I mostly wanted to test out how her apples thickened, but wait until you read what I actually used:
Apples peeled 4 weeks ago! that have been sitting in the refrigerator. This is the remaining pound of slices left over when I tried the other (failed) pie. It was a variety of apples--but again...four weeks old! And the liquid was already drained.
Bottom crust was left over dough from the All-butter dough recipe (re failed apple pie).
Top crust was left over dough from the walnut crust used for the Beet and Onion Jam galette.
I had no lemon zest because last night I made 8 jars of lemon curd so I tossed in 2 spoonfuls of lemon curd.
Used 2 TBL of minute Tapioca with an expiration date of 06/2017 (obviously I don't use this item very often)
1/2 C white sugar
1/4 tsp kosher salt
1/2 tsp cinnamon
Then I put the top crust on but forgot the butter, so I cut a bunch of slits and jammed in some butter. Brushed top with heavy cream and sprinkled on sugar. There was barely enough dough so there was no crimping. I laid the very small circle of walnut crust in the middle and folded the overhang onto that like a galette wearing a nutty beret.
I didn't bother chilling the pie because I never read that far into the recipe and I didn't use the "15-minutes of high heat" step either.
Simply baked at 375 convection for 60 minutes. I had left the pizza stone in the oven so it baked on that in a 7" glass pie dish.
Once again, Johnny Be Good To Me with them thar' apples. You and your family members are right: This is a winner pie...even with all my jury-rigged stand-ins.
https://finerkitchens.com/swap/forum14/16_ALL-AMERICAN_ALL_DELICIOUS_APPLE_PIE
Apples peeled 4 weeks ago! that have been sitting in the refrigerator. This is the remaining pound of slices left over when I tried the other (failed) pie. It was a variety of apples--but again...four weeks old! And the liquid was already drained.
Bottom crust was left over dough from the All-butter dough recipe (re failed apple pie).
Top crust was left over dough from the walnut crust used for the Beet and Onion Jam galette.
I had no lemon zest because last night I made 8 jars of lemon curd so I tossed in 2 spoonfuls of lemon curd.
Used 2 TBL of minute Tapioca with an expiration date of 06/2017 (obviously I don't use this item very often)
1/2 C white sugar
1/4 tsp kosher salt
1/2 tsp cinnamon
Then I put the top crust on but forgot the butter, so I cut a bunch of slits and jammed in some butter. Brushed top with heavy cream and sprinkled on sugar. There was barely enough dough so there was no crimping. I laid the very small circle of walnut crust in the middle and folded the overhang onto that like a galette wearing a nutty beret.
I didn't bother chilling the pie because I never read that far into the recipe and I didn't use the "15-minutes of high heat" step either.
Simply baked at 375 convection for 60 minutes. I had left the pizza stone in the oven so it baked on that in a 7" glass pie dish.
Once again, Johnny Be Good To Me with them thar' apples. You and your family members are right: This is a winner pie...even with all my jury-rigged stand-ins.
https://finerkitchens.com/swap/forum14/16_ALL-AMERICAN_ALL_DELICIOUS_APPLE_PIE