Granny's Apple Pie Filling
After trying for several years, I finally managed to get the recipe for my grandmother's apple pie (still one of my favorites of hers). Well, I got the recipe for the filling anyway. The crust can be store bought.
After trying for several years, I finally managed to get the recipe for my grandmother's apple pie (still one of my favorites of hers). Well, I got the recipe for the filling anyway. The crust can be store bought.
- Carbohydrate 191.885516707977 g
- Cholesterol 242.95 mg
- Fat 93.9876516673703 g
- Fiber 31.1678511445513 g
- Protein 4.3106250010761 g
- Saturated Fat 58.5436175001159 g
- Serving Size 1 1 Serving (1373g)
- Sodium 1010.23883412555 mg
- Sugar 160.717665563426 g
- Trans Fat 7.50698283368099 g
- Calories 1535 calories
Step-by-step
- Pare the apples and slice.
- Sift the dry ingredients together and mix with the apples.
- Put the apples in crust, slice the butter and put on the apples.
- Sprinkle lemon juice on the apple mixture then add the outer crust.
- Put slits in the crust and bake at 450 degrees for 15 minutes.
- Then turn down to 350 and bake for 45 minutes.
Can salted butter replace unsalted butter when making traditional fruit fillings without altering the final structural integrity of the dessert? Managing the fat ratio requires reducing the added salt by a quarter teaspoon if salted sticks are substituted directly into the mixture. Traditional baking methods rely on a high initial oven heat of 450 degrees Fahrenheit for 15 minutes to quickly set pastry structures before lowering the ambient temperature to 350 degrees Fahrenheit for the remaining 45 minutes.
- Use firm baking cultivars like Granny Smith or Honeycrisp, which maintain their cellular structure during extended thermal exposure instead of collapsing into a watery purée.
- Sift the flour, sugar, cinnamon, nutmeg, and salt thoroughly to evenly distribute the thickening agents across the fruit surfaces before assembly.
- Distribute pats of butter evenly across the sliced fruit to create a rich emulsion as the dairy solids melt into the bubbling juices.
Historical versions of this dessert frequently incorporated spices like mace or allspice alongside cinnamon depending on regional trade availability. Proper ventilation through top crust slits allows steam to escape efficiently, preventing soggy bottom pastry layers.
