Tuesdays with Dorie: All-American All-Delicious Apple Pie

October 26, 2010

Pie! I love it but hardly ever make it. Thanks to the Tuesdays with Dorie group, I made an All-American All-Delicious Apple Pie this week. Perfect for fall and perfect for a crust lover like me. Plus, I made extra crust when I made the Fold-Over Pear Torte a couple of weeks ago, so it was extra-easy.

Thank you Emily of Sandmuffin for this wonderful selection!

What I did:

  • I made half the recipe in a 6″ cake pan. I really could use a mini pie pan, but this worked in a pinch.
  • I used a combination of Golden Delicious and Granny Smith apples.
  • I used cornstarch instead of quick-cooking tapioca. An equal amount of cornstarch seemed like a lot, so I used a little less. Not scientific, but even with baking, sometimes you have to wing it.
  • One note about the crust: I’m not sure exactly how much crust I used. I made a two-crust portion of Dorie’s Good for Almost Everything Pie Crust and used part of it for my Fold-Over Pear Torte minis, part of it for this mini pie, and I have a little bit left over (maybe enough for a mini single crust pie, but I’m not sure).

How it went: Since my crust was ready to go, this was pretty quick to put together. I baked it for 15 minutes, then reduced the oven temperature as directed in the recipe, and then baked it another 45 minutes. I added a foil tent during the last 15 minutes or so, and then took it out because I was afraid it would get too dark, even with the foil. My slices of pie weren’t picture-perfect, but it did come out of the cake pan pretty well. The apples were cooked through and the filling was  nicely thickened.

How it tasted: The crust, especially with some sugar baked on top, was delicious. I’ve made a lot of tart crusts but not many pie crusts, so I’m really thrilled that it turned out well. Somehow, though, it didn’t taste very apple-y. There were a lot of apples piled in there!

I don’t know if I didn’t choose the right kinds of apples or if the apples I used just weren’t the tastiest, but this needed more apple flavor, or at least more cinnamon to zip it up. My husband thought that the look of the pie and the taste of the crust were perfect, but that the filling wasn’t sexy. Even though the filling wasn’t that flavorful, it was good and we definitely enjoyed it.

Ready to bake some apple pie? Look on page 300 of Baking: From My Home to Yours, or Emily has the recipe published here.


  1. LOL – even if the filling wasn’t sexy, it sure is a handsome pie that you have made.

  2. That was just one serving, right? For me anyway! Delicious!

  3. I went with a 6-inch mini too – great minds 🙂 I loved this one and ate most of it myself. Bummer the filling wasn’t a hit for you guys, but a good crust makes up for a lot.

  4. Your pie looks great. I’ll have to look for a 6″ pie pan. It’s the perfect solution for someone like me who can’t stop thinking about a pie until it’s finished!

  5. Wow! What a beautiful pie. I do love Dories pie crust. I just bought some cute mini pie tins from King Arthur Flour. When I make this pie I will give them a try. It is so much easier to share when you make minis. Have a great day!

  6. Ooh, nice. I love the idea of doing it in a cake pan. I didn’t love how much lemon was in the filling.

  7. It’s so hard to get the spices just right in apple pie. Everyone has their own sense of how it should taste. We liked the lemoniness of Dorie’s recipe.
    Your little pie looks great!

  8. It looks like the cake pan worked well. We can only own so many pans, sometimes you need to be creative. I doubled the cinnamon, since I thought a half teaspoon was small for the amount of filling. You were smart to make a big batch of dough at the beginning of the month!

  9. That is so cute baked in that pan like that. You have the perfect color on the crust, it all looks delicious. I think pie baking is going to be your new thing.

  10. Your pie looks so appealing in that cake pan–rather rustic I think. Great idea.

  11. Wow! Your pie is just gorgeous and I love that you filled it with so much fruit. I think that cinnamon makes an apple pie taste more apple-y, but then I love cinnamon.

  12. Your pie looks great to me! I definitely recommend the mini pie pans, especially with all the TWD treats we make. Plus they look so darned adorable, and each slice has a higher proportion of crust to fruit (no, I don’t get a commission on them, but it sure sounds like it doesn’t it?!?)

  13. I didn’t get around to this one.

    Your pie looks amazing-I have real problems getting crusts to turn out, which I think made me skiddish if this one-since my last crust was a failure. Your crust is perfect!!!!!

  14. Ah, it looks delicious. Sexy is not the most important thing, eh? Your pie had a good personality. 😉

    About Hong Kong, we are here for two to five years, I think. I’m trying to think of it as permanent. Feeling at home is a slow process, though, and the food isn’t making it easier. But I’m making small steps. 🙂 I’m not quite done the book yet, but I’m really enjoying it. There are some grim bits, though, and some of the descriptions of the food that the Chinese eat is scary.

    The next month’s Kitchen Reader book doesn’t appeal to me much: Heat by Bill Buford, a restaurant kitchen one. What do you think?

  15. I almost always ramp up the cinnamony flavors, I have issues. But oh MY your pie looks goooood! I love the top crust, perfectly browned!

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