Time again for Apple Pie! Hubby's birthday yesterday, and that was the request. Went to 3 different stores before I could find Granny Smith Apples, but it was worth it!
(Pastry recipe is already posted)
Readying the counter-top for the pastry
Pastry ready to trim. It held together so well I was able to drape it over my rolling pin and lift onto the pie plate. (Usually I roll out on parchment but I forgot this time)
My alternate to a top crust or lattice. Roll out pastry and cut with whatever cookie cutter you choose. This cutter is an old tin one from my childhood, and the top crust took about 20 medium sized hearts to cover . * Symmetry is good here :)
This is the caramel sauce that really is the key to the filling. Toss the sliced apples with the sauce, reserving about 1/4 for glazing the top crust
The glazed top crust, pre- baking. You can see the first row of hearts at the rim are placed side to side (no overlap), but the following rows do overlap. You can have lots of fun with this.
The finished beauty!
You can see the caramel has set- the key is to let the pie cool off at least a couple of hours before cutting into. This was so amazing my Mother-In-Law (who is Celiac) could barely contain herself :)
My love of food, cooking and baking has been enhanced by working in numerous restaurants over the years- the job I put up with in order to support my acting habit. A lot of great things came out of my time in the trenches, and I remain inspired to discover new palate pleasers, especially now that Gluten has been banished from our menu!!
I am also a mom, an actor and an artist, sharing my Toronto home with my husband, our 3 children, and our puppy, Lucy.