Culinary Bits is a monthly spotlight featuring tips from our own FVTC Chef Instructors. For September, Chef Jen McClure* encourages us think outside the pie tin.

The cooler weather will be here before we know it. With it comes the apple harvest… and pie! Let’s talk about how you can change up your apple pie game.

Think outside the pie tin. Try making a slab pie, hand pie or a galette (pictured here). 

A slab pie would be baked in a jellyroll pan or something deeper. Be sure to partially bake this crust, but first pierce the bottom with a fork numerous times, also called docking.

Hand pies are certainly a tad more time consuming, but always a crowd-pleaser. I am always sure to make an egg wash for the tops to give them a bit of shine and golden color. Also, instead of venting with simple slits made with a knife, use a small cookie cutter to cut out the center of the top crust.

Last, but certainly not least, is the galette. In essence, it is a round pie crust, placed on a baking sheet with filling placed in the center.  You then crimp the edges towards the center, still exposing the filling, top the crust with egg wash and bake.

Whether you decide to stick with the traditional, or try something new, enjoy!

Learn more about the Culinary & Hospitality programs at Fox Valley Technical College >>

*Chef Jen is the Wisconsin Bakers Association 2018 Baking Instructor of the Year! Read more about this award >>