more basics

I think the information you have on "basics" is great--i always like the details on ingredients, even if i already use or know them--so it would be great if the "basics" section was a chunk that was accessible through one of the categories up top.

otherwise, this is a really good looking site, i especially like being able to go through the archives.

azrust in Site Talk

Classic Apple Pie?

crust: i go half shortening, half butter, measure it and then keep it chilled until im absolutely ready to put it in...also skimpy on the ice water, use just enough to stick it together. it ends up being crumbly looking because you want the fat to not be 100% blended in and requires some finesse to roll out (just press any stray crumbs back in) BUT is always perfectly flaky. the trick is keeping it all cold. I also brush the top w/milk and sprinkle with sugar before baking, nice golden glaze. always good luck w/clear pyrex pans too.

apples: i don't usually peel them unless im feeling really inspired, and i cut em up and let them sit in the sugar, cornstarch, and usually cloves, cinnamon, nutmeg...then i get the crust together and put apples and some juice in depending on if they look like they'll need it. (its easy to freestyle the filling to personal taste)

Pie by Ken Haedrich is an excellent reference, so many pie inspirations and they all work great.

azrust in Home Cooking