Owly055
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- Feb 28, 2014
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I decided to do an apple pie the other day, with the objective being a rich saucy full flavored pie with a kick to it.
I used half a dozen peeled granny smith apples. I also used the Krustez pie crust mix, which I've found makes an excellent flaky crust that's better than I usually get with a scratch crust as long as you use good procedure and very cold water.
The unique thing about this pie was that I made a thick sauce using the basic white sauce technique, but substituting half a can of frozen concentrate apple juice at full concentrated strength in lieu of the milk used in a white sauce, along with a couple tablespoons of lemon juice. A cup of sugar was added also, Flour was mixed with veg oil into a thick paste for a thickener, and added to the sauce as it cooked, to thicken it up to the point where it would not be runny, but not gel. The sauce was spiced with a generous helping of cinnamon, along with about half a teaspoon of Cayenne and a bit of turmeric to give it a spicy kick. The apples were added to the sauce toward the end, and it was cooked down until it would cling well to the apple slices.
The apples in their sauce were added to the pie crust, still hot, the top crust put on and crimped, and a few cuts made for venting, then it was popped into the oven and cooked until golden brown.
The result was an apple pie to die for. Rich and full flavored with a delightful spicy hot character somewhat like adding red hots to apple sauce. The sauce was so delicious that my "taste testers" were wiping every last bit off the plate and slurping it up.
Amazingly, it vanished right before my eyes..........One moment it was there, the next there was an empty pie tin......... hence the name.
I'm 60 this year, and have been baking delicious things since I was a child, including countless apple and other pies over the years, but this was hands down the best pie I've ever put together. I never cook from recipes, and this is not intended to be a recipe, just an approximation, as I use the shake and dump methods. The only accurate figures are the 6 small Granny Smith apples, the half can of frozen concentrate, and the one cup of sugar. The thickener is made by eye from experience, and the spices use the TLAR method of measuring (that looks about right).
H.W.
I used half a dozen peeled granny smith apples. I also used the Krustez pie crust mix, which I've found makes an excellent flaky crust that's better than I usually get with a scratch crust as long as you use good procedure and very cold water.
The unique thing about this pie was that I made a thick sauce using the basic white sauce technique, but substituting half a can of frozen concentrate apple juice at full concentrated strength in lieu of the milk used in a white sauce, along with a couple tablespoons of lemon juice. A cup of sugar was added also, Flour was mixed with veg oil into a thick paste for a thickener, and added to the sauce as it cooked, to thicken it up to the point where it would not be runny, but not gel. The sauce was spiced with a generous helping of cinnamon, along with about half a teaspoon of Cayenne and a bit of turmeric to give it a spicy kick. The apples were added to the sauce toward the end, and it was cooked down until it would cling well to the apple slices.
The apples in their sauce were added to the pie crust, still hot, the top crust put on and crimped, and a few cuts made for venting, then it was popped into the oven and cooked until golden brown.
The result was an apple pie to die for. Rich and full flavored with a delightful spicy hot character somewhat like adding red hots to apple sauce. The sauce was so delicious that my "taste testers" were wiping every last bit off the plate and slurping it up.
Amazingly, it vanished right before my eyes..........One moment it was there, the next there was an empty pie tin......... hence the name.
I'm 60 this year, and have been baking delicious things since I was a child, including countless apple and other pies over the years, but this was hands down the best pie I've ever put together. I never cook from recipes, and this is not intended to be a recipe, just an approximation, as I use the shake and dump methods. The only accurate figures are the 6 small Granny Smith apples, the half can of frozen concentrate, and the one cup of sugar. The thickener is made by eye from experience, and the spices use the TLAR method of measuring (that looks about right).
H.W.