{"id":803,"date":"2017-10-21T08:00:48","date_gmt":"2017-10-21T15:00:48","guid":{"rendered":"https:\/\/beansproutadventures.com\/?p=803"},"modified":"2017-10-15T20:28:47","modified_gmt":"2017-10-16T03:28:47","slug":"apple-pie","status":"publish","type":"post","link":"https:\/\/beansproutadventures.com\/index.php\/2017\/10\/21\/apple-pie\/","title":{"rendered":"Apple pie"},"content":{"rendered":"

Apple pie recipe from my mom. This particular write-up is a compilation of several different recipes and techniques, and\u00a0has not been vetted<\/em> so be careful.<\/p>\n

The recipe was adapted from a Cook’s Illustrated recipe<\/a>\u00a0and a Joy of cooking (or maybe Betty Crocker) recipe, seen below.<\/p>\n

\"\"
A classic.<\/figcaption><\/figure>\n

Apple pie recipe\u00a0(makes 8-inch pie)<\/h4>\n

Pastry for 8-inch two-crust pie<\/p>\n

5 cups thinly sliced pared tart apples<\/p>\n

1\/3 cup sugar (this is less than the original recipe recommends)<\/p>\n

1\/4 cup flour (the original recipe calls for 3 Tbs but juicy apples need more) or 2 Tbs tapioca starch<\/p>\n

1\/4 to 1\/2 tsp cinnamon<\/p>\n

dash salt<\/p>\n

1 Tbs butter<\/p>\n

    \n
  1. Shrink apples by gently heating them in a Dutch oven (recommended) or thick-bottomed pan.<\/span>\u00a0 Then let them cool.<\/span><\/li>\n
  2. Preheat oven to 425<\/span>\u00b0 (or a lower temperature, if you prefer. 350\u00b0 or 375\u00b0 are probably fine too).\u00a0<\/span><\/li>\n
  3. The next step is tricky because now you have to mix together the sugar, flour, cinnamon, and salt AND then add that mixture to the apples.<\/span>\u00a0 It will be messy because the apples are juicy.<\/span>\u00a0 You can drain the juice but that seems like waste of good apple juice.\u00a0<\/span><\/li>\n
  4. Roll the pastry and line the pie pan.<\/span>\u00a0 Put the filling in the pastry-line pan.<\/span>\u00a0 Dot with the butter.<\/span>\u00a0 Cover with the top crust.<\/span>\u00a0 Seal and flute edges.<\/span>\u00a0 Brush the top with milk or water and sprinkle with a generous amount of sugar.<\/span>\u00a0 Cut some vents.<\/span>\u00a0 Place the pie on parchment on a tray (to catch drips).<\/span><\/li>\n
  5. Bake 40 to 50 minutes or until the crust is brown and juice begins to bubble through slits in the crust.<\/span>\u00a0 You may prefer to start the pie at the high temperature (425\u00b0) and reduce the heat (I’m assuming to 375\u00b0 or so) after about 15 minutes.<\/span>\u00a0 If the crust is nicely brown but the pie isn\u2019t done, make a tent with foil.<\/span><\/li>\n<\/ol>\n

    Substitutions<\/h4>\n

    Use different apples, depending on taste. It is usually recommended to use a combination of sweet (Golden Delicious, Jonagold, Braeburn) and tart (Granny Smith, Empire, Cortland) apples.<\/p>\n

    Use tapioca starch instead of wheat flour. A smaller amount (1 1\/2 tsp for every Tbs of flour called for) gels just as well, and doesn’t risk imparting a chalky texture.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Apple pie recipe from my mom. This particular write-up is a compilation of several different recipes and techniques, and\u00a0has not been vetted so be careful. The recipe was adapted from a Cook’s Illustrated recipe\u00a0and a Joy of cooking (or maybe Betty Crocker) recipe, seen below. Apple pie recipe\u00a0(makes 8-inch pie) Pastry for 8-inch two-crust pie … <\/p>\n

    Continue reading “Apple pie”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/803"}],"collection":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/comments?post=803"}],"version-history":[{"count":3,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/803\/revisions"}],"predecessor-version":[{"id":810,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/803\/revisions\/810"}],"wp:attachment":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media?parent=803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/categories?post=803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/tags?post=803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}