![]() ![]() Here in our small town on the shores of Lake Tahoe, we lack a number of amenities. It’s a place where everyone is busy with someplace to go, and they’re running late. For all the years I spent there, I’m still not sure how connected I felt there. I could have been in any cozy little town. I was well on my way back home to Tahoe when I realized that except for the cashiers, I hadn’t run into a familiar face, a friend, an acquaintance during the visit. Familiar faces manned the cash registers and worn counters, and I spied some fresh fava beans to bring back with me. I strolled through town, peering in shop windows at the new spring fashions, and wandered into the local grocery store where I’d shopped for years. The weather was glorious, the trees well into leafing, and flowers popping up everywhere with flashes of yellow, lilac, pink, and white. It was a quick overnight trip, and I was curious how it would feel to be back as a visitor in a place that part of me still calls home. It was the first time to be there as a visitor, since we sold our home in March to move full-time to the mountains around Lake Tahoe. Brush lightly with milk sprinkle lightly with additional sugar.Last week, I left my heavy coat and boots behind, and aimed my car down the mountain to the town I’d lived in for the past 25 years.Roll bottom crust edge over top crust and flute the edges with your fingers.Roll remaining half of pie crust dough to 12 inches in diameter and place it on top of the apple filling.Add apple mixture to the bottom crust and dot with butter. ![]() Roll the dough out to 12 inches in diameter, transfer the dough to the 9" glass pie dish, gently fit it in, trim any excess dough.Mix together the sugar, flour, cinnamon, nutmeg, lemon zest, lemon juice, and apples in a medium bowl.Cover tightly with plastic wrap and refrigerate for at least one hour.Cut the dough in half and flatten it into two discs (one larger for the bottom crust and one smaller for the lattice).Turn it out onto a lightly floured surface and pack it into a ball.Add ice water until dough comes together.Cut butter into flour and salt with a dough blender.Usually, this is done by adding the pie crust to the pie plate, trimming off extra dough, then covering it with foil or parchment paper, and adding pie weights (you could even add beans) to the top and baking. The easiest and best way to prevent a soggy bottom is to blind back ( AKA pre-baking) the pie shell first to crisp the crust before adding the filling. How do I keep the bottom of my apple pie from getting soggy? They tend to get mushy and not so pleasant. You want to pick apples that hold their structure when cooked, and these apples just don’t cut it. Red delicious, McIntosh, and Gala should not be used. What apples should not be used for apple pie? It will last up to 5-7 days in the refrigerator. Should an apple pie be refrigerated after baking?Ī baked apple pie can be stored at room temperature, covered, for 2-3 days. Some people prefer this way to keep the pie crust extra crispy. But if you want to pre-bake the crust and cook the apples in a cast iron skillet before putting it together, that is also an option. For this recipe, I bake after the entire pie is put together. Should I cook my apples before making pie? ![]()
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