In my last post I described my first pie making attempt. This week I’m following up with a report on how the apple and pumpkin pies turned out: pretty decent!
Overall, they were both solid, but there’s definitely room for improvement. Here are some changes and/or areas that require further investigation for next time:
- The pastry didn’t ‘come together’ as much as I’d expected, and I ended up adding extra water and reworking before making the second pie. After baking, the first pie actually turned out flakier. The dough was more difficult to work with (more fragile), but turned out great.
- The crust tasted fine (especially considering the substituted gluten free flour) but maybe a bit bland. Adding additional salt (I used salted butter, but didn’t add any salt), and sprinkling coarse sugar on top might help.
- The apples were decent, but maybe a bit mushy. I’ll need to investigate which varieties are best for cooking and get enough of them to really fill up the pie.
- Related to the ‘not enough apples’ the pie cooked too quickly and as a result wasn’t a nice golden brown.
- I don’t like overly sweet dessert and so I cut the sugar by half. A bit more sweet might have been nice – maybe ¾ sugar next time.
- I ran a bit short on dough to make a proper top for the apple pie – I’ll try again next time.
