Week 18: Candy Gold Apple Pie

It’s She Used to Be Pie: Thanksgiving edition!

I’ve made one specific recipe of apple crumb pie for Thanksgiving for however many years I’ve been a semi-functional adult, so it was a pretty big deal for me to depart from that this year. I could only make two pies this year because I had to carry them on a train, so my family opted for a traditional pumpkin pie as the second one (there are no pumpkin pies in the cookbook, unfortunately).

Apparently my sister hates hazelnuts, so I threw some pecans into this apple pie, which was nice since I didn’t make a pecan pie. Tips on that below.

What’s Inside: Apples, pecans, oats, hazelnuts, lots of sugar

“Pro” Tips:

1) I haven’t put a ton of thought into what I’m truly thankful for this year, but one thing I know I am NOT thankful for is blind-baking. Once again, I am mystified by my inability to keep bubbles from forming. What’s my pro tip? Find blind-baking instructions that are not in this cookbook because they ain’t working.

2) Years ago, I was gifted an all-in-one apple corer-peeler-slicer and I’ve never looked back. Get one because it’s life changing. The recipe called for Golden Delicious apples, which I find to be more difficult to work with in respect to this magical contraption. They are a softer apple, which means they tend to fall apart and are not easily cored because of it. It’s probably best to just do the work by hand if you use this apple. I tend to use a mixture of Pink Ladies, Golden Delicious, and Granny Smith in my other pies.

3) Pecans are a good substitute for hazelnuts in the apple mixture if you have some hazel-haters in your group of consumers. I decided to use half hazelnuts and half pecans for the oatmeal cookie crumb topping, so I just split the ingredients in two and kept the batches separate on my baking sheet. Now we have a half-hazelnut/half-pecan pie! Also, I recommend baking the cookie topping longer than suggested. Go by sight, not time.

4) The lemon glaze is VERY sweet. I used less than half of what I made. Don’t bother wasting all that confectioners sugar.

What Baking Can Do:

Thanksgiving success! The pie was well-received, despite everyone already feeling like they were about to burst prior to starting dessert. The lemon glaze wasn’t too over-powering and the addition of the pecans was a great move.

In all seriousness, I’m super proud of my increased baking skills this endeavor brought me this year and thankful for all of the wonderful people I’ve been able to share my pies with. Happy Thanksgiving!

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