This year I made my first applie pie from scratch. I found this Farmer's Almanac pie receipe and wanted to ask the more experienced bakers for some feedback on the measurements.
Since all three didn't differ too much, I followed recipe #1 and added a little here and there from the other recipes.
But I have three questions:
Cranberry Sauce IdeaI tried something new with the standard cranberry sauce recipe on the bags of fresh cranberries. I've tried using orange juice in it before to replace some of the water. This time...
A) what does the egg do in the crust in recipe #2?
B) why is the amount of butter in recipe #1's filling so much greater than the others? Fortunately my SO was nearby and said told me that sounds like way too much butter and to go with the lesser amount unless you want soup.
C) considering how much more butter this first recipe has in it, why would it also have the least amount of thickener (starch)? I increased the amount in my filling to 1 tbsp which came out just right.
FYI, the end result was terrific. The lard crust with 1tbps cider vinegar is definitely the way to go. Other alterations were to mix grannysmith and macintosh in equal amounts, add a little lemon juice-rind, and to grind a little nutmeg in there as well.
Cranberry Sauce Ideasnipped * This is my favorite way to make cranberries --and I don't do it the same way twice. I like to add dried fruits that I stew before adding...
thanks. buz
