Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Kerry Beal

Apple Pies -- Bake-Off VIII

Recommended Posts

Given that it's apple season I've had a suggestion to start an Apple pie bake off. The suggestion was actually for Tarte Tatin, which is one of my personal favorites and a dessert I've been thinking it's time to dust off the pan to make soon.

So in this bake off I think we should include anything apple that morphologically resembles pie - so that would include pies, tarts, and I think that strudels might fit nicely given they have apples and pastry.

Let's talk about what apples you prefer for your pies, and what is it about that apple that works with each recipe. Pastry tips are welcomed and discussion on what pastry works with apples vs the pastry you prefer for other pies.

I've got a brand spanking new copy of Mes Tartes up on the shelf in front of me that I haven't cracked open yet, perhaps I'd better get looking and see what's apple in there.

So drag out your nice shiny Mac's, your Pippens, your Spys, those scabby windfalls and let's get baking!!!

Share this post


Link to post
Share on other sites
gfron1   

Good timing Kerry. I've been playing with an idea for a while now that involves pastry layers in between apples (haven't figured out how to keep them crisp, or at least non-soggy, yet). Unfortunately I'll be stuck with whatever my big box market has for apples.

Share this post


Link to post
Share on other sites

gfron1, are you thinking about something along the lines of a napoleon? Or will it be something that is baked in layers, rather than being constructed of pre-cooked and pre-baked layers?

Will you be using puff pastry, or filo, or what?

If you are using filo, you can help to keep it crisp with that favorite old technique of sprinkling sugar (or cinnamon-sugar) between the layers of pastry. And pre-cooking the sliced apples on the stovetop would release a lot of the moisture before constructing the layered pastry and baking it.

Assembly just before serving helps, also, if you are making a napoleon type of dessert.

Eileen


Eileen Talanian

HowThe Cookie Crumbles.com

HomemadeGourmetMarshmallows.com

As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Share this post


Link to post
Share on other sites
CKatCook   

Oh man, I knew I should have checked here before all the baking I did today....while eating apples.....

Oh well....

I can't find Northern Spy apples anywhere around here and I hear they make the best pies. I usually do braeburns (or however you spell them) I tried an all granny smith last week that didn't turn out too good in the filling. I cannot seem to get the spice right.


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

Share this post


Link to post
Share on other sites
Della   

I love apple pie, tart, cobbler and crisp..but have never made it myself.

What are the best apples to use for baking? I'd like to try this bake off!

Share this post


Link to post
Share on other sites
eskay   

I'll step up. Thanksgiving here this weekend and that means apple (and pumpkin, but that's another bakeoff :raz: ) pie. Apologies for the webcam pictures, I'm at my parents' house for the weekend and thus cameraless.

gallery_54928_4907_61739.jpg

What's left of what I'm told was a half bushel (but it seemed more than that... :blink: ) bag of cortland apples after...I think 5 apple pies were baked yesterday. Mine today makes 6. I also added a couple McIntosh apples for flavour, but they don't stand up to baking the way I'd prefer. :sad:

gallery_54928_4907_50099.jpg

One thing I love about pies is you can play pretty fast and loose with the filling. I didn't measure anything, which was refreshing after messing around with the pastry. I like mine heavy on the spices (cinnamon, nutmeg, cloves) and light on on the (brown) sugar. Some flour too, because there was a lot of juice.

gallery_54928_4907_74867.jpg

I used the Cook's Illustrated liquored-up pie crust recipe for my crust. Can't reccommend it enough. Easy to work with and it makes the best pie crust I've ever baked (which, mind you, isn't saying a lot :raz: but it is good.) And I can attest to the fact that it turns out just as well if you mix it by hand.

gallery_54928_4907_28485.jpg

I swirled some egg white in the bottom of the crust to try and seal it against the apples, I have no idea if that makes much of a difference but I was brushing the top with egg white anyway so why not.

gallery_54928_4907_7131.jpg

The finished pie. Sorry, no inside shots as I brought it to my grandparents' house, but rest assured it was very very good. :wub::smile:


Kate

Share this post


Link to post
Share on other sites
Oh man, I knew I should have checked here before all the baking I did today....while eating apples.....

Oh well....

I can't find Northern Spy apples anywhere around here and I hear they make the best pies. I usually do braeburns (or however you spell them) I tried an all granny smith last week that didn't turn out too good in the filling. I cannot seem to get the spice right.

Next time try your favourite apple and add just two granny smiths to the mix rather than all one type.

With regards to the spice, I finally stopped adding any at all and our family likes it much better. I add some lemon juice to brighten the flavour and of course some sugar and thickener but no spice.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

I used the Cook's Illustrated liquored-up pie crust  recipe for my crust.  Can't reccommend it enough.  Easy to work with and it makes the best pie crust I've ever baked (which, mind you, isn't saying a lot :raz:  but it is good.)  And I can attest to the fact that it turns out just as well if you mix it by hand.

Have you tried Cook's Illustrated's regular pie crust in Baking Illustrated? If you have, how do they compare?


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites
gfron1   
gfron1, are you thinking about something along the lines of a napoleon? Or will it be something that is baked in layers, rather than being constructed of pre-cooked and pre-baked layers?

I'm not quite sure, but I was thinking of a whole bunch of layers apple, dough, apple, dough... I don't want to construct it in the end - I want it baked in final format.

Share this post


Link to post
Share on other sites
Cadbury   

A thread on apple pies isn't complete without mention of Chufi's Apple Pie :wub: which I made again this weekend. It was made and consumed before I saw this bake-off, but since I wasn't happy with the results for once, I'll just have to make another. This time I might use Granny Smith and Pink Lady apples.

Share this post


Link to post
Share on other sites
CKatCook   

I saw that picture of Chufi's apple pie and and it is beautiful!

I think I will try that mix of braeburns and granny smith, mostly braeburns.

I have been wondering, has anyone tried a making their pie crust with lard?? I never heard of vodka...I just may have to try that...


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

Share this post


Link to post
Share on other sites
I have been wondering, has anyone tried a making their pie crust with lard?? I never heard of vodka...I just may have to try that...

Check out this topic and this one on pie crusts. Somewhere amongst all those replies you will find comments on using 100% lard. I think Wendy DeBord might have done a test making three pies--one with butter, one with shortening, and one with lard. I might be mistaken about the fats, though.

Share this post


Link to post
Share on other sites
eskay   
Have you tried Cook's Illustrated's regular pie crust in Baking Illustrated? If you have, how do they compare?

Sorry to say I haven't, but next time I'm making pastry I will...that may not be for a while though, I'm sort of pied-out :raz:


Kate

Share this post


Link to post
Share on other sites

I usually use lard and butter. Somehow I prefer lard in the pastry rather than shortening. I'm pretty sure ChefPeon uses lard so hopefully she'll chime in.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Ok, i am going to take a go at this. gfron asked me to figure away to make he's idea of the apple and fillo dough concoction. I came up with an idea and am going to try it out. I plan to do what he says but iam not using fillo but rather a regular pie crust with a filling i am going to make. I plan to have a dry filling and as the apple cooks..its moisture will make a kind of syrup sealed in the pie crust. I am thinking and planning as i go with this idea. I have some experience in this, but i am no expert. I will try it out later this week. I have all the supplies already. hopefully all goes well. :cool:

Share this post


Link to post
Share on other sites
gfron1, are you thinking about something along the lines of a napoleon? Or will it be something that is baked in layers, rather than being constructed of pre-cooked and pre-baked layers?

I'm not quite sure, but I was thinking of a whole bunch of layers apple, dough, apple, dough... I don't want to construct it in the end - I want it baked in final format.

If your intent is to bake it in the final form, I would recommend the filo layered with sugar (or cinnamon-sugar or sugar/cinn-sugar with finely chopped nuts) between sheets. It helps to keep the layers from getting soggy, and if you pre-cook the apples to reduce the moisture, you should have some success.

I'm curious to know what you decide to do, so please report back!

And ABRA - WHERE ARE YOU ON THIS SUBJECT WITH ALL OF THOSE DELICIOUS LOCAL SOUTHERN FRENC E APPLES COMING INTO MARKET RIGHT NOW?

Eileen


Eileen Talanian

HowThe Cookie Crumbles.com

HomemadeGourmetMarshmallows.com

As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Share this post


Link to post
Share on other sites
shaloop   

My friend makes a wonderful apple cobbler based on her grandmother's recipe. She said it uses a hot water crust and there's a layer of dough on the bottom, in the middle and on top. The bottom and middle crust are not crisp, but not soggy either. I believe they are layerd with the raw apple filling. I haven't managed to wrangle the recipe out of her yet, despite my multitude of hints.


Edited by shaloop (log)

Share this post


Link to post
Share on other sites
Fernwood   

I made my first pie of the season after we went apple-picking Sunday. I like to keep a stack of dough disks in the freezer (RL Beranbaum's all butter crust) and thank goodness I had (just) two left. I used a mix of Stayman-Winesap and Cortland apples and I don't think it could have been tastier. Prettier definitely, but the flavor was fantastic. The Staymans are dense-fleshed and don't soften as fast as some so I think I will do the two-stage baking a la Joy of Cooking for the next one so the crust doesn't brown so fast. I like the apples to be very tender.

I'll try for a photo next time. Fern

Share this post


Link to post
Share on other sites
cakewalk   

Does anyone have an apple pie recipe that does not use sugar? (No sweeteners, either.) The pie of course would be kind of tart, but I like them that way. Thanks.

Share this post


Link to post
Share on other sites
CKatCook   

gallery_34971_5274_31662.jpg

I hope this post makes it!!! I have been trying to post a picture here for a solid hour! :blink:

Sorry the picture is so dark, I am still fighting with my camera and lighting...

I used butter in the crust, and only a little sugar and cinnamon in the filling...

I smells soooooo good....

edit to add: Yeah!!! I did it!!! I got a picture to post!!!!


Edited by CKatCook (log)

"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

Share this post


Link to post
Share on other sites

Made my first apple pie ever yesterday - i honey roasted some pecans and incorporated them in along with the apples (cortland and golden delicious) and brushed the crust with a honey/sugar mixture, then sprinkled some small hazelnut pieces that i'd glazed in sugar over the top. Very good!

Share this post


Link to post
Share on other sites
gfron1   

Does this count as apple pie?

First I took a small apple, peeled it, cored it, sliced it horizontally.

gallery_41282_4652_1847.jpg

Then I covered each layer with a round of fillo dough, brushed with butter and sprinkled with palm sugar and toasted pecans. The apple was reassembled into its original shape and wrapped in two layers of fillow that were again brushed with butter. Loose ends were tucked into the core opening at the top and a cinnamon stick shoved in for flavor and holding.

gallery_41282_4652_14386.jpg

Baked at 350 for a while and just before finished brushed with a mixture of egg white and corn syrup.

I didn't have any expectations so I was pleased

gallery_41282_4652_1606.jpg

And here's the guts shot

gallery_41282_4652_14030.jpg

Share this post


Link to post
Share on other sites
Anna N   
Does this count as apple pie?

. . .

Whatever it is called I know I would enjoy it much more than an apple pie. :smile:


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      Millet groats cookies with tahini and chocolate.
       
      This time I prepared millet groats cookies with tahini and chocolate. They are not so sweet, have lots of sesame seeds and are crunchy with a beautiful, homely smell.

      Ingredients (30 cookies)
      3 tablespoons of tahini
      120g of brown sugar
      100g of butter
      1 teaspoon of vanilla essence
      a pinch of salt
      1 egg
      130g of millet groats flakes
      75g of flour
      ½ teaspoon of baking powder
      ½ of baking soda
      100g of dark chocolate

      Heat the oven up to 180C. Cover a baking sheet with some baking paper.
      Pulp the butter with the brown sugar, vanilla sugar and salt to make a fluffy mass. Pulping constantly, add the tahini and then the egg. Add the flour, baking soda, baking powder and millet groats flakes. Break up the chocolate and add it to the dough. Mix it in. Make little balls from the mixture, around the size of walnuts. Put them on the baking sheet. Keep the cookies separate. Bake for 15-17 minutes. Leave to cool down.

      Enjoy your meal!
       
       

    • By Bijay@Sugar Daddy Bakes
      I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options.
       
      Issue at Hand:
      Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty.
      I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs.
      I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes.
       
      So I am looking for suggestions on finding a starch that will not weep  when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas .
       
      would  love to hear thoughts . 
       
      Thanks  
    • By Kasia
      Feather-light chocolate whip with aquafaba
       
      There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin. Up to now I have poured it away. From today I will never make this mistake. Joël Roessel, a French chef, was the discoverer of aquafaba. He wanted an alternative to eggs when preparing meringues.

      Protein and starch are the only ingredients of aquafaba. It doesn't have any other additives. Cold aquafaba can be whisked like an egg white. Next time I will try to prepare some meringues with aquafaba, but now I would like to share with you the recipe for an extremely simple chocolate whip. I served it with the sub acid from an apricot mousse. My children were delighted, and so were we.

      Ingredients (for 4 people)
      200ml of aquafaba (from one tin of chickpeas)
      2 teaspoons of caster sugar
      150g of dark chocolate
      6 apricots
      2 tablespoons of lemon juice
      2 tablespoons of brown sugar

      Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba in a very clean glass bowl. Add the sugar spoon by spoon and whip constantly until the foam is stiff and glossy. Add the chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 3-4 hours. Wash the apricots and remove the stones. Put them into a pan with the lemon juice and sugar. Boil until the apricots are soft and the juice has evaporated a bit. Blend the fruit. Leave to cool down. Put the apricots onto the chocolate whip and decorate with some peppermint leaves.
       
       

    • By Kasia
      Afternoon tea with finger biscuits.
       
      With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.

      Ingredients (for 4 people)
      400g of natural yoghurt
      200g of finger biscuit
      200g of raspberries
      2 teaspoons of caster sugar

      Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
       
       

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×