10 Oct 2012, Posted by admin in EAT + DRINK, 1 Comments
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.].