Baking on Sunday -- Apple Pie
6 years ago
I had too many apples so I made a pie for my neighbors -- Ina Garten's Deep Dish Apple Pie
https://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe-2103535
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6 years agoRelated Discussions
What kind of apples for Apple Pie Jam
Comments (2)It may be that the old apple is a Baldwin type. When I planted my apple trees a few years ago, I chose types that had a high resistance to diseases, as well as remaining firm when they were partially cooked or baked. Red Free, and Williams Pride are the two I chose. Right now, McCoun apples are in stores and these also hold up very well to cooking. If your making apple pie jam, use fresh apple cider for the added liquid as opposed to water. Add the chopped apple bits about a minute or two before you start filling the jars with the boiling jam. In most cases the apple bits will float in the jars, so flipping the jars over a few times before the jam sets up, will help to suspend the apple bits. Macs, get very mushy, and even Granny Smith also get quite mushy once they get heated. If your making an apple jam, use several different types of apples, from Fuji, Delicious, to Cortlands and others. The more the merrier!...See MoreDo you peel apples for apple pie?
Comments (9)Normally I use apples from my tree, which I grow organically (don't want to harm the hummingbirds), and I still peel them. I do not peel apples that I eat by themselves. I have a device that peels, cores, and slices in one fell swoop, as discussed last month, and so the whole ordeal takes only seconds. This week-end I went out to pick the last of the apples from my tree, and I noticed that they had vanished. I am wondering how they could have disappeared, especially since some of them were at the ends of spindly branches. So I bought apples at the store, and they were a lot more expensive than I expected. Sunday we went to the farmers' market, and I could have bought them there, but they would have been even more expensive. If you are making an apple galette with thin slices of apples on top, it might look pretty to have the peelings on, but it is easier to eat if they are removed. For a pie with a top, I would definitely peel them for guests. Lars...See MoreMake apple pie to bake the next day?
Comments (3)You'd be better off to bake it and then reheat it when you want to serve it. Or if not, then do as Ann recommends for the bottom crust, but you can also get the filling completely ready (be sure there is some lemon juice in it to keep the apples fresh looking) and put it in the refer until you assemble your pie. You can also roll out the top crust and keep it between plastic wrap, then place on the top of the pie before baking. It may be a little stiff to pinch the edges, so if you can let it (just the top crust) sit at room temp for a few minutes, that would be best. If the filling is chilled, it might take a bit longer for the pie to bake. Or you could do a crumb crust on top...mix it all up and keep in refer until you are ready to assemble the pie for baking....See MoreLOOKING for: Low Carb Pie Crust for Apple Pie
Comments (1)Make a nut crust. I chop nuts real fine, add butter and Splenda, bake or toast nuts before using. Can use for a crumb topping also. The toasted nut flavor is great! This is the best way to have a crust when diabetic....See More- 6 years ago
- 6 years ago
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