Apple pie test: A complete success while simultaneously a complete failure.

M

marilynfl

Moderator
I'm always annoyed when making an apple pie and the apples collapse, leaving a cavernous hole under the baked top crust.

I've successfully pre-cooked the apples--a method that works well to eliminate the gap. However I also found that slicing the apples and sugaring them, then leaving them in a baggie in the refrigerator for up to TWO WEEKS draws out a lot of the moisture. Last year when I was practicing making strudel (the air gap is an annoyance there too) I eliminated the gap by preslicing and then draining off the liquid.

For this pie I used Maria's highly recommended "good for everything" pie crust dough which I think is originally from Dorie Greenspan.

For the pie filling I went to my pantry looking for the King Arthur pie thickener stuff. Couldn't find it. So I pulled out two recent pie recipe books. NEITHER had a recipe for plain old apple pie filling! Then I pulled out two more recipe books and neither of those had a recipe either. Finally I pulled Rose Levy Beranbaum's Pie and Pastry Bible and she had one. But me, being me, didn't read the recipe well. I just jumped to the thickener which was corn starch. I've never used corn starch, but hey, it was Rose so what could go wrong.

Well, me, that's what. Because I measured out 8 cups of apples with the sugared juices drained away and added the amount of corn starch for 8 cups. Then, rather than dry spices, I added some apple butter I made last year. Then I baked it.

The result was amazing. There was NO SHRINKAGE in the apples. I tried to be very careful in taking my photos and you can see they did not collapse at all. So SUCCESS!!

However...

the corn starch didn't thicken at all. I went BACK to the book and finally read that Rose also drains off the juices but COOKS them and then add the HOT LIQUID back to the apples. I think that is what activated her corn starch and did NOT activate mine. So the apples were baked but not joined into one big happy apple-pie family. Also I did add one fresh apple to the batch and there was so much unthickened liquid that the bottom crust got soggy. So FAILURE in the final product.

Look at lower link for the unbaked pie with 8 cups of sliced drained apples.

 
Marilyn, have you made the All American Apple pie in T&T?

That's the one I always make and never had any of these issues. The pie and the crust are from Dorie Greenspan. She uses tapioca to thicken the crust and it's always worked for me with any pie. I use about 5 types of apples, nothing fancy, whatever cooking apples are around: usually Honeycrisp, Fuji, Envy, Grannysmith, etc.

It comes out perfect every time and I've made it every year for TG by request. No steam or top crust issue, though i do vent, which I expect you do as well. If you haven't tried it I highly recommend. My sil's fil even said, I never thought I'd taste a pie as good as my mother's ever again, but this one is.

https://finerkitchens.com/swap/forum14/16_ALL-AMERICAN_ALL_DELICIOUS_APPLE_PIE

 
No Maria...I grew up with Mom making apple strudel for every fundraiser or holiday so only

MacIntoshes were ever in our house. I remember the first time I tasted a Granny Smith in the 70's and thought I had found apple heaven. Mom never made an apple pie that I know of and I've tended to make galettes which are easier (read: lazier) than double crust fluted pies.

But I've found very crisp and tart Golden Delicious, Winesaps and Romes here so I think I'll give it a go.

 
I love golden delicious for apple desserts and they are the kind used for the French

tarte tatin.
I LOVE macintoshes but have been converted to honeycrisp. Personally do not care for Granny Smiths.

 
I think it’s the variety she calls for (several types your choice) gives depth of flavor/texture

Pretty sure I’ve used mackintosh in the mix as well. I think having the mix of types might be one of her secrets. Also, lemon and the tapioca.

 
You must log in or register to reply here.
Back
Top