As far as apples are concerned apple pie is just the best way to serve them is in a pie. I actually prefer to have them as a crisp because the pie crust never seems to have much interesting flavor and never seems to be very tasty leftover. I had to use a pie crust th
is weekend when making an apple pie because of a great idea from Pinterest. I sprinkled cinnamon on puff pastry ( only because I did not have pie crust and figured I would take the risk) then rolled the dough and cut into 1/4 inch segments to show the pattern through the glass pie dish. See its pretty and presentation is one of my weak points!
Apple Crisp tricks and tips
I do not want to give a recipe for this sone rather suggestions as I always adapt from the base recipe and tend to make the same changes every time.
1. Double the spice. I am specifically talking about the amount of cinnamon and vanilla (not necessarily nutmeg). Why? because everyone loves the flavors.
2. Add citrus to the apples. A little lemon or orange juice will do or even other fruits even dried.
3. Cook the apples down in a sauté pan and drain excess juices before baking. This avoids the inevitable soggy crust ( if using one) and helps give the 100 layers of apples effect we all love in the mile high apple pie.
4. Use a crumble topping. I know we all love the look of the lattice top pie, but the sugary crunchy texture of a crisp cannot be beat!
I did not even look at a recipe for this pie. The only cheat was I wanted to be sure of the baking time which seems to be the generic 350 degrees for 40-50 minutes. Since we had roasted pecans I added them to the crisp on top which I was also a fan of.