![]() ![]() It adds incredible flavor to this apple pie and doesn't distract from the natural apple filling (no you don't have to use refined white sugar)!!! I've used date nectar in this recipe which worked, but it did change the flavor to be a bit 'darker' and I had to use more to reach the sweetness I like. So, why not use a thickening agent that actual adds to your health and nutrition rather than pulls from it. Arrowroot contains high levels of folate, omega-6, omega-3, and potassium, and calcium. It does give you that glossy finish too that cornstarch is known for. Arrowroot is gluten-free and free of any grains making it a great alternative to flour. Typically, cornstarch doesn't use the best quality ingredients so I just like to avoid it overall. It's high in carbs, and has a high glycemic index. Cornstarch is is extremely processed making it void of any nutritional value. You'll want to thicken the sauce, but flour can alter the flavor and is just unnecessary. Arrowroot Powder: Another secret to the perfect filling.Lemon Juice: Adds a tiny bit of tartness, freshness, and helps preserver the ingredients.At the same time, citric acid brings out more moisture in your dishes to ensure you don't have a dry filling. I use lemon juice also, but without overdoing the liquid you can increase the tartness slightly. For one, it adds more tartness without adding more liquid. Citric Acid: This is one of my secrets to a perfect filling.Many recipes will call for only specific apples, but as long as your apples aren't grainy when fresh, it'll taste great in this pie. Apples: I love a tart Granny Smith apple but really can you use any.Don't forget the egg wash, that's a must for the perfect crust. I have perfected my pastry to be easy to roll out, easy to mold, flavorful (no it doesn't have to be tasteless), with the best crispness once baked. Yet, it can be a challenge to find a recipe that's not too dry, easy to roll out and not too sticky, and gives you that crunchy outer texture and chewy center. Homemade pie pastry can be something really special. ![]() The crust can't be too thick or thin, but right right so you get a little crunch, followed by the chewy inside. You don't want a pie filing that's too dry or runny and this recipe has the perfect balance. I have made this pie numerous times trying to get everything just right. What you get in the end is a flavorful pie with just the right sweetness, a gooey filling, and a crisp, yet chewy crust. Apple pie is such a classic dessert and I have made it even more enjoyable with this naturally sweetened incredible apple pie! I use my homemade pastry dough, maple syrup to sweeten, lemon juice plus citric acid for a slight tartness, and arrowroot powder to thicken the sauce. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |