You might be asking, another pie?? But it's pie season, and this one is so good! This is not just any apple pie, but one with homemade salted caramel stirred into the filling, and additional caramel poured on top when served. The big apple slices hold their shape and juiciness, and the caramel makes the filling wonderfully saucy.
This pie is also different because I finally decided to test-drive a recipe for a yogurt-butter crust, and I can report that it is super flaky and easy to roll out. It wasn't so easy to assemble. For the first time I used a handheld pastry blender like the recipe called for, rather than my food processor. I've concluded that I'm lazy and prefer the machine, plus I feel like the machine works the dough less. And we all know that working the dough less ensures tender pastry. Also, while the yogurt works as a tenderizer, there simply wasn't enough moisture to bring the dough together. I added about a quarter-cup extra water along with another teaspoon of yogurt. I could chalk this up to the awfully dry conditions at home during fall and winter. But continuing to work in the extra liquid made me afraid I was overworking the dough. The pastry still came out tender, but next time I'll go the lazy route and use the machine.
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| Part of my autumn pie madness: puff pastry apple tartlets thrown together at a moment's notice |
Looking for other Thanksgiving dessert ideas? Here's a few:
