Apple pie is not easy. Working with two layers of crust that could be too crumbly or too soft, apples that could collapse when cooked and juices that could get soupy. Many things can and will go wrong when you first attempt this American icon.
I love apple pie for the spices: fresh nutmeg, cinnamon and allspice. The lemon zest and juice adds a special kick to the filling. And the crust. Making the pie crust yourself is critical. Unfortunately, I always seem to have trouble with my crusts. Either they are too sticky or too crumbly. Very frustrating.
I turned to my Best Recipes companion, but even then, the pie had some issues. The taste was perfect. The texture of the dough was wonderful (even if it was too wet when I made it) – buttery and flaky.
My problem was the apples. Granny Smith and McIntosh. I think the McIntosh became too soft and resulted in the pie collapsing after it cooled. Maybe next time I will go with an equally sweet but less soft apple – any recommendations?
Sincerely,
Not The Apple of Your Eye
Seasoned to Taste 