Happy Valentine’s Day!!! I saw the sweetest heart topped pie in the latest issue of Donna Hay Magazine and I knew that was exactly what I wanted to make for a special dessert. Small disclaimer I actually made this a couple of weeks ago before I went of sugar for lent, and editing these photos has been absolute torture!
There is no recipe from me today as I followed the Pies and Thighs recipe using a premade pack of pastry as I was in a rush, which seems like a huge mistake when you watch the accompanying video. The crust looks insanely good in it, so good that I might make this apple pie again as my birthday cake!
When I was in New York last year we tried to get a slice of pie from the hugely popular Williamsburg bakery Pies and Thighs but there was a queue out the door and we had a tight schedule and couldn’t wait. I kind of regret it but we ate so many sweet treats (here/here/here/here) on that trip so my body was probably quite grateful for missing one more sugar high. We’ll just have to go back to New York again!
The real secret to this pie filling is that you macerate (use sugar to draw out the juice from) the apples overnight. You then strain the juice from the apples, boil it down to a thick glossy syrup and then toss the apples in it before adding them to the pie.
This is a real pie game changer! Instead of a watery filling that causes the bottom of the pastry to go soggy you end up with a spiced caramel that oozes when you slice the pie. The apples are slightly underdone in this recipe to retain some bite which I didn’t love I much prefer them soft. Next time (and there will be a next time) I will cook them slightly before putting them in the crust.
This unfortunately is the only photo of the finished pie! The one I took on my camera was so blurry! Let that be a lesson to me.
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