So I used to have this great apple pie recipe. It had a feature I’ve never seen anywhere else: the sugar and butter were cooked to make a syrup and then poured over the apples. It was just a whole new pie flavor revelation. I can’t find the recipe, of course, and I really want to make the pie for Halloween!! Does this sound familiar to anybody?
IDK. Sounds like a caramel apple pie. I can’t find a recipe, my Pinterest fu ain’t too good. The pie, as I remember was extra goo-ey.
Moving thread from IMHO to Cafe Society.
I’ve found several recipes like this but they all seem to use corn syrup along with sugar and butter. Was there corn syrup in the recipe you’re looking for?
The way I make all fruit pies is basically the same. Blind bake the pie crust. While that’s happening, make a simple syrup
1 cup sugar to 1/2 cup water.
Boil the water before adding the sugar and you won’t have to stand there stirring for an hour.
Remove from heat when desired thickness and color have been reached.
Take the syrup off the heat and add whatever spices you want, and then dump in the fruit. Stir well so the syrup cooks the fruit evenly.
Dump the mixture into the pie crust and bake again until heated through and bubbling.
If you’re doing a peach or an apple pie and want a caramel flavor to it, then let the simple syrup heat until golden brown. If you are adding nuts, put those in first and the syrup will toast them a bit, very yummy! Let it cool just a touch before adding the spices.
If it starts to turn to candy on you, don’t panic, just add some water and heat gently until it dissolves again.
I think that was basically the idea (the cooked sugar and water syrup.) I don’t think the original recipe had corn syrup. that have been said, though, I’m going to make this with glucose syrup.
I remember making a pie in middle school home-ec class that was like that but used ritz crackers instead of apples.
I think it was called mock apple pie.
I’ve done something similar before but instead of corn or cooked sugar syrup, I’ve used molasses. Drop some ice cream on it and it’s kinda tasty if I say so.
Five to 10 ml of corn syrup will prevent this type of crystallization.
Rose Levy Beranbaum has a variation on this idea, which is an incredible pain in the ass but results in a magnificent pie. You coat the apples in sugar and then put them in a colander over a bowl for several hours, collecting the drippings. Then you boil the drippings down until they caramelize, and pour that back over the apples.
I rarely make her recipes, and when I do I go backwards through the recipe to set up a “T-minus”, so that I don’t miss some place where she wants me to let the dough rest for eight hours or something and thereby miss my target time for finishing the recipe. But everything I’ve made from her has been amazing.
That link doesn’t work and I searched the site for apple pie and no results were returned.
Extra letter in the link-fixed.
That looks mighty tasty. I have Beranbaum’s Cake Bible and it’s terrific. Her Bread Bible too.
Thanks–not sure what happened.
Years ago I gave my pie-loving brother her Pie and Pastry Bible for his birthday. After a few months he gave it back to me, saying, this is crazy, just bake me some pies from it. Fair enough.
A tarte tatin cooks the fruit with the sugar and butter together:
Thanks to all! I’m going to try a combination of a lot of these ideas and also this: http://karosyrup.com/Recipe/Apple_Crumb_Pie. I’ll know how it worked out in a couple of hours…
Update: the pie came out great, yay! About 1/3-1/2 c of glucose syrup, 3T butter, 2T water dissolved in a large kettle and stirred. Added about 5 cups of thinly sliced apples, 1/4 t salt, 1 tsp mixed apple pie and berbere spice, 1 tsp vanilla. Cooked for a few minutes… piled into a partially cooked pie crust. Topped with toasted oatmeal and dotted with butter… baked at 355 degrees for 50 minutes.
Ooh, what a great idea!I must try that next time!
Needs a slice or two of sharp cheddar on the side. Relief for the sweetness.