![]() Form each half into a ( about ) 12cm / 5in disk.Ġ6 - Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.Ġ7 - Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. ( best are baking golden delicious and braeburn apples )Ġ1 - Combine Flour, Butter, Sugar, and Salt in the bowl of a food processor.Ġ4 - By hands, fold and press dough until it comes together into a ball.Ġ5 - Divide ball in half. Which glaze you like best is really a personal choice. If you’re using any of the egg washes, whisking in a teaspoon or two of water will help thin it out if the glaze feels too thick to brush on. A pastry brush with very soft bristles works best for this job. It helps the sugar stick and makes the pie look sparkly.įor any of these glazes, you want to apply a fairly thin coating with no puddles. We use egg whites when we’re planning on sprinkling the crust with sugar. Egg White - No color, but a very shiny finish. Egg Yolk, Beaten - Deep golden-brown color with a highly glossy finish. Whole Egg, Beaten - Intense yellow-golden color with a shiny finish. Milk or Cream - An even reddish-brown color with a fairly matte finish. Here’s what the various glazes will give you: From milk to egg yolks, the sugars and proteins in the glaze will caramelize before the crust itself, giving the pie extra color and a burnished look. Getting a golden color on a pie crust usually doesn’t have to do with the crust itself - it’s what you brush on top. Finally, it should taste overwhelmingly of fresh apples with a bright, clean flavor. This is an apple pie, after all, not a cinnamon pie. It should be sweet but never cloying with a bare hint of cinnamon. You want those apples to be bound together with just a bare hint of a shiny glaze, not a torrent of juice that soaks the bottom crust or a sauce so thick that it become gloppy (if you want that, you can get it at McDonald's, two for $1). What you needfrom your Apple Pie filling is first and foremost apples that are completely tender, yet stay in distinct chunks with just a bit of al dente bite to them. They disintegrate when you cook them, they release too much liquid, they just taste funny. ![]() TRADITIONAL AMERICAN RECIPE: If you really think that making an apple pie is as simple as picking apples from the supermarket langer, chopping it up, tossing it with some sugar, cinnamon, perhaps a bit of cornstarch or flour to thicken up its juices and baking it, well, you are wrong.
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