This was an easy, easy pie to make. In fact, for all of you that are terrified of making pie, or crust, or baking in general, this is a good place to start. It would also be an ideal pie to introduce children to baking (with the exception of peeling and cutting up the apples).
I questioned if it really was even a pie, since it doesn’t have a crust, but I thought I’d give it a chance before I made any harsh judgments. 😉
Peel, core and slice up 1 1/2 of Granny smith apples. Toss them with brown sugar, white sugar, cinnamon, and nutmeg. Then arrange them into a lightly buttered pie dish.
In another bowl, mix up sugar with the flour, cinnamon, butter, and egg. Spread evenly over apples and bake in a moderate oven for about 40 minutes.
It really doesn’t get any easier.
It is challenging to try new “apple pie” recipes without comparing it your favorite apple pie recipe. If you’ve had a really, really good apple pie before, anything that doesn’t measure up to the “best” will just be sub-par. Now, with that being said, this recipe is decent. (And I upgraded it from decent to fairly good after I tasted it again, cold, the next day.) But I wouldn’t replace my other apple pie recipes with this one. Here is why:
Even after reading numerous reviews suggesting to add additional spices to the apple mixture (which I did), the apple filling was still kind of bland. The apples were more mushy than soft, which just reminded me of flavorless applesauce. And the topping wasn’t exceptional either. It had more of a brown sugar cookie taste and consistency, but still lacking something. I definitely prefer a traditional crumb top, which I didn’t expect this one to resemble, however, wasn’t wowed by it’s unique cookie-like top either. Then, the lack of crust. I’m not sure if it even mattered one way or another. In my opinion, a good crust compliments the filling, however, it can’t redeem a mediocre filling.
The next day: I always give pie a second chance. Perhaps eating it warm wasn’t doing this pie any favors. So I refrigerated it over night and was pleasantly surprised that the flavors had set a bit. It wasn’t as bland and the cold temperature firmed the apples up a tad. There was certainly nothing offensive about this pie, but it wouldn’t be one that I would like seconds of. Is that fair?
If you would like to form your own opinion, you can find the recipe here. It received plenty of good reviews, so maybe it just wasn’t my favorite type of apple pie.
Happy Friday Pieday!
Lemon Pecan Pie is actually less daring than it sounds. In fact, it is one of my favorite pies. Since I was going to be having company on Friday Pieday this week, I decided that I would serve up a tried and true recipe. I didn’t want to subject my guests to an adventurous pie experimentation. 😉
The lemon flavor is definitely present, but more subtle and less tart than a lemon meringue pie. The consistency is quite similar to that of a pecan pie….but it doesn’t feel like you are eating a lemon flavored pecan pie. It is more like lemony goodness mixed with candied pecans. Don’t take my word for it, go try it.
Lemon Pecan Pie:
1 “9 inch” pie crust
6 Tbsp butter, softened
1 c light corn syrup
1/2 c brown sugar, packed
2 tsp lemon zest
1/4 c lemon juice
3 Tbsp flour
1 1/4 c chopped pecans
Bake pie crust at 450* for 5-7 minutes. Remove from oven and cool completely.
Combine eggs, butter, corn syrup, brown sugar, lemon zest, lemon juice and flour.
Stir in pecans and pour into cooled crust.
Bake at 350* for 40 min or until center is set.
Tip: After 25 minutes of baking, foil edges of crust so they do not brown too quickly.
Cool and serve. Be amazed. 😉
I wish I knew the source of this recipe, but I’ve had it for quite a while in my recipe book and don’t remember where it came from. I hope you enjoy this one as much as I do!
Happy Friday Pieday to you!
I wanted to try something different, something that I have never tasted before… but also use a fruit that was currently in season. With the abundance of oranges everywhere, naturally it was the first thing that I thought of: Orange pie.
So after a little research, I found a recipe that I thought would be good: Orange Meringue Pie.
I followed the ingredients and directions exactly to give the recipe an honest review.
In the details:
The recipe instructed that the pie filling cool to room temperature before topping it with meringue. This is the first recipe that I have seen ask for a citrus, meringue-topped pie to cool first. Typically, most seem to recommend that the hot filling be immediately covered with meringue to “seal” the filling to meringue, hence, prevented it from separating. After a little research, I found many conflicting opinions… some saying that pouring meringue on hot filling will result in too much steam, causing the meringue to separate and get “weepy”. Bakers in this camp believe that room temperature filling is best to cover with meringue as long as it is followed with a relatively low baking temperature for a short amount of time (in this case it was 350* for 15 minutes, to brown the meringue). This way, the steam gradually escapes and seals the filling and meringue together. So I decided I would give this method a try. The result: I did not have an issue with the meringue separating or weeping, so I’m going to say the room temperature way worked. 😉
The taste is pretty much what I expected it to be… reminiscent of lemon meringue, but not as tart. The orange flavor is really subtle. In my opinion, the most identifying taste in the pie is a tangy, citrus-y, but not quite lip-puckering-tart like a lemon pie, flavor. It was good, but almost needed a little more “orange” flavor. The recipe calls for 1 cup of juice from an orange and 1/2 cup of lemon juice, which I followed. I would love to experiment and see what an orange juice only version (and omit the lemon juice) would taste like. Another issue with mine was the consistency. I could tell as I poured the filling into my crust that it was going to be gummy, which I am not going to fault with the recipe, necessarily. I think tempering with the temperature and cooking time could remedy that. The meringue turned out fantastic and was the perfect light topping for this pie. Overall, I think this recipe has the potential to be great, and if the mood strikes, I may just experiment a little bit with it. 😉 As is, I probably wouldn’t serve it to dinner guests, as I don’t think it is absolutely remarkable. However, I do think it is a suitable pie for those who are adventurous enough to try a citrus pie but prefer something less tart than lemon meringue.
And, there you have it. Orange Meringue Pie.
I hope you enjoy your slice of Friday Pieday! I’d love to know what pie you had today!
Love and Blessings from my Pie Kitchen to Yours,