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MyGuy made three apple pies. As always, they taste great: Haralsson, Gala, and Cortland apples with a hint of lemon juice, a scatter of Craisins (dried sweetened cranberries), a touch of cornstarch.
However, in deference to my celiac sprue, he substituted Pamela's pretend flour for the real stuff. Lessons learned:
* Pretend flour burns at a much lower temp than real flour. Reduce heat to avoid scorching.
* Pretend flour doesn't have any gluten in it. *ahem* Gluten is what makes pie crusts flaky & fabulous.
* Don't make pie crusts with pretend flour. Or if you do, close your eyes and pretend it's apple crumble.
A for Effort.
However, in deference to my celiac sprue, he substituted Pamela's pretend flour for the real stuff. Lessons learned:
* Pretend flour burns at a much lower temp than real flour. Reduce heat to avoid scorching.
* Pretend flour doesn't have any gluten in it. *ahem* Gluten is what makes pie crusts flaky & fabulous.
* Don't make pie crusts with pretend flour. Or if you do, close your eyes and pretend it's apple crumble.
A for Effort.
