In my family, Thanksgiving and apple pie go hand-in-hand. As the family baker, my job is to get dessert on the table for the big meal. (When I retire from the law, I’ll open a bakery called the Torte Lawyer, featuring . . . you guessed it, “appeal pie.” We’ll also feature subpoenaed brittle . . .)
All joking aside, however, I’ve developed some techniques that make apple pie baking go as quickly and smoothly as possible, which is crucial if you’re juggling kids, work, and holiday travel. The first trick is this marvelous contraption:
It cores, peels and slices the apples in one easy step, and the kids get a kick out of turning the handle and collecting the apple skin ribbons that it produces. Mine was manufactured by “Back to Basics,” but any heavy duty cast iron/stainless steel device will work.
My second trick works for all types of pies and tarts. Roll out your pie dough on a piece of parchment paper or wax paper. That way, you skip having to scrub down the countertop before and after you roll out your dough. Plus, when it’s time to transfer the dough to your pie dish, you can simply pick up the paper and flip it upside down into the dish.
And, yes, technically the photo is of a tart, not a pie, but the same concepts apply either way.
Have a happy, safe, and delicious Thanksgiving!