Refining Pie

I spent Sunday making apple pies with my partner as a way to pay back some BA’s at work for hours they spent testing for our team. I made a few tweaks to my original recipe this time. The first included infusing the dough vodka with fresh thyme. Secondarily I consulted another recipe source and found my initial 25 minutes should have been at least 50 minutes at 375. For fun I threw dried cranberries into the Granny Smith and Red Delicious apple mix with freshly ground allspice, cinnamon and nutmeg.

Most importantly though I did some research on how pies get that really great apple “gel” when they set up. An article on the King Arthur site titled “Thickening fruit pies: No runs, no drips – no errors!” was pretty insightful. In the end I mixed in butter pats with the apple mixture in hopes that it would react with the flour and apple pectin.

Four pies down and hopefully some happy BA’s today.

Apple Pie

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