Apple Pie Day
During one of our YM conversations a few days ago, sugarcages and I were discussing food and the topic of baking randomly came up. She mentioned she would want to bake in my family's kitchen, and so on a whim I invited her over to make some good ol' apple pie! We got so excited, we ended up inviting a few more people. Bakeday for two became bakeday for... seven (if we count Sol-chan...lol!).
We used this recipe from the Barefoot Contessa herself, Ina Garten. Some modifications were made to the filling and are written below. However we made sure to follow the pie crust recipe as close as possible. Only difference in the crust is we used Crisco instead of vegetable shortening - which can be found in Landmark, Trinoma. We also didn't own a food processor big enough for the job so we followed the hand-made procedure by Joy the Baker. (note: recipes stated were doubled... for more pie, of course!)
Modified Filling Recipe:
If you've read the comments about Ina's recipe, one thing is clearly stated. "The crust is divine!" And we, hands down, have to agree. This pie crust recipe is a keeper!
Also, some of the reviews state that the filling was too sour. We wanted to avoid that possibility by tasting the apples first then adjusting the recipe. We added a bit more sugar, removed the lemon juice and used 2 tbsp of orange juice instead. We also skipped the orange zest (because it wasn't firm enough to get the zest off... lol). A good call, I'd say, because the green apples were much too tart.
End product was good but not perfect. There were mixed opinions about the tartness of the filling. The sour taste of the green apples were particularly noticeable if you happened to bite into it without some accompanying crust or ice cream. However, if the bite is mixed with every component of the pie, it's "just right".
For anyone who is going to try the recipe, I recommend using 60% fuji and 40% green apples instead.
"Mmmmm... Pie..."
We used this recipe from the Barefoot Contessa herself, Ina Garten. Some modifications were made to the filling and are written below. However we made sure to follow the pie crust recipe as close as possible. Only difference in the crust is we used Crisco instead of vegetable shortening - which can be found in Landmark, Trinoma. We also didn't own a food processor big enough for the job so we followed the hand-made procedure by Joy the Baker. (note: recipes stated were doubled... for more pie, of course!)
Modified Filling Recipe:
- 4 pounds apples, peeled, quartered, and cored. (we used 60% green apples, 40% fuji apples)
- 1 lemon, zested
- 2 tablespoons freshly squeezed orange juice
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- eggwash (1:1 egg to milk ratio)
If you've read the comments about Ina's recipe, one thing is clearly stated. "The crust is divine!" And we, hands down, have to agree. This pie crust recipe is a keeper!
Also, some of the reviews state that the filling was too sour. We wanted to avoid that possibility by tasting the apples first then adjusting the recipe. We added a bit more sugar, removed the lemon juice and used 2 tbsp of orange juice instead. We also skipped the orange zest (because it wasn't firm enough to get the zest off... lol). A good call, I'd say, because the green apples were much too tart.
End product was good but not perfect. There were mixed opinions about the tartness of the filling. The sour taste of the green apples were particularly noticeable if you happened to bite into it without some accompanying crust or ice cream. However, if the bite is mixed with every component of the pie, it's "just right".
For anyone who is going to try the recipe, I recommend using 60% fuji and 40% green apples instead.
"Mmmmm... Pie..."