Flaky apple pie from Noelle Carter and dough recipe
A detailed recipe for a 9 inch apple pie with raisin filling, plus flaky pie dough. Includes ingredient lists for the filling and crust, step by step assembly, lattice or decorative top, par-baking tips, and cooling guidance. Names Noelle Carter and Nicole Rucker as sources.
MENTIONED IN THIS ARTICLE
Granny Smith
Noelle Carter
Nicole Rucker
Fats for Pastry Crusts Guide Baking Texture
A primer on fats for crusts notes butter adds flavor and color from milk solids but overmixing can toughen crust. Shortening yields light flaky crusts with design potential but less flavor. Lard provides light flaky results, leaf lard and caul fat reduce flavor. Oil creates mealy textures unless fruit oils add flavor and color.
Pie crusts hold taste with fats and flour blends
Experts debate fats from lard to butter and shortening with Crisco history. A two thirds butter to one third shortening ratio yields flaky borders while preserving flavor. The guide covers chilling dough, sugar tricks, vinegar tenderizing, and blind baking to ensure a tender, well-shaped crust.
MENTIONED IN THIS ARTICLE
Miller
Rose Levy Beranbaum
Coast Packing
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