Thursday, October 3, 2013

ABC and Apple Pie

This month we're baking my favorite pie for the Avid Baker's Challenge: Apple Pie.

I made some changes in the recipe to make it a non-dairy pie. I exchanged the cream cheese for some soy yogurt (75 g), which meant a little less water (25 g) as the yogurt is a little course wetter than the cheese. I reduced the amount of salt to 1/4 tsp, I don't like too much salt in my pie crust. For the rest I used the same amounts, but my thoughs were there could have been some more apple slices in it.
I let the dough rest overnight and it was very easy to handle and roll out. Love the flakyness and taste. It's not a pie to eat the next day though, it just loses its crunch.

Recipe "CRUSTY APPLE PIE"
A delicious pie. Next time I would probably make it less large with more apples in it.
Just two more challenges to go this year, can you believe how quick this year has passed! Looking forward to next month.

9 comments:

Zosia said...

Lien, your pie looks fantastic! I really like your substitution with the yogurt in the crust. I, too, prefer more filling but it was such a hit with the rest of the family, it didn't last long enough for me to notice any change in texture the next day!

Hanaâ said...

Lovely flaky crust, Lien. Glad the soy yogurt worked for you. I just now realized that my 3 apples weighed a little more than the recipe called for (by weight). I should add that note to my post for next time (there WILL be a next time for this recipe).

Verena said...

Lien, love pie, specially apple pie! This looks so tasty, love that it is thin! Cheers!

Sunita said...

Hi Lien, looks great. I also used hung yogurt and no water. My pie did not last long. But I guess it is best eaten the day it is baked.

Chelly said...

I wanted more apple slices too! Your pie looks lovely!

Elizabeth said...

I love the idea of this thin thin thin apple pie. It's beautiful, Lien.

kitchen flavours said...

Hi Lien,
This pie is a winner! The family loves it. Using yoghurt is a great idea, one that I would definitely take note of!

Baking Soda said...

Ooh nice one! It's almost like a ginormous appelflap (of beignet?) Looking good!

hanseata said...

Great, rustic looking pie with a crackly crust!
American pastry recipes generally call for amazing amounts of salt, compared to European ones, where there is either none at all, or just a pinch. I always reduce it, too.