I brought it to my boyfriends family for after dinner. PEACE and Happy FALLĪll I have to say is Wow! Tested this out last night in preparation for thanksgiving. Maybe not double, but at least do 1.5 versus the 1 recipe, add.

I would double the crust recipe - or I can just keep practicing. It saves it from breaking.Īnd be GENTLE with the crust like its gold-it’s delicate. “How to weave a lattice pie crust” My suggestions for this video- rather than put the layers on and pull some back, just put one down, and the other (so every other) place it back before putting it down and then weave in that way. It was fun to make! Also the link for the lattice–it cuts out, check your http and coding…tell your husband to fix that please :) The site itself from kitchen whatever it is might be off, you can always put a link to a youtube tutorial, I found a good one at uploaded by Unless you are a magical witch from Hogwarts! But, thanks for the recipe. But for real, the prep time is loooonger. I am excited, and will post again about the TASTE. Tonight I am having “a taste of thanksgiving” with garden roast (I love it and stock up on it every fall–for nights when I want that “holiday flavor–from the freezer–gone–vegan) with the pie for dessert, and at 6pm in 5 minutes that bad boy will be cooled for 3 hours so I will eat it around 7 or so. I loved making this! The crust, I feel like the instructions are WAY off in terms of what to do with the ball of dough before you divide it!! I also feel that it is not enough for a good crust, I had trouble having enough for the bottom and the top. For real! I didn’t have too much liquid, but had enough I suppose and did my best not to pour it all in. So…the prep time… 20 min? Girlfriend, this took me 2 hours to prep all of my ingredients, peel / slice apples, get everything ready…and I didn’t even use the pumpkin butter–I made it before this year already and ran out–so I decided to use the pumpkin puree with more sugar and cinnamon per your dx (directions). I will continue making this recipe forever. All around excellent flavours and texture. I used the pumpkin purée and it was such a nice touch, I also sprinkled a little extra pumpkin pie spice for more of a bold flavour (I can’t get enough pumpkin spice). I ended up making a second pie immediately after tasting the first one since I had enough leftover ingredients anyway! I shared this pie with my parents, my brother, my boyfriend and a couple of my friends and the consensus was that the pie was AH-MAZING! The flaky buttery crust made a crunching sound when you broke into it (I watched enough food network to know that’s exactly what you wanna hear), and the ratio of apples to crust was an excellent balance. This pie is the best pie I have ever eaten hands down. The aroma of cinnamon and apples spread throughout my home while the pie was in the oven it was delightful. The dough was also very easy to work with. I picked lady Alice and Fiji apples falling in line with sweet and tart as the recipe recommended. Although it was time consuming, it was well worth it in the end.

Preamble: this is the first pie that I have ever made from scratch.

Minimalist baker pumpkin pie