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Apple Pie

Sat Mar 22, 2014 8:04 pm

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:)

Re: Apple Pie

Sat Mar 22, 2014 10:21 pm

Seriously MR that apple pie looks fantastic! I bet it taste as good as it looks!

Re: Apple Pie

Sun Mar 23, 2014 6:40 am

Here you go....


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:)

Re: Apple Pie

Sun Mar 23, 2014 12:53 pm

Looks good . As a pork lover, did you use lard in the making of the crust?

Re: Apple Pie

Sun Mar 23, 2014 4:49 pm

C'mon MR, now your just teasing us, Haha. Again that looks excellent.

Re: Apple Pie

Sun Mar 23, 2014 5:19 pm

Nope, no lard in the crust.

:)

Re: Apple Pie

Sun Mar 23, 2014 7:16 pm

Well the crust looks nice and flaky. I figured there had to be lard in there. :) Well, I'd eat it anyway:)

Re: Apple Pie

Sun Mar 23, 2014 9:38 pm

Looks great and not juicy either! I'm a home baker too, pies in particular. When I first started getting in to it about 20 years ago, I experimented with a variety of ways to make apple pies - mix of apple types, thickness of apple slices, ingredients, crust, etc. I probably made about 30 pies in a month, giving them to friends and coworkers and asking for feedback. Got to the point, where folks were telling me to stop bringing in pie. At least I figured out what worked for me and have been using the same recipe since.

Speaking of pie, anybody remember Andie McDowell singing the pie song? Here: https://www.youtube.com/watch?v=qXG3l4FdviU

Re: Apple Pie

Mon Mar 24, 2014 4:13 am

Don't leave us hanging. Tell us about your apple ratio. I like a mix of Pink Lady, Granny Smith, and Golden Delicious. All common enough, they work well together.

But I'll be honest. I have a terrible secret. I started adding pears and raisins, too. First a few, now a lot. My grandmother is probably rolling in her grave.

Re: Apple Pie

Tue Mar 25, 2014 1:37 am

Lepus - I actually use that same combo - Pink Lady, Granny Smith & Golden Delicious. I like large apple slices, maybe 1/2 cup of cane sugar, 1/4 cup of brown sugar, a little lemon juice, cinnamon (I eyeball the amount) and a sprinkle of nutmeg. Depending on what's available, I'll sometimes use Cortlands (can be a little soft & mealy) and Baldwins or Romes with Goldens. I like the different apples for the flavor and texture differences. Got to say that I've never used pears or raisins but I can see how they could make a tasty variation. For me, I whip up some apple crisp when I'm pressed for time or want something different. My family and most friends like the crisp better than the pie but I'll always take the pie first.

Best apples come from a local winery/orchard that does pick your own. They also have great peaches (at least 6 varieties) that make a killer peach cobbler.
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