![]() ![]() During the baking process, the added sugar will melt and act like glue, keeping all the graham cracker crumbs together.Īs an extra precaution, we egg wash the inside of the graham cracker crust to create a moisture barrier and help prevent the bottom crust from disintegrating under the apple pie filling. The generous amount of butter will moisten the crumbs enough so that they can be packed down nice and tight in the pie dish. We bind this graham cracker crust by using a combination of butter and granulated sugar. If you want to learn more about apple varieties, I found two really great articles at Bon Appetit and Epicurious. This not only tastes amazing, but it also helps to glue the walls of the graham cracker crust into place, allowing for easy slicing. I found that two medium sized Granny Smith apples and 4-5 juicy/soft apples-such as McIntosh- are my favorite apple pie combo.Īs the pie bakes, the softer apples will give off enough juice to create a lovely sauce. If you have soft apples on hand, like McIntosh or Galas, try pairing them with a couple of Granny Smiths for structure and tartness. I’d pair these with one Granny Smith or extra lemon juice to offset the sweetness a touch
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