What We Ate A weblog of culinary experiences |
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October 27, 2002
Pumpkins and Apples
As promised -- I made a jack-o-lantern, baked the pumpkin seeds for a snack, and made an apple pie. While I usually use my mom's pie crust recipe, the past few times I have been disappointed by the results; but I suspect this has more to do with my ever-growing laziness (esp. in terms of keeping butter freezing) than any fault in the recipe. Just for a bit of variety, I tried the Cook's Illustrated pie crust recipe, which differs only in the proportion of butter to shortening. This time around I dutifully froze the butter and shortening in bits, cuisenarted quickly, and mixed in the ice-cold water by hand in a bowl with the tips of my frozen little fingers. And, I'm proud to say, the crust came out very well indeed. Goal for my next apple pie: perfect the filling!
Cook's Illustrated Pie Crust 1 1/4 c. flour
1 1/4 c. flour |