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Apple Pot Pie [Dec. 11th, 2014|02:41 pm]
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A One-Apple Pie

Just one apple?  Need two desserts?   A small casserole dish, one apple, one round of piecrust...sugar, cinnamon, and butter...makes a nice pie.  Half makes a substantial dessert.  Choose a tart crisp apple like Braeburn, Honeycrisp, Pink Lady, etc.  Do not use typical "pie" apples like Cortland or Granny Smith.  One of the big Honeycrisps will be too big, but will make a good pie and just eat the leftover quarter or quarter and a half.   This little baking dish is a Le Creuset, cast iron with porcelain outside and in.

Quarter the apple and core it.  Butter the inside of the dish.  Put the round of piecrust into the dish, gently shaping it to the bottom and sides.  What hangs over will be folded in.  Thinly slice each quarter (THINLY) and layer the slices in the baking dish.  Layer no more than 2 slices deep before sprinkling generously with sugar and cinnamon and dotting with butter.  Repeat layers until out of apple...should be at least level with top of dish or humped a little.  Fold excess piecrust over, leaving hole in middle; put dot of butter in hole.  Bake uncovered in 350 F oven until crust is golden.

Pie is good warm (not hot) with vanilla ice cream melting into it, or cold.   Or whipped cream.  Or just heavy cream.  Or nothing at all.    Run a knife around the edge to loosen any place the juice got through and stuck, and cut across the middle with the knife.  A big cooking spoon will then lift out half (though you may need to get pieces of crust off the bottom to add to that serving.

[User Picture]From: mrs_redboots
2014-12-11 09:36 pm (UTC)
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[User Picture]From: e_moon60
2014-12-12 02:38 pm (UTC)
Are cooked apples as likely (or more likely) to give you a problem than raw apples?
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[User Picture]From: retsamkrad
2014-12-12 11:52 am (UTC)
Nom nom nom
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[User Picture]From: thewayne
2014-12-12 02:11 pm (UTC)
That sounds really good. I recently bought a Pampered Chef apple peeler/slicer, it does an amazing job, and am planning on using it. America's Test Kitchen does a pie dough recipe where you substitute half of the water for vodka: it cooks out when you proof bake the dough and makes for a better texture.

I've got a couple of days off and we're in town over New Year's, maybe I'll get a round tuit.
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[User Picture]From: e_moon60
2014-12-12 02:37 pm (UTC)
I saw that, and on another show they didn't use vodka but club soda. I may try it with club soda. Since I don't drink and don't make pies all the time, buying vodka just for that purpose seems a waste.
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[User Picture]From: thewayne
2014-12-13 03:15 pm (UTC)
I buy small bottles of bourbon for a ham prep that I make from Walgreens, I also buy beer for making chili and stew and Guinness bread, I don't drink them either. I intend to do the same with the vodka.

It was kinda funny: the store required my driver's license when I bought the last bottle, and the clerk said that it was expiring next month. I was WTF? Turns out that NM license expire the month after your birthday, not on your birthday.

I hadn't heard of the club soda, that's curious. The vodka is to moisten everything, then when it is eliminated in the proof bake, the resulting crust is allegedly very flaky because half the liquid was actually eliminated. I'm looking forward to trying it. And the vodka leaves no trace or flavor behind.
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[User Picture]From: redvixen
2014-12-12 03:02 pm (UTC)
I like the pot. I use my muffin tin to make mini pies all the time. Same idea with the dough, just cut in large circle and shape to the cups using the excess to fold over the top.
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[User Picture]From: seekerval
2014-12-12 06:40 pm (UTC)
Looks wonderful. And it so happens I just picked up some Honeycrisps this past Tuesday. Will definitely need to give this a whirl. Thanks for the idea.
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[User Picture]From: Ellen McLean
2014-12-14 08:26 am (UTC)


It must be the weather. I made baked apples yesterday. The diabetes adaptation is to use splenda/cinnamon mixture with coconut oil. I miss pie crust.
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