I spent Sunday making apple pies with my partner as a way to pay back some BA’s at work for hours they spent testing for our team. I made a few tweaks to my original recipe this time. The first included infusing the dough vodka with fresh thyme. Secondarily I consulted another recipe source and found my initial 25 minutes should have been at least 50 minutes at 375. For fun I threw dried cranberries into the Granny Smith and Red Delicious apple mix with freshly ground allspice, cinnamon and nutmeg.
Most importantly though I did some research on how pies get that really great apple “gel” when they set up. An article on the King Arthur site titled “Thickening fruit pies: No runs, no drips – no errors!” was pretty insightful. In the end I mixed in butter pats with the apple mixture in hopes that it would react with the flour and apple pectin.
Four pies down and hopefully some happy BA’s today.