Crimp the edge of the crust so that it extends at least a half inch above the top of the pie plate. 62 years old and I finally made a good pie crust- better late than never!" - Comment from Karen on Perfect Blueberry Pie The blueberry filling is not overly sweet, so you can still taste the fruit, and the crust was delicious and flaky. I had given up making homemade pie crust many years ago! Although my rolling pin skills are poor, this pie turned out fantastic. "I made this pie, including your Fool Proof Pie Crust, yesterday. My go-to pie crust for my entire adult life has been this recipe for Fool Proof Pie Crust because it is, quite literally, fool proof.Įvery time I publish a pie recipe that calls for Fool Proof Pie Crust, I receive comments like this one: Start with a tried-and-true pie crust recipe. How to Make a Pie Crust That Can Hold a LOT of Caramel Apple Filling I used salted, but if you want more control over the amount of salt in your crumbs, use unsalted. There's obviously got to be some butter in a buttery crumb topping. A combination of white and brown sugar in this pie's crumb topping creates the perfect slightly-crispy-but-still-tender texture. White flour makes the crumb topping tender and whole wheat flour adds flavor. I've added a bit of whole wheat flour to the mix for this pie's crumb topping because of one reason and one reason only - flavor. All-purpose flour AND whole wheat flour.I love the little bit of nutty flavor it gives this pie, but if you don't think you'll like it, just leave it out. Adding a bit of almond extract to both the salted caramel apple pie filling and the crumb topping is optional. Use my favorite recipe to make a batch of homemade salted caramel sauce (so good!), or add as much salt as you like to a jar of prepared caramel sauce. Salt! Can't have salted caramel without it! There's also a bit of salt in the apple pie filling and in the crumb topping because salt balances sweet and intensifies all the other flavors in this pie.Cinnamon, nutmeg and cloves are the perfect warm compliment to apples and caramel.A couple tablespoons of cornstarch acts as a thickener so that the caramel apple pie filling is rich and saucy, not runny. I like to use dark brown sugar to get the most flavor from the little bit that's in there. There's a very small amount of brown sugar in the filling for this pie to keep it from being overly sweet. A bit of lemon juice will help keep the apples from browning while you slice them and help the apples retain their shape while the pie bakes. My favorite apples for this pie is Granny Smith or Macintosh. Or, use a refrigerated or frozen crust from your local supermarket. But, if you have a favorite recipe, use that. My favorite recipe is this Fool Proof Pie Crust. Enough pie crust dough to cover the inside of a pie plate.Ingredients Needed to Prepare This Recipe
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