Go to the Recipe: Skillet Apple Pie
New recipes, YEAH!
How's the triple-fried chicken recipe coming guys?
This looks great and I'm going to bake it, but my question is, where have you guys been?
I think that I'll chill my cast iron ahead of time, as well.
Is it not possible to give measurements in something other than .38 oz ect. Like maybe teaspoon, tablespoon, cups?
Would a blue carbon steel French skillet work here as well?
Those are weight measurements, not volume.
This recipe sounds wonderful and I would love to bake it and take it with me for Thanksgiving. Only two problems: one, I am traveling and carting a heavy 10 in skillet will be difficult. Two, I will need to bake two of them and I only have one 10 in skillet anyway. I know the heaviness of the cask iron and the way it transfers heat is its big advantage, But I am wondering if I were to put the pie -- either in a disposable aluminum pan or a glass pie dish -- directly on a pre-heated baking steel, would that work to make the bottom crisp enough? I have a couple of copper tart tatin molds. Would they work? Or are there any other thoughts.
Is this meant for a 10” or 12” skillet?
use a scale and set it to grams?
The recipe says 10"
Why not cut thick strips of baking or grease proof paper and place them into the cast iron pan between the pie and the pan, Then use them to lift the pie out of the pan?
When I tried the recipe yesterday I substituted lemon juice (fresh squeezed) for the malic acid. Was super disappointed as all I can taste is lemon and apple. Looked great but way too much lemon. Would not recommend that substitution.
How would you modify this to make a peach cobbler?
Made mine in a 12 inch which was perfect
Honestly, I joined this site to get the great videos, and while I have been enjoying the ones already made, its a major disappointment that every new recipe is in text form. If I want text, ill feed my passion for cookbooks, but thats not why im here.
Beautifully decorated!
Of course it's possible, however, if you watch their series on scales, you'll understand why they choose not too.
@Michael Kalbow i believe Mike is looking for volume measurements: "teaspoon, tablespoon, cups"
@Rune they went really light on the videos the last couple years. If you want videos, I'd suggest go to YouTube.
Honestly, i don't think they even come to the comments/forum unless something gets reported to them
They have a new business model: They manufacture and sell the Joule, and they are about to release shelf-stable, ready made sauces for cooking sous vide.
https://thespoon.tech/with-joule-ready-chefsteps-establishes-sous-vide-food-delivery-business/
Maybe they can write a cookbook for you in their spare time.
@Rune I would agree that most all of the early subscribers would want their videos to come back. However, towards the end of the era of videos, it was only Joule-based recipes. I can take solace in the fact that at least we're getting non-joule recipes, and I hope for more to come. In addition, unlike most readily available consumer cookbooks, what I enjoy about Chefsteps is they provide an intermediary recipe. They provide more finesse and complex recipes than ATK, yet also more instruction and explanation (with photos to help a little) than technical chef cookbooks. Food for thought.
That's really interesting I didn't know that they were going in this direction. I'm like most, I've been missing the video content. I wish that they would do more as that's what got me excited for cooking (and joule) in the first place
I would definitely not do a glass pie dish. A chilled Pyrex dish put onto a preheated steel is way too likely to crack.
How many days will the apple mixture be good in the refrigerator to make ahead?
I asked. 4 days. Easy to make ahead.
I made the pie filling yesterday. Thank you ChefSteps for this amazing recipe. It is fantastic. Use Malic acid.
This didn't work out for me. The filling came out really tart - almost like one of those sour apple candies I had when I was a kid. I followed the recipe exactly, including using Granny Smith apples. Does anyone know if malic acid comes in different concentrations? I bought mine from Amazon instead of modernist pantry - maybe that was it?
I had the same thing happen to me, way too tart. Definitely needs the ice cream to mellow it down. Next time, I will probably omit the acid. I was skeptical when I first saw it on the ingredient list.
Made this today. Great EXCEPT for the allspice. It was, IMHO, overpowering. Several people commented on it. Will make it again without the allspice.
Made this for Thanksgiving. The pate brisee as usual is the best pie crust ever, but I was disappointed by the filling as well. It seemed fine when I tasted it before baking, but similar to others, it was too tart when baked, and I do not have a sweet tooth and like less-sweet pies. My malic acid was from Modernist Pantry, so I think the amount is just off. I've always used Pippin or Braeburn in pies, and my gut tells me that Granny Smiths are likely tart enough by themselves without malic acid. I would omit the malic acid next time or switch to different apple variety.
I made this for Thanksgiving and it was excellent, but the addition of vanilla ice cream is not optional. It's definitely way too tart by itself. I used Ball citric acid instead of the malic acid and I left out the allspice.
Thanks for the feedback Ed!!!! We just went in and updated the recipe.
Ridiculously sweet. We skipped the Malic Acid, but we must’ve done something wrong because it came out sickeningly sweet.
I suggest a Creme Chantilly without added sugar, impressive
Making this for the second time and noticed that you said to roll out the dough to 1/4 inch thick!
As of Nov 2022, be aware that amounts of allspice and malic acid shown in step 2 are the original values, not the updated amounts shown in the Ingredients section.
Noted. Adjusted to reflect top ingredient block. Thank you John.
Can I reduce the amount of sugar? Or does it have anything to do with the setting of the pie
You can. I would only recommend reducing by 20% and this will affect the acidity balance. If you reduce the sugar you will want to reduce manic acid a bit too. You can also omit the final sugar sprinkle although this does add nice texture.
can i replace malic acid with lemon juice?
