The Unofficial Cook

I made this pie for Spouse’s birthday last week.  I intended for it to be more rustic than my usual apple pie.  Then I went just a little overboard and put in a secret ingredient.

First of all, I used cream and a sprinkling of granulated sugar instead of an eggwash to brown the crust.  I like the unevenness it gave.

Then this pie has apples piled high so I couldn’t crimp the crust as I normally would.  This made my pie crust much thinner than I normally make.  While I used the same basic recipe, this time I put in more apples for that rustic effect.  I even saw a pie once where the top crust was just sitting on top of the apples because it was such a “high pie”.

Then I poured over some cream over the apples before I sealed it.  I was tempted to sprinkle some brown sugar but there will be other times to try that.

One thing I won’t change is the ice cream I serve with it.  For me, it will always be Dreyer’s Vanilla Bean.

Related posts:

1. Apple Dumplings
2. Deep Dish Apple Pie
3. Mixed Fruit Cobbler
4. Pork Chops with Apple Slices and Brussels Sprouts
5. Tarte Tatin

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