Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Apples Pies

Apple Pie: Advice Sought!


Home Cooking 6

Apple Pie: Advice Sought!

Tartinka | Oct 11, 2005 02:00 PM

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.


Want to stay up to date with this post?

Recommended From Chowhound