Tuesday, October 26, 2010
TWD: All-American All-Apple Pie
Pies are some of my favorite desserts. Nearly any flavor will do.
This week, Emily, of Sandmuffin, chose Dorie's All-American All-Apple Pie, a most excellent choice.
I used a combination of Granny Smith, Golden Delicious, and Pink Lady apples. Mixed with spices, instant tapioca, lemon zest, and butter, they were fabulously delicious.
Normally, when I make apple pie, I saute the apples beforehand for two reasons: 1. I can use a whole lot more apples because they shrink ahead of time; and 2. the finished pie doesn't have this huge cavern of empty space above the apples. It is completely full of apples.
No matter how it's cooked, though, this pie is absolutely wonderful. If you can make it last a second day, the filling just melds together beautifully and tastes even better than on the first day.
There is one piece left. When I finish writing, I will settle down and enjoy every last crumb. Stop by Emily's blog for the recipe, so you can partake of this pie's apple-y goodness.
To see how the other bakers like this pie, head over to the Tuesdays with Dorie website.