This week’s Tuesdays with Dorie recipe was selected by Emily of Sandmuffin. She chose the All-American, All-Delicious Apple Pie, which is a classic two-crust pie. I love baking with apples, and I love pie, so I was looking forward to this week’s recipe! You can get the entire recipe on Emily’s blog and check out the links left by all the Tuesdays with Dorie bloggers on that site.
As much as I like pie and apples, I’m not really sure when the last time I made a double crust apple pie. I think many years ago! As I recall, mine weren’t that great, with the filling being kind of blah and the bottom crust never baking properly. I was hopeful that this would be different. I followed the recipe nearly exactly and used granny smith and honeycrisp apples. The only substitute I made was cornstarch for the tapioca. I have a weird aversion to tapioca, which has its roots in high school Chemistry class. That’s a story for another day, but let’s just say I avoid tapioca.
This baked up very well and it was completely beautiful when I took it out of the oven. It was all bubbly and golden brown. My husband and I had a piece when it was room temperature and it was so, so good! I served it with vanilla ice cream (and some apple mead: it was a rough day at work!) and that was the perfect accompaniment. It was sweet, but not too sweet and the cinnamon shined through. I don’t often make this type of pie, but this was so good that I am encouraged to try a few more like this.
Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 300-302