Despite all of your good advice, I'm a bust at apple pies. I was trying to make a good one with the vodka pie crust (should have just drunk the vodka, eaten an apple and called it good).
First I made the crust early yesterday. Had forgotten to take butter out of the freezer so tried to make it with frozen butter. Threw that away and tried again after the butter had thawed, I thought. It was better, but I still had too many larger chunks of butter in it.
Then I drove to OZ and bought half Macintosh and half Granny Smiths, used mostly Ina Garten's apple pie recipe except I used brown sugar and cut it to two tablespoons. I made an egg wash for outside and dusted the crust with brown sanding sugar (it looked pretty).
I put the pie on a sheet of foil to catch drips and put a cookie sheet on the rack below for the same thing. Cooked it an hour and 15 minutes at 400 degrees and DH let it sit for at least an hour.
His evaluation: crust too thin and bottom crust still not cooked. He thought the runny one I made before was better.
I have made apple tarts with homemade puff pastry and they come out beautifully although I worry a little about too much juice there.
I am a bust at double crust pies.
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