Welcome to this week’s project, a humble apple pie.
Apple pie happens to be one of our favourite things to eat around here and I was so happy to be able to try yet another version. My favourite one? Well, it’s one that I’ve been making for years and is a really delicious amalgamation of recipes.
Well, Rose’s pie was very good. I won’t delve into the glories of the pastry because many of you have done it better and more eloquently. What I will say about apple pie filling is that we generally prefer our apples fairly well cooked rather than not. The filling in this pie was cooked and semi-soft but the apples still had a very slight firmness to them. As you might have noticed, I’m using plural possessive pronouns often today. Yes, using my husband as moral support. Might as well because but he prefers his apples even more thoroughly cooked than mine. The first thing that came out of his pie-hole (I’m being playful, it’s his birthday today!) after taking a bite of this pie was: “I really prefer my apple pie fillings fully cooked and on the soft side”. No other niceties. That was it. I was taken aback by his very strong opinion but not enough to not finish my slice of pie. The more I had, the more I liked it. Even the texture started growing on me. I’m still a soft-filling partisan but I’ll always be happy to eat a slice of Luscious Apple Pie. Maybe my husband was having a mediocre day but he didn’t have to take it out on the pie! There was a happy ending, though. I’ve been feeding him this pie every day and each day he looks happier. The more pie he eats, the rosier his outlook!
A few notes:
- I ran out of apple cider but used verjuice instead. It was a great choice as it made this pie so very fragrant and provided the filling with the right level of acidity.
- I burned the sauce but used it anyway. Another good choice. The pie filling has lovely caramel undertones, strong but aromatic.
- I doubled the amount of salt to compensate for the ultra-caramelised filling. I also had to add a couple of tablespoons of sugar for the same reason.
- I had to overcook the pie by a good half an hour in order to ensure the filling was soft enough. The top was brown but tasty. I did, of course, egg-washed the top and sprinkled sugar on it before sticking the pie in the oven.
See you all next week. Have a good one!