Pie Update!

[major_clanger]

Out of the oven:



It looks like an apple pie inside...



But how does it taste?



Well if you can't tell from the above, the answer is 'very nice indeed!' The pastry seems to have worked well - crisp, not too sweet but not too crumbly either. About the only change I'll make to the recipe is to note that four Granny Smiths more than filled the pie; the recipe called for six, but maybe it was assumed they'd be smaller. (Odd, my experience is that US apples are big, bloated things.)

OK, safe to repeat this next weekend. Maybe twice, as the resulting pie is not huge.

Now if you excuse me, I'm off to have seconds.

Comments

[fjm.livejournal.com]

Ooh nice.

Now you could be *really* clever and attempt a gf one for your gf- friends :-)

[major-clanger.livejournal.com]

That did occur to me yesterday when I noted that there was gluten-free flour on sale in Waitrose. I may get some and do a test batch of pastry to see how it comes out. If it works ok, then there's nothing else in the pie recipe that should give problems (it's even dairy-free, as it uses shortening instead of butter.)

[fjm.livejournal.com]

[anticipatory yum]

[biggingerdave.livejournal.com]

That sounds really interesting. Could you keep us informed if you try a gf-pie please?

[surliminal.livejournal.com]

MMMM!
Sigh - I miss Thanksgiving. I had it twice on stays in US and canada and a couple of times courtesy of now departed US colleague at OLd College - nowt since then! I think it is a much more fun meal than Xmas Dinner and a much nicer holiday concept than Halloween!

[watervole.livejournal.com]

Re number of apples - A lot depends on the depth of the pie dish.

Well done - I can almost smell it!

[don-fitch.livejournal.com]

Since it turned out well, I wouldn't suggest making any changes for the Final Production, but....

Though it's difficult to tell from the photos, I suspect that the American recipe calls for more apples because American apple pies tend to be deeper and contain more filling. As I recall (mind you, it's been 50 years or more) the technique involves rolling-out the dough for the bottom crust, laying it in the pan, and trimming off any that hangs over the outside of the pan edge, adding the filling almost level-full, then covering with the top crust and crimping the crusts together by pressing them (with fingers or fork) against the top of the side of the pan. This outer ring of the crust _does_ tend to become Too Brown, and the filling _does_ tend to boil over and mess up the floor of the oven, so the assembly technique you've used seems to be an improvement even if it does slightly reduce the proportion of filling to crust.