But Even though I used way more than this recipe called for, I still didn’t get the domed effect that I’m looking for. If so, I would follow the instructions on the package for blind baking the bottom crust. Hi Emily, so glad you like the recipes!
The combination of good crust and good filling is always a homerun for me. I believe this recipe is a deep dish apple pie as my pie was already very thick and big, despite the changes I made. Your other recipes have encouraged me to try my hat at baking. (and I’ve made dozens that were good) I’ve never been disappointed with any of your recipes and have tried several that are now my go to. I've baked many apple pies in the last 40 years.
Anyway, your pie turned out wonderful, despite all my mistakes!
Top with heart cutouts. Thank you so much. Hi Juby, You could use any combination of the following: Honeycrisp, Fuji, Granny Smith, Golden Delicious, Jonagold, Jonathan. Great crust and yummy apple filling that didn’t run.
Libby.
Jennifer, I compared your recipe/ instructions to my apple pie recipes which have plenty of my personal notes & changes.
Spray a 9"inch pie plate with non stick spray and place pie shell inside. One thing I added was some bourbon to the syrup reduction but that was it.
From reading my notes, I think you covered everything I’ve gleaned over the years to come up with a great….I mean…Perfect great Apple Pie.
I would think it’s fine to freeze them unbaked.
I bake frequently, but I never made an apple pie. Decided to make a second time, pie was delicious as the first one. Thanks Jenn for helping conquer my longstanding pie making fear . I’m wondering if the crust should be a certain temp when I add the filling and bake. Excellent recipe! Turn the edges under to create a rim on the crust. That will serve a dual purpose of softening the apples and reducing the juice. The baking requirements will be the same. Thank you ! Hi Gayle, I’m not familiar with the tool, but I suspect it should work. Not experienced in such an art, I did extensive research (As in, I searched google for “best apple pie recipe” and clicked on the third link.) I just preordered your cookbook- your recipes are the best! Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. I loved every bite!
I also plan to use a crumb topping but that shouldn’t change anything either, correct?
They’ve all been delicious. Should have stayed with the tried and true recipes, simple is better. Cut off excess dough.
For the crust: Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
Hi Wendy, every fruit reacts differently when baked and pies can be quite finicky. I reserved a few apples and pie dough – fried 2 apple tarts – DELISH!!! I’m sorry you’ve had so many problems with this! Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within. Yes, Jane, I think the topping that goes on my Apple Pecan Crisp would work very nicely here. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn’t stick, into a 13-inch circle. Your pictures are detailed and clear.
You can also assemble the pie and freeze it before baking (although the bottom crust will still get pre-baked).
I love your website! It didn’t say if that meant with the cores, or after sliced and ready for pie. I don’t think I have anything like that on the site.
(The baking powder is added to prevent the crust from shrinking during baking — it helps the crust expand into the pan rather than slip down the sides.)
Lesson learned. So glad you’re having success with the recipes, Eric! I will be making this pie. Looks scrummy.
The crust is flaky and delicious! But I was looking for a way to prevent the soupy mess that I had experienced before.
This recipe is perfect!! I used the extra apples to make a second apple crumble because I had so many extra after already tossing them with the other ingredients.
It will still turn out nicely.
Hi Jen, thank you so much for your detailed recipes. and I was super nervous… but it actually turned out well!