On Fri, 14 Oct 2005, Wayne Boatwright
I made this on monday - it was excellent! For those who missed it here:
It's an apple pie with a crumble topping, which is for unclear reasons cooked in a bag (or a tinfoil hat). The filling is apples, sugar and cinnamon, which cooks down into apples in a thick, cinnamony syrup, which is completely addictive.
My one criticism is that it was too sweet. This might well be an error on my part, with converting the units and whatnot, but when i make it again, i'll use a more floury and buttery and less sugary crumble, and probably town down the sugar inside too. Or i might not - it was absolutely fantastic this time, even if i could feel by pancreas dissolving afterwards!
On the subject of crumble: your crumble was 1 cup sugar, 1-2 cup flour and 1-8 lb butter; in proper mbutt units, that's 200 g sugar, 55 g flour and 55 g butter. A random crumble recipe from the BBC Food website has 175 g sugar, 300 g flour and 200 g butter; other recipes there have similar proportions. In both cases, there are roughly equal amounts of butter and flour (which i suppose is important for the structure of the crumble), but the amount of sugar is wildy different - your recipe is 64.5% sugar, whereas the BBC's is 25.9%. Is that amount of sugar typical for American crumbles?
tom
-- 24-Hour Monkey-Vision!
