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Apple Pie by Grandma Ople

Reviewed: Aug. 8, 2009
Wow this is an amazing recipe well i have not tried it yet i just saw it and felt the need to coment I am a culinary student and I make 5 or 6 pies a day they are my specialty I love them and I Have searched for a very long time for the proper thickener for pie I do not care for flour or cornstarch becouse they have a starchy taste and have used tapioca for many years but they do not approve of this in the culinary industry so I have been looking and this is the answer what your grandmother made is what is called a roux a very common thickener used in cooking but not in baking and i cant believe i did not think of it but by cooking the flour in the butter you almost completly eliminate the starchy taste but to make the roux properly what you need to do is cook the butter for awhile and make it to clarified butter add the flour to the butter over medium heat you should have a consistancy of melted peanut butter sometimes you need to adjust the flour according then cook for short period but do not brown and this will cook out that starchy floury taste then the water is added gradually whisking well after each addition to avoid getting any lumps thank you very much for posting this i will be making several this afternoon I will try this method several different ways and will prolly post again when I get it perfected :)
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White Berry Pie

Reviewed: Jul. 8, 2009
good recipe made a few modifications though i upped the chocolate in the pie used about a half 12oz bag of white chocolate chips and skipped the chocolate melted on top all together i also used a little more cream cheese a about 4oz and i topped it with frozen strawberries i freeze myself that are sweetened and have a little pectin added before freezing 2 keep them from getting runny worked wonderful
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