Curly_Qz Profile - (11198639)

cook's profile


Home Town: Black Creek, Wisconsin, USA
Living In: Racine, Wisconsin, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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My First Lattice Crust w/Grandma Ople's Apple Pie
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Recipe Reviews 2 reviews
Buche de Noel
This was a really good recipe, I wish I could give it 4.5 stars instead of 4. I down graded it because it needed to be a little more clear. The cake was nice and moist and my French students loved it! Here is what you need to know: 1. Grease the pan and the paper. 2. Beat the egg yolks until they are very very pale. The egg whites should be stiff enough to stand on the spatula. 3. Make sure the cake springs in the middle not just the edges. 4. Dust with lots of powdered sugar. 5. When you roll with the towel, roll the towel inside of the cake. If you use the towel to roll the cake onto itself, it will stick and you might have issues. 6. Prepare this a day ahead. It is so much better the next day! Thank you for the recipe. It is a keeper!

21 users found this review helpful
Reviewed On: Dec. 20, 2011
Apple Pie by Grandma Ople
This is a tasty pie! My husband likes how the crust on top caramelizes and gets crispy. He is currently on his 2nd piece :) Here is how I prepared it (steps correspond with the original recipe: I prepared the crusts and put them in the fridge. My pie plate was a 9.5 inch deep dish glass pie plate. 8 apples were just enough- my apples were 6.5 oz each before I peeled them. 1. I preheated the oven at 350 at the suggestion of another reviewer. I wouldn't change this. When making the sauce, my butter and flour didn't form a paste, so I just added the sugar and brought to a boil. In retrospect, I wish I would have let it simmer longer (to thicken) before putting it in the pie. The pie turned out a little runny when we cut after 5 hours of cooling. 2. At the suggestion of another reviewer I mixed the apples and sauce before putting it into the pie plate; I also brushed the finished lattice with sauce. If you are doing a lattice crust like me, you have to work very fast because the apples are warm and it makes the crust hard to work with. I think this step should be done as written-make your crust over your apples, then pour in the sauce. 3. I baked for 57 minutes at 350. I think it should have been in more- maybe 1 hour 10 minutes because of the reduced temperature. My crust was perfectly golden (see pic)- it was a good looking pie and tasted great. I rate it 4 stars because the directions could have been more clear-especially step 2 & how thick the sauce should be, etc.

0 users found this review helpful
Reviewed On: Aug. 21, 2010

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