I will start out by saying that I don’t like apple pie. The texture is weird and I say why waste a pie by putting apples in it?
But at my house we are the kind of people who buy apples and then never remember to eat them. So we currently have a bowl of soft apples sitting on the counter. So I challenged myself to make something with apples this week even though I’m not fond of baked apples.
Boy was I ever proved wrong. This recipe is delicious hot or cold. We gobbled them up within two days. It comes from the Unofficial Harry Potter Cookbook. Which is one of my favorite cookbooks of all time. I mean it. Everything in it (that I have made) is delicious.
The writing in the pictures is a little small. If you can’t read it, the book is also available in Google Books. It’s on page 46.
I’m feeling a little guilty for posting someones published work here.
Some notes about the recipe:
-This recipe made 18 pies for me. Maybe I rolled the dough out thinner than they wanted, but the pies turned out perfect.
-You can store these in an airtight container. They are delicious the next day or even the next.
-I had to strain the apples because the liquid didn’t cook out. Just use a slotted spoon when you scoop them out of the pan.
-I didn’t use fresh lemon. It didn’t seem to matter.
-You can remove the pies from the pans very easily about ten minutes after they come out. Eat immediately. Just so you know what they taste like when they are warm. Delicious.
-The crust needed more water to come together than the recipe implied. Like twice as much.
-I used soft apples, but firm apples would be the same. And I didn’t use the called for types, I used what I had on hand. I don’t even know what type they were.
I love this recipe and I would definitely make it again. In fact, I am. Twice in one week. It must be good.