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As promised, we’re continuing where we left off from last week’s Tuesdays With Dorie with the autumn pie theme. Dorie is quite modest when introducing her recipe for All-American, All-Delicious Apple Pie, only saying that her pie is PDG (pretty darn good), and asking that we make the recipe and judge for ourselves. Our hostess this week is Emily of Sandmuffin, and you can find the complete recipe on her blog.
This pie starts with Dorie’s beautiful, flaky and buttery pie crust recipe. Since discovering it via TWD a couple years ago, it is hands down my favorite pie crust recipe. A couple weeks ago I was a crust making maniac, and now have 10 discs of beautiful pie dough in the freezer ready for any and all holiday pie requests. Just pull a frozen disc or two to defrost in the fridge, and I’m ready to make pie! Besides, if I make multiple batches of pie dough all at once, I only have to clean the food processor components once. I love my food processor, but boy o boy it is a royal pain in the rear to wash.
Now for the filling…
I made another mini-pie this week, and totally improvised the amount of ingredients needed for the filling. It was definitely a “pinch of this, dash of that” kind of exercise. I’m glad that pies can be forgiving in that way.
Dorie’s pie making recommendations include:
- Spreading a layer of bread crumbs or graham cracker crumbs to minimize soggy crust syndrome. I’ve followed her method for other double crust pies, and it seems to do the trick.
- Using quick cooking tapioca as the thickener. It’s a matter of preference. I like tapioca, but I think cornstarch or flour would also work just fine.
Once you pile on the apple filling, cover with the second disc of pie dough, and brush the dough with heavy cream, this pie is ready for the oven.
The pie smelled fantastic baking away in the oven.
I don’t know if this is an issue, but after cutting into the pie, I noticed that there is a huge gap between the top crust and the filling, resulting from the apples cooking and settling. Did any of you experience this with your pies?
With a scoop of vanilla ice cream, I’m ready to dig in.
YUMMY! Dorie was too modest, as the pie is more than PDG. The pie crust is buttery and flaky, and the fruit filling is perfectly cooked. I like that the filling isn’t overwhelmed by too many spices, as it let’s the apple flavor shine.
This pie will definitely be making an appearance at our Thanksgiving dinner!
BTW, Dorie celebrated her birthday this past Sunday while on the road for her book tour. Some of us thought it would be fun to surprise Dorie with a virtual French dinner. I made crepes to mark the occasion, and you can check out the full dinner spread here.