Recipe by Chef John
"Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup."
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1 (15 ounce) package
double crust ready-to-use pie crust (such as Pillsbury®)
red apples, cored and thinly sliced
Excellent tasting and easy to make. The first one I made seemed to have too much syrup in it even after cooling. It was not big deal... I just drained the excess and it was fine. This time I didn't use all of the caramelized syrup.
Not sure what went wrong. Maybe it's because I used regular salted butter since that's all I had on hand. But there was no "gooey caramel", just sauce the consistency of broth. Possibly boiling longer would help. Even after 15 extra minutes of cooking, the bottom crust was not done. Too many apples that didn't hold any semblance to pie. It looked great before cutting, and once I made some penuche and poured over the top, it served up like an apple crisp.
I think this is a fantastic Apple pie! I have never used a store bought pie crust but I realise you were only experimenting, and yes you can use any ole apple to make an apple pie, I have tried them all and they all work just fine! I will make this pie again for sure.
Just tried this for the first time; really great recipe, and so easy! I added 2 tablespoons of flour, a dash of nutmeg, and a tablespoon of lemon juice based on the ingredients I saw for another apple pie. That thickened up the juice and gave it a great taste. And I know it was probably inferred (and of course I completely forgot), but next time I'll skin the apple, lol.
Excellent recipe. I added lemon and orange essence, due to lack of lemons. I recommend the recipe.
Best Apple Pie I have Tasted. Didn't look like the picture but tasted fantastic. Will definetly use this recipe again tks
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Easy Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 225
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