Go to the Recipe: Skillet Apple Pie
can i replace malic acid with lemon juice?
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 reduce the amount of sugar? Or does it have anything to do with the setting of the pie
Noted. Adjusted to reflect top ingredient block. Thank you John.
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.
Making this for the second time and noticed that you said to roll out the dough to 1/4 inch thick!
I suggest a Creme Chantilly without added sugar, impressive
Ridiculously sweet. We skipped the Malic Acid, but we must’ve done something wrong because it came out sickeningly sweet.
Thanks for the feedback Ed!!!! We just went in and updated the recipe.
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.
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.
Made this today. Great EXCEPT for the allspice. It was, IMHO, overpowering. Several people commented on it. Will make it again without the allspice.
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.
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 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.
How many days will the apple mixture be good in the refrigerator to make ahead?
I would definitely not do a glass pie dish. A chilled Pyrex dish put onto a preheated steel is way too likely to crack.
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
@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.
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 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
@Michael Kalbow i believe Mike is looking for volume measurements: "teaspoon, tablespoon, cups"
Of course it's possible, however, if you watch their series on scales, you'll understand why they choose not too.
Beautifully decorated!
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.
Made mine in a 12 inch which was perfect
How would you modify this to make a peach cobbler?
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.
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?
The recipe says 10"
use a scale and set it to grams?
Is this meant for a 10” or 12” skillet?
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.
Those are weight measurements, not volume.
Would a blue carbon steel French skillet work here as well?
Is it not possible to give measurements in something other than .38 oz ect. Like maybe teaspoon, tablespoon, cups?
I think that I'll chill my cast iron ahead of time, as well.
This looks great and I'm going to bake it, but my question is, where have you guys been?
New recipes, YEAH!
How's the triple-fried chicken recipe coming guys?
