Comments on: apple pie

By: Jackie

Jackie — Sun, 07 Mar 2010 18:34:04 +0000

The pie looks beautiful. Have you ever considered using part brown sugar in the filling? It really makes an over the top flavor.
Also, I like that you use at least 2 different types of apples. Macs are great. So are early gold, criterion, ginger gold. Granny Smith? Not so much for me and could never understand their popularity.
Just discovered your blog and it looks fantastic!
Thanks

By: Dave

Dave — Thu, 21 Jan 2010 04:06:44 +0000

Awesome recipe! I’m always looking to combine portions of recipes that I find interesting into my own. Like your recipe, a friend suggested the lemon zest approach to me and I’ll definitely use it next time. Quick suggestion: for whatever quantity of cold liquid that you use to bring your dough together with, try substituting a third of it with VERY cold vodka. It the alcohol burns off as well as any alcohol flavor, but brings a flakiness to the table that you won’t believe!

By: Mimi

Mimi — Thu, 24 Dec 2009 22:46:56 +0000

Hi there Deb,
My sister and I made this pie today with the all-butter crust and it was a real treat. We were so excited that our first pie EVER turned out so perfectly! Thanks so much for the recipe.

Happy holidays everyone!

By: Elisheva

Elisheva — Sun, 29 Nov 2009 17:30:42 +0000

Hi Deb
I’ve been lurking for a few months now. LOVE your photography (especially of that delicious baby), LOVE your writing, and the recipes are pretty awesome too. I followed these instructions for my first-ever crust attempt, and it actually came out pretty good! Thanks! I used the filling from the joy of baking’s apple pie recipe. I’m amazed that you manage to be so productive with a 2-month old. I have one about the same age, and some days I am lucky to be dressed by noon, let alone cooking elaborate dishes and writing fantastic posts.

By: Elise

Elise — Fri, 27 Nov 2009 02:13:04 +0000

I made this today and it was delicious! I made the double-crust version (no lattice-top). However, if you are doing the “closed-top” version I would recommend subbing the Macintosh apples out with something else (maybe all Grannies? I like tart pies though). I’m thinking because the top was closed rather than open, all of the moisture from those Macs remained inside and I ended up with about a 1/2 inch of liquid in the bottom of my pie. It didn’t affect the taste whatsoever though, thankfully :) Everyone loved it!

By: kim

kim — Wed, 25 Nov 2009 04:44:22 +0000

lesley, deb has another tutorial that hilights a lattice-top how-to complete with pictures and very user friendly. i think i searched pie crust? it’s one of the pie crust 101s, or 2s…

in other news, i just pulled my apple pie out of the oven and i thought my husband was going to trip over himself to come see it! it looks beautiful! this is my first, all went well however i’m a little nervous about what’s going to happen when we slice into it on thanksgiving with all the talk about deflation and mushiness. but with how good it smells, i can’t imagine looks will last long when the eating begins.

as always, thanks for the fab recipes and posts, deb. they’re witty and fun! keeps me coming back for more!

By: Lesley

Lesley — Sun, 15 Nov 2009 23:05:26 +0000

There is no explanation for the how do the lattice part, beside cutting four slits on the top, this is really frustrating.

By: deb

deb — Thu, 12 Nov 2009 17:45:34 +0000

You can read my take on FPs and KitchenAids over here.

By: lauren

lauren — Thu, 12 Nov 2009 16:49:54 +0000

what type of food processor do you use? any recommendations? thanks!

By: Melissa

Melissa — Fri, 06 Nov 2009 02:09:14 +0000

I made this two nights ago and everything came out spectacular, from the crisp golden brown crust to the first bite…and second and third and fourth. I left out the allspice because it was too late for a market run but everything else in the recipe was included.