ombre apple pie by nyt cooking
I was definitely inspired after seeing this pie. I mean, how could one not? It is a showstopper and surprisingly enough, it really wasn’t very difficult. I sliced apples as I called friends and family, and it probably took me about an hour?
I sliced up 6 apples and after arranging them, I was left with about 1 full apple divided amongst the varieties. You might be able to get away with only using 5 apples, but I would suggest buying 6 just in case.
It should be noted that the photos pictured here are PRE BAKE. The colors of the apples will loose their vibrancy the longer the bake. To meditate this, a blind bake crust is used, and you are not really baking the pie with the apples. Think of it as “warming the apples, and melting the butter”. Because of this, It will not have the gorgeous apple pie texture that you are typically used to. The apples will be on the crisper side.
Another thing to note, is that 99% of all apple pie recipes ask for you to peel the apple. Peeled apples offer a consistent texture within a pie. The good news about leaving the peel is the added nutritional value of the apple (double the fiber, 25 percent more potassium and 40 more vitamin A)!
List of apples used in order of how they are arranged in the pie (top to bottom)
1 juici
1 sugar bee
1 gala
1 ambrosia gold
1 opal
1 granny smith
Would I make this again?
Yes! I am currently planning to do it again soon!