![]() ![]() The crust on this pie is AMAZING!! But the pie was just OK. ![]() ![]() So next time, just a little touch of lemon to give some flavour. The only thing is that even though I lowered the lemon to half, it still turned out a little bit sour. I just made this delicious pie (my first pie actually) and it turned out great. If you love an apple pie with a tart flavor you will simply adore this.ĭoes anybody have experience with freezing the unbaked dough? The dinnerparty I was supposed to bring dessert to was moved from tomorrow (sunday) to tuesday, and I prepared the dough last night (saturday)- so I would be over the 2-day limit. This recipe embodies the ultimate in tart pie. I tend to use the crust recipe from the cook book Julia and Jacque because it is the best. Hands down the best apple pie my family and I have made to date. I would definitely make this recipe again. It tasted great, but not crunchy (the way I like mine). There were no Golden Delicious apples in the market I went to so I used Gala. The filling was absolutely delicious! I also added cinnamon and followed the advice of other reviewers by cutting the lemon juice in half. I used a different crust recipe since i did not have vegetable shortening. The pie was delicious and a great hit amongst friends and family! I used peanut butter instead of shortening and put maybe 3-4 drops of lemon juice. It was my first time making an apple pie and this recipe worked out so magnificently. I add cinnamon but that's the only difference. Turned out great none the less.įantastic Recipe! My first time making a pie and I'm on my 4th time making this now. I didn't have vegetable shortening on hand, so I subbed lard. I seriously loved this recipe! The crust is amazing, almost like shortbread. This recipie is amazing first time I've ever made an apple pie and it turned out perfectly!!! I did flip the proportions of brown sugar to white sugar (1/2 cup brown, 1/4 cup of white), because brown sugar tastes better than white sugar, in my opinion. Just made this for the second time, and I will never use another recipe again (and I've gone through a lot of them over the years!) Leaving the cinnamon out of an apple pie seemed treasonous, but just nutmeg, sugar, apple and lemon is a magical thing. No matter what type of pie I'm making, I always use this crust recipe!! Enjoyed it at Thanksgiving!īest pie crust I've ever made. Watch it carefully as it bakes-it was done 1 hour after lowering the temperature to 375. I was skeptical about using so much sugar, but it turned out great. I used my own crust recipe and made a 10-inch pie (using honeycrisp, pink lady, and gala apples). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Form lattice by arranging 6 strips diagonally across first strips. Roll out second dough disk on floured surface to 13-inch round. Fold edge under, forming high-standing rim crimp. Transfer to 9-inch-diameter glass pie dish. Roll out 1 dough disk on floured surface to 12-inch round. Position rack in lowest third of oven and preheat to 400☏. Let dough soften slightly before rolling out.) Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Blend flour, sugar and salt in processor. ![]()
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