Comments on: More crust – less filling! Apple pie for crust-lovers.

By: bean

bean — Sun, 29 May 2011 19:53:12 +0000

Apple pie is my favorite of all pies! I cannot tell you how much I enjoy this web site since I discovered it this year. The banters are so helpful when you might be in doubt about something you are deciding on to bake. I will be making this pie after my next trip to the grocery store to get what I need very soon. Also, I’m going to get that apple peeler too! Thank You for providing such a helpful and interesting website.

Our pleasure – you’re going to love this pie! PJH

By: Maria

Maria — Tue, 15 Jun 2010 02:37:15 +0000

I would like to say THANK YOU for finally making my quest in finding a “more crust less filling” pie recipe. My partner is very picky over this and over the years I have never found a recipe that met the needs of “picky eaters”! I made it last week for the first time and I used my KitchenAide mixer, with the flat-blade attatchment (trying to recreate your process) and it worked out well. I did have to convert the weights due to Australia not selling butter in “sticks”, whereby measuring out 10 tablespoons may be easy. I made this recipe again just two days ago – a double batch…and made individual pies so Porky Partner can have two for dessert!!!

Thank you again…!

By: John Graham

John Graham — Fri, 22 Jan 2010 23:46:28 +0000

I have a problem with the top crust cracking in a ring about one inch inside the outer edge. I have had this same problem with the last four or five fruit pies I have baked. Any ideas why? The top crust does not crack while I am sealing the top to the bottom crust so I don’t think the crust is too cold when I am sealing. I have slits cut for venting but the slits are placed more towards the center of the pie. I roll out the crust using sizer rings on the rolling pin so I know the crust is even thickness.

John, I’ve forwarded your question to our Baker’s Hotline folks – someone will get in touch via email to discuss this with you. Thanks for connecting – PJH

By: Karen

Karen — Sun, 03 Jan 2010 08:37:13 +0000

I invested in the apple slicer/corer/ peeler! Wish I would have had that twenty years ago! The cinnamon filling is the easiest pie filling I have ever used. I made 5 of these and put them in pizza boxes. Everybody loved them! The coarse sparkling sugar is the best crunch and makes the whole pie!

By: Lisa Evko

Lisa Evko — Thu, 10 Dec 2009 20:47:02 +0000

Hi PJH!

How would you do this pie with frozen blueberries or frozen cherries – and would you still do cinnamon (I am new at pies…)? I have been making the apple and everyone who has tried it loves it!

Hi Lisa – I’d thaw the blueberries or cherries, and dry them off as much as possible. Use cinnamon for blueberries, a touch of almond extract for the cherries. Add a bit more thickener, too, as they’re liable to be juicier than the apples. Good luck – PJH

By: Ariana from Chicago

Ariana from Chicago — Sat, 05 Dec 2009 03:43:46 +0000

I was looking forward to making this, as I am intimidated by regular apple pies. When I put my pie in the oven, I soon saw a pool of melted butter around the crust edges. I used a rimless baking sheet and soon enough, the smoke alarm went off! A drippy burned butter mess on the bottom of the oven! Should the butter melt like that? I always though the cold butter in the crust is supposed to “steam” at that initial high temperature. I did have big pieces of butter in the crust though. I also wonder if my oven temp is off. Could that be the problem? This is the 3rd apple pie recipe I’ve made in the last few months and I have had this happen (melted butter pool, not so flaky crust). The resulting pie wasn’t bad, but I suspect something was off.

Ariana, I’m not sure what’s causing this. First, though, bake on a baking sheet with a rim next time, OK? Just in case it happens again, you’ll want to avoid the mess in the bottom of the oven. Are you using King Arthur Unbleached All-Purpose Flour? If not, it may be that the lower protein flour you’re using simply can’t absorb the amount of fat in the recipe. The other two times it happened, were you using different crust recipes? Are you using regular butter (not “light”)? And you’re using butter, not margarine, right? Try cutting the butter in more finely, so you don’t see the big chunks. Readers, does anyone else have anything to offer here? PJH

By: Sue

Sue — Wed, 25 Nov 2009 01:34:27 +0000

OMG!!!! I made this and it was fabulous. I’m getting ready to make this to give away and then another to give to the Fireman at my local firehouse for Thanksgiving

By: Meg

Meg — Mon, 16 Nov 2009 16:10:53 +0000

I made this recipe with sliced pears yesterday and it was awesome!

By: Happy Baker

Happy Baker — Tue, 10 Nov 2009 01:43:26 +0000

LOVE this recipe, and have made it several times since it has been posted here. I’m dreaming of using it for peaches in the summer…in the meantime, are there any other fruit options that you think would be good, just for the sake of some variety. Even my non-pie eating (gasp, I know!) husband devours this one. Still, I’m not sure that he’ll keep wanting apple pie every night (or morning, as we’re eating leftovers for breakfast, too!). Suggestions are certainly appreciated!! Thanks!!

Pear, or pear-ginger would be delicious. Berries would work well – frozen, at this time of the year. How about Italian prune plums, if they’re still available in your market? I’d suggest a cruise through the fruit section at the supermarket, see what strikes your fancy… PJH

By: Brend

Brend — Sun, 08 Nov 2009 17:44:35 +0000

This is the absolute best apple pie. I am no pastry chef and with a few helpful tips from the website on handling the crust it turn out beautiful. This will definitely be a yummy addition to the holidays.