My butter/flour/sugar/water mixture went solid. I'm not sure why. It was fairly paste-like from the beginning, when it was just flour and butter, and just never got better. I was a bit distracted at the beginning, so the flour/butter cooked a little long just on their own; maybe they got too hot? Also, I used salted butter; I know salt makes water boil faster, maybe it somehow affected this mixture too? I tried simmering it for a really long time hoping that maybe at some point it would liquefy, but no luck, so don't bother trying that if this happens to you. Anyway, I had used a mix of Golden Delicious and Gala apples, and I'd already put the lattice crust on, so I just glopped the caramel stuff on top. It didn't melt and drip down into the pie as I'd hoped, it just stayed on top. When the pie was done cooking, I carefully tipped it to the side and drained off the apple juice (since the caramel didn't go down into the pie, there was nothing to help the juice set up and be anything but watery). The pie cooled overnight and was delicious the next morning (my 4-year-old wanted apple pie for his birthday breakfast). You have to choose your bites carefully, but as long as a bit of the caramel top is in each bite, you're fine.
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My butter/flour/sugar/water mixture went solid. I'm not sure why. It was fairly paste-like...