My dog, Bro, waits patiently for the pie to cool.
When Dorie Greenspan's All-American, All-Delicious Apple Pie was chosen for this week's recipe in the Tuesdays With Dorie baking group, I was curious to see how it would stack up. But I didn't want to serve it only to my family, all of whom have been spoiled/ruined for any other apple pie by now. It would be a perfect offering at my book group, however, especially since I've never actually baked my mom's perfect apple pie for them!
- Emily of the blog Sandmuffin chose the All-American, All-Delicious Apple Pie for us this week. What a perfect fall choice! You can find the recipe by clicking over to her blog post.
the big pie, ready to hit the oven.
- By the time all was said and done, there were 5 different apple varieties in this pie: Honeycrisp, Pink Lady, Golden Delicious, and two unidentified apple types that arrived in my farm box. Sometimes I briefly pre-cook the filling for a few minutes on the stove top, which can compact the filling a bit and also gives the apples a bit of a head start in getting soft and melty (the way I like them best in pie). I didn't do that with this recipe, though, because I really and truly wanted to bake the recipe the way Dorie wrote it (wonder of wonders...).
- It is hard to describe jut how much filling was in my mixing bowl. My pie pan is 9" and pretty deep, and I worked until I had a very tall pie, but I still had enough left for a 6" mini (which I popped into the freezer unbaked). Well, truth be told, I did add a few slices of Asian pear to the small pie before I popped on the top crust, but if I hadn't packed so much into the main pie I could have easily filled the mini with the extra apple filling.
The mini-pie, ready for its trip to the freezer!
- For me the hardest part of baking an apple pie is figuring out when to take it out of the oven. My mom's advice is to wait for "lazy bubbles" which helps a lot. I wasn't sure about the bubbles on this filling because the tapioca thickener was unfamiliar to me, but I took my best guess on appropriate bubble laziness, and I think the pie was baked just the right amount.
I have to say that this is very nice apple pie recipe indeed. I loved the combination of apples. Each variety cooked to a different level of softness and had a slightly different apple flavor, which made the filling very complex and interesting. The relatively mild level of spice and sugar may have let the apples take more of the stage than my familiar pie.
The pie was, to put it mildly, well-received by my tasters. Slice after slice disappeared, as everyone enjoyed the pure fall delight of warm apple pie on a crisp evening.
Clearly Dorie's pie gave Mom's pie a run for its money. If I weren't so imprinted to the specific taste of my usual pie, I might just say that Dorie's was just as good. But, shhh! you didn't hear it here!
A slice for me and a slice for you!