Which reminds me, I maybe did not post the last fresh apple pie of the season.
Which reminds me, I maybe did not post the last fresh apple pie of the season. Made with Greenings++, a classic old baking apple. The key being that they are a drier apple than what we usually have now, also not overly sweet but a lot of flavor, esp in the peel, and an awesome ability not to turn into mush when cooked.
I adapted BraveTart's method of putting the cut up apples in a bag with lemon juice, cinnamon, a little brown sugar (about 1/4 cup), and I used a small amount of flour (2 Tablespoons). I let them macerate overnight in the fridge, occasionally tossing the bag around or turning it over. It worked beautifully for these type apples and I would totally use this method again.
There were some crust issues, but it tasted awesome and had great texture.
++Yes, I am totally into all the crazy varieties of apples.
I adapted BraveTart's method of putting the cut up apples in a bag with lemon juice, cinnamon, a little brown sugar (about 1/4 cup), and I used a small amount of flour (2 Tablespoons). I let them macerate overnight in the fridge, occasionally tossing the bag around or turning it over. It worked beautifully for these type apples and I would totally use this method again.
There were some crust issues, but it tasted awesome and had great texture.
++Yes, I am totally into all the crazy varieties of apples.
That crust is bonkers!
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