Comments on Sweet Amandine: a good thing

Quite amazingly delicious, and pretty quick to thr...

2011-10-24T22:43:13.586-04:00

Quite amazingly delicious, and pretty quick to throw together also. I made it today with several varieties of heirloom apples from my friend's orchard. It was for my mother-in-law's birthday, and my husband lamented that I left all the leftovers with her. I guess I need to make another one. Thanks!

Julie - You know, you're right! Your top-crus...

2009-09-22T09:08:29.337-04:00

Julie - You know, you're right! Your top-crust eating technique is definitely a step up from mine, for the reasons you note. I'll be following your lead the next time I'm faced with a double-crusted slice.

Kerstin - I like to think of this pie as the best of both words. I love that apricot-nutmeg combination, too.

Jodi - Hi! Thanks so much for stopping by, and for leaving a note. Say hello to Bexley for me. And my fam, too, of course.

I'm a friend of your paterfamilias here in Bex...

2009-08-03T15:34:21.876-04:00

I'm a friend of your paterfamilias here in Bexley and I'm just nosing in to say you're amazingly talented and resilient as well. Good luck!

I actually like fruit crumbles better than pie, so...

2009-08-02T15:09:47.113-04:00

I actually like fruit crumbles better than pie, so I bet I would love the topping on this one! I'm just too lazy to make pie crusts :) The apricot nutmeg combo sounds delicious!

Yum - I've always been a fan of the single cru...

2009-08-01T17:47:03.255-04:00

Yum - I've always been a fan of the single crust pie, although my technique is opposite - I eat the fruit filling and top crust, which tends toward golden and crunchy, unlike the typically pasty bottom crust that has never seen light of day. I generally tend toward crumble-topped pies, but this is a great idea! love the paste.

oneordinaryday - A deconstructed top crust, as you...

2009-07-30T17:03:23.662-04:00

oneordinaryday - A deconstructed top crust, as you suggest, is certainly an option. Especially if you want a doughier topping. I happen to like Reichl's topping for its crunch.

koshercamembert - Thanks for snapping along, and for your single-crust commiseration!

Kate - Thank you! Strawberry rhubarb pie with a crumbly topping sounds wonderful.

Jennifer - I agree; Reichl's books are ones to come back to. Thanks for your kind words.

Ah, Rosiecat, so glad that I amuse you. Coconut ice cream? Your family sure has its priorities straight when it comes to dessert.

Hi, Kate. The thing is, when I hear "streusel," I think of something crumbier. This topping is hard, and cracks when you tap it with a fork or a knife. Does that make sense? Happy to hear that you'll be giving it a try!

Lo - I'm with you. It's hard to go wrong with peaches, I think. Wishing you sweet, musical, ice cream-topped dreams!

Jackie - Thanks so much!

And thanks to you, too, Lisa. It's a pleasure to meet you.

Great blog! Thanks for stopping by mine! I'm a...

2009-07-30T10:21:14.915-04:00

Great blog! Thanks for stopping by mine! I'm adding you to my blog list. Your photos are great and your recipes are wonderful! I'll be back to check it all out!

Pate brisee literally translates to "broken d...

2009-07-30T04:56:45.010-04:00

Pate brisee literally translates to "broken dough"

Love, absolutely love the name of your site

Great idea, really -- I've always been more of...

2009-07-29T23:08:04.271-04:00

Great idea, really -- I've always been more of a fan of crumbles and such than pies. And I just adore peach pie. Always did peach pie with streusel on top, but this looks fantastic.

Now, as soon as I get the Sharks & Jets theme out of my head, I'm going to go to bed and dream of crustless pies... a la mode!

Well, Pate Brisee just translates to "Brisee ...

2009-07-29T15:44:38.718-04:00

Well, Pate Brisee just translates to "Brisee Paste" (OK, so I'm too lazy to look up brisee) so Paste seems fine. You could call it a streusel though - or a Dutch pie. I'm so making this!

In my family, we've ditched pie crusts all tog...

2009-07-29T12:30:16.373-04:00

In my family, we've ditched pie crusts all together in favor of more stomach room for the filling and a nice cap of whipped cream. (Although, to be truthful, I've heard rumors that there's now a coconut ice cream being churned, and I might abandon whipped cream for a scoop of THAT. Daring, no?)

But when left to my own devices, I find crust-making to be very satisfying indeed. Your post made me smile--so much meticulous attention to the pros and cons of a double-crust! I just love people who are as opinionated about food as I am. Happy baking, my dear.

Reichl's writing is mesmerizing isn't it? ...

2009-07-29T12:27:26.485-04:00

Reichl's writing is mesmerizing isn't it? Although I read "Comfort Me with Apples" years ago, I now feel compelled to revisit its pages after being hungered by your vivid prose and photos.

this looks amazing (your pics are always so perfec...

2009-07-29T10:32:00.151-04:00

this looks amazing (your pics are always so perfect)! currently i'm cooking my way through Tender at the Bone (made the apple dumplings and wiener schnitzel last weekend!) and this recipe makes me excited for Apples.

another topping idea is a crumble - I tried this on strawberry rhubarb pie earlier this summer and it was great!

~~Kate

I'm snapping my fingers and humming the tune (...

2009-07-29T10:24:11.141-04:00

I'm snapping my fingers and humming the tune (doo-doo-doo doo-doo-doo doo-doo-doo-doo-doo...um, that looks kinda funny in writing!), getting ready for our pie-rumble on the big bad streets of Cambridge. I'm with you on hollowing out the double crusts and have never even attempted a double crust -- why bother? My mother's apple crumble is of this "paste variety" and it is excellent!

Sounds good to me! I bet you'd like using you...

2009-07-29T07:55:55.949-04:00

Sounds good to me! I bet you'd like using your leftover bottom crust dough to "sprinkle" over the pie too. You'd get the little bits of extra crust w/o it covering the pie.

Char - Agreed. I'm wishing that I still had a...

2009-07-28T22:55:12.282-04:00

Char - Agreed. I'm wishing that I still had a slice in the fridge.

Andrea - I guess we're on the same wavelength, then. Your summer reading sounds delicious.

bferry - Thanks, Brian. Next on my list is that pandowdy of yours.

this is brilliant!

2009-07-28T22:45:25.244-04:00

this is brilliant!

No lie...I just finished reading Comfort Me With A...

2009-07-28T22:08:09.736-04:00

No lie...I just finished reading Comfort Me With Apples last night. I finished both of Ruth's first two books in one week. SO wonderful. Moving on to Garlic and Sapphires tonight and couldn't be happier!

I haven't tried any of her recipes yet, but have at least a dozen dog-eared...

oh...that sounds so delish and freestones should b...

2009-07-28T19:18:29.720-04:00

oh...that sounds so delish and freestones should be out soon. peach pie is divine

Tara - Enjoy that peach crisp. This recipe will b...

2009-07-28T18:21:31.971-04:00

Tara - Enjoy that peach crisp. This recipe will be waiting for you the next time around.

Ulla and Elizabeth - Welcome, and thanks for your notes. I'm so glad you found me so that I could find your beautiful sites!

kickpleat - I knew I could count on you to be ready to rumble. (Could you bring along some of that sherbet of yours?)

EEJ - True. Alas. I'm getting old.

I bet if you suggested to a Kindergartner that she...

2009-07-28T18:05:19.722-04:00

I bet if you suggested to a Kindergartner that she bake a pie with paste, she wouldn't pause to wrinkle her nose. Just shows you how snooty grown-ups can be.

Oh man, I really really could go for pie...especia...

2009-07-28T17:47:28.728-04:00

Oh man, I really really could go for pie...especially a pie rumble!!

Found my way here from Food Loves Writing. This l...

2009-07-28T17:28:56.073-04:00

Found my way here from Food Loves Writing. This looks amazing! I may try it this week.

that looks like the embodiment of all the summer s...

2009-07-28T14:49:30.722-04:00

that looks like the embodiment of all the summer should be! tasty and gorgeous!:)

We're evidently on the same page; a peach cris...

2009-07-28T14:14:30.513-04:00

We're evidently on the same page; a peach crisp just came out of my oven. If I'd seen this earlier, I do believe I'd be tempted to change my plans. Next time, most surely.