Hey, fellow pie makers: give this crust recipe a try. It absolutely produces an unusually flaky crust.
The technique’s a little different from what I’ve been using for a good while now, and initially I was skeptical… but not any more. I encourage you to give it a shot.
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The apple pie - Vittorio Gussoni
Italian, 1893-1968
Oil on masonite , 54 x 65 cm. 21.3 x 25.6 in.
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I will happily eat pizza crust all day long, especially if it's from a nicer place. But the disappointment of having eaten all the good parts of the pie, tolerating the crust at the bottom, only to wind up with your last bite being the most unsatisfying taste of wheat ever beholden to existence, a part is often the first to be burnt; is a disappointment that god could not bear without frowning.
No I can't start with the worst bit and work my way to the better parts, people will judge me. No I can't just throw it out, I will judge myself. I must eat it, but I will not be happy about it.
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Pie crust.
(It was one of those "Best Pie Crust On EARTH!!111!" recipes. I tried it. It was a lot of trouble to go to just over the crust... let alone the latticework. At the end of the whole process it didn't taste much different than my usual recipe. But it certainly looked pretty.)
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Apple pie rose 🍎🌸😋
Ingredients:
300g of flour
A pinch of salt
1 teaspoon of sugar
125g of butter
1 egg
Jam (for the filling)
Apples (for the filling)
Preparation:
Slice the apples into thin pieces and soak them in hot water with a little lemon juice and sugar (for 10 minutes).
Drain the apple slices and place them on a paper towel to dry.
After rolling out the dough and placing it in the mold, pierce it with a fork and spread any type of jam you have.
Arrange the apple slices on top. Sprinkle with a little sugar and cinnamon.
Bake the tart in the oven at 180°C (approximately 350°F) for about 20 minutes.
Bonne appétit 😋🍴
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