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Apples with softer skins will bake to a more even consistency, but apples with tough skin (the 'shiny' kinds like McIntosh or Red Delicious) tend to get caught in your teeth and throat, and are generally a pain to eat. If you do make a pie with the skins on, use smaller pieces of apple or slice around the apples to create shorter pieces of peel.
People who make a of apple pies might have a device like this . It does all three simultaneously, rotating the apple to peel it, pulling it across the corer, and slicing in a spiral as the apple rotates and moves horizontally. Theoretically you end up with a peeled, cored apple that's thinly spiral-sliced the whole way through.
But the fruit of my apple pie came out dark brown without any crunch at all. They turned to mush, like a thick pudding or sauce. I used 2 pounds of Granny Smith apples sliced thinly, 3 teaspoons of lemon juice, 1 teaspoon allspice, 0.25 teaspoon salt, 0.25 ground nutmeg, 0.25 teaspoon kosher salt, 2 tablespoons all purpose flour, 2 teaspoons ...
Just thinly sliced apples tossed with .25 cup sugar, .25 cup dark brown sugar, cinnamon, nutmeg, the juice of .5 lemons, and a couple tablespoons of corn starch. Pumpkin and custard pies involve a lot of egg. I suppose you could make an apple flavored custard. Maybe a pumpkin pie filling recipe with reduced sugar and sub apple butter for the ...
Nelavi1998. • 4 mo. ago. You can go to any cooking pot, scroll down to "Pie", then hit "Experiment" and then add 5 wood, 1 fiber, 3 flour and 10 apples. 1. Reply. Award. Share. I currently need to make an Apple pie for Mari but the recipe does not show at the cooking pot.
Add a comment. I'd avoid the whole reheating issue altogether and simply keep the uncooked pie in the fridge, covered in plastic wrap, then bake it as normal when ready. The only issue you might have is if your filling is very runny, in which case you could par-bake it a little before filling to help it 'seal'. Jun 18, 2011 at 17:29.
Tim-in-CA. •. I pre slice, freeze the slices on a cookie sheet then vacuum seal each slice. This way I don’t have to scarf down an entire pie before it goes bad. I reheat in the toaster oven. Tastes great. I do the same with pumpkin pie, but thaw the slice on the counter for a few hours or fridge overnight.
Google Docs Notes for Grammy's Country Apple Pie: DM Notes Link to Adventure: Grammy's Country Apple Pie. Link to: Grammy's Country Apple Pie Playlist. Link to: The AAA Collection. Included in The AAA Collection is: A Word document with all my notes including links to music tracks for ambiance and fights Special PDF for all encounters.
3. The lemon juice increases the acidity of the mixture. Sugar is hygrophilic (meaning is draws water) This acidic sugar bath thins cell membranes so the juices can flow more easily, while still maintaining a solid piece of fruit. After 2 to 4 hours of maceration, you can strain the mixture.