December 25, 2023 Deep-Dish All American Cinnamon Apple Pie!
Then in the afternoon we tried out a new dish, Deep-Dish All-American Cinnamon Apple Pie from Food & Wine. It looked fascinating and it was! Fortunately, the Pâte Brisée Pie Shell isn’t to our taste, too thin and brittle and very difficult!
An apple pie needs Apples, lots and lots of apples. This is an exact reproduction of an old-style apple peeler, corer, and slicer. Martin cleverly clamped it to the counter in just the right spot to dump the peelings directly into the trash.
Finishing the pie by piling the apples into the apricot jam coated pie shell and pouring the reduced apple sauce over it.
The finished pie, minus a couple of slices. The filling is the best we’ve ever had. Once we redo this with a normal double crust we’ll have a reason to bake apple pies again! This is better than anything we can buy, darn it!
The fully baked Pâte Brisée Pie Shell. No, we did not flunk out of the pastry class at cooking school! We never took one… 😉
The apples are mixed with sugar, brown sugar, cinnamon, nutmeg and salt and will sit for about an hour. To the left is a clever measuring cup that Katie probably gave us for Christmas long ago. The bottom part is a plunger that lets you get all of the 1/3 cup of apricot preserves into the pan to melt, without painstakingly using a spatula.
Finishing the pie by piling the apples into the pie shell and pouring the reduced apple juice over it. Bill is being supervised by Livingstone.
The finished pie, minus two slices. The filling is absolutely the best we’ve ever had. When we put this into a normal double crusted pie, we’ll be back in the Apple pie business. We simply can’t get something this good anywhere, darn it!