Gooey apple pie from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Cool at least 4 hours.

  • anya_sf on November 25, 2023

    I used the Cook's Illustrated vodka pie dough and supermarket Honeycrisp apples, sliced slightly thinner (1/3"). I cooked the apples on the stovetop, not bothering to use a thermometer, just keeping it below simmering. After raising the heat, the liquid thickened much faster than 10 min, but I kept cooking the apples to make sure they were tender. In the end, there was almost no liquid left, but that could have been my apples. The pie needed 15 extra minutes to bake to a deep golden color. Served the day after baking, the pie sliced very cleanly, the apples were tender and not remotely mushy, with a clean apple flavor (so a more flavorful apple probably would have been better). My son loved this pie. I would have liked more "goo" (there was really no liquid) and a bit more spice.

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