I recently repeated the making of an apple pie recipe from Rose Berenbaum's Pie and Pastry Bible. The first time I made it, it was very successful, so I decided to make it again. This time, though, I inadvertently picked up whole grain pastry flour - the crust ended up having a little bit of a sour bite to it and I was really surprised that this was just because of the flour. Can anyone offer any advice on this?
My apples also reduced considerably in cooking and so I ended up with a gap between the crust and the filling. Since this didn't happen the first time I made it, I can't work out what I did wrong. Same recipe. Same execution. I'm stumped. You can read the full account by clicking on the link below. Any advice is greatly appreciated.