Here's the problem with making a pie filling this aromatic, this incredibly good, ahead of time: the waiting! It's like making recipes for a photo shoot that you can't eat out of the gates. It ain't easy. But what is easy is the day, call it Thanksgiving, when it's pie time. Or any other day when you want to "whip up" a pie. You can do it so much more quickly and easily when the filling is at-the-ready.
Oh and there's a little story with this one too, about Aunt Maureen learning pie-love...
Little secret: flower waters love fruit, and vice versa. What we taste when adding a whisper of each of these aromatics is even more, even better apple flavor (or cranberry...) than before. Choose the right apples (a mix) and cook the filling juuuuust right so it's not mushy but not undercooked either. Then store it until our lucky pie day arrives.
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