Climbing Pie Mountain

photo(10)When I found out that my friend Danny had been given the task of making Saveur Magazine’s Salted Caramel Apple Pie for the Thanksgiving Dinner she’d be attending, I was all up in her business asking if I could help. I’ve never made a pie before and I was eager to check that off the bucket list. Kicking off my pie-making career with this recipe was one heck of a start, but I’m happy to say that we climbed Pie Mountain and each had our own pies to show for it … barely.

photo(11)Things got off to a good start: we’d donned adorable aprons, we’d made our flaky butter pie dough, apples were sliced and doused appropriately for their 1st phase of marination and the remaining steps ahead of us sounded delicious. But wow, Saveur sure knows how to make a recipe convoluted — there were only three steps numbered in the recipes, but each step had many more tasks within the paragraph! With two sets of eyes (and two pretty sharp brains) you’d think we’d catch everything, but each time we referred back to the recipe, we seemed to find something we’d missed. No big deal, we made a quick jaunt to the grocery store for a package of pie shells (oops, the receipe makes two crusts, but we needed two for one pie) and heavy cream (no, the 4 sticks of butter weren’t enough I guess).

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Photo capture from Saveur.com

Upon our return, the homemade dough was properly chilled, so it was time to roll it out. Danny didn’t mess around, she busted out her ruler and took cutting those 1.5″ strips seriously. Our apples had been doused in round two of their marinade, and they were ready to get into that pie crust and get cozy with the salted caramel sauce we were making. The caramel sauce turned out just as described … deep reddish brown and seductively shiny-looking. That caramel was almost a lacquer once it got inside of the pie pan. We decided to both use one homemade crust and one store-bought so we could each taste the fruits of our labor. Once the lattice detail on top was complete, we were ready to throw these babies in the oven.

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At the end of SIX HOURS, we were ready to call it a night … it was late, we both were semi-delirious, and Danny assured me we both didn’t have to wait for them to bake, I could swing by in the morning and pick up my pie before dinner.

Poor Danny. Apparently that’s when things got crazy. Suddenly, smoke was filling the kitchen, and when she looked in the oven, all the filling was bubbling and leaking outside of the pie pans. WTF? She was able to keep her smoke alarm from sounding after midnight and miraculously — she also somehow managed to save these pies from destruction. They were completely intact and edible, even if they had a sloshy filling.

So what went wrong?

Well, somehow we managed to forget about that heavy cream that sat in the fridge; apparently, we were supposed to have added it to the caramel sauce after taking it off the burner. I think we were being so careful to not burn the caramel, we just plum forgot. I think that forgetting the heavy cream is what caused our caramel sauce to melt back down to its buttery-pure sugar state and eventually, bubble and run over at high temps in the oven. My thought is without the cream, the sauce couldn’t congeal and stay creamy and thick in the filling.

Was it still good?

Yes, the pie was tasty. It was flavorful and delicious, but instead of sticky gooey caramel sauce intermixed with honey crisp apples, we had more of a caramel apple marinade inside.

Was making your own crust worth it?

Tough call. It was my 1st time, and I don’t have much to compare it to, but based on this experience — no. Instinct told me that the consistency wasn’t quite right, but it still worked and it still tasted great. However, the difference between the store bought and homemade wasn’t worth the hassle in this particular case.

Should I make this pie myself?

Why not? I will say, I felt very accomplished. I’ll also say that it was a very testy recipe though. If you do take on this task, allow yourself a lot of time and do it with a friend. It definitely took the stress off and many f-bombs in the kitchen were replaced with laughs!

At the end of the day, I made a pie, it tasted good, and I had a blast with my pal, Danny. It was a win all around. Be sure to let me know if you brave this recipe — click this link to get on your way!

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