The holiday pie baking season is upon us and I could not be more happy. I started our Thanksgiving week early by making this Mulled-Butter Apple Pie for Sunday night family dinner. This pie is different as it includes brown butter that has been steeped with a cinnamon stick, star anise, cardamom pod, black peppercorns and orange zest. I used a combination of Fuji and Granny Smith apples. Dorie’s playing around classic apple pie instructions indicates 2 tablespoons of quick-cooking tapioca which is what I used to thicken it and it worked beautifully.
Apparently, I am the only one that burned their pie. I have made Dorie’s classic apple pie from Baking From My Home to Yours several times without incident. This recipe cooks at a higher temperature and apparently that was my undoing. My apples got overcooked also as my husband said they were applesauce-like. Despite all my flaws everyone was happy for apple pie, tis the season. Hope everyone had a wonderful Thanksgiving.
CafeMomCooks 
I’d prefer the pie overdone than otherwise. Dorie’s looks dark but in a nice way. Is the classic pie recipe the same as the all-butter pie dough in Baking with Dorie?
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I looked up the pie dough and they are different from the two books however I did not make Dorie’s pie dough on this one. I have a Bon Appétit recipe that I use just because I am successful with it, I use it for all pies. The reason I will stick with her classic pie recipe is it cooks at a lower temperature 375 degrees, I didn’t have any burning issues with that recipe.
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I think your pie looks amazing Dianne, and many apple pies are meant to have apple sauce like filling, so that’s not a minus. Glad you enjoyed it.
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It just looks like it has a nice caramel tan…brown bits equals flavor, right? It does look lovely. I think some apples cook down more than others…my granny used to say that each kind of apple had its use and to stick with that…lol. So I have pie apples, apple slice apples, applesauce apples, etc. just because she taught those to me. She was a great pie baker, and coincidentally enough, her last name was Baker. My boys used to call her Granny Cookie Baker when they were little…they thought Cookie was part of her name. lol Your pie was a beautiful addition to your Sunday night dinner table.
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Thank you Kayte for the apple information. I think Granny Cookie Baker is a great nickname.
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We had the same reaction…ours seemed more like applesauce which is really weird because I have never had that happen, even using the same kind of apples. I used Granny Smith because they tend to be a bit firmer. So strange and so funny to hear your husband had the same thought haha. One of the things I love about this baking group…just fun to see how it turns out for everyone even though it is the same recipe. We thought this was delicious nonetheless 🙂
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you are right that it’s hard not to be happy about an apple pie, so I’m glad it was enjoyed, but I also get that it’s back to the tried-and-true next time!
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