Perfect Apple Pie
The Perfect Apple Pie is from Cenk Sönmezsoy's The Artful Baker, and trust me, I don't hand out that description without great consideration. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you'll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.
Instructions
- Make the pie dough.
- Follow the Artful Baker recipe for filling and baking instructions here. I don't have permission to publish the recipe on my site, so I'm directing you where you can find it! Note: I used 1 Tbsp. potato starch in place of the salep or glutinous rice flour that Cenk calls for. (Salep is a starch used in Turkish ice cream which gives it a magical stretch. I am sure it is brilliant in this pie, but nearly impossible to find here, so I had to make do with what I had and the pie was still AMAZING!)
- I went with a lattice top, but you can go with a solid top crust, which is traditional and gorgeous.
- Serve with rum raisin ice cream!
Rum Raisin Ice Cream
- Make the Ice Cream Base. Soak the raisins in the rum for at least an hour, but as long as 24 hours. Make the ice cream as directed. Strain the raisins and add them to the ice cream.
- If you try this recipe, please rate and review using the button above! It helps others find my recipes more easily.
Notes
The real trick to this pie is to use a mandoline (hand held slicer) so that the slices are as thin as can be. If they are too chunky, you can't jam as much apple into each slice.
I am going to make this pie again for Rosh Hashanah and replace the sugar with 3/4 cup honey.