Host of "America’s Test Kitchen" and editor of "The Perfect Pie," Julia Collin Davison does a deliciously tart take on apple pie. Julia par-cooks the apples which will set the pectin, forming a heat stable pectin so when you bake the pie the apples won't get mushy. The pie dough is a mix of cookie dough with a pie dough pulsed in, will make the crust flaky but sturdy.
Host of "America’s Test Kitchen" and editor of "The Perfect Pie," Julia Collin Davison does a deliciously tart take on apple pie. Julia par-cooks the apples which will set the pectin, forming a heat stable pectin so when you bake the pie the apples won't get mushy. The pie dough is a mix of cookie dough with a pie dough pulsed in, will make the crust flaky but sturdy.
