Filling: 6.5 out of 10 (average of 8 voters)
Crust: 6.5 out of 10 (average of 8 voters)
Overall pie: 6.63 out of 10 (average of 8 voters)
It’s very exciting for all of us here at the pieodyssey (i.e. me) to get back to our apple pie roots after a bit of a hiatus. Which is good, because I’ve got a stack of tasty looking apple pie recipes to work through. Now to business. This pie got solid, but not gushing reviews. I think it comes out as slightly better than commercial pie, but nothing to write home about. Nobody really felt that they could taste the honey flavor, which is perhaps good if you are using this as a sugar substitution recipe. The most noticeable difference was in consistency – the filling was drier, with less gooey stickiness, which several people missed. The apples were drier and harder too – just not a juicy pie. The good news is I just got another honey apple pie recipe from one of our visiting researchers and from what he says it’s a much juicier recipe. I’ve moved this recipe up in the queue. In regards to crust, our tasters agree that it could still be much flakier, but seem to think it’s getting more aesthetically pleasing at least. For my part, one of the main things I would change about how I did this pie was the application of spices. The recipe called for you to pour honey and spices over top of the apples once they were arranged in the pan. The dryness of the pie meant that the spices didn’t migrate evenly throughout the pie and deposited in an even layer across the top of the apples, which both looked and tasted weird. Thanks to all who tasted and sent comments! Now, I must dash to the farmers market because I’ve been hearing rumors of rhubarb.
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4 comments:
Gosh, Ellen, I didn't realize that your devotion to the Pie Odyssey would impel you to stay up till 5 in the morning posting your findings. The gals of the Eata Bita Pie club sure would be proud, I think.
I think I will make a pie today. I missed the market this morning (forgot about it entirely) but I think I will head to the store to see if there is rhubarb. You have inspired me, as you so often do.
Now my comment says, 8:43 a.m....I guess that's what time it is in Googleland. I guess you didn't stay up till 5. Oh well, I still cherish the image of you, frenzied, in mad-scientist mode, sporting lab coat, glasses, and sticking-up hair, and pouring yourself coffee from a beaker as you jot down pie equations on a blackboad as dawn creeps in.
(cackles:) "It's a Pie! a Pie!" (rubs hands gleefully).
Did you find rhubarb my Helen? I could not find any at our market and had to console myself with lovely fresh strawberries.
But now I'm thinking of rhubarb and dying for a rhubarb pie with crumb topping and vanilla sauce....maybe I'll have to settle for frozen rhubarb...
Hmm. I wonder what would draw out the juice from the apples other than sugar? Maybe adding fresh apple cider or something would help the dryness.
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