html, It seems Stella Parks has been a winner for you on the filling front…might I suggest her pie crust? Thanks for another great recipe! And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). I use 9-10 medium to large apples, sliced thin, and nuked for 7 minutes (stirring midway). Happy Thanksgiving to all celebrating! For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. When I cut into it there was zero gap but lots and lots of perfectly cooked delicious apples. More pie! Eight years ago: Single Crust Plum and Apple Pie and Mushroom Lasagna Funnily enough, so many people at the party said it was the best apple pie they had ever had and yet I did not like the pastry part of it myself. 3.5×1.5 = 5.25 – around there? My internal temperature after 75mins was climbing well above 195 degrees. I’m totally making this pie this weekend–cold and rainy in Chicago so perfect baking weather! And how long can I macerate the apples (overnight would be great)? Didn’t have ginger or cloves [b/c of move -sigh-], but I do like to put in about a teaspoon of vanilla extract, and a tiny bit of thyme. Pour any juices that have accumulated carefully over apples; do not leave any behind. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. I baked the pie in a glass pie pan on a sheet pan in the middle of the oven and the bottom crust was perfect both times. Soooo watery!!!! Apple Cake (adapted from Smitten Kitchen) The Way The Cookie Crumbles. My bottom crust is never soggy. Five years ago: Miso Sweet Potato and Broccoli Bowl Did you end up making this ahead? Thanks! * roll more firmly but less As a rule I follow Shirley Corriher’s “CookWise” recommendations for mixing pastry ingredients on the counter with the rolling pin, not in a bowl, then scraping it all up and back into the bowl, chilling… repeating these steps a few times to create flat facets of fat instead of round resulting in flakier pastry. Used a mix of mutsu, honeycrisp, and Oxford. Even after I brought it up, no one else was really bothered by it. Me: “Deb told me to do it.” Just had a piece for breakfast. Covered the filling with a foil lid for 40 minutes, then added the streusel for 40 minutes. You can use the flavorings and other tips here, however, and probably fit more apples in it. So I suppose that’s a separate project than this pie. You just have to accept your pie might not be the most beautiful! Hi! Create “pie dust”, a mixture of sugar and flour in a 1:1 ratio to spread on the interior of the bottom crust prior to placing the filling. 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. Were they from a grocery store? Thank you for your beautiful recipes ❤️. perfect apple tarte tatin. I always end up with juices that are too runny and a bottom crust that is under-baked. I think leaving it on the counter for an hour before rolling it out allowed it to warm up too much. If you’re nervous, start with 2T. Thank you so much for your reply. The spillover was everywhere even though I crimped, and FWIW, I just don’t see how a lattice pie piled that high won’t spill over. 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. It’s clear and unchalky once baked, and doesn’t muffle the filling flavor the way I find some commercial thickening blends do. In the paragraph about the mix of apples, I think you mean Mutsu apples? I never make pie often enough to justify buying it. I made this last night, and it is delicious! [New!] I used a mix of granny smith and fuji apples. I also like the method of slicing the apples even though me and my mandolin are not friends. I did reduce the sugar to 2/3rd cup so I wonder if not enough juices were drawn out of the apples to get them heated up). yogurt (for serving) cutting board; serrated knife; Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. I only had one hour to let the apples macerate. Covered the pie after 45 minutes, and rotated it then. Second, you want to keep the dough cold, cold, cold. Just realized I missed the instruction to leave the filling out for several hours. It’s a drag and seems silly to add an extra step, but while you’re bothering to make pie, it may as well be as good as it can be. Soggy crust is a horrible waste of all that work that goes into it. Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I wa…

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