RiversideLen
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I made an apple pie. I think it's the first pie I've made this year. I blind baked the bottom crust per America's Test Kitchen way, foil over the crust overhanging the sides, with a lot of pie weights (I used 2 pounds) at 375 degrees for 25 minutes. I seasoned the apples (golden delicious) with a teaspoon of cinnamon and about 1/4 tsp of fresh grated nutmeg, 1/4 cup of granulated sugar and a heaping 1/4 cup of brown sugar. I cooked the apples in a skillet with a little butter and olive olive oil for about 10-15 minutes, removed the apples and reduced the liquid a little. Used 2 tbsp tapioca to thicken it. I assembled the the pie when the pie dish was just cool enough to handle. I baked the pie at 400 degrees for 55 minutes. I overbaked it by about 5 minutes but it still came out nice. I just had a slice, it's delicious.
Very often my pies made in the Emile Henry pie plate the bottom crust is not browned enough so that is why I blind baked the bottom crust. This worked out great, I'm always going to do it this way from now on.
I have the KA flex beater (the one made by KA, not an after market model). I use it for cake batter but not for anything heavy like cookie dough. I like it, it does a pretty good job of scraping down the side of the bowl.
I'm not saying it won't work for heavy cookie dough, it's just that I never tried it for that. I read some of the comments in that article about the flex beater, seems like mixed results (no pun intended). I wonder if there is user error or perhaps it matters whether your mixer has the narrow or wide bowl (mine has the wide bowl). I know the wide bowl is better for beating egg whites.
