Tim, this whole thing is really nice. I like what you have to say about diner parties, art, and this project in your about section. I’ll be sure to let Natalie know about this. I’m sure we be trying out a few of your goodies very soon, maybe for the our party.
This turned out extra tasty. I used Lebanese apples. But, maybe my pie pan was too big (perhaps they make them bigger on this side of the world… though I do think it is a French pie pan), but I ran out of dough. I mean, it didn’t spread far enough to make the nice little finger pinches on the edges to hold the whole damn thing together. So next time I’ll have to make more dough.
I’m a first-time commenter but long time reader of your blog. As a fellow Chicagoan, I am always so excited to see all of the creative ways you use all of the products our wonderful city has to offer.
Anyway, I saw this pie on marthastewart.com and had one question–why do you freeze it? Does it make a difference in the final outcome of the pie? I’ve never heard of doing that before. On a whim, I registered for Sunday’s Bucktown Apple Pie Contest last night and have been reading recipes like crazy ever since…
Hi Paige,
I am guessing you freeze it to keep the crust in shape. Pretty often with high-butter content you want the dough chilled. Good luck with the contest! I was originally supposed to judge, I am sorry I am missing it!
Happy baking, Tim
We’re not celebrating christmas this year for many reasons. Mainly grief . But tonight we’re having dinner with friends and I volunteered to make something. This recipe is about uncertainty, debates and self love and this is all I’m looking for .. The dough is chilling in the fridge at this very moment . Merry christmas !
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Curt says:
October 20th, 2008 at 1:23 pm
Tim, this whole thing is really nice. I like what you have to say about diner parties, art, and this project in your about section. I’ll be sure to let Natalie know about this. I’m sure we be trying out a few of your goodies very soon, maybe for the our party.
Tell Bryan I said hey,
Curt
Tim says:
October 20th, 2008 at 4:46 pm
Thanks, Curt. And thanks for checking it out. We’ll see what happens…
Rima Rantisi says:
November 1st, 2008 at 3:05 am
This turned out extra tasty. I used Lebanese apples. But, maybe my pie pan was too big (perhaps they make them bigger on this side of the world… though I do think it is a French pie pan), but I ran out of dough. I mean, it didn’t spread far enough to make the nice little finger pinches on the edges to hold the whole damn thing together. So next time I’ll have to make more dough.
love you.
Tim says:
November 1st, 2008 at 7:47 am
Hey sweetie: I wonder if maybe you needed to roll the dough out thinner? Hmmm. It would be weird if your pie plates were bigger. We’ll talk….
schneiderluvsdoof says:
November 22nd, 2009 at 9:28 am
What about the one that does not require a food processor?
Paige says:
October 7th, 2010 at 9:06 pm
Hi,
I’m a first-time commenter but long time reader of your blog. As a fellow Chicagoan, I am always so excited to see all of the creative ways you use all of the products our wonderful city has to offer.
Anyway, I saw this pie on marthastewart.com and had one question–why do you freeze it? Does it make a difference in the final outcome of the pie? I’ve never heard of doing that before. On a whim, I registered for Sunday’s Bucktown Apple Pie Contest last night and have been reading recipes like crazy ever since…
Thank you,
Paige
Tim says:
October 8th, 2010 at 5:41 am
Hi Paige,
I am guessing you freeze it to keep the crust in shape. Pretty often with high-butter content you want the dough chilled. Good luck with the contest! I was originally supposed to judge, I am sorry I am missing it!
Happy baking, Tim
Stefania says:
November 26th, 2012 at 2:52 am
2 stick of butter and the cups of flour…may i have it in gr.? :) …and without foodprocessor is possibile as well? Thank you
Stefania Torino It
laurie says:
November 27th, 2012 at 6:06 pm
Just made this and it came out beautifully. The first apple pie that was not a complete failure for me. Thanks!
Tim says:
November 28th, 2012 at 9:50 am
great to hear, laurie!
Perla says:
December 24th, 2024 at 10:20 am
We’re not celebrating christmas this year for many reasons. Mainly grief . But tonight we’re having dinner with friends and I volunteered to make something. This recipe is about uncertainty, debates and self love and this is all I’m looking for .. The dough is chilling in the fridge at this very moment . Merry christmas !