Ever make an apple anything, only to find your apples shrink down to nothing? Hey, no sweat -- this has also happened to Julia Child, no less! The problem is in the apples -- good cooking apples don't keep their volume under heat. Eating apples, on the other hand, lose their flavor and turn into a tasteless mass. The answer is to use half of each kind. That way you get both flavor and volume.
Here's the recipe:
3 high-flavored cooking apples ( Jonathon, Macintosh, Granny Smith)
3 eating apples (Delicious, Fuji)
Peel and slice apples, mix with 1 cup sugar and 3 Tablespoons flour. Pour in bottom crust.
Crust recipe here
Sprinkle apples with a little cinnamon and nutmeg, dot with 3 tablespoons butter. Add top crust, seal edges and poke holes in the top to allow steam to escape.
Bake at 375 degrees for 60-75 minutes.
Pie is done when juice bubbles out the vent holes.
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