![]() ![]() Saying that what rack was it suppose to be on? I put it on the middle and after 30 minutes it started burning. It was amazing, best apple pie ive tasted and i burnt it. I love apple pie, and this is the best I've ever had! Why don't you expand on the comment "don't attempt to do this with a standard pie plate!"? What does that mean? if anyone has any idea why this happened I'd love to know. It stayed domed higher up than the filling and I'm not sure why. This recipe is amazing!! The only problem (if you can call it that haha) is that the apple mixture sunk like it was supposed to while baking but my dough didn't. AND I've burned my pie twice following the video and baking without a foil cover, lesson learned, so word to the wise cover with aluminum foil when baking or it will burn and dry out. Give it about 5-6 hours for prep and baking. A word of caution, this is extremely time consuming. I baked two different pie recipes for Thanksgiving and this one by far stood out because of the reduced cider. This is a wonderful apple pie, packs a lot of flavor. The recipe calls for 1-4 hours.that's quite a time spread.Įveryone loved it, but I have to try those changes to keep it in my repertoire! I will make it again, but use apple cider, not apple cider vinegar, and I will be sure to let the apples "juice" for much longer than 1 hour. ![]() Even though the apples and goo were the right consistency, there was too much "wet" in my pie after baking. ![]() Maybe i didn't let the vinegar reduce enough, and maybe I should have let the apples "juice" for longer than an hour. It comes up in the method portion of the recipe you should’ve listed the half cup of ice water in the ingredients list so that you have a water is cold as possible butter has been incorporated into the flour. There’s no mention of the water in the dough ingredients. Otherwise I would not recommend it to anyone. If you have spare 4-5 hours of your life - go ahead. It is VERY difficult and ingredients like vanilla bean are not easy to find. I expect it to be fabulous! For those who had trouble ….follow directions closer…. Yes many steps but I did watch the entire process on TVPLUS so knew what to expect. Everyone said it was the BEST apple pie they've ever had and I totally agree. Made this pie for Thanksgiving and it was a HUGE success! This was my first time make an entire pie from scratch, so I was a bit nervous to serve this as our main dessert at a dinner with lots of family. Next time I would also use 1-2 more apples. Mine came out perfectly, no soggy bottom and very flavorful. I was very careful about reducing to 1/2 cup (I measured it out) before adding the cornstarch slurry and I did the egg white trick on the bottom crust to keep it drier. My family prefers more cinnamon so I added an extra 1/2 teaspoon. I have an apple peeler, which helps speed things up too. There's not really special out of reach ingredients IMO either if you just sub the vanilla pods for vanilla bean paste. Honestly I don't think this takes any extra effort because most of the time is waiting and I just do/prepare other things while I wait. #Fruit peeler how toI'd like to make this but with mixed berries- any recommendations on how to go about this? Thank you! The key to this is following the directions very carefully. I've made this one twice and it was a success both times. And while it’s excellent with vanilla ice cream, it can stand proudly all on its own. #Fruit peeler fullThankfully, like pecan and pumpkin pie, it can be made a full day in advance. Amp up the flavor of your chosen apples with a cider-vanilla syrup and a whisper of cinnamon, allspice, and cardamom (just enough to enhance the fruit but not overwhelm it).įor the pie crust recipe, don’t skip the genius trick of quartering and stacking the pie dough, which ensures a bevy of flaky layers, while a final sprinkling of demerara sugar over the top of the pie gives it sparkle and crunch.Īs pastry chef and former BA senior food editor Claire Saffitz explains, this apple pie recipe is “something you can’t rush.” It requires ample chilling, baking, and resting, so plan accordingly, particularly if you’re making it for Thanksgiving. The rest of the year look to Golden Delicious or Granny Smith apples-and don’t be afraid to use multiple varieties in a single pie. Opt for sweet-tart firm baking apples like Pink Lady, Honeycrisp, Braeburn, or Jonagold in the fall, when apples are in season. You’ll need a deep-dish pie plate to hold the four pounds of fruit packed in here, and we suggest being extra choosy when selecting apples for pie. It’s got a perfectly flaky pie crust, no soggy bottom in sight, and a filling loaded with saucy (not gloopy) thinly sliced apples hit with just the right amount of warming spice. This recipe for homemade apple pie delivers on every front. ![]()
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