Comments on: an apple pie tale http://smittenkitchen.com/2007/11/an-apple-pie-tale/ Sat, 21 Nov 2009 05:42:25 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Wendy http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-331933 Wendy Wed, 18 Nov 2009 13:40:52 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-331933 So, where's the update on this? How did it turn out? Is it a keeper? So, where’s the update on this? How did it turn out? Is it a keeper?

]]> By: sara http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90900 sara Fri, 30 Nov 2007 02:02:04 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90900 This is the prettiest apple pie I have ever seen! God, mine always look like a train wreck. I could never eat the apple pie, if it looked that pretty! hehe This is the prettiest apple pie I have ever seen! God, mine always look like a train wreck. I could never eat the apple pie, if it looked that pretty! hehe

]]> By: Nikki http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90496 Nikki Wed, 28 Nov 2007 02:06:58 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90496 I found a GREAT apple pie recipe that I posted on my blog last month. The crust is sooo tasty and I also do the lattice top... but not too tight as that will cause the apples to be too mushy. Also - if you can ever find them, use Honeycrisp Apples. Unfortunately, I think they are only in season a very very short time in the beginning of Fall. Thanks for your fun blog! Nikki I found a GREAT apple pie recipe that I posted on my blog last month. The crust is sooo tasty and I also do the lattice top… but not too tight as that will cause the apples to be too mushy.

Also – if you can ever find them, use Honeycrisp Apples. Unfortunately, I think they are only in season a very very short time in the beginning of Fall.

Thanks for your fun blog!
Nikki

]]> By: Wanda http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90298 Wanda Tue, 27 Nov 2007 09:56:53 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90298 Excellent photos and thats a great looking apple pie. It's amazing how we manage to dig a hole for ourselves when we put together a bit of this and a bit of that to make something that turns out great and then we can't recreate it. Still there is lots of fun in trying. Wanda www.only-cookware.com Excellent photos and thats a great looking apple pie. It’s amazing how we manage to dig a hole for ourselves when we put together a bit of this and a bit of that to make something that turns out great and then we can’t recreate it.

Still there is lots of fun in trying.

Wanda
http://www.only-cookware.com

]]> By: sixty-five http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90231 sixty-five Tue, 27 Nov 2007 03:01:40 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90231 This piecrust is starting to sound like No-Knead Bread debate all over again! I tried it exactly as written, including using the vegetable shortening (comforting to find there is a no trans-fat Crisco available now). I've never had any particular trouble with any pie crust, but found this one to be exceptionally easy. It's a keeper for me. I do think that precooking the apples slightly is important. I learned that from making Patricia Wells' Poilane Apple Tartelets, an all-time favorite in this household. I used a mix of golden delicious, braeburn and granny smith this time. I always add a few raisins, and I like to make the spaces between the lattice top big enough to allow for a little apricot glaze at the end. This piecrust is starting to sound like No-Knead Bread debate all over again! I tried it exactly as written, including using the vegetable shortening (comforting to find there is a no trans-fat Crisco available now). I’ve never had any particular trouble with any pie crust, but found this one to be exceptionally easy. It’s a keeper for me. I do think that precooking the apples slightly is important. I learned that from making Patricia Wells’ Poilane Apple Tartelets, an all-time favorite in this household. I used a mix of golden delicious, braeburn and granny smith this time. I always add a few raisins, and I like to make the spaces between the lattice top big enough to allow for a little apricot glaze at the end.

]]> By: Beth http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90184 Beth Mon, 26 Nov 2007 21:24:57 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90184 OK - I feel better knowing I wasn't the only one who struggled with the stickiness of this crust. I ended up having to roll it out on floured parchment, and then flip the parchment over the pie pan. It was flaky and delicious, though. I'd try again but probably not on a day (as Thanksgiving was) that is humid. OK – I feel better knowing I wasn’t the only one who struggled with the stickiness of this crust. I ended up having to roll it out on floured parchment, and then flip the parchment over the pie pan. It was flaky and delicious, though. I’d try again but probably not on a day (as Thanksgiving was) that is humid.

]]> By: Marsha http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90152 Marsha Mon, 26 Nov 2007 16:20:51 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90152 Wow! I'm really shocked at all the hate for the CI vodka pie crust. I looong ago gave up trying to make pie crusts since they always ended up in tears and self recrimination instead of flaky buttery layers, but this recipe sounded different enough I thought I'd give it one more try. And I'm SO glad I did! I found it incredibly easy to work with and have been on a pie and quiche making kick ever since. I am using a silicone roller and mat, so maybe that makes a difference. Oh, I'm also skeeved out by shortening, so I've made the recipe with all butter and with rendered leaf lard instead, and it's worked fine both ways. That lattice top is stunning! Is it just a tighter weave than others, or have you don't something else to make it look different? Wow! I’m really shocked at all the hate for the CI vodka pie crust. I looong ago gave up trying to make pie crusts since they always ended up in tears and self recrimination instead of flaky buttery layers, but this recipe sounded different enough I thought I’d give it one more try. And I’m SO glad I did! I found it incredibly easy to work with and have been on a pie and quiche making kick ever since. I am using a silicone roller and mat, so maybe that makes a difference.

Oh, I’m also skeeved out by shortening, so I’ve made the recipe with all butter and with rendered leaf lard instead, and it’s worked fine both ways.

That lattice top is stunning! Is it just a tighter weave than others, or have you don’t something else to make it look different?

]]> By: Annemarie http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90046 Annemarie Sun, 25 Nov 2007 21:41:10 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90046 The latticing does look very pretty. I also freestyle my appe pie and am not sure I've hit on the right combo yet, but I definitely favor big chunks of apples which stay a but crunchy, and some alcohol flavoring somewhere... The latticing does look very pretty. I also freestyle my appe pie and am not sure I’ve hit on the right combo yet, but I definitely favor big chunks of apples which stay a but crunchy, and some alcohol flavoring somewhere…

]]> By: Sue http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90038 Sue Sun, 25 Nov 2007 19:54:45 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-90038 Upon the first bite of my sister's Apple Pie, I thought to myself, what a bizarre combination of spices. A sister-in-law chimes in that she was wondering which spices my sister combined to make a unique flavor. (All this was so as to not hurt my sister's feelings). She then sheepishly admitted, that she did NOT make the filling, but she purchased a jar of Williams-Sonoma apple pie filling. Well, then we ALL admitted it was horrible, and threw out the whole pie. What a shame, in that the crust WAS homemade. So at least we had the pumpkin cheesecake from my niece. But no one really needed dessert after eating such a delicious Thanksgiving meal. PS When someone asks if they can bring the green vegetable, don't let them bring roasted brussel sprouts with balsamic glaze - it just looks burnt, and THAT went into the compost! Upon the first bite of my sister’s Apple Pie, I thought to myself, what a bizarre combination of spices. A sister-in-law chimes in that she was wondering which spices my sister combined to make a unique flavor. (All this was so as to not hurt my sister’s feelings). She then sheepishly admitted, that she did NOT make the filling, but she purchased a jar of Williams-Sonoma apple pie filling. Well, then we ALL admitted it was horrible, and threw out the whole pie. What a shame, in that the crust WAS homemade. So at least we had the pumpkin cheesecake from my niece. But no one really needed dessert after eating such a delicious Thanksgiving meal.
PS When someone asks if they can bring the green vegetable, don’t let them bring roasted brussel sprouts with balsamic glaze – it just looks burnt, and THAT went into the compost!

]]> By: Kathryn http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-89919 Kathryn Sun, 25 Nov 2007 01:54:44 +0000 http://smittenkitchen.com/2007/11/an-apple-pie-tale/#comment-89919 Cringe from shortening? How about this: this year my mother used lard in her pie crust. Needless to say, it was possibly the best crust I've ever eaten... Cringe from shortening? How about this: this year my mother used lard in her pie crust. Needless to say, it was possibly the best crust I’ve ever eaten…

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