I love the smell of cinnamon and baked apples in the fall and with the cooler weather finally here, I was ready for this month's Avid Baker's Challenge selection of apple pie.
The chosen recipe was quite different
from pies I've made before: it was more of a crust lover's
pie with a high ratio of crust to filling; the crust included cream cheese; the pie was assembled and baked on a 12" pizza pan!
I loved the pastry! It was easy to make
and even easier to work with; it was smooth and supple and rolled out
The filling consisted of thinly sliced apples arranged in a single layer over a sprinkling of cinnamon-sugar. I reduced this spiced sugar by half since it seemed far too much for what amounted to only 3 apples (by weight).
Even though I used crisp Granny Smith
apples that retain their shape when baked, these ones really didn't
stand a chance of that: 45 minutes of baking to ensure that the crust
was done resulted in a soft fruit filling. However, with the decrease in
sugar, the apple's tart flavour still came through. The crust baked up crisp and flaky and was definitely the star of this pie.
Served warm with a scoop of homemade vanilla ice cream, this was a delicious autumn treat.
The ABC bakers are currently baking from the King Arthur Flour website. The recipe for Crusty Apple Pie can be found here.
The recipe for Vanilla Ice Cream, Philadelphia-Style is from
The Perfect Scoop, by David Lebovitz.
Visit here to see the versions the other ABC members have baked up this month.