![]() I used shortening in the crust, even though shortening makes me cringe I used their suggested mix of apples I used lemon and lemon zest because they said I should, but I insisted upon keeping the lattice top because I think it’s just the prettiest. Last year, realizing I was flopping around, creating chaos and confusion where neither need be, I turned to good ol’ Cooks Illustrated, the pinnacle of reliability and sound practices in cooking and baking. Yeah, gushy is an acceptable word to describe pie, okay? The following year, unbearably short on time, I used one of those Pillsbury unroll-and-bake doughs (more on this later, or another time if it gets late), but found the inner contents not to be heavy and gushy enough. The next year, my New Boyfriend Alex and I made a slew of stunning pies (so I could send one to his family, too, oh, I was in deep) with a mix of apples, but these ended up slightly undercooked. While this should have been the best news in the world, in the years since, in my mind, at least, it has brought nothing but chaos because, without having written down my “little of this” and “little of that” approach, I’ve had a terrible time recreating it.įairly certain I had used only yellow delicious apples, as I had heard that they have the lowest water content and therefore spare the pie sludginess, I used them again the following year only to have an overcooked and not tart enough pie. About five years ago, I brought an apple pie to Thanksgiving from some recipe I had made up while I was going along–feh, who needs a recipe for apple pie?–and my aunt declared it the best apple pie she had ever tasted. ![]()
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