This pie started out with such high hopes and unpretentious goals. It had all the potential of becoming the perfect, juicy, flaky-crusted pie of my dreams. And it was...up until I slipped it into the oven. As someone who didn't grow up on pies (we prefered tarts), I'm still trying to perfect double-crusted recipes . I didn't take into account the obvious laws of gravity and it's effects on something made out of butter in a 400 degree oven. Who knew that a crust wouldn't stand a proud 1-inch above the pie plate without any support? All I could do was watch helplessly as the crust 'melted', a la Raiders of the Lost Arc-style, into a sad heap. Occasionally I would have to open the oven and shamefully remove the carnage.
Once the pie had cooled, I did my best to salvage what was left of the crust. It was a far cry from the pleated beauty that had gone into the oven. I hit yet another snag when I tried to remove a slice for pictures. It's back remained stuck to the pie plate, as did the second slice, and the third, and the forth. I tried propping up the crust with a small plate, but it just looked pathetic. So I took the mature route, mashed everything together, and served it in ramekins.
Once I calmed down the bitter perfectionist inside my head, I found the pseudo pie to be extremely delicious! Even though it was a shadow of it's former self, I could still taste the buttery crust, the tart honey-crisp apples, the plump raisins (not my choice) and the mild spice of cinnamon and nutmeg. What it lacked in presentation, it made up for in flavour. Since I'm a bit pied-out from this month's recipes, it may be a while before I try this recipe again. But you're on notice, double crust.
For the complete recipe, please visit Emily's lovely blog, Sandmuffin. Thank you, Emily. Despite everything I have made, an apple pie was on the back-burner of things to try. Had it not been for your choice this week, it may have remained there for far too long. It's always a humbling experience when we learn obvious lessons from a recipe.
I think your pie still looks delicious :-) My crust collapsed a little in the oven too. Mine looked a little like an unmade bed!
ReplyDeleteAh well....it happens. I always remember seeing Martha Stewart's apple pie...so many apples in it that I thought they'd fall off. Guess that's the clue to a nice high apple pie!
ReplyDeleteEven your 'failure' looks like a success to me. As long as it tastes good, it's worth trying!
ReplyDeleteI have had melting issues with Dorie's crust before, too. This time I think I got lucky ;). Anyway, you made the best out of it!
ReplyDeleteDeconstructed or not, it still looks fabulous. In fact, I could go for a little ramekin right now! :)
ReplyDeleteServe it in small glasses, a a dab of whipped cream, and call it "apple pie shooters."
ReplyDeleteI think it's a beautiful pie, Valerie. I don't really see what you're describing, but my senses are leaving me lately. So I'll take your word for it (smile). Oh, and it looks delicious. There's nothing like a good apple pie or tart;)
ReplyDeleteI bet it did taste delicious, and a bonus that you could eat it with a spoon! I grew up on double crust apple pies, so never give them a second thought. Buttercream is more likely to cause me problems--I can never get the temperature just right.
ReplyDelete:)
don't be too hard on yourself - it was your first time, right? from what i see in the photos, your pie looks like a success...and from a taste standpoint, it sounds like it was a winner!
ReplyDeleteSounds like making (and baking) this pie was an adventure for you! Good job thinking of a creative solution with the ramekins! It still looks delicious, and I'm sure it tasted amazing!!!
ReplyDeleteApples piled high with sugar n' spice! It all is nice~ Pile on the ice cream or a Crumbly brown sugar mix and enJOY!
ReplyDeleteStill looks and sounds delicious. I usually slice my apples instead of dicing them. It may help with keeping the shape of the slices better. It's hard to get the bottom out!
ReplyDeletethe decontstructed version looks good too! and probably healthier without the pastry :) xoxo Tia @ Buttercreambarbie
ReplyDeleteGreat save, it looks really good to me! Crab boat, huh..fun job that would be!:0
ReplyDeletelooks like it worked out well enough to eat! just top it with some ice cream and you are good to go:-)
ReplyDeleteUm... that is NOT a failure... I chickened out and didn't even do a top crust. But apple pie is to the baker's choice - there are many variations and what might be one's failure is one's success! It's a gorgeous dessert!
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