------------------------

About Salsa Stop

The Spectacular Brown Sugar Based Apple Pie

This is Trickier in that it Produces More Liquid Within in the Cooking Process that is Solved by using Tapioca

Sometimes the best products are those that you make yourself. This one took some time in the developmental stage to get it right. James loves the brown sugar flavor that highlights the taste of apple crisp and thought that apple pie should use brown sugar as well. So he decided to substitute brown sugar for the white sugar in his recipe. Well that was a disaster initially. It created a lot more liquid in the cooking process than expected. So James had to do some experimenting to correct this problem. This was finally solved by using tapioca to take up the excess moisture. Since the brown sugar gives the pie a more robust flavor the amount of cinnamon needed can be backed off and used as an accent.

In this step by–step recipe below we used our own apples that we grow on the property. We are not fomd of pesticides and prefer to use organic when available. So as you might imaine a fair percent of our apples had worm holes and other damage from pests. So every year when we harest from our tree we separate out the worst of our apples, cut out the bad parts and use that to make apple pie. Our nice apples go into the fridge to use for "eating apples". apple pies in Progress

Here's What's Needed for the Pie Filling:

8 quarts peeled and sliced apples
1½ 2 lb. packages of Dark Brown Suger [We use C&H]
14 Tablespoons of Minute Tapioca
Light to moderate dusting of Cinnamon across the top of the bowl of apple slices
Mix well [You might need to mix between 2 large bowls]

This is enough pie filling to make two 10" pies and one 9" pie. If you are wanting to make just one or two pies of any combination of 9" or 10" sizes just figure this: One 10" pie takes up 40% of the recipe and one 9" pie takes up 20% of the recipe so adjust the recipe accordingly.

Pie Crust for 3 Pies:

5 cups Flour
2½ Cups Butter at room temperature
2 Teaspoons Salt

Knife the above together with dinner knives until the butter globs are roughly the size of peas. Then sprinkle in 10 to 15 tbs. of cold water depending upon the humidity of your kitchen. Mix into dough and roll out to fit the pies. It's important that the globs of butter in the dough is NOT uniformly blended because when the dough is finally rolled out the butter globs will be spread out in thin layers throughout. This is what contributes to a flaky crust.

We use the Ryrex^® glass 10" and 9" pie pans. After putting the apple filling into the crust bake at 350 degrees for 35 to 40 minutes [until you can hear a boiling sound inside the pies].