Smitten Kitchen Apple Pie

Smitten Kitchen Apple Pie

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked. Your pie crust instructions were so helpful–I followed them exactly. Since it was so humid last night, I put the pie crust in the freezer for about 1/2 hour, and then refrigerated it for another 1-1/2 hours. After I filled the pie crust with the apple filling, I stuck it in the freezer for another 10 minutes. The crust came out so flaky and delicious. I used the spices as is in your recipe and found them to be just right–I think more would overwhelm the apples.
smitten kitchen apple pie 1

Smitten Kitchen Apple Pie

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked.
smitten kitchen apple pie 2

Smitten Kitchen Apple Pie

Thank you, thank you, thank you! There were going to be 16 of us around the table on Thanksgiving and I decided on Wednesday night we needed apple pie to go with the two pecan pies plus a pumpkin pie. I had made an apple pie in a springform pan before that turned out well enough so decided to go that route again. Before I started though, I pulled your book from the shelf. “Let’s see what SK has to say about apple pie”, I thought. I was so excited to see Deepest Dish Apple Pie made in a springform pan! This was definitely a sign! We had to run out to the store for more apples since I only had 2.5 lbs but I’m so glad we did. This was the best apple pie I have ever had! Slicing the apples thinly (thank you Cuisinart with the 2mm slicing blade!) made the filling dense and full of apple flavor. On Thanksgiving, everyone loved it and there was only a small piece left at the end which I snuck into the refrigerator so I could have it the next day. Hooray for SK!
smitten kitchen apple pie 3

Smitten Kitchen Apple Pie

One other suggestion on how to defeat the deflated pie problem: Slice your apples and coat in lemon (I prefer lime) juice. Also, add 1-2 extra apples to whatever your recipe calls for. Slice the apples about 30 minutes before you assemble your pie. Let the apples sit in a colander over another bowl. You’ll end up with a goodly bit of juice in the lower bowl. Normally, the apples will release these juices in the pie. Unfortunately, this usually happens after the top pie crust has set. That is why you get the hollow pie dome over the apples. By letting the apples release their juices BEFORE assembling your pie, the apples shrink a bit before being in the pie shell. I also reduce the apple juices over the stove for a few minutes to create a glaze-like liquid. Then I baste the top of the pie with the juice-glaze. It’s super yummy. I stole these tips from Alton Brown if your curious.
smitten kitchen apple pie 4

Smitten Kitchen Apple Pie

Directions*Note – I know some of you will be tempted to ask, can I just do this with frozen pie crust? And the answer is of course you could, but I highly recommend making your own. It tastes much better and it’s way easier than you might think. See this tutorial for step-by-step photos.To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter (or your preferred method), cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, further slice into thin slices (somewhere between 1/8- and ¼-inch thick.) Use a small round cookie or biscuit cutter (about 2 inches in diameter) to cut round discs out of the apple slices. Place the apple rounds in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple slices at a time and coat them in the cinnamon-sugar mixture. Place each on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apple slices. Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.Bake for 25-28 minutes or until light golden brown.
smitten kitchen apple pie 5

Smitten Kitchen Apple Pie

I had so many recipes I wanted to share with you before Thanksgiving.  This weekend I went over them again and again, in my head and out loud to Ben (sorry honey) – which would be the three that made the cut?  While I was mulling this over, I decided to bake up some cookies for a non-traditional Thanksgiving crab fest hosted by my dear friends and our family photogs Bobbi and Mike (yeah, they’re kind of a big deal.)  This was the morning after we hosted our own Friendsgiving, so the criteria for whatever I made were few – I wanted something simple, only requiring ingredients I had on hand, and fitting somewhere in the general realm of Thanksgiving dessert.  Enter these apple pie cookies.  Next thing I knew, all other possibilities got the boot because you need to know about these right now.Such a simple yet brilliant concept.  Two small rounds of buttery, flaky pie crust sandwiching an apple slice coated in cinnamon sugar, and detailed to look like a tiny little pie.  I was and still am completely enamored with these cookies.  As Ben pointed out the only real feature that makes them a cookie is their shape and size, but I think that’s what makes these an ideal dessert for Thanksgiving day.  There are always so many different desserts to sample – staples like pecan and pumpkin pie, plus a variety of others – and these little sweet treats let you have just a few bites of apple pie without committing to a full piece.  Whether you are hosting or attending someone else’s big meal, I’m feel pretty certain these will be a hit wherever you serve them.  Apple pie cookies – make it happen.
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Smitten Kitchen Apple Pie

THANK YOU SMITTEN KITCHEN!! As of last week, I had never made a pie. In fact – I was majorly intimidated until I studied your super informative pie tutorials. W/thanksgiving upon us I decided to try to make a practice pie the week before. I made this pie w/the pie crust 102 recipe. I overfilled it (got the birdcage effect pretty bad) and the crust was underworked and rigid – though it looked really good. For thanksgiving I tried again using over a cup of dried cherries in place of one the apples and I was careful not to overfill it. It was perfect, no gap between the filling and the crust – with the most buttery, flakey lattice top ever! My pie was almost gone before anyone even thought to cut the pumpkin – so you know it was good!

Smitten Kitchen Apple Pie