Apple Pie Smitten Kitchen

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Apple Pie Smitten Kitchen

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked. Your pie crust instructions were so helpful–I followed them exactly. Since it was so humid last night, I put the pie crust in the freezer for about 1/2 hour, and then refrigerated it for another 1-1/2 hours. After I filled the pie crust with the apple filling, I stuck it in the freezer for another 10 minutes. The crust came out so flaky and delicious. I used the spices as is in your recipe and found them to be just right–I think more would overwhelm the apples.
apple pie smitten kitchen 1

Apple Pie Smitten Kitchen

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked.
apple pie smitten kitchen 2

Apple Pie Smitten Kitchen

Thank you, thank you, thank you! There were going to be 16 of us around the table on Thanksgiving and I decided on Wednesday night we needed apple pie to go with the two pecan pies plus a pumpkin pie. I had made an apple pie in a springform pan before that turned out well enough so decided to go that route again. Before I started though, I pulled your book from the shelf. “Let’s see what SK has to say about apple pie”, I thought. I was so excited to see Deepest Dish Apple Pie made in a springform pan! This was definitely a sign! We had to run out to the store for more apples since I only had 2.5 lbs but I’m so glad we did. This was the best apple pie I have ever had! Slicing the apples thinly (thank you Cuisinart with the 2mm slicing blade!) made the filling dense and full of apple flavor. On Thanksgiving, everyone loved it and there was only a small piece left at the end which I snuck into the refrigerator so I could have it the next day. Hooray for SK!
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Apple Pie Smitten Kitchen

One other suggestion on how to defeat the deflated pie problem: Slice your apples and coat in lemon (I prefer lime) juice. Also, add 1-2 extra apples to whatever your recipe calls for. Slice the apples about 30 minutes before you assemble your pie. Let the apples sit in a colander over another bowl. You’ll end up with a goodly bit of juice in the lower bowl. Normally, the apples will release these juices in the pie. Unfortunately, this usually happens after the top pie crust has set. That is why you get the hollow pie dome over the apples. By letting the apples release their juices BEFORE assembling your pie, the apples shrink a bit before being in the pie shell. I also reduce the apple juices over the stove for a few minutes to create a glaze-like liquid. Then I baste the top of the pie with the juice-glaze. It’s super yummy. I stole these tips from Alton Brown if your curious.
apple pie smitten kitchen 4

Apple Pie Smitten Kitchen

Ahhhhh! Deb, your timing is perfect. My husband brought home a large (not-on-my-list) bag of cranberries from Costco yesterday, I had no plans for making anything cranberry, BUT then you posted this recipe on Facebook….. I just had to make it! Honestly, my pie list was short today, pumpkin & Apple, both from your website. So I used the top crust from the apple pie for this cranberry pie’s bottom (ha ha!) & made streusel for the top of the apple pie! Now we have three pies, one of which is “extra” (is there such a thing as extra pie?) maybe “unplanned” is a better word, anyway, we ate it TONIGHT, yippe hooray for Thanksgiving EVE pie!!!! Yumm!
apple pie smitten kitchen 5

Apple Pie Smitten Kitchen

I have to tell you, this past weekend I went and picked a bunch of apples. Then I made apple pie using your all butter, really flaky pie dough and the filling recipe for the very tall apple pie in your book (scaled down for a 9″ pie plate). Oh my, Deb. I didn’t know that I liked apple pie so much. I had made the dough once before for a chocolate pie, but had never had it with fruit, and it was just outstanding. Thanks so much for an amazing recipe!
apple pie smitten kitchen 6

Apple Pie Smitten Kitchen

THANK YOU SMITTEN KITCHEN!! As of last week, I had never made a pie. In fact – I was majorly intimidated until I studied your super informative pie tutorials. W/thanksgiving upon us I decided to try to make a practice pie the week before. I made this pie w/the pie crust 102 recipe. I overfilled it (got the birdcage effect pretty bad) and the crust was underworked and rigid – though it looked really good. For thanksgiving I tried again using over a cup of dried cherries in place of one the apples and I was careful not to overfill it. It was perfect, no gap between the filling and the crust – with the most buttery, flakey lattice top ever! My pie was almost gone before anyone even thought to cut the pumpkin – so you know it was good!
apple pie smitten kitchen 7

Apple Pie Smitten Kitchen

Thank you, thank you, thank you! There were going to be 16 of us around the table on Thanksgiving and I decided on Wednesday night we needed apple pie to go with the two pecan pies plus a pumpkin pie. I had made an apple pie in a springform pan before that turned out well enough so decided to go that route again. Before I started though, I pulled your book from the shelf. “Let’s see what SK has to say about apple pie”, I thought. I was so excited to see Deepest Dish Apple Pie made in a springform pan! This was definitely a sign!
apple pie smitten kitchen 8

I made my daughter an apple pie for her birthday this year (June 21). Like you, though 8 years later, I decided to look around at recipes to see if what I have been doing is what the “pro’s” do. My crust is similar to this one; it uses some shortening. It’s a recipe I got from Gourmet eons ago, 1/4cup shortening and 3/4 cup butter, same everything else, expect; no lemon zest. The only method difference is that it uses the fraisage method for forming the dough. The crust is easiest I’ve ever worked with and flakier than any other I’ve tried. Gourmet has a tutorial on making it, too. I have found I don’t care for a lot of spice in apple pie, either. I may use only 1/4 tsp cinnamon, if that, to season the apples (I keep cutting back every time I make one and 1/4tsp was my latest!) and about a Tbsp of lemon juice to make’em hold their color better. How did your pie not turn into apple sauce with the Macintosh apples? I’ve had terrible luck with those but it’s probably because they aren’t grown out west and lose something in transit. Even in season they turn to mush on me. I used Johagold and Granny’s and the pie was wonderful. Re work apple pie next fall…it’s time . Please?
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Alright Deb. I’m sorry to say that I tried the caramel layer as you recommended and I cannot in good conscience invite you over…as your hips would never forgive me if I did. I made this a month ago without the caramel layer and so when I knew I’d make it for Thanksgiving I wasn’t sure I wanted to risk it. Sure, something great could come out of it, but was it worth the risk of ruining a good pie? So I did half the pie regular and half with the caramel. Now I regret the regular. Really. The caramel was that delightful. I followed your directions in making the caramel: 1 c sugar 4 T butter 4.5ish T cream and no salt. I did the sprinkle with dry ingredients and pour caramel over process like you said and immediately had doubts. The caramel became very hard as it cooled and I was scared I’d have a brick layer in the middle of the pie. Once it cooked, however, magic happened. The apple juices mixed with the re-melted caramel and made a sweet and warm apple-cider like flavor that was to die for. It was very sweet , but in the best sort of way. I also used apple cider instead of water in my crust which wasn’t overwhelming at all. Now if I were doing the WHOLE pie with the caramel glaze I maybe would 1.5/double that caramel recipe, as it’s hard to get a thin layer due to the thickness of the caramel and the speed at which it cools. I had a piece both 40 minutes after it came out of the oven and 4 hours later. Both were delicious, with no significant brittling. It also isn’t overly runny, as the space where I cut the piece out has no run-off of filling from the other pieces. The only issue I’d say to anyone else wanting to try it is to make sure you have a pan under the pie to catch the caramel while cooking. It bubbles a lot and ran off all sides. I had a smoking oven for a bit. Thank you SO much for all your hard work and the wonderful advice. I know this is a long comment but you should totally stop what you’re doing and add the caramel to it.

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