Apple pie recipes style check

Apple pie recipes taste test

  • Apple pie is a vintage dessert.
  • Michelle Obama, Alex Guarnaschelli, and Rachel Ray all have their very own recipes.
  • I attempted all of them, and Michelle Obama’s recipe used to be my favourite.

There is a reason apple pie is an American vintage. When finished as it should be, this deal with combines tart fruit, delicate spices, a buttery crust, and a hearty serving to of nostalgia, all leading to a really perfect finish to any meal — or a really perfect afternoon snack … or middle of the night snack … or breakfast … I am not right here to pass judgement on.

However in case you are anything else like me, you select to satiate your apple pie cravings via heading directly for your favourite bakery and selecting up a ready-made model. Whilst I truthfully revel in cooking I have all the time thought to be baking a frightening job.

Baking calls for precise measurements, actual temperatures, and an general degree of precision that appeared lovely out of my league.

And so I selected to embark on my maiden apple-pie-baking voyage armed with recipes from some high-profile cooks and celebs. In particular, Alex Guarnaschelli (chef/restauranteur, “Chopped” pass judgement on, and “Iron Chef” champ), Rachael Ray (Meals Community alum, talk-show host, and entrepreneur), and Michelle Obama (former First Woman and passionate wholesome meals recommend).

Which apple pie reigns best? Learn on to determine via my complete account of those 3 very other spins in this loved dessert vintage.

First, I baked Alex Guarnaschelli’s ‘Just right Ol’ Apple Pie’

Alex Guarnaschelli makes Just right Ol’ Apple Pie.
Bryan Bedder/Getty Pictures for Hearst/ Taylor Tobin

As a significant fan of “Chopped,” I am well-acquainted with Alex Guarnaschelli’s tough-but-fair judging taste. Subsequently, I thought that her pie recipe would characteristic a identical mix of formidable style and sensible simplicity. Additionally, as a result of Guarnaschelli’s model used to be the one probably the most 3 to incorporate a recipe for do-it-yourself pie crust, I used her crust as a base for each this pie and my 2d pie.

In finding the entire recipe right here.

How did it prove?

The crust wasn’t the most efficient.
Taylor Tobin

For me, essentially the most intimidating a part of baking my very own pies concerned making my very own crust from scratch. I adopted Guarnaschelli’s recipe to the letter, and the ensuing pie dough got here out … positive.

No longer nice, no longer unhealthy, simply utterly middle-of-the-road. The feel used to be drier than I expected, even with the addition of additional water, and that brought about some breakage within the best crust all through the baking procedure. It is usually thicker than I desire; I would fairly have a lighter crust with great crispiness.

Total, I will’t say that this crust’s taste used to be in the long run definitely worth the effort required.

However the filling — that is a unconditionally other tale. Guarnaschelli’s recipe produced a zippy, apple-forward pie filling with the pleasing tartness from the lemon juice, and the additional sugar from the apple cider introduced a caramel-like texture with the delightful intensity of taste. With a hearty scoop of vanilla ice cream, this pie made an overly pleasing night time deal with, even regardless of the crust’s so-so standing.

Subsequent, I made Rachael Ray’s Maple Bourbon Apple Pie.

Rachel Ray makes Maple Bourbon Apple Pie.
Cindy Ord/Getty Pictures/ Taylor Tobin

As a real and faithful fan of bourbon, I am routinely attracted to any dessert that accommodates my favourite spirit. And once I found out Rachael Ray’s recipe for Maple Bourbon Apple Pie, I used to be straight away offered.

Ray does not come with her personal recipe for pie crust. Since I used to be already making my very own crust for the Alex Guarnaschelli pie, I selected to double the recipe and use the similar dough for the Rachael Ray model.

In finding the entire recipe right here.

How did it prove?

The filling used to be distinctive.
Taylor Tobin

In a definitely-should-have-seen-this-coming flip of occasions, I bumped into the very same crust issues of this pie as I did with the Alex Guarnaschelli model. Too thick, too dry, and too “meh” in taste. The problem in fact felt amplified with this pie, as a result of Ray’s recipe produces much less filling than Guarnaschelli’s.

However the filling … OH, the filling. The maple and bourbon notes felt pronounced, but in addition melded superbly with the tangy apples and the spices. I used to be sincerely tempted to plunge a spoon into the center of the pie and scoop out the filling to devour by itself.

After all, I baked Michelle Obama’s Apple Cobbler

Michelle Obama makes Apple Cobbler.
Rick Kern/WireImage/ Taylor Tobin

Despite the fact that Michelle Obama isn’t a chef, she is a bona-fide meals professional, and once I discovered this delicious-sounding rendition via the previous FLOTUS, I knew I needed to give it a whirl.

Obama (cleverly) covers her bases via calling her dessert a “cobbler” fairly than a pie … yet truthfully? That is certainly a pie. Additionally, she units apart any pretense and overtly admits to the usage of store-bought refrigerated pie crust, so that is what I did too.

In finding the entire recipe right here.

How did it prove?

That is my favourite.
Taylor Tobin

Obama finishes her recipe via noting that she bakes her pie for three hours to make the crust flaky, as a result of “[that’s the way] Barack likes it.”

Neatly, I am with you on that one, Mr. (former) President. Flaky pie crust is the jam, and via the usage of store-bought crust designed for flakiness, Obama’s pie achieves that fascinating texture.

This pie filling tastes completely vintage; should you shut your eyes and believe “apple pie”, you might be most likely pondering of a slightly-sweet, delicately-acidic apple filling with only a trace of cinnamon and nutmeg, and that is the reason what you get right here.

Taste-wise, it is not as fascinating because the maple-bourbon filling, nevertheless it completely does the task. And when this filling joins forces with the buttery, toothsome crust, it creates a pie that I’m going to completely make once more.

As a sum of its portions, this pie rose above the opposite two to grow to be my unquestionable favourite. Seems like store-bought is the transfer, so most likely with a storebought crust, any of those pies generally is a winner.

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