I’ve never made an apple pie before, and as it requires two pieces of pie dough, I knew it would be challenging.
I’m getting better at rolling out pie dough, but I’m still not great at it, but that turned out not to be the big problem.
The recipe (from America’s Test Kitchen) called for two pounds of Granny Smith apples and a pound and a half of McIntoshes, or about four grannies and three macs. I couldn’t find McIntoshes, so I settled for Fujis.
Anyway, the first problem occurred with the mixing bowl. As the filling was going to go into a nine inch pie shell, I thought a medium bowl would be fine for mixing, but when I started adding the sliced apples, I quickly realized I was gonna need a bigger boat. I mean bowl.
So I poured everything into a bigger bowl and continued.
At about the point where I was slicing the third granny, I realized I was not gonna get four grannies and three Fujis into a nine inch pie shell, so I settled on three and two. Even with that combo, the shell was way overflowing. I could barely get the covering pie dough on top.
But I managed.
And then I popped it into the oven and set the timer.
Does it look overdone to you?
The last step before putting it into the oven is to brush it with egg white and sprinkle sugar over it. As you can see, I didn’t have a steady sprinkling hand.
It sure smells good though.
I’m supposed to let it cool off for four hours.
[Several hours later]
It was delicious! A bit sloppy, but delicious!