Comments on: And the winner of this year’s election is… Apple pie! http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 06:30:05 +0000 http://wordpress.org/?v=2.3.1 By: Nic http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6572 Nic Tue, 25 Nov 2008 00:26:35 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6572 I have a friend that wants me to make her two apple pies for her thanksgiving meal but she wants them fully baked and done by Tuesday morning. Will they hold up until Thursday? What would be the best way to keep them intact and good until then? <strong>No problem, Nic. Just wrap in plastic when absolutely completely cool - like, let them cool for 8 hours or so - and leave at room temperature. If possible, tell your friend to throw the pies in the oven, tented with foil, for 25-30 minutes or so at 350°F before serving. If not, you can warm individual slices BRIEFLY in the microwave. enjoy - PJH</strong> I have a friend that wants me to make her two apple pies for her thanksgiving meal but she wants them fully baked and done by Tuesday morning. Will they hold up until Thursday? What would be the best way to keep them intact and good until then?

No problem, Nic. Just wrap in plastic when absolutely completely cool - like, let them cool for 8 hours or so - and leave at room temperature. If possible, tell your friend to throw the pies in the oven, tented with foil, for 25-30 minutes or so at 350°F before serving. If not, you can warm individual slices BRIEFLY in the microwave. enjoy - PJH

]]> By: julia http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6508 julia Sun, 23 Nov 2008 13:48:43 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6508 Just one other question - why do you need to bake the pie the day before? If I have plenty of time on Thanksgiving can I just bake it that day? thanks for the help!! julia<strong> If you have the time, of course, bake and enjoy. Frank from KAF.</strong> Just one other question - why do you need to bake the pie the day before? If I have plenty of time on Thanksgiving can I just bake it that day?
thanks for the help!! julia If you have the time, of course, bake and enjoy. Frank from KAF.

]]> By: Dana http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6400 Dana Thu, 20 Nov 2008 16:09:25 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6400 Is it ok to use the disposable pie plate? Aluminum kind 9"? I'm making this for my husband's work and I won't see my pie plate again if I send him mine. Thanks to you! Dana <strong>Yes, you can use a disposable pan. Be sure to put a cookie sheet or such underneath it when baking. Those pans can be a little 'wobbly'. Happy Baking! MaryJane @ The Baker's Hotline</strong> Is it ok to use the disposable pie plate? Aluminum kind 9″? I’m making this for my husband’s work and I won’t see my pie plate again if I send him mine.

Thanks to you!
Dana

Yes, you can use a disposable pan. Be sure to put a cookie sheet or such underneath it when baking. Those pans can be a little ‘wobbly’.

Happy Baking!
MaryJane @ The Baker’s Hotline

]]> By: julia http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6298 julia Tue, 18 Nov 2008 13:43:35 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-6298 I want to make and freeze my apple pie before Thanksgiving. I see that you can do that. My question is - can you use a flour base for the filling or do you have to use cornstarch of something like Sure Jell? Also, I think I have read on your other notes that you do not bake it before you freeze it - is that correct? thanks, julia <strong>Hi Julia: You can use flour for the filling, no problem. Also, it's best to freeze the pie unbaked. Then bake it the day before. You can bake it right out of the freezer (assuming your pie plate is metal or shatter-resistant glass/ceramic); or thaw at room temperature, then bake. If frozen, you'll need to add extra time to your baking; not sure how much, but you want to bake till you can see the filling starting to bubble through the slits in the crust. If the crust starts to brown too quickly, before the filling bubbles, lay a sheet of aluminum foil on top. Enjoy! - PJH</strong> I want to make and freeze my apple pie before Thanksgiving. I see that you can do that. My question is - can you use a flour base for the filling or do you have to use cornstarch of something like Sure Jell? Also, I think I have read on your other notes that you do not bake it before you freeze it - is that correct? thanks, julia

Hi Julia: You can use flour for the filling, no problem. Also, it’s best to freeze the pie unbaked. Then bake it the day before. You can bake it right out of the freezer (assuming your pie plate is metal or shatter-resistant glass/ceramic); or thaw at room temperature, then bake. If frozen, you’ll need to add extra time to your baking; not sure how much, but you want to bake till you can see the filling starting to bubble through the slits in the crust. If the crust starts to brown too quickly, before the filling bubbles, lay a sheet of aluminum foil on top. Enjoy! - PJH

]]> By: Lorrie Dykas http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4704 Lorrie Dykas Sun, 12 Oct 2008 23:33:13 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4704 I made this apple pie yesterday and it was delicious! Loved the flavor boost with the boiled cider, also loved the way the filling was carmelized after the long bake. I do have a question, though, and that is why does the recipe call for confectioners sugar rather than granulated sugar? I have never seen that in a recipe before. Is it used for taste or for texture? What happens if you use granulated sugar instead? <strong>You can use granulated sugar instead of confectioner's sugar, just reduce the amount by half. Molly, KAF Baker</strong> <strong>Hi - The cornstarch in the confectioners' sugar helps thicken the apple juices. Just add a bit more flour if you use regular granulated sugar. PJH</strong> I made this apple pie yesterday and it was delicious! Loved the flavor boost with the boiled cider, also loved the way the filling was carmelized after the long bake. I do have a question, though, and that is why does the recipe call for confectioners sugar rather than granulated sugar? I have never seen that in a recipe before. Is it used for taste or for texture? What happens if you use granulated sugar instead?
You can use granulated sugar instead of confectioner’s sugar, just reduce the amount by half. Molly, KAF Baker
Hi - The cornstarch in the confectioners’ sugar helps thicken the apple juices. Just add a bit more flour if you use regular granulated sugar. PJH

]]> By: Aeshon Beksmit http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4598 Aeshon Beksmit Thu, 09 Oct 2008 21:41:11 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4598 can i cut the baking time of 2 hours by some if i pre-cook the apples filling over the stove instead and blind-bake my bottom crust for maybe 8mins in the oven with the same heat recommended? how 'soft' should i cook the apples if i do? would there be any difference in the liquid added if i added some dried raisins to the filling? preciate the advice. i've only tried baking apple pies maybe twice in my life thus far and being pregnant and reading this site, makes me crave for exactly wot you've made. also, minus the boiled cider.. how huge a difference would it be? i live in italy and there wouldnt be ANY boiled cider in sight around here unfortunately. do KAF deliver to italia btw? *curious* help!! <strong>Aeshon, just bake your pie at 375°F for about 1 hour, without using any foil. No pre-cooking, pre-baking needed. You'll get a different effect (no caramelization, not a brown bottom crust), but it'll be OK. If you have any apple jelly in Italy, you can try that; otherwise, just go without. Add raisins - no need to change liquid. Apple pie is very forgiving! Call our customer service ladies to see about shipping to Italy - I know we do it - 800-827-6836. Good luck- PJH</strong> can i cut the baking time of 2 hours by some if i pre-cook the apples filling over the stove instead and blind-bake my bottom crust for maybe 8mins in the oven with the same heat recommended? how ’soft’ should i cook the apples if i do? would there be any difference in the liquid added if i added some dried raisins to the filling? preciate the advice. i’ve only tried baking apple pies maybe twice in my life thus far and being pregnant and reading this site, makes me crave for exactly wot you’ve made.

also, minus the boiled cider.. how huge a difference would it be? i live in italy and there wouldnt be ANY boiled cider in sight around here unfortunately. do KAF deliver to italia btw? *curious*

help!!

Aeshon, just bake your pie at 375°F for about 1 hour, without using any foil. No pre-cooking, pre-baking needed. You’ll get a different effect (no caramelization, not a brown bottom crust), but it’ll be OK. If you have any apple jelly in Italy, you can try that; otherwise, just go without. Add raisins - no need to change liquid. Apple pie is very forgiving! Call our customer service ladies to see about shipping to Italy - I know we do it - 800-827-6836. Good luck- PJH

]]> By: Lorraine J. Miner http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4422 Lorraine J. Miner Mon, 06 Oct 2008 19:06:11 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4422 I'll bet that bakery/apple farm mentioned in Watsonville, CA was Gizdich's. It's a favorite year-round stop for the locals (counting Santa Cruz, too). If you are ever there try the ollalaberrie pie or buy some berries (late June fresh or frozen all year round) and make your own pie or jam. Ollalaberries are a blackberry-loganberry mix and not available many places. My family's favorite. Thanks for the blog and all comments. Fun! <strong>Hi Lorraine, I have always wanted to try Ollalaberry pie. Color me jealous! MaryJane @ KAF</strong> I’ll bet that bakery/apple farm mentioned in Watsonville, CA was Gizdich’s. It’s a favorite year-round stop for the locals (counting Santa Cruz, too). If you are ever there try the ollalaberrie pie or buy some berries (late June fresh or frozen all year round) and make your own pie or jam. Ollalaberries are a blackberry-loganberry mix and not available many places. My family’s favorite.
Thanks for the blog and all comments. Fun!

Hi Lorraine,
I have always wanted to try Ollalaberry pie. Color me jealous!
MaryJane @ KAF

]]> By: masa http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4058 masa Sun, 28 Sep 2008 21:44:56 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-4058 once the dough is refrigerated, how many days can you leave it there without rolling it out and baking it? thank you. <strong>Hi - It will start to deteriorate in the fridge after 3 days or so. For longer storage, roll it out, and store it flat, or put in a pie plate and freeze. - PJH </strong> once the dough is refrigerated, how many days can you leave it there without rolling it out and baking it? thank you.

Hi - It will start to deteriorate in the fridge after 3 days or so. For longer storage, roll it out, and store it flat, or put in a pie plate and freeze. - PJH

]]> By: Carol http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-3926 Carol Fri, 26 Sep 2008 13:37:09 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-3926 AND... (I forgot to mention)... the one item that constantly brings oohs and aahs is the German Chocolate Mini Cakes. I put them on a doily under the glass dome of a cake stand and stack them each on large flattened muffin cups. Oddly, though, although women stop to admire, almost everyone who actually buys them are men! I have no idea why that is. But again, thanks for dependable, elegant and winning recipes! AND… (I forgot to mention)… the one item that constantly brings oohs and aahs is the German Chocolate Mini Cakes. I put them on a doily under the glass dome of a cake stand and stack them each on large flattened muffin cups. Oddly, though, although women stop to admire, almost everyone who actually buys them are men! I have no idea why that is. But again, thanks for dependable, elegant and winning recipes!

]]> By: Carol http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-3900 Carol Thu, 25 Sep 2008 18:43:24 +0000 http://blog.kingarthurflour.com/2008/09/03/and-the-winner-of-this-years-election-is-apple-pie/#comment-3900 Thanks, PJ. I'll let you know how they turn out! Right now I'm working on your almond puffs! That has got to be the easiest and most impressive recipe I've ever used! I sell lots of them. Thanks a million for all your help and now maybe I can go an hour without a question, ya think? :) It is just wonderful, instead of just guessing on my own, to have someone knowledgeable to bounce these things off of. Enjoy your autumnal weather and thanks for coming through for me. Thanks, PJ. I’ll let you know how they turn out! Right now I’m working on your almond puffs! That has got to be the easiest and most impressive recipe I’ve ever used! I sell lots of them. Thanks a million for all your help and now maybe I can go an hour without a question, ya think? :) It is just wonderful, instead of just guessing on my own, to have someone knowledgeable to bounce these things off of. Enjoy your autumnal weather and thanks for coming through for me.

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