Saucy apple pie
Pies
I like pie. I especially like pie with different textures. This one’s got a bit of applesauce-y smoothness on the bottom and some firmer sliced apples on top. I’ve baked this pie using a glass-bottomed 10" springform pan lined with parchment, and a plain old 10" pie dish, with equally successful results. Okay, maybe getting the pie dough into the springform pan was a little unwieldy, but I love my springform pan a lot. You could also use a 9” wide, 2” high cake/quiche ring, baking it right on a parchment-lined sheet pan. It’s a very delicious pie. And it’s less filling because there is no top crust. So you can eat twice as much. Adapted from my recipe for Truly Scrumptious Apple Pie, here in the Food52 archives.
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