I have been wanting to bake this pie recipe that appeared in the November 2013 issue of Saveur… The recipe was adapted from a pie at Four & Twenty Blackbirds, a bakery in Brooklyn, New York. In short, the pie was delicious. Not a slam-dunk OMG must always only make this apple pie recipe delicious, but delicious nonetheless. I would definitely make it again. And use some of the brilliant apple pie tips given in the same issue of Saveur magazine.
I followed most of the recipe as written, but didn’t have angostura bitters, so left that out. I also didn’t have “demirara” sugar, so I used a medium dark brown sugar instead. If I were to bake this pie again, I would add a little more flakey sea salt, and make sure my salted caramel was a deeper brown color than the one I used. Overall, I would give this an 8.75-9.00/10.00 score. Oh, and instead of a broad lattice top, I used a maple leaf cutter to lay “fallen maple leaves” on the top of the pits instead… I thought this actually made a more stunning looking pie than the original recipe photo.
And as for the tips that I found particularly interesting, and I quote from Saveur Magazine, November 2013:
1. Avoid soggy bottom crusts by sprinkling flour and sugar on the crust before adding the filling.
5. Butter the pan before you put in your dough, and refrigerate dough to let it rest. The buttering of pan or glass dish is brilliant because it helps the crust brown and crisp up.
Other tips which I had already been doing for years:
2. Beat the dough with a rolling pin before you roll it out.
3. Rest your dough in the fridge. And if in the Philippines, try to keep it cool as much as possible while working on it.
4. Use high fat butter (I actually use 1/3 lard as well!).
5. Concentrate apple flavor by sweating the fruit and reducing liquid to a flavorful sauce.
Serve with whipped cream and/or vanilla ice cream. We had guests who opted for both. Silly grin.