Monday, November 15, 2010

Fruitcake meets Apple Pie

It's about that time of year again...

Time to bust out some festive recipes and get those Christmas carols jammin' on your stereo, walkman, record player, discman, MP3 player or iPOD.

I decided it would be perfect to start with a pie. But, not just any pie.

A pie that wants to be a Fruitcake.

Take everything you love about fruitcake:

Cinnamon, nutmeg, clove
Dried fruit

Then, put it all into a humble apple pie and you have created something spectacular.

Has it been a while since you've made a pie?
Do you think you need to brush up on your pie-making skills?

No worries. Check out my 101 on making pie crust for my Spiced Pear & Apple Pie.
Heck, make that pie too. Why not?

The pie crust in this recipe for Fruitcake Apple Pie uses sour cream in place of some of the water which makes it slightly more rich. The higher fat content also puts it more on the tender side of the scale than on the flaky side.

The acidity from the sour cream plays a role in tenderizing the proteins in the flour. Certain proteins contain sulphur molecules which can link together and form strong bonds between wheat proteins. Acids get between these sulphur groups and help to prevent the bonds from forming.

If you don't like Fruitcake, give it a try in the form of pie.

You might just be converted.

With love,
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