I've had a lot of fun working my way through many of the pies and tarts in Rose Levy Beranbaum's Pie and Pastry Bible, with much sucess. I began this past summer, doing pecan, chocolate pecan, banana cream, key lime, and lemon merringue pies as well as pear almond, apple walnut tarts and Linzertorte, using various doughs such as cookie dough, cream cheese dough, hazlenut for the Linzer, all butter...
Last week I made her Great American Apple Pie. I didn't have any baking apples so I used Granny Smiths. Her recipe calls for 1/4 cup each white and brown sugar. It came out really tart (not sweet enough for me, I like pie to be sweet). Nice thick glaze but not enough of it.
Today, I made it again, doubling the sugars, leaving everything else constant with the recipe. I sliced the apples thicker (thought they were a little mushy last time) The apples had a nicer bite to them, but there was a lot more sauce, and it was runny. I guess that extra cup of sugar means that I should bump up the cornstarch next time from 1 TBSP + 1 tsp to ...(? mabye double also?)
Any comments or recommendations? I've also done a few items from Maida Heater's various books and plan to start doing some cakes this winter.