Did you add the tapioca starch when simmering the liquid? Confetti Cookies. 2¾ cups flour. :), Glad it was a hit. I think that nobody knows what was lost when they try it, and pies often bubble over. I’ve had it before, too, with other crust recipes. I would just make it whenever you can — it keeps for days. Made this two days ago and I will definitely make it again. Soooo good! Deb, I’m not sure your stance on arrowroot powder as a thickener, but I subbed in 3T of arrowroot for the tapioca starch and it worked perfectly! You just have to accept your pie might not be the most beautiful! Can’t wait to try this recipe! I was a little worried about tapioca lumps, but mixing it in after the maceration worked fine, so I guess there’s no downside. I can’t want to make it! I’m not following her recipe exactly; I just applied a few of the tricks here. Hope yours is a hit! This is a fantastic apple pie recipe. I have a cast iron pizza pan; I put that in the oven when I start to preheat and set the pie pan on that; guaranteed crisp crust on the bottom, I’ve long suspected that the solution to fruit pie soggy bottom is to blind bake, but I haven’t been able to figure out how to do so with a double crusted pie. The pie looked beautiful and tasted good, however, the bottom crust was raw. Them’s a LOT of apples..even if it has plenty of thickener! Any help? Can you slice the apples the night before and leave in the fridge? Deb, the blogger, shares her culinary creations from her tiny New York City kitchen and I've been trying several of her recipes and I agree with her taste (most of the time! mmmmm….. I’ve used instant clear jel for thickening pies but rarely see it mentioned. Will report back once baked up and tasted! Finally, I assembled the pie in the morning and then baked just before dinner. * roll more firmly but less The links have been there almost since the beginning, and “The other side of the world” for at least 5-6 years. I followed this recipe (almost) to a ‘T’ and it was gorgeous. My oven is really junky so it could be anything though…). Same on the pumpkin. I will say, though, that for me, the spice level was a little too high. For how long? Despite my deep affection for cheese, ... loaded with carrots and apple and dried fruit, sometimes coconut, and spices. I don’t really fully reheat mine, so I’m not sure, usually just microwave for 10 to 15 seconds to get the chill off. However as an expat living overseas, I’d love to try this one as part of Thanksgiving for some friends, thanks for the detailed steps and photos- really helpful for a baking novice. High raves, one saying it was the best apple pie he’d ever had. Yes, I’ve tried it and it worked just fine! Meanwhile, my husband and I think it is the best pie crust we have ever eaten (and his ex worked in a bakery and thought her crust was the ultimate, so there!). TOTALLY overflowed for me, and smoked up the entire house. I’m not positive what the swap is but I’d say 3T is fine here (for quick-cooking). Long time reader—all my friends know and love “Deb recipes”! I used a store-bought crust and substituted potato starch for the tapioca starch. Can I say ew? Sorry, I totally meant to include this in my original question! I’ll definitely give this a try and see what kind of creative solution I can come up with, This is a good explanation: https://food52.com/blog/18422-par-bake-your-double-crust-pies-join-the-anti-soggy-crust-crusade. I’ve been googling it and can only find recipes for pecan pies where they seem to have swapped sugar for malt syrup. Ciambellone, an Italian Tea Cake. I can see the layers of buttery pastry even now. The macerating must have made all the difference. In the end it turned out to be a really wonderful pie!! This works great. I know it’s not a problem for the pie crust to be made the day before baking, but what do you think about letting the apples macerate in the fridge overnight? I mixed my dough using a dough mixer and only on the end used my hands a few times. I loved how the warm spices (ginger, cloves, nutmeg, cinnamon) deepened the apple flavor vs what lemon juice does. I use this for all my pies and you don’t taste the jam but it ensures no soggy bottom. Transfer it to a parchment-lined baking sheet and chill this as well until needed. Hard to believe it could get better! I made this last night, and it is delicious! Out of loyalty to the old pie recipe, I wanted to do talk about in a new post because I know there are people who make it yearly and I don’t want to change the way it’s written. Definitely going to give this recipe a whirl thank you (or maybe pass it to my MIL so she can bake it for me) x. ugh, what if i just put the lattice on and sprinkled the sugar over the egg wash and JUST remembered i forgot the tapioca?!?! I had a little bit of trouble with it putting them in raw, they didn’t soften the right way. I put the pie on a pre-heated baking sheet (metal pie dish, too) and didn’t use all of the liquid – but still, the bottom was inedible. making this tomorrow AM for Thanksgiving 2020. what did I do wrong?I may try again with less apples, and not use all the liquid, and 4T tapioca. She would then baste the crust during the baking time with this reduced syrup, it gave such a lovely crispy top. You might give a thought to anise. I packed the apples into the pie dish as tightly as I could, so they weren’t too heaped up (I also used a 9.5″ pie plate), and poured the reduced liquid over the fruit before doing a lattice top crust. …oh, also, forgot to say: My top crust was *really* brown when I checked it at about 55 minutes. A real triumph and all the thanks go to you, Deb! I used cornstarch as the thickening agent. not sure why :(. 1/4 cup Raisins or another dried fruit. From Smitten Kitchen with my personal notes in brackets. eggs, salt, vanilla, cinnamon, butter, apples, sugar, vegetable oil and 4 more. You can rewarm slices as you serve them, if desired. Can you make this in advance and freeze it? On a microplane would be nice. She does recommend chilling the assembled pie before baking it but I don’t do this and haven’t been unhappy with the results. Made this last night and it turned out beautifully! 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. They’re in with the sugars and spices — never noticed it. 1/2 tsp Ginger, ground. Some apples have it as a flavor component, so if you like it.. you might want to emphasize it a bit. Smitten Kitchen Apple Cake A little over a year ago a friend introduced me to a great food blog called Smitten Kitchen . 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. Yes, my question too! :). I figured my methods were off somehow, so I started digging for answers. I still ate it of course (because duh) but my mom in law didn’t like it and I could tell it wasn’t right. The all-butter flaky pie dough made an awesome crust too! 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). I’ll have to make it for my husband, apple pie is his fave dessert. Add filling and top. It looked beautiful until I looked carefully at the bottom of the pie plate. I have a variation of this in the freezer ready to bake on Wednesday. But I really love the effect of slicing the apples thin and letting them macerate for a long time. All that said, however, the filling tasted AMAZEBALLS. Beautiful pie, but we thought the spices overpowered the apples. King Arthur offers a detailed explanation of the gap between apples and top crust. I used Granny Smiths and it was tart and not overly sweet, which is how I like pie. Thanks for a great recipe! If your top crust is in one piece, cut a few vents in it with a sharp knife. Let us know if you try it — perhaps I will learn something new! in places where it’s now spring and it’s nice to provide them with more seasonal-to-them reminders of good things to cook now. My 13-year-old son peeled, cored, and cut all 4.5 pounds of the apples for the Thanksgiving 2020 dessert. Out of curiousity, have you tried this with a splash of Calvados in the filling? From Deb’s recipe, I used the full 3/4 cup water which brought the butter-to-water ratio much closer to even than what KA recommends. Any other suggestions to avoid the dreaded gap? I’m not Deb, but I’m in the middle of making this thing, and I have two guesses for you. I doubt I’ll ever make an apple pie any other way. Stella Parks recommends baking the pie at a single temperature (400) for a longer period of time (75 minutes), and even gives you a suggested internal temperature if you’re nervous about doneness, and lo, it was perfect, with a crisp bottom crust (despite having no parbaking step) and with caramel-y juices. I definitely think it should work. I don’t find it necessary with this technique. 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