It will bake at two different temperatures in order to get the perfect crisp, flaky, tender crust, and then is left to cool completely, so when you cut into it, the filling doesn’t ooze out. This will give you a filling that’s never dry, but also won’t make your crust soggy with excess moisture.įor the crust, they recommend their pate brisee recipe.įinally, when your pie is assembled in your favorite 9-inch pie dish (we love this OXO pie plate with lid!), it goes in the oven. The liquid from the mixture is then reduced in a saucepan, concentrating the flavor, and stirred back into the apples. The apples are left to macerate in white granulated sugar, spices, a splash of vinegar and some salt.

Our tip for finding the best apples? Skip the grocery store and head to a farmer’s market, farm stand, or orchard, where the apples are always better. They offer two suggestions for the best combo of flavor and texture: Braeburn, Granny Smith, and McIntosh or Golden Delicious, Granny Smith, and Macoun. This recipe answers all of our burning apple pie questions, and then some.įor the apples, you want three pounds, and a mixed variety. We won’t even get into the pie crust – we always aspire to an all-butter crust, but more often than not we resort to store bought. Hoping to share the well-being he had found in nature, he studied landscape architecture at the University of Massachusetts Amherst. You need to decide how much sugar to use, and what kind, and then there are the spices. Inspired by the 1970s back-to-the-land movement, his parents had built their lives off the grid, where Wormser entertained himself by tracking wildlife through native trout lilies.

Martha stewart entertaining cookbook