0

Americas Test Kitchen Apple Pie

Americas Test Kitchen Apple Pie

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked. Your pie crust instructions were so helpful–I followed them exactly. Since it was so humid last night, I put the pie crust in the freezer for about 1/2 hour, and then refrigerated it for another 1-1/2 hours. After I filled the pie crust with the apple filling, I stuck it in the freezer for another 10 minutes. The crust came out so flaky and delicious. I used the spices as is in your recipe and found them to be just right–I think more would overwhelm the apples.
americas test kitchen apple pie 1

Americas Test Kitchen Apple Pie

I just wanted to thank you for your excellent pie crust tutorial and this apple pie recipe. Until a year ago, I was always intimidated about making my own pie crust. But, I love pie so much and have an apple tree in my backyard; so it seemed to me that I should get over my fear of making my own pie crust. Last night, I made the best pie I’ve ever made, using your all-butter crust recipe, this apple pie recipe and apples from my backyard. The pie was so spectacular looking right out of the oven, that my husband thought I should take a photo of it. It tasted as good as it looked.
americas test kitchen apple pie 2

Americas Test Kitchen Apple Pie

One other suggestion on how to defeat the deflated pie problem: Slice your apples and coat in lemon (I prefer lime) juice. Also, add 1-2 extra apples to whatever your recipe calls for. Slice the apples about 30 minutes before you assemble your pie. Let the apples sit in a colander over another bowl. You’ll end up with a goodly bit of juice in the lower bowl. Normally, the apples will release these juices in the pie. Unfortunately, this usually happens after the top pie crust has set. That is why you get the hollow pie dome over the apples. By letting the apples release their juices BEFORE assembling your pie, the apples shrink a bit before being in the pie shell. I also reduce the apple juices over the stove for a few minutes to create a glaze-like liquid. Then I baste the top of the pie with the juice-glaze. It’s super yummy. I stole these tips from Alton Brown if your curious.
americas test kitchen apple pie 3

Americas Test Kitchen Apple Pie

More from Cook’s Illustrated Foolproof All-Butter Pastry All-butter pie doughs tout great flavor, but they often fail to be flaky and are notoriously difficult to work with. Could we get everything right? Apple Processors (Peelers) An apple processor peels, cores, and slices. But can any model do all three tasks well? Rolling Pins We tested eight models of varying design, materials, and features—in the end, it was the shape that mattered. Pie Crust Bags We brought in professionals and novices to see if this plastic pouch made quick work of rolling out dough. Pie Plates The tried and true versus the newfangled: Have manufacturers improved on your grandma’s pie plate? Premium Unsalted Butter Do boutique butters deserve their rave reviews? Supermarket Vanilla Ice Cream Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal. Rolling Pins Tapered or straight, with handles or without, made from silicone, metal, or wood—what works best when you’re ready to roll? Turkey-less Thanksgiving Who says you have to eat turkey on Thanksgiving? This alternative menu features a silky squash soup, a hearty pasta, a warm arugula salad and two types of pies. Freezer Lasagna Dinner Besides the (optional) salad, every component of this menu can be made ahead and frozen. Best Apples for Baking A combination of sweet and tart apples works best in pie. These six varieties, all of which retain their shape when cooked, were our favorites in kitchen tests. Jazz Apples They might be the first fruit to “go viral,” but do jazz apples live up to the hype? Classic Thanksgiving Menu Make the Thanksgiving feast extra-special this year with our traditional menu, which includes Roasted Brined Turkey, Bread Stuffing with Bacon and Apples for a Crowd, Master Recipe for Mashed Potatoes, and Deep-Dish Apple Pie. Triple Ginger Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that. Coffee Crunch Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that. Rich Vanilla Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.
americas test kitchen apple pie 4

Americas Test Kitchen Apple Pie

Foolproof All-Butter Pastry All-butter pie doughs tout great flavor, but they often fail to be flaky and are notoriously difficult to work with. Could we get everything right? Apple Processors (Peelers) An apple processor peels, cores, and slices. But can any model do all three tasks well? Rolling Pins We tested eight models of varying design, materials, and features—in the end, it was the shape that mattered. Pie Crust Bags We brought in professionals and novices to see if this plastic pouch made quick work of rolling out dough. Pie Plates The tried and true versus the newfangled: Have manufacturers improved on your grandma’s pie plate? Premium Unsalted Butter Do boutique butters deserve their rave reviews? Supermarket Vanilla Ice Cream Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal. Rolling Pins Tapered or straight, with handles or without, made from silicone, metal, or wood—what works best when you’re ready to roll? Turkey-less Thanksgiving Who says you have to eat turkey on Thanksgiving? This alternative menu features a silky squash soup, a hearty pasta, a warm arugula salad and two types of pies. Freezer Lasagna Dinner Besides the (optional) salad, every component of this menu can be made ahead and frozen. Best Apples for Baking A combination of sweet and tart apples works best in pie. These six varieties, all of which retain their shape when cooked, were our favorites in kitchen tests. Jazz Apples They might be the first fruit to “go viral,” but do jazz apples live up to the hype? Classic Thanksgiving Menu Make the Thanksgiving feast extra-special this year with our traditional menu, which includes Roasted Brined Turkey, Bread Stuffing with Bacon and Apples for a Crowd, Master Recipe for Mashed Potatoes, and Deep-Dish Apple Pie. Triple Ginger Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that. Coffee Crunch Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that. Rich Vanilla Ice Cream The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.
americas test kitchen apple pie 5

Americas Test Kitchen Apple Pie

I made my daughter an apple pie for her birthday this year (June 21). Like you, though 8 years later, I decided to look around at recipes to see if what I have been doing is what the “pro’s” do. My crust is similar to this one; it uses some shortening. It’s a recipe I got from Gourmet eons ago, 1/4cup shortening and 3/4 cup butter, same everything else, expect; no lemon zest. The only method difference is that it uses the fraisage method for forming the dough. The crust is easiest I’ve ever worked with and flakier than any other I’ve tried. Gourmet has a tutorial on making it, too. I have found I don’t care for a lot of spice in apple pie, either. I may use only 1/4 tsp cinnamon, if that, to season the apples (I keep cutting back every time I make one and 1/4tsp was my latest!) and about a Tbsp of lemon juice to make’em hold their color better. How did your pie not turn into apple sauce with the Macintosh apples? I’ve had terrible luck with those but it’s probably because they aren’t grown out west and lose something in transit. Even in season they turn to mush on me. I used Johagold and Granny’s and the pie was wonderful. Re work apple pie next fall…it’s time . Please?

Americas Test Kitchen Apple Pie

Americas Test Kitchen Apple Pie

You can download all 10 of Americas Test Kitchen Apple Pie image to your gadget by right clicking photo and then save image as. Do not forget to click share if you love with this picture.