Like Mr. Cratchit, I'm behind my time. There are two types of people: crust people and filling people. I solidly fall into the first category. So late or not, I didn't want to miss out on this month's challenge. The idea is brilliant: just enough filling for flavor and interest, and all the rest a rich, buttery, crust! The problem here is that it's almost too good. I found I could pick it up and nosh my way through slice after thin slice, just like pizza. I think I might have to stick with traditional deeper-dish apple pie, just so each piece actually registers as a dessert serving.
Fortunately, I saved myself a few pounds by making only half the recipe. I didn't want a mini pie, so I rolled out the full 13" and folded it over on itself. That way each slice was a normal serving. (Like "normal" even came into it once the eating began!)
|Dulce de leche spread on half the crust.|
|Keeping the peel adds nutrition and flavor.|
|Artfully decorated, it's ready for the oven.|
I baked it the first 15 minutes at 425, as directed, but when I checked on it the temperature was 475. That's probably why, after turning the oven temperature down, it was a little over-browned after only 20 minutes. (I have a temperamental oven.) It was still delicious!
Conclusion: This was very good, and came together so easily. (Especially since I eliminated rolling out a second crust.) But despite being an avid crust fan, I think I find traditional pie more satisfying. However, that won't stop me from perhaps trying this again with a layer of cheddar cheese in the bottom.
Recipe: Crusty Apple Pie via King Arthur Flour