I made Kenji’s apple pie using the sous vide method for Thanksgiving along with his pecan pie. For the last few years it been almost impossible to find Golden Delicious apples in northeast Pa. I started using Honeycrisps and it’s been hit or miss with the sweetness levels. This year the apple flavor was extremely mild and a bit tart. I miss Golden Delicious apples! What apples do you use/recommend for an apple forward, not overly sweet pie?
Apple pie recipe: https://www.seriouseats.com/gooey-deep-dish-apple-pie-recipe
I substitute Lyle’s Golden Syrup for corn syrup for a deeper richer flavor: https://www.seriouseats.com/classic-pecan-pie-recipe-easy-thanksgiving-dessert
by huyener
7 Comments
Boiled cider was on Sorted the other day, I’ve been wondering about using it in baked apple goods to get more apple per apple. As a glaze on tarts would be easy, but possibly even using it to substitute some of the sugar in an apple pie.
https://www.kingarthurbaking.com/blog/2018/10/08/homemade-boiled-cider
Your pies look great!
I made the gooey apple pie this year with granny smiths, 75g white sugar and 50g dark coconut sugar, result was texturally excellent and I thought the sweetness was about right but it could have been a little more apple-y IMO. Next time I think I’ll look for braeburns.
I just wanted to say that your pies look glorious!
Amazing! What Pecan pie recipe do you use?
Those look ridiculously good
Pie crust perfection! For the apple pie, is it fancy handwork/pinching to form the edge? It doesn’t seem like it was twisted and placed in. I’ll ever do it because I’m just too impatient but I need to know what this magic is out of admiration.
They all look excellent, but the pecan pie especially