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Crumb topping for pie6/2/2023 ![]() We aren’t making cinnamon pie, we’re making apple pie. From the taste of many apple pies, that seems to be a common misunderstanding, so I just thought I would clarify. I tend to like a mixture of Granny Smith, Golden Delicious, and Jonagold apples, which is exactly what I used here. These are all relatively crisp apples, so they hold up well through baking, but they all have different flavor profiles that lend a more complex flavor to the finished pie.Ģ.) Season cautiously. I think a lot of people immediately reach for Granny Smiths, given their reputation for holding up well during baking, but I typically use no more than 2-3 Granny Smith apples in my apple pies. <–I’m still working on that title.ġ.) Use 2-3 types of apples. <–There we go.Īnd so, while many of my fellow 12 bloggers were channeling their inner Barbecue Pit Master, I was dreaming up the pie that I would chow down on after stuffing myself with picnic foods.įor those of you wondering what the secret to a great apple pie might be, I’ll let you in on what I call my “Two Secrets to a Great Apple Pie”. When presented with this month’s 12 Bloggers theme, I could think about one thing and one thing only, practically to the point of obsession: Apple pie. This can mean only one thing: the 4th of July is right around the corner. The days are hot, my hair is the size of a small planet, our tiny air conditioning unit is installed, and all I can think about during the day is sitting outside and reading a book. Here we are, catapulting headfirst into summer. Classic deep-dish apple pie flavored with cinnamon, ginger, and a pinch of allspice and topped with brown sugar crumbs.
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