I’m an expert at pie making. Not through any practice or research–I just have a gift. The first crust I made 20 years ago was as good as the one I’ll make on Thursday. People will do unsavory things for just a bite of my pies. Could I have been blessed with something that would make me a million dollars or at least get me laid every day? No. But this is the gift I was given and I’m appreciative for this much.
Is there anything I can do to make an apple pie not be so…bland? It is my least favorite pie. It’s just so…blah.
I’ve heard of mixing in a half cup of cheddar cheese into the crust dough. But I don’t want to chance that going wrong. I was thinking of making a Dutch apple pie…you pour in a 1/2 cup of heavy whipping cream at the last five minutes of baking.
I do like a crumb crust, but I’m going to make a traditional top crust, but in a lattice pattern.
I’m open to(nay…BEGGING for) suggestions, but it should stay as close as possible to traditional apple pie. My orders are apple pie, not a pie with apples.
If you’re such a legendary pie-maker, why are other people telling you which pie to make? Were I inviting you, I’d just say “Make something tasty”, and let you work out the details.
The brandy smooths out the flavor a little and adds a little flavor that is hard to place if you don’t know to look for it, similar to vanilla. Does this mean the mock apple pie is out?
Cook’s had an apple pie recipe a few years back that was excellent if you about doubled the spices. they had you cook the apples a bit to remove moisture so the pie did not end up soupy.
I found that if you saved that apple soup and made a reduction sauce with some port, it was nothing short of wonderful when drizzled over a scoop of ice cream that when with the pie.
Here’s a link to the incredible Cook’s Country Apple Slab Pie that I make, and it is amazing. I’m sure if you didn’t want to make the big, huge, feeds-a-crowd version you could adapt it for your own piecrust…it’s really the method of making the filling and the glaze that makes it so wonderful. And the animal cracker crumbs.
I pour a quarter cup of honey over the filling before putting on the top crust. And I never use just one variety of apple. Three if at all possible. Like Fuji, Granny Smith and Braeburn.
My grandma used to toss some cinnamon red hots into her apple pies. It sounds unsavory, but it’s really pretty darned tasty! Geez, I haven’t had one of those pies for decades. It’s a good memory!
May I ask how you normally make an apple pie? Because the only secret I know is to start with rather tart apples, and don’t be skimpy with the cinnamon. You can always sweeten, but it’s hard to add the tangy taste.
But, for all I know, that idea is bland or worse for you.
4 cups of Granny smith… 1 cup of sour cream, one sleeve of apple newtons roughly Chopped, 3/4 cup of Brown sugar caramelized with 1/2 stick of butter and raw halved almonds, 1 tablespoon cinnamon, 1 teaspoon clove, i 1/2 teaspoons nutmeg and a 1/2 teaspoon mace.
Add mincemeat? I mean, not real mincemeat, but the spiced fruit from a jar. Apple-mincemeat pie is still “apple pie” but it’s got a little kick and it’s visually more interesting.
BTW I envy you – I love apple pie. I have to fulfill an order for pumpkin pie – which while delicious, is very boring. I’m going to kick it up with a gingersnap crust and a layer of praline.
I started adding apple jelly to my apple pies upon seeing it in a Southern Living recipe. Also, I second the idea of using several types of apple. Some for tartness, some for gooeyness. Also add more cinnamon. You can’t go wrong with more cinnamon.
I’m making apple pies this very afternoon. Using my peeler-corer thingie, which several here at SD have. We lurves 'em.