11 October 2012
$15 Apple Pie
My pie baking adventure began with a trip to Chef Central for supplies. Chef Central is a wonderful store filled with everything a baking and cooking enthusiast could need! I splurged on a really nice rolling pin, though I kept on budget for the rest of the items on my list - 9-inch glass pie dish, pastry cutter, stainless steel bowl (for the pie dough), measuring cup, and fruit peeler. I could have spent all day in there if not for my bank account.
spicy cinnamon apple pie. However, I've always had problems with the crust spreading out of shape no matter how long it was chilled, so I decided to leave out the baking powder in her recipe. It worked!
Since I forgot to buy corn starch, I replaced it with 1/2 cup flour, and I increased the cinnamon to a tablespoon. I brushed the top with a beaten egg and didn't sprinkle any sugar on top, which isn't noteworthy for any reason other than to remember exactly what I did.
There are two differences that I feel contributed to the success of this pie. 1. It was baked in a gas oven. I'm not sure if this really makes a difference, but I've baked many a pie in an electric oven, pumpkin, cherry, plum, blind crust, etc., and the bottom never really browns. I've used this same exact pie dough, too. 2. The filling, which was cooked for just a little bit, kept the bottom crust from getting soggy. 3. The gaps in the lattice crust allowed moisture to evaporate. I don't really know.
This pie received the highest praise from everyone who ate a slice, especially Alex, who said the pie was worth at least $15. So, I highly suggest this recipe to you; you will not be disappointed.