Comments on: Apple Pie a la Marketman

By: Helen

Helen — Sun, 05 Jul 2009 10:50:43 +0000

Thanks! I’ve been baking an apple pie every two weeks using Granny Smiths apples for my partner who his likes his apple pie to be very tart. But I’ll try your pastry to see if it’s more flakier than the one I use, since it’s almost the same ingredients except I use butter and no shortening. and I bake my pie at 450 degrees for 15 minutes then lower to 350 degrees for another hour and 10 minutes. Most of his friends who are foreigners says my pie reminds them of their mom’s apple pies.

By: cee

cee — Fri, 06 Feb 2009 03:00:16 +0000

thanks! i just baked the pie and i like the crust A LOT super flaky :)i had a hard time looking for Crisco but I was able to find veg. shortening in a Magnolia cheese-butter kiosk inside the grocery of SM Makati, cheap enough at Php56 per half a kilo. Some folks in the house think the apple filling is too tart. But i like my apple pie more tart than sweet so it’s fine with me :) thanks MM for being generous with your recipes. God bless you!

By: cee

cee — Fri, 06 Feb 2009 02:59:58 +0000

thanks! i just baked the pie and i like the crust A LOT super flaky :)i had a hard time looking for Crisco but I was able to find veg. shortening in a Magnolia cheese-butter kiosk inside the grocery of SM Makati, cheap enough at at Php56 per half a kilo. Some folks in the house think the apple filling is too tart. But i like my apple pie more tart than sweet so it’s fine with me :) thanks MM for being generous with your recipes. God bless you!

By: Marketman

Marketman — Thu, 05 Feb 2009 10:13:30 +0000

tart green apples or granny smiths will work just fine, and yes, they do sell them in local groceries, just make sure they are crisp. I normally use white sugar, it’s best to try the recipe as written first, then experiment in subsequent attempts…

By: cee

cee — Thu, 05 Feb 2009 09:58:18 +0000

hi Mr. MM, are the green apples available locally (in most supermarkets) THE Granny Smith ones? or a different kind? they’re just labeled as Green Apples usually. All I know is that they’re really tart…

And about the sugar, can I use brown instead of white? and should proportions be altered if i make that switch? but if it changes the “perfection”of your recipe i won’t do it hehe

By: Beth

Beth — Mon, 07 Jul 2008 00:27:37 +0000

Fantastic pie crust! I read somewhere that using lard will produce the flakiest crust and give tremendous flavor (not to mention that it’s healthier than butter). “Leaf lard” is said to be the highest quality lard. There are people who use 50% lard and 50% butter in their crusts. Maybe you can try making a crust with lard and tell us of your results.

By: gwacie

gwacie — Fri, 04 Jan 2008 04:50:54 +0000

I wouldn’t recommend using Fuji apples – once baked they taste like bland, cottony mush. I use Granny Smith apples in my apple pie.

By: peasmom

peasmom — Tue, 28 Aug 2007 09:29:02 +0000

Thanks for the quick reply. Didn’t expect to get a reply so fast for a 2005 entry :-).

I usually get one or two whole boxes of either the red Washington apples or the Fuji ones as gifts during Christmas season and I thought it would be nice to try your apple pie. I might be experimenting with the Fujis as you mentioned.

I’ve started running through the entire MM archives to read all your posts the minute I stumbled into this site! I love your posts!

By: Marketman

Marketman — Tue, 28 Aug 2007 06:47:34 +0000

peasmom, I wouldn’t recommend either of those choices as they aren’t tart enough. If you had to use one of the two, I would say experiment with the fuji, add some lemon juice and sugar. But I wouldn’t use red washington apples. Green Granny Smiths or Northern Spy apples from the Northeast would be ideal.

By: peasmom

peasmom — Tue, 28 Aug 2007 06:15:31 +0000

is it possible to use the red Washington or Fuji apple kinds to make this pie?