10 Oct 2012, Posted by admin in EAT + DRINK, 1 Comments
COOK: A Little Apple Pie History (With A Side Of Cobbler)
A Modern Apple Pie-Crumble Mix
Ian Knauer, formerly of the Gourmet test kitchen (Howdy Ian!), has a handy new video on Making Apple Pie 101 over on the History Channel. With a little history tossed in for good measure.
Why did your grandma add vinegar? As Ian says, it helps break up the gluten in the flour. The science behind crimped edges? Well, maybe that “holding shape” thing is relative.
Scroll down here for Ian’s recipe. And you really must try my favorite new hybrid apple cobbler-crumble recipe from chefs Susan Dumeyer and David Sundeen after an incredible visit to Windrose Farm. I thought it was crazy good — those heirloom apples no doubt made the pie (Cobbler? Crumble?). It’s a snap to make, too. No crust crimping required. [Full LA Times article here, should you be a local farming fan. You are, yes? Your grandmother would be proud.].
Have more food history for thought? Share it at facebook.com/EatHistory or via twitter.com/EatHistory.
1 Comments
October 11, 2012 9:03 pm
Jean | Delightful Repast @@delightfulrepas
I have my own history with apple pie. As Ian mentioned, the Pilgrims brought apples to America and my paternal grandfather’s family came over on the Mayflower. My paternal grandmother’s family came over from England around the same time but landed in Virginia. My earliest food memory (age 2) is of being in the kitchen with her while she was making an apple pie. My maternal grandmother (English) also made a great apple pie. My preferred fat for pie crust is cold unsalted butter, but I’ve used organic lard in a pinch. I refuse to use shortening!
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