Apple Pie And Freezer Bound Pastry - I always wanted to be a gastronomer Blog at Allrecipes.com - 322994

I always wanted to be a gastronomer

Apple Pie and freezer bound pastry 
 
Mar. 3, 2014 1:54 pm 
Updated: Mar. 5, 2014 7:07 am

Hi everyone. Ye old rare and feisty at your service once again. I'm still working far afield from my home but hope to remedy that soon by making my place of work, home!

Meanwhile, apple pie. Years back when it was my habit to tackle different genres of cooking, I undertook to find the perfect pie crust recipe. I bought pre-made, I tried every recipe in my 5 roses cookbook, Viennese pastry, etc.. Finally I tried the recipe on the back of the Tenderflake lard box and that, coupled with a little practical knowledge about handling pie dough landed me squarely (IMNSHO) in the land of holy cats, the perfect pie crust recipe.

So, perfect crust recipe in hand, I wanted then to figure out how to make pies that stood up. Unfortunately this effort didn't take as, let's call it an obsession. More simply, I just am moved from time to time to making a pie with said crust and that always brings on a renewed interest in seeing if I can make a pie that doesn't slither all over the place when cut. I should add, when I speak of cutting a pie and having it slither all asunder, the when is crucial. We likes our pies fresh and warm so that the ice cream goes native. So I speak of cutting a pie that holds up when warm/hot.

Now when it comes to fruit pies, it's a fact that strawberries and rhubarb absolutely rule but it's apple pie that one needs to perfect first. A couple of years ago, I went walking near my shop and at the edge of a field, I came upon this old apple tree long abandoned and heavy with small but serviceable fruit. I don't know what type of apples, a mac of some sort. About half the size of supermarket apples, they were tart and sweet at the same time. So I picked a bushel of these apples. I made apple sauce, apple butter and of course, a couple of apple pies. Now in remembering the pies, nothing really stands out. One was eaten, the other went into the freezer bound in tin foil.

Last month, I took to raiding the freezer and I came across that pie. I really shouldn't say I came across it, I saw it every single time I opened the freezer but chose to ignore it, until last month that is. It has been in the freezer for over 2 years now with the tinfoil half tore off. I really didn't hold much hope for its turning out well but I thought, nothing to lose. So I thawed it out and baked it up.

That first bite was reserved, a little hesitant but wouldn't ya know it, the pie was fabulous. Two years, poorly stored and it was if I made it yesterday and it held up beautifully.

Ok so I'm home again and I'm thinking about how much I enjoyed that pie. So I set out to duplicate it. I made up some dough, went to the supermarket and got some Granny Smith and some Braeburn apples. Somewhere along the way I got to thinking about a recipe I'd read about making a caramel apple pie and so I thought, instead of adding sugar I'll use a can of Eagle Brand Dulce de Leche to sweeten the pie, and that's just what I did. The result? Well, not so hot. The pie when cut, held up perfectly but the binder was grainy and mildly unpleasant on the tongue. The taste is fabulous, the sweetness perfect and the caramel flavour comes through very pleasantly. However, that grainy deal...

Ps, my binder was the Dulce de Leche, a tbsp. of corn starch and two tbsp. of lemon juice.

So that's my bi annual cooking tale. Do you think it possible the lemon juice curdled the dulce de leche? hmmm

 
Comments
Mar. 3, 2014 3:48 pm
Welcome back Randy! I have been wanting an apple pie recipe to stand up to slice and serve while warm also! No luck on this end, but I keep trying! As far as the pie crust goes...well it wasn't a pretty site for many years, a lot of bad words thrown around the kitchen, but I finaly found a keeper! Gotta go search Apple pie recipes now!!!
 
Mar. 3, 2014 6:16 pm
Good to see you back Raedwulf, always enjoy reading your blogs.
 
Mar. 4, 2014 9:49 am
Nice to see you blogging! Apples. Years ago when my horse passed my DH thought it would be a great idea to plant an apple orchard in her pasture. I have since learned "why don't we and let's" mean me. So I have everything from Braeburns to Wolf River. My mix seems to make a good pie and my crust has vodka in it making it perfectly light and crispy. This fall the DH decided to "we" would make cider and hard cider from apple bounty. Cider-good, hard cider-needs MUCH work.
 
Lela 
Mar. 5, 2014 7:07 am
Hello Randy! I wish I was an expert on making apple pies. However, I am an expert at eating apple pies. I love a crust that doesn't get soggy the next day. Also, when the pie is warmed like you-the pie doesn't turn into a liquid mess. I bought an Amish pie, and had high expectations. I was disappointed, the pie did not have enough apples and it was very sour. I will remember not to buy a pie from that particular lady.
 
 
 
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Raedwulf

Living In
Okanagan, British Columbia, Canada

Member Since
Jul. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet

Hobbies
Biking, Reading Books, Music, Wine Tasting

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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
My Christmas dinner. Usually in December, sometimes early January. I've a waiting list of people who wish to be invited. Alas, I've only a service for 10. We're talking silver, Noritake, crystal stemware, crisp linens, fine wines paired appropriately and a menu that's usually derived from a theme.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
 
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