September 6, 2010

FROM LAB TO SLAB:

Would a pie by any other name taste as sweet? Yes – if it’s Apple Slab. (PJ Hamel, 9/06/10, KAF: Baking Banter)

Even when you work in the King Arthur test kitchen, there’s STILL not time to bake everything on your “sounds good” list. But what fun we have trying!

Back to Apple Slab – which finally made its way to the top of the pile. The recipes I read were all incredibly basic; spartan, you might call them, as so many old-time recipes are. “Make a crust. Line with crushed cornflakes. Slice apples over. Sprinkle with sugar and cinnamon. Add top crust, bake till done. Glaze with white icing.”

Yup, that was it. Bakers could easily follow a recipe like that 70 years ago. Now – not so much.

So I took those basic thoughts, and gave them a face lift, turning them into a 21st century-style recipe we can all follow, complete with ingredient amounts and baking times.

The result? An apple pie that transports easily in its 9” x 13” pan; readily divides itself into 2 dozen easy-to-plate servings (try THAT with a round pie); and is ridiculously tasty.


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Posted by Orrin Judd at September 6, 2010 11:48 AM
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