I had some company over last week and decided to make some pie for them. This time I bought an apple peeling machine, an apple corer, and a rolling pin to help. It was definitely money well spent.
Thanks to the machine, I was able to painlessly prepare much more apple filling for the pies (I made two at once). I had my reservations that a $10 apple peeling machine would be any good, especially with small apples, but it worked amazingly well. It was almost fun, actually.
The corer made it trivial to get rid of the seeds and hard bits. The tool itself had a flaw in that there was no easy way to get the core out of itself. Some sort of plunger or something would have helped.
I tried baking at a lower temperature this time in order to prevent the lattice from becoming too hard, but it still turned out too crunchy. I’m not sure what to do about that. If I attempt another pie, I think I will use shortening instead of butter. I hear it should make the crust flakier; maybe that will help with the hardness of the lattice.
Even with machines pies are still a lot of work. That’s really the main thing that keeps me from baking pies all the time (which is probably a good thing).
I still have a good amount of apples left, and I’m still hungry for apple pie…