This is how we've been making apple pies this summer and now fall. I love crispy and flakey pie crust, so I don't want to give it up altogether. My husband loves a traditional apple pie. So, we've compromised -- a top crust-only apple pie.
I use a deep dish pie plate, butter it well so the apple mixture doesn't stick, then I pile in the spiced and sweetened apple slices. Finally, I top the apples with a single layer of pastry, sealing it to the edge of the dish, and bake.
As you can imagine, slices of top crust-only apple pie don't come out neatly with a pie server. Instead, I cut the crust for each slice with a knife and scoop out crust slices and apples with a large serving spoon. It works. A little messy, but it works. And we all get what we want.
That's a good idea. I love pie crusts too, but they have almost negative nutritional value. Only one crust is a good compromise. Last week, I made a crustless quiche. Not as good as one with a crust, but it was good all the same.
ReplyDeleteWe're more partial to an apple crisp although I do like a good pie crust. I don't like soggy bottom crusts. We do end up with soggy tops on our crisp after the first day which we dislike but haven't found a solution to keeping that crispy. I make one or two per season because we just can't consume an entire dessert!
ReplyDeleteAlice